Easy Refrigerator Dill Pickles – prepped and ready for the fridge in just 5 minutes! Boldly delicious, 100% NO cooking, small batch recipe.
All you need are a few grocery store ingredients and just 5 minutes for crisp pickles loaded with tangy garlic-dill flavor.
Refrigerator pickles – or quick pickles – with classic dill pickle flavor are an easy way to enjoy homemade pickles with minimal time and effort.
I almost always have a jar of pickles on the refrigerator shelf but none as delicious as these.
They really are the best pickles. Their bright, crisp tangy taste can’t be beat. This is truly a bottom-of-the-jar recipe for homemade refrigerator pickles.
Make a batch anytime to satisfy your pickle craving!
no cooking or canning involved:
This recipe is 100% no cooking and a great recipe when you want fresh pickles quickly and easily.
It’s ideal if this is your first time pickling because it’s practically fail-proof – and refrigerator pickles cost cost way less than store bought pickles.
what you need to make Refrigerator Dill Pickles:
This is a small batch refrigerator dill pickles recipe but can easily be doubled.
- fresh cucumbers
- warm tap water
- apple cider vinegar
- kosher salt (not table salt)
- black peppercorns
- garlic cloves
- fresh dill (sometimes called dill weed)
- crushed red pepper flakes
- jars
NOTE: I’ve made these pickles many, many times using a quart jar, pint jar and recdently even a small jelly jar.
WHAT KIND OF CUCUMBERS DO I USE?
I’ve made these pickles using a variety of pickling cucumbers including English seedless, Kirby cucumbers as well as other mini cucumbers and most recently baby pickles for 2-bite size gherkins.
They all work well. Use what you find fresh in the grocery store or whatever you prefer.
I found using the baby gherkin pickles they needed a full 48 hours in the fridge to absorb the flavor (since their flesh wasn’t exposed).
How to make easy 5 minute refrigerator dill pickles:
Using either a mandoline or sharp knife, slice the pickles into pickle chips (or cucumber spears) then add them to the jar(s) leaving a little space at the top.
In a separate container (I like to use a measuring up or other container with a pour spout) add the warm water and salt then whisk to completely dissolve the salt.
Once the salt is dissolved blend in the vinegar.
Next add the peppercorns, chopped garlic, dill and crushed red pepper flakes to the top of the pickles in the jar. If you’re using more than one jar divide the spices between them.
Pour the pickling brine over the cucumbers, top with the lid, shake gently then refrigerate.
NOTE: the pickles may not be completely submerged in liquid at this point. As they sit in the fridge, liquid increases as the salt draws out moisture from the cucumbers.
WHEN WILL THE PICKLES BE READY TO EAT?
These pickles are ready to eat about an hour after they’re mixed into the brine, are even better the next day and practically irresistible at the 48 hour mark.
Dont’ wait longer than that – the whole jar will be gone and you’ll be onto your next batch.
WHAT GOES WITH THESE DELICIOUS PICKLES?
Dill pickles make a tasty snack on their own and pretty much the only thing I want with a cheeseburger (okay maybe a side of fries too!).
They go perfectly with my Slow Cooker Beer Braised Pulled Pork and BBQ Pulled Chicken or alongside your favorite sandwich.
VARIATIONS TO THESE REFRIGERATOR DILL PICKLES:
This is a basic, easy refrigerator dill pickles recipe. Here are a couple of substitutes:
- Add hot peppers (jalapenos) for a spicy pickle.
- Dissolve sugar for sweet pickles – also called bread and butter pickles.
- No apple cider vinegar? Use white vinegar instead.
LOOKING FOR MORE EASY PICKLING RECIPES?
Once I created this refrigerator pickle recipe, I found it was fun pickling all kinds of things, including jalapenos and red onions. Check them out below.
Pickled Jalapenos – simple 10 minute recipe with NO canning! Add delicious spice to any meal especially tacos, nachos, enchiladas or chili!
Pickled Red Onions – quick and easy to make – a bright, zesty condiment delicious on salads, burgers, hot dogs and tacos.
Enjoy!
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If you tried this easy 5 minute Refrigerator Dill Pickle Recipe for classic dill pickles or any other recipe on the blog then I’d love if you’d leave a comment and some stars below.
Easy Refrigerator Dill Pickles
Ingredients
- 3 pickling cucumbers OR 1 English cucumber
- 1 ½ cups warm tap water
- 1 ½ tablespoons kosher salt not table salt
- 3 tablespoons apple cider vinegar
- 2 teaspoons black peppercorns
- 2 large garlic cloves peeled and rough chopped
- 6-8 large dill sprigs chopped
- small small crushed red pepper flakes can leave out if you prefer
- 1-3 pint or quart jars
Instructions
- Slice the pickles then add them to the jar(s).
- In a separate container (I prefer measuring cup or other container with a pour spout) - add the warm water and salt, whisking until salt is completely dissolved.
