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This easy refrigerator dill pickles recipe (small batch) is made using fresh cucumbers in a flavorful brine – no canning required.
Homemade refrigerator dill pickles are one of the easiest ways to turn fresh cucumbers into something crisp, tangy, and incredibly delicious.
Unlike traditional pickling recipes, these quick pickles require no canning and no special equipment—just a simple brine, fresh cucumbers, and a jar in your refrigerator.
This easy refrigerator pickles recipe creates the classic garlicky dill flavor you expect from a great deli pickle, with a satisfying crunch in every bite.
These quick pickled cucumbers start developing flavor within hours and are usually ready to enjoy in about 24 hours, though they become even more delicious after a few days in the fridge.
If you’ve never made homemade pickles before, this is the perfect recipe to start with.
Refrigerator pickles are forgiving, customizable, and incredibly simple. Add garlic, peppercorns, or extra dill to create your own favorite version of these quick pickled cucumbers.
Why You’ll Love These Refrigerator Pickles
- No canning required – Just mix the brine and refrigerate.
- Ready in about 24 hours – Much faster than traditional pickling.
- Perfectly crisp and crunchy – Fresh cucumbers stay firm and flavorful.
- Easy to customize – Add garlic, mustard seed, or red pepper flakes.
- Great for burgers, sandwiches, or snacking.
Why they are called quick dill pickles
Refrigerator pickles are sometimes called quick pickles because they are stored in the fridge instead of being processed for shelf storage. The vinegar brine quickly infuses the cucumbers with flavor while keeping them crisp and refreshing. Unlike traditional canning recipes that require boiling water baths and sterilized jars, these easy refrigerator pickles can be made in minutes and kept chilled until ready to enjoy.
Ingredients needed to make this small batch recipe
The basic brine consists of vinegar, sugar and kosher salt.
My favorite spices to add in include mustard seeds, fresh dill, bay leaves and fresh garlic.
It’s easy to swap in other spices including black whole peppercorns, red pepper flakes, coriander seed, fresh ginger, cloves, anise, bay leaf or allspice.
Frequently Asked Questions about Quick Dill Pickles
How long will refrigerator dill pickles last in the fridge?
These delicious pickles will last all week in the fridge. If you opt for pickling cucumbers specifically, fresh pickles will last two weeks in the fridge. Pick up your favorite cucumbers at the farmer’s market or grocery store. My grocery store doesn’t carry pickling cucumbers so I have chosen English cucumbers sliced 1/2- inch thick.
What is the best vinegar for pickling?
Stick to plain old white vinegar for a strong flavorful pickle. Alternatively, apple cider vinegar works if you prefer a lesser pickle brine taste.
What other vegetables can be pickled quickly?
Have you ever had pickled green beans? They are absolutely delicious. You can also pickle okra, carrots, radishes, and bell peppers. Simply omit the fresh dill. The list goes on and on! Just follow the basic brine and add the ingredients for the type of pickled vegetables you wish to eat. Use these canning jars or any mason jars for any pickled vegetable.
Do refrigerator pickles stay crunchy?
Yes. Because they are not heat processed, refrigerator pickles often stay crisper than canned pickles.
These crunchy refrigerator dill pickles are perfect alongside burgers, sandwiches, or chopped into salads like my tuna chickpea salad.
Other easy condiments to make at home
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Easy Refrigerator Dill Pickles (Small Batch Recipe)
Ingredients
- 1 cup white vinegar
- 3 teaspoons mustard seed
- 3 teaspoons kosher salt
- 1 teaspoon sugar, optional
- 3 cloves of fresh garlic, cracked
- 1 teaspoon red pepper flakes
- 4 stems of fresh dill leaves
- 4 bay leaves
- 2 English cucumbers, cut into 1-inch slices
Instructions
- Slice the cucumbers into chips using a sharp knife.
- Heat the vinegar, salt, mustard seed and garlic in a small pot over medium high heat until the salt has dissolved.
- Transfer the hot brine to a large bowl.
- Add in the dill, the bay leaves and the sliced cucumbers and allow the mixture to cool to room temperature.
- Transfer the pickle chips and brine to jars or bottles and chill in the refrigerator.
- Makes three jars of pickles.
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
I’m definitely a pickle person! I’m drooling over this recipe!
Thanks Leslie…we love them too.
I love pickles, especially in the summertime, but I’ve never made them myself at home! This recipe inspired me to try it out!
It’s pretty easy and so tasty. Definitely give this recipe a try.
It sounds super tasty. I love dill pickles, but never tried to just refrigerate them. Definitely on my list for summer BBQ sides.
The pictures make me tempting and you made me feel hungry. Printing this recipe to make t tonight. And a keeper recipe for sure.
Let me know how they turn out 🙂
I’m with you – I cannot stand limp and soggy pickles. Excited to try this recipe!