When you have a surplus of cucumbers, look no further than this easy recipe for refrigerator pickles. You can make them with just 10 minutes of prep and 6 hours to brine. You don’t even need to turn on the stove!
If I’d known how ridiculously easy it was to make crispy, salty, dilly, tangy pickles, our refrigerator would never have been without them – especially in summer months. No cooking required. Zero. You don’t even have to boil water.
What are Refrigerator Pickles?
Refrigerator pickles are made without they typical steps of canning, made instead with raw cucumber slices and brine – very little effort and they’re ready to eat within hours. The upside of this is that they easy to make and incredibly crispy and delicious. The downside is that they are not shelf stable, i.e., but will last several weeks in the refrigerator. (Good luck on them lasting that long! 😉 )
In our CSA share this week, we had several Kirby cucumbers and a beautiful bunch of fresh dill. Kirby cucumbers are those odd shaped cucumbers, covered in sharp little bumps. They aren’t the most attractive of cucumbers, but they do stay crunchy in brine.
Kirby cucumbers and fresh dill look to me like pickles. But pickles require a variety of spices, sterilizing jars, boiling brine and achieving a proper seal, right? What’s a lazy girl to do?
So I looked around at some of my favorite food blogs and came across this recipe from Deb of Smitten Kitchen. Ironic as Deb is the antithesis of lazy.
Could it really be this simple?
Yes.
I’ll warn you that these pickles are intensely flavorful. If you’re on the fence about liking vinegary, piquant pickles, these aren’t for you. But should you be in the piquant pickle loving camp, you’ll find these addictive.
And if you happen to love the magnificent Mama Lil’s Bread & Butter Pickles & Peppers: sweet, spicy, salty. You can make something similar with a simple riff on this recipe – Spicy Bread and Butter Pickles. And definitely don’t miss these Easy Pickled Beets or these Quick Pickled Red Onions, both honey sweetened and so delicious. And if you’re a fresh dill lover like me, you must try this Creamy Cucumber Salad!
[Updated: a couple of commenters found the original recipe for these too salty. Upon review of the recipe, I agreed! I’ve adjusted it accordingly.]
How to Make Refrigerator Pickles:
Step 1: Fill clean jar with thinly sliced cucumbers (ideally Kirby).
Step 2: Stir brine ingredients together (kosher salt, vinegar and chopped fresh dill) and pour over cucumber slices.
Step 3: Close jar lid and shake to distribute brine. Refrigerate for at least 6 hours then enjoy!
Refrigerator Pickles Recipe Video
Easy Dill Lovers Refrigerator Pickles
When you have a surplus of cucumbers, look no further than this easy recipe for refrigerator pickles. You can make them with just 10 minutes of prep and 6 hours to brine. You don't even need to turn on the stove!
Ingredients
- 2 cups thinly sliced Kirby cucumber
- 1/2 cup white vinegar
- 1 1/2 teaspoons kosher salt
- 2 tablespoons chopped fresh dill
Instructions
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Add cucumber slices to a clean 1-pint jar.
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Add vinegar, salt and dill. Close the lid and shake to distribute ingredients. (Liquid will not cover cucumber slices. Don't worry. The salt will draw liquid from the cucumbers in a couple of hours.)
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Place the jar in the refrigerator and remember to shake it once or twice in the next few hours.
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In about 6 hours, you'll have delicious, crispy pickles.
This is my latest addiction. Thank you so much! I’ve already made 6 batches. So easy and fresh. I used organic cucumbers from my garden (I didn’t have pickling cucumbers so I just picked them on the smaller side), and fresh organic dill from my garden! Never made pickles before but I’ll be making these all the time! Thank you so much!
Yay! I’m so happy you’re enjoying them, Cindy! And I love that you’re making them with your own, home grown cucumbers and dill!! These a favorite in our house too! 🙂
How long will they last in the fridge?
Hi, Lindsey. I’ve seen several sources say they’re safe up to one month. Enjoy!
I made these but i cut the salt in half and added 1 tsp of minced garlic to the brine…they are awesome! Thanks for sharing this recipe!
Love the addition of garlic, Annie! Thank you!
Love this recipe, they look delicious! I love easy recipes like this where I can just make up a few jars and put them in the refrigerator.
Thanks so much, Rachel!
