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Refrigerator Pickles

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published

These homemade refrigerator dill pickles are crisp, crunchy, and packed with fresh dill and garlic flavor! They take just 10 minutes to prep, require no canning or special equipment, and are perfect for snacking, topping burgers, or adding to your favorite sandwiches.
  • 0.2gnet carbs
  • 0.1gprotein
  • 10minutes
  • 16servings
Three jars of homemade refrigerator pickles filled with cucumber slices and spears, fresh dill, garlic, and pickling spices in a vinegar brine.
Homemade sliced refrigerator pickles in a mason jar surrounded by jars of dill pickle spears and fresh herbs.
Thinly sliced refrigerator dill pickles being lifted from a mason jar with a fork alongside fresh dill and pickling spices.
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We are a BIG dill pickle family around here! We put pickles on just about everything...burgers, sandwiches, salads, and sometimes we just eat them straight from the jar. Since we go through so many pickles in our house, I figured it was time to start making my own. But I wanted an easy way to do it. I'm not interested in spending hours canning pickles or dealing with special equipment just to have a jar of homemade pickles in the fridge.

A crisp refrigerator dill pickle spear lifted from a jar of homemade pickles with fresh dill, garlic, and pickling spices.

That's why I love these homemade refrigerator pickles! They take just 10 minutes to prep, and there's no canning, cooking, or sterilizing jars involved. All you need are a few pickling cucumbers, fresh dill, garlic, vinegar, and a handful of seasonings. Slice up the cucumbers, pack everything into a mason jar, pour in the brine, and let the refrigerator do the rest. You can start snacking on them after a few hours, but I recommend waiting until the next day so all those delicious dill and garlic flavors have time to develop.

The best part is that these refrigerator dill pickles turn out crisp, crunchy, and full of that tangy pickle flavor we love. Plus, I can control exactly what goes into them, including how much garlic and dill to add. And trust me, I don't think you can ever have too much dill! They're naturally low carb making them an easy snack to keep on hand. Once you see how simple it is to make your own pickles, you might find yourself skipping the store-bought jars, too!

Homemade refrigerator dill pickle spears packed in a glass mason jar with fresh dill, garlic, mustard seeds, and peppercorns.

Make spicy pickles

If you like a little heat with your pickles, add a pinch of crushed red pepper flakes or a few slices of fresh jalapeño to the jar. You can also experiment with different herbs and seasonings like thyme, rosemary, celery seeds, or fennel seeds. I love extra garlic and dill in mine!

Storage information

Store homemade refrigerator dill pickles in a clean, airtight mason jar in the refrigerator for up to 1-2 weeks. Make sure the cucumbers stay submerged in the brine to maintain their flavor and freshness. For the best crisp, crunchy texture, enjoy them within the first week. These pickles are not shelf-stable and must be kept refrigerated.

Can you freeze pickles?

Yes, you can freeze refrigerator pickles for up to 6 months in a freezer-safe container. However, I don’t recommend it if you love crunchy pickles! Cucumbers have a high water content, so they tend to become soft and mushy after freezing. If you do freeze them, thaw overnight in the refrigerator. For the best flavor and texture, I recommend making a fresh batch instead.

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The recipe

Refrigerator Pickles

Print Pin
Prep 10 min Total 10 min Serves 16

Ingredients

Servings 16

Refrigerator Dill Pickles Ingredients

Step by Step Instructions

  1. Prepare the cucumbers

    Trim the ends from the cucumbers and cut lengthwise into quarters for spears or crosswise into ¼-inch slices for pickle chips.

    For this step

    • 3 pickling cucumbers
    Fresh cucumbers cut into thin rounds and spears on a cutting board with dill, garlic, and mustard seeds for homemade refrigerator pickles.

  2. Fill the jar

    Pack the cucumbers into a clean 1-quart mason jar, layering with the fresh dill and sliced garlic.

    For this step

    • 5 sprigs fresh dill
    • 3 garlic cloves, thinly sliced
    Three mason jars filled with fresh cucumber slices and spears, garlic, and dill before adding the pickling brine.

  3. Make the brine

    In a large measuring cup, whisk together the water, vinegar, kosher salt, peppercorns, and mustard seeds until the salt dissolves.

    For this step

    • 1⅓ cups water
    • 1 cup distilled white vinegar
    • 1 tablespoon salt
    • 2 teaspoons black peppercorns
    • 1 teaspoon mustard seeds
    Overhead view of three mason jars packed with cucumbers, fresh dill, and garlic, ready for homemade refrigerator pickling brine.

  4. Pour & refrigerate

    Pour the brine over the cucumbers, making sure they are fully submerged. Secure the lid and gently shake the jar to distribute the seasonings. Refrigerate for at least 24 hours to allow the flavors to develop. The pickles can be enjoyed after a few hours, but they will have a stronger dill and garlic flavor the next day.

    Homemade vinegar pickling brine being poured into a mason jar filled with cucumber slices, garlic, and fresh dill.

Nutrition

Per serving: 1/4 cup pickles

Calories
3
Fat
0.1g
Protein
0.1g
Total carbs
0.4g
Net carbs
0.2g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

Frequently Asked Questions

How long do refrigerator pickles need to sit before eating?

You can actually start eating these pickles after just a few hours, but I recommend letting them sit in the refrigerator overnight. This gives the cucumbers time to soak up all that delicious garlic, dill, and tangy vinegar flavor. If you can wait 24 hours, they'll taste even better!

How long do homemade pickles last in the refrigerator?

These pickles will keep in the refrigerator for about 1-2 weeks when stored in a clean, tightly sealed jar. Make sure the cucumbers stay submerged in the brine, and always use a clean fork to remove them. Unlike canned pickles, refrigerator pickles aren't shelf-stable, so they need to stay refrigerated.

What are the best cucumbers to make pickles?

I like using pickling cucumbers because they have thin skins, fewer seeds, and a firm texture that helps them stay nice and crunchy. Persian cucumbers (those little mini cucumbers) are another great option. You can use English cucumbers, too, but they may not stay quite as crisp.

How do you keep pickles crunchy?

Start with the freshest, firmest cucumbers you can find. Older cucumbers tend to get soft, and nobody wants a mushy pickle! I also recommend keeping the brine cold or at room temperature instead of pouring hot brine over the cucumbers. Store your pickles in the refrigerator and enjoy them within a week or two for the best crunch.

Do you have to boil the brine for refrigerator pickles?

Nope! That's one of my favorite things about this recipe. There's no boiling or cooking involved. Just whisk together the water, vinegar, salt, and seasonings, then pour the mixture right over your cucumbers. It doesn't get much easier than that!

Can I use apple cider vinegar instead of white vinegar?

Yes! I use distilled white vinegar because it gives these dill pickles that classic tangy pickle flavor. But apple cider vinegar works, too. Just know that it has a slightly sweeter, fruitier flavor that will change the taste of your pickles a little. Make sure you're using vinegar with 5% acidity.

Can you reuse pickle brine?

I recommend making a fresh batch of brine each time you make these pickles. As cucumbers sit in the brine, they release water, which changes the vinegar and salt concentrations. Since the brine is so easy to make, it's better to start fresh.

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