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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.
Watch How to Make Refrigerator Dill Pickles
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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.
Hi Kaleb,
I enjoy watching your videos and love making your delicious recipes! I love making pickles when I have an abundance of cukes from the garden. My recipe is similar to yours except I add in addition to the dill seeds a little celery seeds, black peppercorns and crushed red pepper flakes and sliced garlic cloves. I will try yours too, thanks!
Replace the white vinegar with cane vinegar. Cane vinegar is hard to find and expensive in the US. But it’s everywhere and super cheap in the Philippines. The pickles with cane vinegar are SOOOO much better than the pickles with white vinegar. You’re welcome.
These refrigerator pickles take minutes to put together and are just delicious. I am on my second batch and we are enjoying them every day.
Love your amazing pickle recipes for canning. Made my first batch today
My husband and I LOVE this recipe! So easy and tasty. I will be making this for years to come. Thank you for sharing 🥰
I would still use sterilized canning jars. I make refrigerator okra. This is my recipe.
1 cup vinegar
1 cup cold water
1 tsp dill seed
1/2 tsp mustard seed
2 tbs canning salt
1/2 tsp sugar
3 cloves garlic
3 jalapeño slices
Some sweet onion slices.
Feel free to add less salt or more sugar. Only bring to a boil water,vinegar,salt,sugar. The rest of the ingredients you can just put in the jar. Leave at room temp till cool then refrigerate. Enjoy.
Love watching your tutorials informative and easy going. Thank you for your help just started canning with a pressure cooker this year. I can use all the help I can find. lol oh what is the shelf life of the canned green beans?
This recipe is fantastic! I didn’t have any onion but I had garlic. Gave it a try and they came out great. Love your recipes and gardening tips!