Go Back
A close-up of a glass jar filled with freshly made refrigerator pickles, featuring sliced cucumbers, fresh dill sprigs, garlic cloves, and spices in a tangy brine—perfect for an easy dill pickles recipe.

Refrigerator Pickles Recipe

Crunchy, garlicky, and herb-infused, these easy refrigerator pickles are perfect for beginners and seasoned cooks alike—no canning required.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 3 –4 jars
Course: Snacks
Cuisine: American
Calories: 5
Ingredients Method Notes

Ingredients
  

  • 6 –7 pickling cucumbers
  • 2 cups water
  • 1 cup white vinegar or apple cider vinegar
  • 1 Tbsp kosher salt
  • 1/2 –1 tsp granulated sugar optional
  • Fresh dill a handful of sprigs
  • 4 –6 cloves garlic peeled and smashed
  • 10 whole black peppercorns
  • 1/2 tsp whole yellow mustard seeds
  • 1/4 tsp red pepper flakes
  • Pinch of celery seed

Method
 

  1. Slice cucumbers into 1/4-inch rounds or spears. Chill clean glass jars if desired.
  2. In a saucepan over medium-high heat, combine water, vinegar, salt, and sugar. Stir and heat for about 5 minutes until dissolved, then cool to room temperature.
  3. Pack sliced cucumbers into jars. Add dill, garlic, mustard seeds, peppercorns, red pepper flakes, and celery seed evenly between jars.
  4. Pour cooled brine over cucumbers, leaving 1/2 inch headspace. Seal jars tightly.
  5. Refrigerate for at least 5 days, shaking jars gently every day or two. Pickles last 4–6 weeks refrigerated.

Notes

Use fresh, firm cucumbers. Avoid pouring hot brine directly over cucumbers to maintain crunch. For a spicier version, increase red pepper flakes or add jalapeños.