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Image of homemade refrigerator dill pickles in a jar. Two jars in the background. Sprigs of dill also pictured.
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4.41 from 40 votes

Refrigerator Dill Pickles

You're going to love these easy refrigerator dill pickles! You can make your own homemade dill pickles in less than fifteen minutes, no canning necessary!
Prep Time15 minutes
Chilling Time1 hour
Total Time1 hour 15 minutes
Course: Sides & Vegetables
Cuisine: American
Servings: 8
Author: Rachel Gurk

Ingredients

  • 4 small salad cucumbers, scrubbed and cut lengthwise into spears, or sliced into rounds (see note)
  • ½ cup fresh dill, loosely packed, washed and separated into sprigs
  • ½ teaspoon black peppercorns (about 5 per jar)
  • 1 ½ cups boiling water
  • ¾ cup white vinegar
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons granulated sugar (more to taste)
  • ½ teaspoon red pepper flakes, optional

Instructions

  • In large measuring cup or bowl with a pouring spout, mix boiling water, vinegar, salt, sugar, and red pepper flakes. 
    1 ½ cups boiling water, ¾ cup white vinegar, 1 ½ teaspoons kosher salt, 1 ½ teaspoons granulated sugar, ½ teaspoon red pepper flakes, optional
  • Place cucumber spears (or slices) into clean jars, packing tightly. Add dill sprigs and peppercorns. 
    4 small salad cucumbers, scrubbed and cut lengthwise into spears, or sliced into rounds, ½ cup fresh dill, loosely packed, washed and separated into sprigs, ½ teaspoon black peppercorns
  • Pour brine into jars over the cucumbers, up to ¼ inch of top of jar. Cover jars with lids.
  • Let the pickles cool to room temperature before placing them in the refrigerator. Chill for at least 1 hour, and up to 2 weeks.

Video

Notes

  • Cucumbers: Salad cucumbers are roughly 5 inches long and 1 ½ inches in diameter. You can also use English, Persian, or hothouse cucumbers.
  • Choosing jars: You can use any combination of glass jars or put all the pickles in one quart size jar. It’s important that the jars are glass, have a lid that fits tightly, and are cleaned and rinsed thoroughly. You could use recycled jars with wide mouths if you want. 
  • Flavor variations: Add whole seeds, such as coriander, cumin, celery, mustard, and/or garlic cloves to the jars. Don't use ground spices because they will muddy the brine. You can also tweak the sweetness and/or tartness of the pickles by increasing the amount of sugar added, or using more vinegar and less water in the brine. Don't use less vinegar than the recipe calls for. 

Nutrition

Serving: 1serving | Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 443mg | Potassium: 249mg | Fiber: 1g | Sugar: 3g | Vitamin A: 423IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 1mg

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