Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Refrigerator Dill Pickles (Super Easy!) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 144 reviews
  • Author: Mia
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 days 25 minutes
  • Yield: 4 pints (8 cups)
  • Category: Condiment
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

These Refrigerator Dill Pickles are a SUPER easy, quick way to make fresh, tangy, and crunchy pickles right at home without canning. Using simple ingredients like cucumbers, fresh dill, garlic, and a vinegar-based brine, these pickles develop wonderful flavor after chilling in the fridge for 24-48 hours. Perfect for snacking, sandwiches, or burgers, this recipe yields crisp pickles that stay fresh for 3-4 weeks in the refrigerator.

Ingredients

Units Scale

For the Pickles:

  • 2 long English cucumbers - or about 1.3 lbs. (600g) of mini or Persian cucumbers
  • 8-12 fronds of fresh dill (about 0.75 oz container)
  • 4 garlic cloves - smashed with the flat side of a knife or bottom of a glass
  • 4 teaspoons black peppercorns
  • 1/2 teaspoon red pepper flakes

For the Pickle Brine:

  • 4 cups warm water
  • 1/2 cup (8 Tbsp.) white vinegar or apple cider vinegar
  • 1 Tablespoon salt

Instructions

  1. Combine Seasonings: Place 1 smashed garlic clove, 1 teaspoon black peppercorns, 1/8 teaspoon red pepper flakes, and 2 sprigs of fresh dill into each pint jar. These seasonings form the flavorful base of the pickles.
  2. Prepare Cucumbers: Slice cucumbers into your preferred shape; you can use whole mini cucumbers, pickle spears, chips, or crinkle cut chips depending on your texture preference.
  3. Fill Jars: Divide the prepared cucumbers evenly among the pint jars. Pack them closely but avoid overfilling to prevent bursting. Add one additional dill frond on top if available for extra fragrance.
  4. Make Brine: In a separate bowl or jug, stir together the warm water, vinegar, and salt until the salt fully dissolves, creating your pickle brine.
  5. Pour Brine: Carefully pour the brine mixture into each jar, filling to cover the cucumbers completely to ensure even pickling.
  6. Refrigerate: Secure lids tightly on the jars and refrigerate for at least 24-48 hours before eating. The flavor intensifies over time. These pickles will stay fresh for 3-4 weeks refrigerated but are not suitable for room temperature storage.

Notes

  • Love Garlicky Pickles? Double up on the garlic cloves for a stronger flavor.
  • Want Spicy Pickles? Increase the amount of black peppercorns and red pepper flakes to taste.
  • Adjust Quantity: The recipe makes 4 pint jars (2 quarts). Halve or quarter the recipe as needed for fewer jars.
  • Serving Ideas: These crisp pickles are delicious on burgers, sandwiches, wraps, sloppy joes, or as a tangy snack.

Nutrition

  • Serving Size: 1/2 cup (approx. 120g)
  • Calories: 10
  • Sugar: 1g
  • Sodium: 520mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 0.4g
  • Cholesterol: 0mg

Find it online: https://mealsbymia.com/refrigerator-dill-pickles-super-easy-recipe/