Great, quick and simple, but when we went to eat them, whoa! Way too salty, I went back to look at recipe, and it calls for 1 tbls. Of salt in just a pint jar, that is way too much I think. I’ll make again but will half the salt next time. Glad I only did two jars, I’m thinking I’m going to just have to rinse them and do another brine. Did anyone else think these are way too salty? And yes I did shake the jar several times.
Hi Valerie. Did you use kosher salt as the recipe specifies or regular table salt? For table salt you’d use half the amount. Either way, always good to adjust recipes to suit your taste! 🙂
I agree that these were far too salty. I used coarse kosher sea salt and although I doubled the recipe, I took the salt down a titch because of the comment, and I still think they may be too salty to even eat as is. Would love to know if the previous commentor had success with rinsing and re-brining these? Or how adjusted batches turned out? Maybe it’s the cucumbers I used.
Hi Sherr,
Looking back over my recipe testing notes, I realize that you and Valerie are absolutely correct! I’m so sorry about that – the salt suggested in the recipe was off. I’ve adjusted the recipe accordingly. Thank you so much for your feedback!
Thank you, I wondered if it was too much salt. I did rebrine it, with a little water, salt, vinegar and added a tsp of sugar to see if that would combat the saltiness, and it did.
Oh good, I’m so glad it worked out! So kind of you to come back and let me know. 🙂
If I did spears, instead of slices, how long do you think they would take to brine? Would overnight be sufficient?
Hi, Charlene. I haven’t made spears, but I would think that overnight would be enough.
I did Spears and overnight was perfect!!
Fantastic! Thanks so much for coming back to let me know. I’ll do them as spears the next time I make them!
Can I use apple cider vinegar for this recipe
Absolutely! The pickles will taste a little sweeter than if you use white vinegar.
Made these today. They are fantastic! We ate almost half of the pint jar. Only thing I will do different next time is use a little less salt and add more vinegar. Delicious! Thanks for sharing.
Question, have you ever added citric acid to make them sour?
I’m so glad you enjoyed the pickles and are giving them your own twist!! I haven’t made them with citric acid…if you try it, let me know how it goes! 🙂
Can you can this recipe for a longer shelf life ?
Hi, John. For a longer shelf life, you’ll want to work from a recipe meant for traditional canning.
We are making 3 day sun pickles can I just take a jar and put in the refrigerator? Only differences are we boiled our water, vinegar, pickling salt.
Hi, Dana. I haven’t made sun pickles so I can’t speak from experience, but I don’t see why you couldn’t refrigerate them. Adding warm water to the cucumbers and / or having them sit in the sun will likely result in a softer pickle than strict refrigerator pickles. Hope that’s helpful!
Is it necessary to use that specific amount of salt?
Hi Cynthia. Not at all! Adjust it to fit your taste… 🙂
Hey Marissa! Thanks for the great recipe! Have you ever tried cutting the pickles using a mandolin slicer? If you cut them that thin, will they continue to stay crunchy through the pickling process? Thank you for your help!
I love how super easy this recipe is. This would be a big hit at my house. I have a family that loves pickles.
I hope you try them, Dawn! I wish I could make up a batch for you myself. 🙂
Pickles which are ready in 6 hours? This is amazing, Marissa. I do like pickled cucumbers, but I exactly prefer the way when cucumbers are just lightly marinated, fresh, and crispy (not a huge fan of soft and almost mushy ones). So this recipe is just perfect to me. Now I’ve got to find a surpl of cucumbers:)
I’m the same way, Ben! I like super crisp cucumbers, not the dull and waterlogged kind. I know what you mean about the 6 hours – they ‘pickle’ so quickly!
I’m ALL about a piquant pickle! I love making canned pickles in the summer; I didn’t know it was so easy just to do it in the fridge! What have I been doing with my life? Have a great week, Marissa!
Thank you, Kelsie! I know what you mean….I couldn’t believe how easy these were the first time I made them and now I make them every summer.
I LOVE homemade pickles Marissa! And the more flavorful and zesty, the better! Can’t wait to try your recipe!
Thank you, Mary Ann! I’m glad I’m not alone in loving super zesty pickles!
I love my pickles to have a real punch of flavor! In fact, I strongly prefer dill over sweet pickles, so I know these would be popular here. And, yes, they are indeed easy! We didn’t grow any cukes in our garden this year, but our neighbor just gave us some…and I might have to turn those bad boys into pickles here soon! 🙂
Perfect, David! I hope you give these a shot – if you love pickles with punch, these will be right up your alley!
