Refrigerator Dill Pickles – It’s easy to make refrigerator dill pickles at home. No fancy equipment or special skills required! (Paleo, Whole30, Gluten-Free)

I come from a long line of great gardeners–ripe juicy berries, fresh sweet corn, giant pumpkins & squash, tomatoes-so-heavy-they-make-the-plants-sag kind of gardeners.

I am *not* a great gardener.

I’m a girl with a green heart and a black thumb. Despite my best attempts, I haven’t yet been successful in growing fruits or veggies here in the desert (other than one basil plant I’ve managed to keep alive…).

So my specialty is eating, preserving, and using what other people have grown without any of the fussiness of actual canning (I’m just not ready!). We tackled freezer jam for the first time this spring (it’s SO MUCH easier than I thought it would be), and my favorite summer project is refrigerator pickles. Specifically, refrigerator DILL pickles.

Refrigerator dill pickles don’t require any fancy canning equipment, special skills, or a lot of time. If you can slice + whisk, you can make dill refrigerator pickles!

Here’s all you need to get started…

HERE’S WHAT YOU NEED TO MAKE HOMEMADE DILL REFRIGERATOR PICKLES

JARS OR CONTAINERS. Strictly speaking, refrigerator pickles can be stored in any kind of container with a lid–pint-size jars, glass food storage containers, and working glasses with lids are my favorites. Additionally, you can use any size jars/containers you want for refrigerator dill pickles. I’ve used 32oz jars, 16oz jars, and 8oz jars. I’ll give instructions based on 16oz (pint) jars since that seems to be the most common size, but know that you can divide this among any size jars you have!

CUCUMBERS. I recommend thin-skinned cucumbers for refrigerator dill pickles. English cucumbers (sometimes labeled Hot House cucumbers) or small cucumbers (like Kirby cucumbers or Persian cucumbers) are my three favorites. Use what you can find!

CRUSHED GARLIC. I like a little crushed garlic in my dill pickles. I recommend 1 small or 1/2 a large clove crushed (not minced or sliced) per pint of pickles. To crush garlic, just use the flat side of a large knife to press down on the clove until it splits. (You can also do this with the bottom of a glass.)

FRESH DILL. The big dill flavor in my refrigerator dill pickles comes from using fresh dill. I get it with other fresh herbs in the produce department of my grocery stores (even Target & Walmart have it!).

PEPPERCORNS + RED PEPPER FLAKES. For more flavor, I like using a mix of peppercorns (plenty of flavor without any of the grit!) and red pepper flakes. These won’t be spicy, but the pepper will round out the flavor.

VINEGAR + WATER + SALT. Lastly, the brine! The brine for my refrigerator pickles uses white vinegar, water, and salt. That’s it! But after a day or two of sitting in the fridge, that brine will absorb all the other flavors from the garlic + dill + pepper. It’s delicious + easy!

4 SHAPES OF REFRIGERATOR DILL PICKLES

You can cut your cucumbers into different shapes, depending on your preference.

WHOLE PICKLES. This works with small cucumbers, like Kirby or Persian. Pickles should easily fit in your jar and shouldn’t poke up above the surface of the brine.
PICKLE SPEARS OR WEDGES. Cut cucumbers into quarters lengthwise. For larger cucumbers (like English cucumbers), you’ll also need to cut the spears in half or thirds so they’re short enough to fit into your jars.
PICKLE CHIPS. My go-to shape for refrigerator dill pickles is pickle chips. You can slice them into coins with a sharp knife. I recommend no thinner than 1/4″ thick!
CRINKLE CUT PICKLE CHIPS (MY FAVORITE!). Or, for a fun effect, you can cut the cucumbers into coins using a crinkle cutter to get a fun wavy shape. I own this crinkle cutter, but this style and this crinkle cutting knife are also great options with high reviews.

FAQ + TIPS & TRICKS FOR THE BEST REFRIGERATOR DILL PICKLES.

OUR FAVORITE JARS + LIDS FOR REFRIGERATOR PICKLES. We’ve had great luck with wide-mouth jars, which are easier to get food in and out of. Also, we like these reusable lids, which are washable and perfect for day-to-day use and won’t rust.

