Refrigerator Dill Pickles

Pickle lovers rejoice! Refrigerator Dill Pickles are simple to make and taste just like store bought pickles. This easy refrigerator dill pickles recipe comes together in less than 10 minutes with no hot water baths or fancy canning tools required!

Keep them in the fridge at least 24 hours, then serve on burgers, deli sandwiches, charcuterie boards, and pulled pork or BBQ Chicken Sandwiches.

Refrigerator Dill Pickles

I come from a long line of pickle lovers so I’m always looking for new food to pickle and new pickling methods. That’s how I stumbled onto refrigerator pickles. They’re quicker than pickle recipes that require canning but they still contain all the flavour of homemade dill pickles.

Don’t get me wrong, I still turn out a few batches of shelf stable Pickled Asparagus, Pickled Carrots, and Garlic Dill Pickles every summer. This hot water bath style of pickling is best for creating larger batches of shelf stable pickles that don’t require refrigeration. However, when I want immediate pickle satisfaction, I turn to this dill pickle recipe.

One bite and everyone says they adore the flavour and texture of these refrigerator pickles. They are cool and crisp, with a wonderful tangy brine accented with dill and garlic. Feel free to play with the flavours in the brine, though I think it is the perfect mixture of pickling spices, garlic, and fresh dill.

Finally, feel free to slice the cucumbers into rounds or spears, depending on how you intend to use them. Slices are best for sandwiches and burgers, while spears are best for garnishing Bloody Mary or Caesar Cocktails or eating straight out of the jar.

Refrigerator Pickles vs. Hot Water Bath Pickles

There is no right or wrong method for pickling. The method you choose depends on three factors:

• how quickly you want to enjoy the pickles
• storage method
• equipment availability

Use the hot water bath method to preserve your harvest for more than a month. Pickles will be shelf stable and keep for 1 -1 1/2 years in a cool, dark place (like a basement). Note this method requires canning equipment such as a hot water bath canner, canning rack, and jar grabber.

Alternatively, use the refrigeration method, or quick pickle method, to enjoy pickles within a few days time and up to one month. Jars and lids must still be sterilized but no extra equipment is necessary. Refrigerator pickles should be kept submerged in the coldest part of the fridge and eaten within a few weeks to a couple of months for optimal quality.

Pickles made using either method should be regularly inspected for signs of spoilage, such as off smells, mold, or unusual discoloration. If in doubt, throw it out.

Ingredients for Refrigerator Dill Pickles

The ingredients for these easy refrigerator pickles are the same as any pickle recipe. However, you will use less water using this refrigerator pickling method.

• Water
• Vinegar
• Salt
• Sugar
• Cucumbers
• Pickling Spice
• Garlic Cloves
• Dill
• Red Pepper Flakes (optional)

Besides the cucumbers, vinegar and salt are the most important ingredients in this recipe. Use white distilled vinegar with 5% acetic acid or apple cider vinegar. 

Additionally, this recipe was formulated with Kosher salt. Choose a salt brand without any additives and allow enough time for the larger granules to dissolve in the brine. Feel free to use pickling salt, though you will need roughly 50% less pickling salt than Kosher salt due to the size difference between the granules. For a crystal clear brine, always use non iodized salt.

Feel free to use dried dill or dill seeds in place of fresh dill. Replace the pickling spices with a mixture of black peppercorns, mustard seeds, bay leaves, coriander seed and any or all these other common pickling spices: dill seed, fenugreek, cloves, cinnamon, ginger, and allspice berries.

Add red pepper flakes for spicy refrigerator dill pickles.

How to Choose Cucumbers for Pickling

It all starts with pickling cucumbers, though Persian or English cucumbers also work. Pick them just before preserving or buy the freshest you can find. Chose deep green skinned cucumbers with no blemishes or yellow spots and firm ends. Keep them cool until you are ready to pickle them.

How to Make Refrigerator Dill Pickles

As with any pickling recipe, proper preparation of equipment and ingredients is the key to success. For this recipe you will need four pint jars, a saucepan, measuring utensils, and spoons for stirring.

To begin, prepare the jars. Wash and inspect 4 pint jars and their lids. Be sure there are no chips on the jar rims and that there’s no rust or dents on the lids. Set jars upside down in a large cake pan, add an inch or two of water. Place in a 250 F oven for ten minutes and keep warm until you are ready to fill them. Or use your own method to sterilize the jars.

Place lids and lid rings into a pot and fill with water. Set on stove and heat until they just begin to boil.

Prepare the Ingredients

For the Brine: Combine water, vinegar, Kosher salt and sugar together in a large saucepan. Simmer, stirring occasionally on medium heat until the salt and sugar have dissolved, about 5 minutes. Remove from heat and set aside to cool to room temperature.

Next, peel the garlic. Wash the dill then remove from the stem, keeping it in bunches and set aside. Rinse cucumbers and place on a large cutting board. Remove ends and cut cucumbers to desired shape, (½ inch slices OR spears).

Fill the Jars

Fill jars with 1 ½ teaspoons of the pickling spice in the bottom of followed by a layer of (sliced) cucumbers, then a quarter of a sprig of dill, followed by a clove of garlic. Repeat (minus the pickling spices) until each jar contains a whole sprig of dill and three cloves of sliced garlic.

For spears, start with pickling spice, then arrange the spears upright in the jar. Place the sprigs of dill in between and cloves of garlic on top. Add red pepper flakes, if using.

Carefully fill jar with cooled brine up to the rim and seal with lid and ring. Place jars in refrigerator and allow to marinate at least 24 hours for the sliced dill pickles and two days for the spears. Peak pickle flavour is achieved in one week.

Hi! I’m Bernice Hill and I am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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