These easy refrigerator dill pickles take just a few ingredients to make. And in just 2 or 3 days the best homemade pickles will be ready to enjoy!

This recipe will be your go-to for refrigerator pickles! You’ll never buy store bought again after trying this refrigerator pickles recipe.

Do you love visiting your local farmers’ market and farms in the summer months? I do! It’s so much fun to see all of the fresh produce, eggs, honey etc. Last summer, my husband and I started a new tradition; making our own refrigerator dill pickles.

The first time we made this dill pickle recipe I couldn’t believe it was so simple.

This is an easy refrigerator pickle recipe with only 3 key ingredients: cucumbers, water, and vinegar. Homemade dill pickles are so good on their own or on top of a sandwich.

These easy refrigerator pickle recipe that can be customized with your favorite herbs and spices, like dill weed, celery seed, coriander seed or bay leaves. And since it takes 2-3 days before your jar of pickles are ready, there’s no need to be intimidated by this recipe – even if you’ve never made pickles before!

The recipe below is so simple, you’ll have it memorized by the time your cucumbers come ripe!

Simple Ingredients Needed to Make Your Own Homemade Refrigerator Pickles:

• 3-4 Fresh Cucumbers
• 1 1/2 tbsps Kosher Salt
• 3 tbsp White Vinegar or Apple Cider Vinegar
• 5 Cups Cold Water
• 5 or 6 peeled fresh garlic cloves (use whole garlic cloves)
• 2 tsp whole black peppercorns
• 6 sprigs fresh dill
• Clean jars and lids – wide mouth mason jars or pint jars

Best Refrigerator Dill Pickles Recipe

To make these quick pickles, start by mixing your brine ingredients together: add salt, vinegar, garlic and peppers in a small saucepan over medium-high heat. Stir the vinegar solution until the salt dissolved.

Transfer to a clean glass jar and add kirby cucumbers and dill to the vinegar mixture.

You can keep your pickles whole or pickle spears.

Pour in the water to cover your crisp pickles.

Put the lid on and store in the fridge for 2-3 days before enjoying.

If you enjoy spicy pickles, adding mustard seeds or red pepper flakes into your pickle brine is the perfect way to add a punch of flavor!

If you would like dill pickle chips, use sliced cucumber.

The best thing about this recipe is that it takes the easy way. There is no hot water bath or preserving involved, your fridge pickles will only last a couple of weeks in the refrigerator, but honestly, I doubt they will even last that long because they’re so delicious!

Since it is such a quick recipe to make, we make delicious pickles almost weekly this time of year.

Oh and don’t spill that pickle juice out when you are done with it! There are so many great uses for pickle juice.

What kind of cucumber makes the best pickles?

The key is to choose cucumbers that can withstand the pickling process. So the regular cucumbers you would put on your salad won’t work because they are slicing cucumbers.

Kirby pickles are generally used as pickling cucumbers and Persian cucumbers, which have a thinner skin, work well too. They are both small cucumbers that are the perfect size and will yield the best results when making your fresh dill pickles. Seedless english cucumbers can be sliced and used as crunchy pickles too.

You can find these varieties at your local grocery store or farmers’ market.

Print out the recipe and get started today for some quick and easy fresh pickles!

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Refrigerator Pickles Recipe

Yield: 8

Prep Time: 5 minutes

Additional Time: 3 days 2 seconds

Total Time: 3 days 5 minutes 2 seconds

These easy refrigerator dill pickles take just a few ingredients to make. And in just 2 or 3 days the best homemade pickles will be ready to enjoy.

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Ingredients

• 3-4 Kirby Cucumbers
• 1 1/2 tbsps Kosher or Pickling Salt
• 3 tbsp White Vinegar
• 5 Cups Water
• 5 or 6 peeled garlic cloves
• 2 tsp whole black peppers
• 6 sprigs fresh dill

Instructions

To make these quick pickles, start by mixing your brine ingredients together: add salt, vinegar, garlic and peppers in a small saucepan over medium-high heat. Stir the vinegar solution until the salt dissolved.

Transfer to a clean glass jar and add kirby cucumbers and dill to the vinegar mixture.

You can keep your pickles whole or use pickle spears.

Pour in the water to cover your crisp pickles.

Put the lid on and store in the fridge for 2-3 days before enjoying.

Notes

If you enjoy spicy pickles, adding mustard seeds or red pepper flakes into your pickle brine is the perfect way to add a punch of flavor!

If you would like dill pickle chips, use cucumber slices.

The best thing about this recipe is that it takes the easy way. There is no hot water bath or preserving involved, your fridge pickles will only last a couple of weeks in the refrigerator.

Kirby pickles are generally used as pickling cucumbers and Persian cucumbers, which have a thinner skin, work well too. They are both small cucumbers that are the perfect size and will yield the best results when making your fresh dill pickles. Seedless english cucumbers can be sliced and used as crunchy pickles too.

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  Ball Regular Mouth Mason Jars with Lids and Bands, 16-Ounces (4-Pack)
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  Glass Mason Jar 16 Ounce (1 Pint) - 6 Pack - Regular Mouth, Metal Airtight Lid, USDA Approved, Pickling, Preserving, Jam, Honey, Jelly, Canning Jars, Dry Food Storage, Craft Storage, Decorating Jar

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