Refrigerator Pickles Recipe | Easy Homemade Dill Pickles
If you've never made homemade refrigerator pickles, you're in for a treat. These easy Refrigerator Pickles are crisp, garlicky, tangy, and packed with fresh dill flavor. Unlike traditional canned pickles, these require no special equipment or water bath canning. Simply pour a flavorful homemade brine over fresh cucumbers, refrigerate overnight, and enjoy perfectly crunchy pickles in as little as 24 hours.
They're delicious on burgers, sandwiches, charcuterie boards, or enjoyed straight from the jar as a refreshing snack.
Why You'll Love This Recipe
No canning required
Extra crunchy pickles
Ready in 24 hours
Better than store-bought
Packed with fresh garlic and dill
Easy beginner recipe
Perfect summer recipe
Great for burgers and sandwiches
Lasts for weeks in the refrigerator
Ingredients
Pickles
2 pounds Kirby cucumbers (or Persian cucumbers)
4 cloves garlic, smashed
1 small sweet onion, sliced (optional but highly recommended)
2 teaspoons whole black peppercorns
2 teaspoons mustard seeds
1 teaspoon coriander seeds
1 teaspoon dill seeds (optional)
½ teaspoon crushed red pepper flakes (optional)
8–10 sprigs fresh dill
2 bay leaves
Refrigerator Pickle Brine
2 cups distilled white vinegar
2 cups filtered water
2 tablespoons kosher salt
2 tablespoons granulated sugar
1 tablespoon pickling spice
1 teaspoon celery seed
Instructions
Step 1: Prepare the Cucumbers
Wash and dry the cucumbers thoroughly.
Slice into:
Spears, Chips, and Sandwich slices or leave them whole if they're small.
Trim about ⅛ inch off the blossom end of each cucumber. This helps them stay crisp.
Step 2: Pack the Jars
Divide evenly between two quart-sized mason jars:
Garlic, Onion slices, Fresh dill, Peppercorns, Mustard seeds, Coriander, Dill seed, Bay leaves, and Crushed red pepper (if using).
Tightly pack the cucumbers into the jars.
Step 3: Make the Brine
In a saucepan combine:
Vinegar, Water, Salt, Sugar, Pickling spice, and Celery seed.
Bring to a gentle boil.
Stir until the salt and sugar dissolve completely.
Remove from the heat.
Allow the brine to cool for 10 minutes.
Step 4: Pour the Brine
Carefully pour the warm brine over the cucumbers until completely submerged.
Lightly tap the jars on the counter to remove any trapped air bubbles.
Seal with lids.
Step 5: Refrigerate
Allow the jars to cool to room temperature.
Refrigerate for 24 hours before eating.
For the very best flavor, wait 3–5 days.
The longer they sit, the better they taste.
The Secret to Extra Crunchy Refrigerator Pickles
The biggest mistake people make is using regular slicing cucumbers.
For the crispiest pickles:
Use Kirby cucumbers.
Always trim the blossom end.
Refrigerate immediately after cooling.
Don't overheat the cucumbers—only the brine should be hot.
Let them cure for at least three days.
These small details make a huge difference in texture.
Flavor Variations
Spicy Refrigerator Pickles
Add:
2 sliced jalapeños
1 teaspoon red pepper flakes
Garlic Dill Pickles
Double the garlic and fresh dill.
Sweet Refrigerator Pickles
Increase the sugar to ½ cup for a sweet-and-tangy pickle.
Bread and Butter Refrigerator Pickles
Use thin cucumber slices and add:
Extra onions
½ teaspoon turmeric
Increase sugar to ½ cup
Ranch Pickles
Add one packet of ranch seasoning to the cooled brine before pouring over the cucumbers.
What to Serve with Refrigerator Pickles
Cheeseburgers
BBQ sandwiches
Hot dogs
Pulled pork
Charcuterie boards
Potato salad
Tuna salad sandwiches
Chicken sandwiches
Deli sandwiches
Storage
Store tightly sealed in the refrigerator for up to 1 month.
Always use a clean fork or tongs when removing pickles.
Frequently Asked Questions
Do refrigerator pickles need to be canned?
No. They are stored in the refrigerator and do not require water bath canning.
How long before I can eat them?
They'll taste good after 24 hours, but they're best after 3–5 days.
What cucumbers are best?
Kirby cucumbers are the gold standard because they're firm, crunchy, and have fewer seeds.
Why aren't my pickles crunchy?
You likely used slicing cucumbers, skipped trimming the blossom end, or poured boiling brine over the cucumbers for too long.
Can I reuse the pickle brine?
It's not recommended. The brine becomes diluted after the first batch and won't produce the same flavor or preserve the cucumbers as effectively.
Nutrition Information
Estimated Per Serving (about 4 pickle spears)
Calories: 25
Carbohydrates: 5g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Sodium: 480mg
Fiber: 1g
Sugar: 3g
Vitamin C: 6% DV
Nutrition Disclaimer: Nutrition information is automatically estimated and may vary based on ingredient brands and serving sizes.