Go Back

Easy Refrigerator Dill Pickles

A quick and simple recipe for delicious and crunchy refrigerator dill pickles that add flavor to a variety of meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 40
Ingredients Method Notes

Ingredients
  

For the pickles
  • 6-8 small small cucumbers Fresh cucumbers provide the best crunch.
  • 1 cup white vinegar
  • 1 cup water
  • 1 tbsp pickling or kosher salt Avoid using regular table salt.
  • 1 tbsp sugar (optional)
  • 4 cloves garlic (peeled and halved) Adjust amount for more garlic flavor.
  • 4-6 sprigs fresh dill

Method
 

Preparation
  1. Wash the cucumbers thoroughly under running water. Slice them into rounds or spears, or leave them whole.
  2. Place 2-4 cloves of garlic and 2-3 fresh dill sprigs at the bottom of clean jars.
  3. Pack the cucumber slices or spears tightly into the jars, leaving about 1/2 inch of headspace at the top.
  4. In a small saucepan, combine vinegar, water, salt, and optional sugar. Heat until boiling, stirring to dissolve.
  5. Pour the hot brine over the cucumbers, ensuring they are fully submerged, and add any remaining dill sprigs on top.
  6. Let the jars cool to room temperature, then seal them and place in the refrigerator.
  7. Allow the pickles to marinate in the refrigerator for at least 24 hours before consuming, preferably a few days.

Notes

Store pickles in the refrigerator for up to 1-2 months. Use clean utensils to avoid spoilage. Check for any signs of spoilage during storage.