Refrigerator Dill Pickles

Refrigerator Dill Pickles

These easy refrigerator dill pickles are made using fresh cucumbers in a flavorful brine – no canning required.

A canning jar of pickles on a table top

I’m a big fan of a juicy and crunchy dill pickle. You are either a pickle person or you’re not!

Unlike canning, refrigerator pickles don’t require any special equipment.

The vinegar and other ingredients in the brine flavor the cucumbers and result in delicious, crispy pickles unlike what you get at the grocery store.

Just say no to limp and soggy pickles!

If you’re like me and you’re picky about your pickle, you’re going to love this easy quick pickle recipe.

A cucumber sliced on a wooded board next to a knife

How to make quick pickled cucumbers

Freshly picked cucumbers are brined in a vinegar bath with fresh dill, kosher salt and garlic.

How long will refrigerator dill pickles last in the fridge?

These refrigerator dill pickles will last all week in the fridge. If you opt for pickling cucumbers specifically,  the pickles will last two weeks in the fridge.

My grocery store doesn’t carry pickling cucumbers so I have chosen English cucumbers sliced 1/2- inch thick.

Closeup of sliced pickles and dill sprigs

Best vinegar for pickling

Stick to plain old white vinegar for a strong flavorful pickle. Alternatively, cider vinegar works if you prefer a lesser briney taste.

Ingredients needed to make refrigerator pickles

The basic brine consists of vinegar, sugar and kosher salt.

My favorite spices to add in include mustard seed, fresh dill, bay leaves and fresh garlic.

It’s easy to swap in other spices including black peppercorns, Red pepper flakes, coriander seed, fresh ginger, cloves, anise, or allspice.

Vinegar being poured into canning jars of sliced cucumbers

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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 for any pickled vegetable.

A hand holding a pickle slice

Other condiments to make at home



A canning jar of pickles on a table top
Print Recipe
5 from 5 votes

Refrigerator dill pickles

These easy refrigerator dill pickles are made using fresh cucumbers in a flavorful brine – no canning required.
Prep Time15 mins
Cook Time5 mins
Chill time30 mins
Total Time1 hr
Course: Snack
Cuisine: American
Servings: 3 jars
Author: Ali Randall


  • 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


  • Heat the vinegar, salt, mustard seed and garlic in a small pot over medium high heat until the salt has dissolved.
  • Transfer the mixture 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 pickles and brine to jars or bottles and chill in the refrigerator.

If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!

8 thoughts on “Refrigerator Dill Pickles”

  • 5 stars
    I love pickles, especially in the summertime, but I’ve never made them myself at home! This recipe inspired me to try it out!

  • 5 stars
    It sounds super tasty. I love dill pickles, but never tried to just refrigerate them. Definitely on my list for summer BBQ sides.

  • 5 stars
    The pictures make me tempting and you made me feel hungry. Printing this recipe to make t tonight. And a keeper recipe for sure.

  • 5 stars
    I’m with you – I cannot stand limp and soggy pickles. Excited to try this recipe!

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