- Once the salt is dissolved blend in the vinegar and stir well.
- Add the peppercorns, chopped garlic, dill and crushed red pepper flakes over the top of the pickles in the jar.
- Pour the brining liquid over the cucumbers, top with the lid, shake gently then refrigerate.
- Pickles are ready to eat in 24-48 hours and will keep refrigerated for 3-4 weeks.
Nutrition
- REFRIGERATOR PICKLE RECIPE
Ray says
Hit a home run with this one. The pickles are crisp and tasty. A great add to any picnic or meal.
Bernie says
Thank you! Hard to keep ’em in the house we’re going through them so fast — but that’s a good thing! 🙂
Betty Pinsky says
Everyone should try these pickles, they are so good and very easy to make ! My husband is eating them everyday !!
Bernie says
We do too Betty! So fresh and much better than store-bought. I appreciate you making them and following up – enjoy the day! 🙂
Susan says
Do you have a quick recipe for Bread and Butter and/or Sweet Pickel refrigerator pickles? Thanks!
Bernie says
Hi Susan – I’m sorry I don’t have one, but I found this one from Taste of Home for Refrigerator Sweet Pickles. Taste of Home is a reputable source and the recipe has good reviews from people that have made it. The link is:
https://www.tasteofhome.com/recipes/easy-refrigerator-pickles
I’d love to hear back if you make them. Thanks for stopping by – enjoy the day!
Dawn @ The Kitchen and a Latte says
My kids love pickles so this year I planted a few bush pickle cucumber plants. I am used to the plants that grow tall so I hope they don’t grow to far out and take over everything else haha! But hopefully we will have plenty of cucumbers to pickle 🙂
Definitely trying this with them when we get enough (growing season has just started here.)
Bernie says
Ah yes! I get plants taking over! 🙂 Last year I planted mint in the ground (big mistake!) – apparently it should only go in pots because it spreads everywhere! I’m so glad you’re going to try this. Even better with homegrown – can’t get any fresher. I’d love to hear how you and your family liked them.
Brandi Huffaker says
Can you use white vinegar instead of apple cider?
Bernie says
Hi Brandi – thanks for reaching out. Yes, you can sub in white vinegar instead, but it won’t have the same fruity undertones of apple cider vinegar so the final taste will be a bit different.
LIZ says
Can you use dried dilly you run out of fresh?
Bernie says
Hi Liz – yes! You absolutely can use dried dill instead of fresh adding the same amount of the ingredient. When I use dry herbs I give them a quick rub between my thumb and first finger to ‘wake up’ the taste. Thanks for stopping by 🙂
hanona says
I make this recipe .lts so delicious and my family likes this pickle thank you for this recipe ❤❤
Bernie says
Hi thanks for stopping by 🙂 So glad you made — and enjoyed the recipe! We do too. I can’t keep it in the refrigerator we go through them so fast!!
Bernie says
You’re so very welcome – happy you and your family enjoyed it! 🙂
Cindy says
Could I use black pepper instead of peppercorns and pink Himalayan salt instead of kosher? {the pink salt is in a grinder so it could be ground up} thank you===these really sound good [I love dill pickles!]
Bernie says
Hi Cindy – yes you can use black pepper instead and pink salt instead. Just follow the instructions using the same amounts of peppercorns and salt listed in the recipe for your substitutions. Thanks! They’re definitely a favorite in our house!
Mimi DiBenedetto says
Hello I love this recipe but is there an easier way to measure ingredients when making a LG amount at a time ? Would it still taste the same if I mixed all ingredients in the brine?
Bernie says
Hi Mimi – thank you so much! This is one of our summer favorites too 🙂 Yes! That’s a great idea mixing everything in the brine and it’ll definitely make it easier to measure. Thanks for that tip – I’ll be using it myself when I make a larger batch next time. Enjoy the day! 🙂
Diane says
Hello! A super easy recipe; that is full of goodness!
Wondering how long they will last?
Bernie says
Hi Diane – thanks so much! I’m really glad you enjoyed the recipe 🙂 Refrigerator pickles will last in an airtight container up to 4 weeks in the refrigerator. I like to write the date on the lid with a marker so I don’t forget when I made them. Honestly though – we eat them long before the 4 week mark! 🙂 – I appreciate you reaching out. Enjoy the day. – Bernie
Betty says
I have made sweet pickles for the freezer and love them. Have you tried freezing these and if so how did they turn out?
Bernie says
Hi Betty – thanks for reaching out – that’s a great question. Yes – you can freeze these pickles. Be sure to use a freezer-safe container, then cover the pickles with the brine, leaving about 1″ from the top because the brine will expand as it freezes. They’ll keep up to 3 months. — Bernie
Gwen says
Wondering how squash would work with this recipe. Has anyone tried it?
Bernie says
Hi Gwen – I haven’t tried it with squash but I’m thinking it would be delicious! Thanks for the suggestion. Enjoy the day — Bernie