Easy Homemade Dill Pickles (Refrigerator Pickle Recipe)
This easy homemade dill pickles recipe uses a simple vinegar brine with garlic, mustard seeds, and fresh dill. No canning — just refrigerator pickles ready in 24 hours.
Servings: 4 1 jar
Calories: 288kcal
Equipment
- 4 Canning Jars one quart
Ingredients
For the pickling brine
For the pickles
- 20 pickling cucumbers
- 1 head garlic
- Fresh dill
- peppercorns
Instructions
Prepare the jar
- Wash and dry your canning jars. For extra cleanliness, run the jar and lid through the dishwasher before using.
Add the dill
- Arrange the fresh dill lengthwise around the inside edges of the jar so the sprigs run up the sides.
Prepare the cucumbers
- Wash the pickling cucumbers well, then slice them in half lengthwise.
Pack the jar:
- Place the cucumber halves upright inside the jar, rotating them so some face cut-side inward and others face cut-side outward. Pack them snugly, but leave enough space for the brine to flow around each cucumber.
Make the brine
- Combine the water, sugar, salt, and vinegar in a small saucepan. Heat over medium heat, stirring until the sugar and salt completely dissolve. The brine does not need to boil.
Add the brine
- Carefully pour the warm brine over the cucumbers until they are fully submerged. Gently tap the jar against the counter to release any trapped air bubbles, then add more brine as needed.
Cool and refrigerate
- Let the jar cool slightly, then cover it tightly and refrigerate.
Let the flavors develop
- The pickles can be eaten once chilled, but they taste best after at least 24 hours. For a stronger pickle flavor, refrigerate them for several days before serving.
- Keep the cucumbers submerged in the brine and store them in the refrigerator. For the best quality, enjoy them within 4 to 6 weeks.
Notes
- Yield: This full recipe makes about 4 one-quart / 1-liter jars and uses about 20 small pickling cucumbers. Be sure to use a clean glass jar with a tight-fitting lid.
- Smaller batch: For smaller batch, use 5 small pickling cucumbers, 1 1-quart jar, 2 cups water, 2 tablespoons sugar, 2 tablespoons coarse salt, kosher salt, or pickling salt, ¼ cup vinegar. Follow rest of recipe.
- Cucumbers: Pickling cucumbers work best because they stay firmer and crunchier than regular cucumbers.
- Spices: You can add yellow mustard seeds, coriander seeds, dill seeds, or a bay leaf for extra flavor. I usually keep it simple because the fresh dill, garlic, peppercorns, and brine already give the pickles plenty of flavor. And that's what mom does!!
- Dill: Arrange the dill along the sides of the jar so the flavor spreads throughout the brine. Packing: Pack the cucumbers snugly, but do not crush them or block the brine from flowing around them.
- Brine: Heat the brine only until the sugar and salt dissolve. It does not need to boil. Submerging: Keep all the cucumbers fully covered with brine to help them stay fresh.
- Flavor: The pickles are ready once chilled, but the flavor improves after at least 24 hours.
- Storage: These are refrigerator dill pickles, not canned pickles. They are not shelf-stable and must be stored in the refrigerator. Keep the jar tightly covered in the refrigerator. Keep the cucumbers fully covered in brine while storing. Use a clean fork each time you remove pickles from the jar.
- Shelf life: For the best texture and flavor, enjoy the pickles within 4 to 6 weeks.
Nutrition
Calories: 288kcal | Carbohydrates: 57g | Protein: 9g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 14202mg | Potassium: 2045mg | Fiber: 11g | Sugar: 46g | Vitamin A: 1080IU | Vitamin C: 48mg | Calcium: 237mg | Iron: 3mg