Refrigerator Dill Pickles
These quick and easy refrigerator dill pickles are crunchy, tangy, and packed with flavor, perfect for snacking or adding to your favorite dishes.
Ingredients
Main Ingredients
- 4 cups small pickling cucumbers, sliced Or use Kirby or Persian cucumbers.
- 4 sprigs fresh dill Whole sprigs for that classic aroma.
- 4 cloves garlic, crushed Lightly smashed for flavor.
- 2 cups white vinegar (5% acidity) Provides tang and preserves texture.
- 2 cups water Mixed 1:1 with vinegar.
- 2 tablespoons kosher or pickling salt Adjust amount if using table salt.
- 6-8 pieces whole peppercorns For a peppery pop.
- 1 teaspoon mustard seeds Adds warmth to the pickles.
Instructions
Preparation
- Wash cucumbers well. Slice them into spears or rounds to your liking. Pat dry.
- Combine equal parts water and white vinegar in a pot. Add salt. Heat until the salt dissolves and the brine is just at a boil. Remove from heat.
- In clean jars, layer cucumbers with fresh dill sprigs, smashed garlic cloves, 6-8 peppercorns, and 1 teaspoon mustard seeds. Pack tightly but without crushing.
- Pour the hot vinegar solution over the cucumbers until the jars are full, leaving about 1/4 inch headspace. Tap jars gently to remove air bubbles.
Cooling and Storing
- Seal jars with lids and let them cool to room temperature.
- Refrigerate. Wait at least 24 hours before tasting; for best flavor, let sit 7 days.
Notes
These pickles are not shelf-stable and should be stored in the fridge. They keep their best quality for 4-8 weeks. Use clean utensils when removing pickles from the jar.