This easy refrigerator dill pickles recipe (small batch) is made using fresh cucumbers in a flavorful brine – no canning required.
I’m a big fan of a juicy and crunchy dill pickle. You are either a pickle person or you’re not!
Unlike canning, homemade pickles don’t require any special equipment.
The vinegar and other ingredients in the pickling brine flavor the cucumbers and result in delicious, crisp 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 these quick pickles.
Scroll all the way down for my easy recipe.
How to make the best quick pickles
Freshly picked cucumbers are brined in a vinegar mixture with fresh dill, kosher salt and garlic cloves.
Placed in a mason jar on any pint jar, they are easy to grab out of the fridge.
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.
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.
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.
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.
Other 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!