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–+ servings

Easy Refrigerator Dill Pickles

These quick and tangy refrigerator dill pickles are perfect for snacking or adding to sandwiches. Ready in a few hours and best after 48 hours in the brine, they are simple to make with basic ingredients.
Prep Time 15 minutes
Total Time 2 hours
Serving Size 8 servings

Ingredients

Brine

  • 1 cup water
  • 3 tablespoons white vinegar Can use apple cider vinegar for a fruitier taste.
  • 1 tablespoon pickling salt Or kosher salt; pickling salt dissolves better.
  • 2 cloves garlic, peeled and crushed or sliced
  • 1 pinch red pepper flakes Add more if you like heat.
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon mustard seed
  • 5 sprigs fresh dill Reserve half for layering.

Cucumbers

  • 2 medium pickling cucumbers, or 1/2 English hothouse cucumber, sliced thinly

Instructions

Preparation

  • In a clean pint-sized jar, combine the water, white vinegar, and pickling salt. Stir until the salt dissolves.
  • Add the garlic, red pepper flakes, black peppercorns, and half the dill into the jar. Stir gently to distribute.
  • Pack the cucumber slices into the jar, leaving a little headspace. Tuck the remaining dill on top.
  • Seal the jar and shake well so the brine coats the cucumber slices.
  • Refrigerate the jar. The pickles will be ready to eat after a few hours but are best after about 48 hours.

Notes

Store in the fridge at all times; not shelf-stable. Consume within about one week. Signs to discard include cloudy brine, off odors, or slimy texture.