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–+ servings
Two glass jars filled with crisp refrigerator dill pickles, fresh dill, garlic, pickling spices, and red chili.

Refrigerator Dill Pickle Recipe

Crisp refrigerator dill pickles made with fresh cucumbers, garlic, dill, pickling spices, and a simple white vinegar brine. No canning or fermentation required.
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Prep Time 15 minutes
Cook Time 5 minutes
cooling 30 minutes
Total Time 1 day 50 minutes
Servings: 2 jars
Course: Side Dish
Cuisine: American
Calories: -621
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 2 pounds small pickling cucumbers Persian cucumbers, or Kirby cucumbers, approximately 8 to 10 cucumbers (900 g)
  • 2 cups water 480 ml
  • 2 cups distilled white vinegar with 5% acidity 480 ml
  • ¼ cup granulated sugar 50 g
  • 2 tablespoons pickling salt or kosher salt 30 g, not pictured
  • 6 garlic cloves thinly sliced
  • 6 large sprigs fresh dill
  • 1 tablespoon pickling spice 8 g
  • 1 small red chili thinly sliced, optional

Equipment

  • Medium saucepan
  • Wooden spoon
  • Cutting board
  • Sharp knife
  • 2 clean glass jars with lids
  • Measuring cups and spoons
  • Jar funnel, optional

Method
 

  1. Wash the glass jars and lids thoroughly. Rinse well and set them aside to dry.
  2. Wash the cucumbers under cool running water. Trim a thin slice from both ends of each cucumber.
  3. Leave very small cucumbers whole, cut them lengthwise into spears, or cut them into thick chunks.
  4. Add the water, white vinegar, sugar, and salt to a medium saucepan.
  5. Place the saucepan over medium heat and bring the brine to a gentle simmer.
  6. Stir until the sugar and salt have completely dissolved, then remove the saucepan from the heat.
  7. Divide the fresh dill, garlic slices, pickling spice, and optional red chili evenly between the jars.
  8. Pack the cucumbers tightly into the jars without pressing hard enough to damage them.
  9. Carefully pour the warm brine over the cucumbers, making sure they are completely submerged.
  10. Leave approximately ½ inch of space between the brine and the top of each jar.
  11. Gently tap the jars on the counter to release trapped air bubbles. Add more brine when needed.
  12. Allow the jars to cool uncovered until they reach room temperature.
  13. Close the jars tightly and refrigerate them for at least 24 hours before serving.
  14. For a stronger garlic-dill flavor, refrigerate the pickles for 48 hours before opening.
  15. Keep the pickles refrigerated and use clean utensils whenever removing pickles from the jars.

Nutrition

Calories: -621kcalCarbohydrates: 5gProtein: 1gSodium: 310mgFiber: 1gSugar: 3g

Notes

  • These are refrigerator pickles: They have not been processed in a water-bath canner and are not shelf-stable. They must remain refrigerated.
  • Use 5% acidity vinegar: Check the vinegar label before using it. Do not use homemade vinegar or vinegar with an unknown acidity.
  • Salt is not shown in the ingredient photo: It should still be included in the brine for proper pickle flavor and texture.
  • Use pickling cucumbers when possible: Kirby, Persian, and other small unwaxed cucumbers generally stay crisper than large standard cucumbers.
  • Trim the blossom end: Removing a thin slice from the cucumber ends can help the pickles maintain a firmer texture.
  • Keep the cucumbers submerged: Add a little extra brine when necessary so the cucumber pieces stay covered.
  • Use clean jars: Refrigerator-pickle jars should be thoroughly cleaned before filling because the finished jars do not receive a canning heat treatment.
  • For spicy dill pickles: Add extra sliced red chili, red pepper flakes, or dried chili to each jar.
  • For stronger garlic flavor: Add one or two additional sliced garlic cloves.
  • For less sweetness: Reduce the sugar to 2 tablespoons. Do not reduce the vinegar.
  • Do not reuse used brine: Brine that has already held vegetables should not be reused for another batch.
  • Storage: Keep the jars refrigerated and enjoy the pickles within approximately 2 weeks for the best crunch and flavor.
  • Nutrition: The nutritional estimate assumes that only a portion of the brine is consumed.

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