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Easy Refrigerator Dill Pickles – prepped and ready for the fridge in just 5 minutes! Boldly delicious, 100% NO cooking, small batch recipe.
Making homemade pickles issimplebecause there’sno canning process or special equipment involved in this easy recipe.
All you need are a few grocery store ingredients and just 5 minutes for crisp pickles loaded with tangy garlic-dill flavor.
Refrigerator pickles – or quick pickles – with classic dill pickle flavor are an easy way to enjoy homemade pickles with minimal time and effort.
I almost always have a jar of pickles on the refrigerator shelf but none as delicious as these.
They really are the best pickles. Their bright, crisp tangy taste can’t be beat. This is truly a bottom-of-the-jar recipe for homemade refrigerator pickles.
Make a batch anytime to satisfy your pickle craving!
no cooking or canning involved:
This recipe is 100% no cooking and a great recipe when you want fresh pickles quickly and easily.
It’s ideal if this is your first time pickling because it’s practically fail-proof – and refrigerator pickles cost cost way less than store bought pickles.
what you need to make Refrigerator Dill Pickles:
This is a small batch refrigerator dill pickles recipe but can easily be doubled.
- fresh cucumbers
- warm tap water
- apple cider vinegar
- kosher salt (not table salt)
- black peppercorns
- garlic cloves
- fresh dill (sometimes called dill weed)
- crushed red pepper flakes
- jars
NOTE: I’ve made these pickles many, many times using a quart jar, pint jar and recdently even a small jelly jar.
WHAT KIND OF CUCUMBERS DO I USE?
I’ve made these pickles using a variety of pickling cucumbers including English seedless, Kirby cucumbers as well as other mini cucumbers and most recently baby pickles for 2-bite size gherkins.
They all work well. Use what you find fresh in the grocery store or whatever you prefer.
I found using the baby gherkin pickles they needed a full 48 hours in the fridge to absorb the flavor (since their flesh wasn’t exposed).
How to make easy 5 minute refrigerator dill pickles:
Using either a mandoline or sharp knife, slice the pickles into pickle chips (or cucumber spears) then add them to the jar(s) leaving a little space at the top.
In a separate container (I like to use a measuring up or other container with a pour spout) add the warm water and salt then whisk to completely dissolve the salt.
Once the salt is dissolved blend in the vinegar.
Next add the peppercorns, chopped garlic, dill and crushed red pepper flakes to the top of the pickles in the jar. If you’re using more than one jar divide the spices between them.
Pour the pickling brine over the cucumbers, top with the lid, shake gently then refrigerate.
NOTE: the pickles may not be completely submerged in liquid at this point. As they sit in the fridge, liquid increases as the salt draws out moisture from the cucumbers.
WHEN WILL THE PICKLES BE READY TO EAT?
These pickles are ready to eat about an hour after they’re mixed into the brine, are even better the next day and practically irresistible at the 48 hour mark.
Dont’ wait longer than that – the whole jar will be gone and you’ll be onto your next batch.
WHAT GOES WITH THESE DELICIOUS PICKLES?
Dill pickles make a tasty snack on their own and pretty much the only thing I want with a cheeseburger (okay maybe a side of fries too!).
They go perfectly with my Slow Cooker Beer Braised Pulled Pork and BBQ Pulled Chicken or alongside your favorite sandwich.
VARIATIONS TO THESE REFRIGERATOR DILL PICKLES:
This is a basic, easy refrigerator dill pickles recipe. Here are a couple of substitutes:
- Add hot peppers (jalapenos) for a spicy pickle.
- Dissolve sugar for sweet pickles – also called bread and butter pickles.
- No apple cider vinegar? Use white vinegar instead.
LOOKING FOR MORE EASY PICKLING RECIPES?
Once I created this refrigerator pickle recipe, I found it was fun pickling all kinds of things, including jalapenos and red onions. Check them out below.
Pickled Jalapenos – simple 10 minute recipe with NO canning! Add delicious spice to any meal especially tacos, nachos, enchiladas or chili!
Pickled Red Onions – quick and easy to make – a bright, zesty condiment delicious on salads, burgers, hot dogs and tacos.
Enjoy!
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If you tried this easy 5 minute Refrigerator Dill Pickle Recipe for classic dill pickles or any other recipe on the blog then I’d love if you’d leave a comment and some stars below.
Easy Refrigerator Dill Pickles
A Gouda Life
Easy Refrigerator Dill Pickles – prepped and ready for the fridge in just 5 minutes! Boldly delicious, 100% NO cooking, small batch recipe.
3.90 from 20 votes
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 6
Calories
Equipment
jars
Ingredients
- 3 pickling cucumbers OR 1 English cucumber
- 1 ½ cups warm tap water
- 1 ½ tablespoons kosher salt not table salt
- 3 tablespoons apple cider vinegar
- 2 teaspoons black peppercorns
- 2 large garlic cloves peeled and rough chopped
- 6-8 large dill sprigs chopped
- small small crushed red pepper flakes can leave out if you prefer
- 1-3 pint or quart jars
Instructions
Slice the pickles then add them to the jar(s).
In a separate container (I prefer measuring cup or other container with a pour spout) - add the warm water and salt, whisking until salt is completely dissolved.
Once the salt is dissolved blend in the vinegar and stir well.
Add the peppercorns, chopped garlic, dill and crushed red pepper flakes over the top of the pickles in the jar.
Pour the brining liquid over the cucumbers, top with the lid, shake gently then refrigerate.
Pickles are ready to eat in 24-48 hours and will keep refrigerated for 3-4 weeks.
Keyword refrigerator dill pickles, homemade pickles, best refrigerator dill pickles, easy refrigerator pickles
- REFRIGERATOR PICKLE RECIPE
