Easy Refrigerator Dill Pickles
Skip the stress of traditional canning with these easy refrigerator dill pickles. Crisp, tangy, and full of flavor, they come together quickly with simple ingredients and need only a couple of days in the fridge to develop their magic. Perfect for cucumber season or whenever you crave homemade pickles without the fuss.
Servings: 3 pints
Calories: 94kcal
Cost: $6-$8
Equipment
- 3 pint-size canning jars with lids and rings (or any clean glass jars with tight-fitting lids)
Ingredients
- 2 pounds pickling cucumbers well washed
- 1 ½ cups apple cider vinegar I love Bragg Organic for flavor and quality
- 1 ½ cups water
- 2 tablespoons pickling salt or kosher salt, no iodine
- 6 garlic cloves peeled
- ¾ teaspoon crushed red pepper flakes
- 3 teaspoons dill seed
- 1 ½ teaspoons black peppercorns
- 1 red pepper sliced (optional)
- 3 sprigs fresh dill weed optional
Instructions
- Thoroughly wash and dry your jars and lids.
- Into each jar, add 2 garlic cloves, ¼ teaspoon crushed red pepper, 1 teaspoon dill seed, ½ teaspoon black peppercorns, plus optional red pepper slices and fresh dill sprigs.
- Trim the cucumber ends and slice to your preferred shape—spears, chips, or chunks all work.
- Pack the cucumbers snugly into each jar.
- In a pot, combine vinegar, water, and pickling salt. Bring to a rolling boil, stirring to dissolve the salt.
- Pour the hot brine over the cucumbers in the jars, leaving about ¼ inch headspace at the top.
- Seal jars tightly with lids and rings. Let them cool to room temperature before placing in the refrigerator.
- Refrigerate for at least 2 days before tasting, and enjoy within 2 months.
Notes
- Pickling cucumbers are your best bet here—they have thinner, less bitter skins than slicing cucumbers. If you’re buying at the store, look for small, firm cucumbers labeled for pickling, or ask your farmer.
- Apple cider vinegar adds a nice mild tang—go for a quality brand like Bragg Organic Apple Cider Vinegar for depth of flavor.
- Pickling salt is pure and free of additives that can cloud your brine. If unavailable, kosher salt without iodine is a good substitute.
- Feel free to customize your spices. More garlic for a bold punch, extra crushed red pepper for heat, or a touch of sugar if you like your pickles a bit sweeter.
- These pickles develop best after chilling at least 48 hours, but the flavor deepens over the next several days.
Nutrition
Calories: 94kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 4681mg | Potassium: 672mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1629IU | Vitamin C: 63mg | Calcium: 114mg | Iron: 2mg
