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

Refrigerator dill pickles

These easy refrigerator dill pickles are made using fresh cucumbers in a flavorful brine - no canning required.
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Chill time 30 minutes
Total Time 1 hour
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.