Refrigerator Dill Pickles

I've been making various types of pickles for well over a decade now, and I still can't get enough of basic refrigerator pickles (like these Amish recipe, or pickled beets - yum!).

Even though I put up a yearly batch of bread and butter pickles, I still love doing quick pickles when I have just a small amount of cucumbers that I want to preserve.

This great recipe for easy refrigerator dill pickles is perfect for the first time preserver, OR someone like me who just wants a fast and easy way to preserve their mini haul of pickling cucumbers.

Reasons to Love This Recipe:

1. No canning needed. Skip the water bath canner and use this easy method for making homemade pickles. It's beginner friendly!
2. Simple. Made using basic ingredients and without special equipment, meaning you won't need pickling spice or fancy gear to put up some tasty pickles.
3. Small batch. This refrigerator dill pickle recipe makes just 4 pint jars, but can easily be cut in half to make an even smaller batch.
4. No sugar. If you want to add some, you can, but they taste perfect without any added sugar.

Ingredients

• Cucumbers: Pickling cucumbers (like kirby cucumbers) work best for this recipe, but the Persian type can be used in a pinch.
• Vinegar: A simple white vinegar that has at least 5% acidity works perfectly here. Apple cider vinegar can be used instead if desired.
• Water: This dilutes the pickle brine so it has the perfect balance of acidity.
• Salt: I recommend using canning or pickling salt, but kosher salt can be used in a pinch.
• Spices: This one is made without pickling spice! All you need is mustard seeds and black peppercorns, which are easy to find year round at any grocery store.
• Dill: Fresh dill makes the best pickles, truly! But if you can't find it, you can use dried instead (see the recipe card for details).
• Garlic: You'll need 1 peeled clove per jar, but if you are a garlic lover you could use 2 per jar instead.

Equipment

• Jars: I recommend using 4 pint jars or 2 quart jars, but you can use any clean, airtight containers you have on hand. Glass is best though!
• Saucepan: You'll need a large to medium saucepan for preparing the brine.

How to Make Quick Dill Pickles

This recipe makes the most delicious pickles, and the best thing is that you can make your favorite type. Pickle chips, pickle spears, whole ones, or all three! 

Preparing the Cucumbers

Top tip: Slice the pickling cucumbers into whatever shape you like - slices, whole (trimmed), or spears. Or try all three!

Adding the Brine

• Pour the pickling brine over each jar of pickles, leaving ¼" of headspace.
• Use a clean butter knife to remove bubbles, and add more liquid as needed.

• Add the lids to each of the jars and allow to rest at room temperature for 30 minutes.
• Chill in the refrigerator for 3-4 days so the brine fully permeates the cucumbers.

Note for whole dill pickles: You may need to add another 2-3 days onto the brining time to ensure they pickle all the way through.

Storing Refrigerator Pickles

Finished pickles should be store in an airtight container or mason jar in the refrigerator for up to 1 month. I like to use a pint jar for easy access, but if you want to use 2 quart jars or a half gallon jar that works too! 

Substitutions

Vinegar: The white vinegar in this recipe can be substituted for any type of vinegar that has at least 5% acidity. Apple cider vinegar or cider vinegar are good choices, as they have a mild flavor.

Dill: If you don't have fresh dill you can substitute it for ½ teaspoon of dried dill per jar.

Garlic: In a pinch you can substitute each clove of garlic for ½ teaspoon of dried minced garlic, although fresh is best.

Canning salt: If you don't have canning or pickling salt on hand you can use kosher salt instead.

Variations

• Small batch: Cut the recipe in half and use 2 pint jars or 1 quart jar instead.
• Spicy: Place 2-3 jalapeno pepper slices in each jar.
• Extra garlic: Add 2-3 cloves of garlic per jar instead of just 1.
• Sweet pickles: Add ¼-1/2 cup of sugar to the brine mixture, whisking until it has dissolved along with the salt.