I loves me some vinegary pickles and the fact that this are SO easy to make, I need to get on that, like, asap!! I make homemade foodie gift baskets for family as part of their Christmas gift and this would be just wonderful to include. Pinned! Have a lovely week! XOXO
Thanks, Dawn! I love the idea of these as gifts, just make sure they stay refrigerated and note that they’re good for one month.
These are my kind of pickles!! Great video too. It’s long overdue, but I’m finally getting into video making this week, Wish me luck!
Oh wow, Sonali! I’m sure your videos will be great. Thanks so much, my friend!
Gahhhh! We LOVE pickles over here at the SuBourbon Country Cottage, Marissa! Like, we ALWAYS have a jar in our refrigerator for snacking. Dill pickles are my favorite and it’s been AGES since I made my own, so clearly I need to get on making these, ESPECIALLY since they are easy-peasy! I’ve got no excuse not to right?! I’m going to add a bunch of garlic to mine (because I like to have vampire repellent breath), but I’m going to make a batch of these as is for Boy. Can’t wait! PINNED! Cheers, sweets! I hope you are having a weekend as wonderful as you! XO
Heck yeah! Love the addition of garlic…I’ll have to try that next time. xo
Refrigerator dills are one of my favorite summertime treats – it’s been way too long since I’ve made them! They are just so easy and delicious, I’m feeling inspired. Beautiful shots, my friend!
Thank you so much, Faith! xo
I am definitely making pickles next year!! I contemplated growing cucumbers but didn’t end up doing it. I love how easy this looks – everyone in my family loves pickles!
Thank you, Katherine! I hope you give them a go…so good, I promise!
Hi Marissa! I have been making refrigerator pickles for years, so easy and so good! I always add a clove of smashed garlic to each jar (just because, well garlic) and if my dill had headed out I would add one to the top of each jar.. One year our squash crops went wild so I turned small yellow summer and patty pan squash into pickles and they were as good, if not better!
Hi Dorothy! I love addition of a smashed garlic clove because, as you said, garlic! Also love the idea of pickling summer squash. Definitely a must try.
How long will these keep in the refrigerator for?
Hi Kristy – Ours usually don’t last very long.. 😉 I’ve seen several sources say they’re safe up to one month.
I had a TON of dill that I needed to use and this was a great and easy way! Thanks for the recipe!
What a happy problem! 😉 I’m so glad you like the recipe. I can’t get enough of them this time of year.
Just out of curiosity, how long will these stay fresh? I love this simple recipe and I planted some pickling cucumbers this year and plan on using this recipe.
Hi Amy! That’s great…let me know how they turn out. 🙂 On refrigerator life, I’m no expert but from what I’ve seen at a few websites that I trust, you should eat them within a month.
Can you use a whole pickle instead of slices? I eat a whole pickle almost every day. It’s easier if it’s whole because i work on a boat and have dirty hands.
Hi Chloe, I don’t see why not. It may take a bit longer for the brine to flavor it, but should work. Let me know how it goes. 🙂
They were so delicious! I made 2 jars and now about to make more because I ate them too fast. I couldn’t find pickling salt so I used kosher salt & also fresh dill….THANK YOU for sharing 🙂
Hi Marissa! I’m delighted to have come across this recipe as I am looking at many cucumbers in the making – (their yellow flowers are teasing me!). It’s going to be hard to keep these around. xx
Hi Danielle! Oh yes, those little yellow flowers are such a tease! 😉 I’ve been making these this summer with some crushed red pepper, garlic and Thai peppers – spicy goodness…
Can you use dry dill? Just made Bread and Butter Pickles and have sliced cucumbers left.
Hi Bill,
Sure you can use dried dill. Use 2 teaspoons instead of 2 tablespoons and it should turn out just fine.
People ask ‘sweet or salty’ and I say ‘vinegary’… so pickled everything for me! These are sensational! Need to make them asap
I love dill so these pickles are really on my must make list! 😀
never thought of making my own pickle before.. love how easy this is. definitely will be trying it out in my kitchen!
I just sent this recipe to my mother who has tons of cucumbers growing in her garden, I know she will love it!
That’s great! I hope she enjoys them.