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Enjoy the tangy, crisp taste of homemade refrigerator dill pickles. Easy to make, these pickles are perfect for snacking or adding to your favorite dishes.
Why I Love This Recipe
Refrigerator dill pickles are a quick and easy way to enjoy tangy, crunchy pickles without the need for traditional canning methods. Made by immersing fresh cucumbers in a brine of vinegar, water, and salt, these pickles develop their signature flavor in just a few days in the refrigerator. Often enhanced with onion and spices, refrigerator dill pickles keep a crisp texture and vibrant taste, making them a refreshing addition to sandwiches, salads, and snacks. Because they’re not canned in a traditional water bath canner, they are much easier to make while still being super delicious to eat!
Frequently Asked Questions About Refrigerator Dill Pickles
You should let the dill pickles sit in their jars in the refrigerator for 48 hours before consuming. The longer the pickles sit, the more flavor will be infused into the cucumbers.
Since these pickles are kept in a vinegar brine, they should last for quite a while in the refrigerator. It’s best to consume them within 2 to 3 weeks of opening.
More Pickles Recipes to Try
Watch How to Make Refrigerator Dill Pickles
Have I Convinced You to Make This Recipe?
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Refrigerator Dill Pickles
Equipment
- ½ liter Weck jars
Ingredients
- 1 cup distilled white vinegar
- 1 cup water
- 1 tbsp kosher salt
- ¼ medium onion sliced
- 4 cups sliced cucumbers
- 2 tsp dill seed
Instructions
- Prepare the brine. In a saucepan, add the vinegar, water, and salt. Set the mixture over medium heat and bring it to a boil. Once all of the salt has been dissolved, remove it from the heat.1 cup distilled white vinegar, 1 cup water, 1 tbsp kosher salt
- Prepare the jars. Add 1 tsp dill seed and sliced onion to the bottom of each jar. Slice the cucumbers into spears or chips and add to each jar.¼ medium onion, 2 tsp dill seed, 4 cups sliced cucumbers
- Add the brine. Pour the hot brine over the top of each jar filled with cucumbers, making sure that the brine fully covers the cucumbers. Add a lid and place in the refrigerator to pickle. After 48 hours, the dill pickles can be enjoyed.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I made these not knowing how they would turn out.I’ve never made pickles but these are so easy and came out great!
Crunchy. Dilly. Salty. You are the best!!!
Where do I find the jars your using