DON’T SLICE THE CUCUMBERS TOO THIN! For the best texture, try not to slice or cut your cucumbers much thinner than 1/4 inch for refrigerator pickles. This way, they’ll absorb the brine and stay crisp. Thinner sliced cucumbers can go limp more quickly.

WHAT SIZE JARS DO YOU USE FOR REFRIGERATOR PICKLES? Any size or shape of jar will work, though I’ll be giving amounts per pint (2-cups/16oz) of pickles. If you’re using a larger or smaller jar, you’ll just need to divide the mixture accordingly.

CAN I USE DRIED DILL INSTEAD? I love dried dill in things like my homemade ranch dressing, but I don’t recommend dried dill for refrigerator dill pickles. The flavor won’t be as fresh or potent, and the finely cut dried dill will coat the surface of the pickles instead of just flavoring the brine.

ARE THESE PICKLES SPICY? No, I don’t think so. They’re flavorful, but not hot. If you’re nervous, I recommend omitting the red pepper flakes. If you like spicy pickles, I recommend more red pepper flakes.

WHAT ARE THE BEST CUCUMBERS FOR REFRIGERATOR PICKLES? My 3 favorites are English cucumbers (sometimes sold as Hot House cucumbers), Kirby cucumbers, and Persian cucumbers. I don’t prefer traditional (thicker-skinned) cucumbers for refrigerator pickles.

HOW LONG WILL REFRIGERATOR DILL PICKLES KEEP IN THE FRIDGE? Refrigerator pickles will stay fresh about 3-4 weeks in the refrigerator. They will soften slightly as time goes on, but won’t spoil before 3 weeks, thanks to the vinegar and salt in the brine.

MORE SUMMER RECIPES TO LOVE:

Lemon Dill Shrimp & Orzo Salad
The Best Homemade Popsicles
Homemade Ranch Dressing
Settler’s Beans (BEST Baked Beans Ever!)
Broccoli Bacon Salad
Mediterranean Orzo Pasta Salad

HELPFUL FOR MAKING REFRIGERATOR DILL PICKLES:

Refrigerator Dill Pickles (SUPER Easy!)

Author: One Lovely Life
Prep Time: 25 minutes
Total Time: About 25 minutes
Yield: 4 pints of pickles (8 cups) 1x
Diet: Gluten Free

Print Recipe

Description

Refrigerator Dill Pickles – It’s easy to make refrigerator dill pickles at home. No fancy equipment or special skills required! (Paleo, Whole30, Gluten-Free)

–>The recipe listed below will make 4 pints (2 quarts) of refrigerator pickles. Feel free to halve the recipe if you only want 2 pints or quarter the recipe if you only want 1!

Scale

Ingredients

FOR THE PICKLES:

2 long English cucumbers, or about 1.3 lbs. (600g) of mini or persian cucumbers.
8–12 fronds of dill (a .75oz container should do the trick!)
4 cloves garlic, smashed with the flat side of a knife or the bottom of a glass
4 tsp. peppercorns
1/2 tsp. red pepper flakes

FOR THE BRINE:

4 cups water (warm water is best)
1/2 cup (8 Tbsp.) white vinegar (or cider vinegar)
1 Tbsp. salt

Instructions

In each pint jar, place 1 clove smashed garlic, 1 tsp. peppercorns, 1/8 tsp. red pepper flakes, and 2 fronds of dill.
Prepare your cucumbers by slicing them into your desired shape–whole mini cucumbers, pickle spears, pickle chips, or crinkle cut pickle chips.
Divide the prepare cucumbers among the pint jars. Pack them close together, but not so tightly that they’re full to bursting.
If you have it, place one more frond of dill on top of the cucumbers.
Prepare your brine by stirring together water, vinegar and salt until the salt is completely dissolved.
Carefully pour brine into each jar, filling to cover the cucumbers, if possible.
Secure lids on jars and refrigerate 24-48 hours before enjoying. (They’ll continue to develop flavor the longer they sit in the brine.)
Pickles should remain fresh 3-4 weeks in the refrigerator.

Category: Side Dish
Method: No-Cook
Cuisine: American