Refrigerator Dill Pickles
These simple refrigerator dill pickles are fast, crunchy, and far superior to store-bought jars, perfect for sandwiches, snacks, and using up a cucumber harvest.
Ingredients
Cucumber Preparation
- 12 pieces pickling cucumbers (small to medium; Persian or Kirby are ideal)
Brine Ingredients
- 4 cups water
- 2 cups white vinegar (5% acidity)
- 2 tablespoons kosher salt (or 1 3/4 tbsp pickling salt)
- 1 teaspoon sugar (optional) balances acidity
Flavoring Ingredients
- 1 bunch fresh dill (thick stems removed) use fronds and thin stems
- 1 head garlic (cloves smashed, about 8–10 depending on size)
- 1 tablespoon whole peppercorn kernels
Instructions
Preparation
- Rinse cucumbers under cool water and trim the blossom ends. Slice into 1/4-inch rounds or cut into spears. Set aside.
- In a medium saucepan combine 4 cups water, 2 cups white vinegar, 2 tablespoons kosher salt, and 1 teaspoon sugar. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let cool to room temperature.
- Tightly layer cucumbers in clean mason jars. Tuck fresh dill sprigs and smashed garlic cloves between the layers. Add 1 tablespoon peppercorns evenly across jars.
- Pour the cooled brine over the cucumbers until they’re completely submerged. Wipe rims, seal with airtight lids, and refrigerate.
- Let jars chill for at least one week; flavor improves over 2–3 weeks.
Notes
These pickles are refrigerator pickles and must stay chilled, best eaten within 2–4 weeks. You can customize the recipe with different vinegars or spices.