Easy Refrigerator Dill Pickles Recipe
Crisp, tangy, and full of flavor! This refrigerator dill pickles recipe is a no-fuss way to enjoy homemade pickles without canning. Just chill and enjoy!
Servings 8 servings
Calories 16kcal
Ingredients
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon pickling salt or kosher salt non-iodized
- 1 teaspoon sugar optional, for added flavor
- 1 pound pickling cucumbers washed and trimmed
- 4 cloves garlic peeled and smashed
- 4 sprigs fresh dill or use dill flower heads
- 2 bay leaves
- 1 teaspoon dill seed
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon whole black peppercorns
- 1 pinch red pepper flakes optional, for a hint of heat
Instructions
- Make the brine: Combine the vinegar, water, salt, and sugar in a small saucepan. Heat over medium, stirring until the salt is fully dissolved. Remove from heat, and let cool briefly.
- Prepare the cucumbers: Cut the cucumbers into spears, rounds, or chunks, or any other shape you prefer, and trim them to fit your jars.
- Add flavorings to the jars: Divide the garlic, dill, bay leaves, dill seed, mustard seeds, coriander seeds, peppercorns, and red pepper flakes (if using) evenly between the jars.
- Pack the cucumbers: Tightly pack the prepared cucumbers into the jars, leaving enough space at the top to allow the brine to cover them.
- Pour the brine: Carefully pour the warm pickling liquid over the cucumbers, covering them completely. Add the cover, then shake the jar to mix the ingredients.
- Cool and refrigerate: Let the jars cool to room temperature for about an hour before storing them in the refrigerator. The pickles will start to develop flavor after 24 hours and are best after 2 to 3 weeks.
Notes
Keep the jars stored in the refrigerator and use within 3 months.
Nutrition
Serving: 0.5cup | Calories: 16kcal