Refrigerator Dill Pickles
These easy refrigerator dill pickles are crisp, tangy, and packed with garlic and fresh dill flavor. No canning needed - just chill and enjoy!
Servings: 4 pints
Equipment
- 4 pint-sized mason jars with lids
Ingredients
- 4 cups water
- 2 cups distilled white vinegar
- ¼ cup granulated sugar
- 1 Tablespoon pickling salt
- 2 pounds pickling cucumbers
- 1 sweet onion thinly sliced
- 12-16 fresh dill sprigs
- 12 cloves garlic peeled
- 3 Tablespoons whole white peppercorns
- 1 Tablespoon celery seed
Instructions
- Make the brine: In a cooking pot, stir together the water, vinegar, sugar, and salt. Place the pot on the stove and heat over medium heat, stirring until the sugar and salt has dissolved.4 cups water, 2 cups distilled white vinegar, ¼ cup granulated sugar, 1 Tablespoon pickling salt
- Wash the pickling cucumbers and cut into wedges or ¼-inch slices.2 pounds pickling cucumbers
- In a small bowl, stir together the peppercorns and celery seed, then divide the mixture evenly between 4 mason jars. Divide the sliced cucumbers, onion slices, garlic cloves, and dill sprigs amongst the jars.1 sweet onion, 12-16 fresh dill sprigs, 12 cloves garlic, 3 Tablespoons whole white peppercorns, 1 Tablespoon celery seed
- Pour about 1.5 cups of brine into each jar, then tighten them with lids.
- Refrigerate for a minimum of 24 hours before serving.
Notes
- For best results, clean your jars with very hot, soapy water and allow them to air dry before filling. As this isn't a water bath or pressure canning recipe, you don't need to completely sanitize them, but a good hot wash is a good place to start. This will help ensure minimal bacteria growth in the fridge.
- Since this is not a traditional canning recipe without heat sealing, these pickles must stay refrigerated if you have leftovers. They will go bad within a few days at room temperature due to bacteria growth and spoilage.
- You can split this recipe amongst 8 half-pint jars if you want to stretch & share your bounty. This recipe is great as a hostess gift or holiday gift.
- Pickling cucumbers are best for this recipe, but they are often only available during the summer months. Don't worry, though - you can use any variety of cucumbers you like and make this recipe all-year-round.
- Small Persian cucumbers and English cucumbers are great options for making pickles due to their firmer texture, which allows for more of that crunch factor. If you don't have access to those varieties, standard garden cucumbers will work too.
- If you can't find whole white peppercorns, you can use pink peppercorns, black peppercorns, or rainbow peppercorns, which contain all of those varieties.
- These pickles taste better the longer they sit, as the flavors will continue to meld together and infuse the cucumbers.
- Store: Keep pickles in a sealed jar in the fridge for up to 2 months. Make sure they're fully submerged in brine.
- Freeze: Not freezer-friendly—freezing ruins the texture.
- Make Ahead: Make at least 24 hours in advance. Flavor gets better after a few days.
Nutrition
Calories: 178kcal | Carbohydrates: 35g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 1776mg | Potassium: 497mg | Fiber: 6g | Sugar: 20g | Vitamin A: 397IU | Vitamin C: 19mg | Calcium: 143mg | Iron: 3mg
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