Easy Refrigerator Dill Pickles ready in just 6 hours: crispy, salty, dilly, tangy, and made with just 4 ingredients. No stove required.
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When you have a surplus of cucumbers, look no further than this easy recipe for Refrigerator Dill 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.
“This recipe is exactly right! Quick, easy and makes truly delicious pickles.”
MICHELE MCCORMACK
Table of Contents
Recipe at a Glance
- Prep: 10 minutes
- Brine time: 6 hours (or overnight for more punch)
- Total: 6 hours 10 minutes
- Yield: 2 cups (1 pint jar)
- Skill level: Beginner
Ingredients for Refrigerator Dill Pickles
Fresh Kirby Cucumbers: or other pickling cucumber or English cucumber
White Vinegar: or apple cider vinegar or white wine vinegar
Kosher Salt: I used Diamond Crystal brand kosher salt – if using Morton brand, use half the amount called for in this recipe (Morton’s Kosher salt is finer and saltier.)
Fresh Dill: dried dill is not a good substitute here
Why Kirby cucumbers?
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 sprigs look to me like pickles. But pickles require a whole canning process, right? A variety of spices, sterilized canning jars, boiled brine, and achieving a proper seal. So 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.
How to Make Refrigerator Pickles:
Fill clean jar with thinly sliced cucumbers (ideally Kirby).
Stir brine ingredients together (kosher salt, vinegar and chopped fresh dill) and pour over cucumber slices.
Close jar lid and shake to distribute brine. Refrigerate for at least 6 hours then enjoy!
I’ll warn you that these homemade refrigerator pickles are intensely flavorful. If you’re on the fence about liking vinegary, piquant dill pickles, these aren’t for you. But should you be in the piquant pickle loving camp, you’ll find these addictive and the perfect little snack or addition to burgers and sandwiches.
Recipe Tips
- For a milder vinegar flavor: Use apple cider vinegar or white wine vinegar instead of standard white vinegar.
- To add spice: Stir in a teaspoon of whole black peppercorns, raw jalapeño slices, or 1/4 teaspoon or more of red pepper flakes.
- For added depth: Add celery seed, mustard seed, coriander seeds, and/or a few whole cloves of garlic. Add thinly sliced garlic cloves for even stronger flavor.
- For a touch of sweetness: Stir in a teaspoon or more of granulated sugar or honey.
FAQ
Store refrigerator pickles in the refrigerator (they’re not shelf stable) and plan to enjoy them within one month.
These will be ready to enjoy in just 6 hours, but will be even more delicious (and stronger) the longer they stand in the refrigerator.
Use any clean (ideally sterilized) canning jar with a tight fitting lid.
Refrigerator pickles are quick and easy to make, but they don’t go through the typical canning process and are not shelf stable. Where traditionally canned pickles can be stored at room temperature, refrigerator pickles must be stored in the refrigerator.
No. Just remember that they must be store in the refrigerator.
Persian cucumbers are the closest substitute to Kirby in terms of texture, but English cucumbers work well too. You can pickle standard slicing cucumbers, but they won’t be as crunchy.
Yes. Just remember to always use a clean utensil to remove pickles from the jar. You don’t want to introduce bacteria from fingers. The brine should be good for another batch or two.
More Pickling Recipes to Try
- Pickled Asparagus (there’s a secret to protecting the spear tips. Can you guess what it is?)
- Pickled Beets (honey sweetened)
- Pickled Red Onions
- Pickled Banana Peppers
- Giardiniera (Italian pickled vegetables like cauliflower, bell pepper, carrots, and celery – perfect for snacking!)
Video
Ingredients
- 2 cups thinly sliced Kirby cucumber
- 1/2 cup white vinegar
- 1 1/2 teaspoons kosher salt
- 2 tablespoons chopped fresh dill
Instructions
- Add cucumber slices to a clean 1-pint jar.
- 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.)
- Place the jar in the refrigerator and remember to shake it once or twice in the next few hours.
- In about 6 hours, you’ll have delicious, crispy pickles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
