Best Homemade Refrigerator Pickles Recipe: How to make pickles, no canning required! These perky crisp dill pickles make great sandwich toppers.

Homemade Refrigerator Pickles Recipe - the best recipe for dill pickles - front view of jar

Homemade Pickles

Pucker up for the Best Homemade Refrigerator Pickles we ever tried! These zesty garlic dills are quick and easy to make, and also pack a punch of flavor.

It’s that time of year again. Fresh produce is in abundance. There is nothing better than fresh vegetables and fruit that have been allowed to ripen on the vine until they are at the peak of perfection.

Sure, nowadays you can (almost) always find whatever you want at the grocery store, but the flavor is not always there when certain types of produce are out of season. I notice the biggest flavor difference between tomatoes and cucumbers. 

I love canning my produce, but on really hot days, who wants to boil large pots of water and steam up the kitchen? Not me.

Pickle Recipe overhead shot of dill pickles in jar

Refrigerator Pickles Recipe

Our Best Homemade Refrigerator Pickles are a great solution.

You can make one jar or multiple jars of refrigerator pickles, and they are ready to eat after just one day of refrigeration.

Plus, our Best Homemade Dill Pickles are great at any cookout, picnic, or gathering.

How to Make Pickles - homemade dill pickle ingredients with pickling cucumbers and spices

Homemade Dill Pickle Recipe Ingredients

Here’s what you’re going to need for this recipe…

  • Pickling Cucumbers – These are not regular cucumbers! Look for shorter cucumbers, with bumpy skin.
  • Vidalia Onion – This is a type of sweet onion grown in Georgia. If you can’t find these, just go with a regular sweet onion.
  • Fresh Dill Weed – You’ll know this produce item by its distinct aroma. It also gives these pickles their signature dill taste.
  • Apple Cider Vinegar – This has a mellow fruity flavor that melds well with the spices that go along with this recipe. (white vinegar works too!)
  • Water – To fill the jar to the top.
  • Garlic Cloves– You can’t go wrong with garlic!
  • Pickling Salt – If you can’t find pickling salt, use kosher salt instead.
  • Granulated Sugar – This balances the savoriness of the pickles but doesn’t overpower it.
  • Whole Black Peppercorns – Whole black peppercorns are used instead of ground pepper for a milder taste.
  • Whole Yellow Mustard Seeds – Super-small, yet these seeds are packed with bold flavor!
  • Red Pepper Flakes – Adjust the spice level to your liking by adding more or less to your pickles.
Homemade Pickles overhead shot of jars with pickles and garlic

How To Make Pickles

This dill pickle recipe really could not be more simple…

  1. Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
  2. In a small saucepan heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and the salt and sugar dissolve.
  3. Cool the brine down to warm, and fill the jar so everything is covered with brine.
  4. Close the lid tightly and refrigerate for 24 hours before eating.

I use small pickling cucumbers with thick bumpy skin. They hold up well and stay crunchy. It doesn’t take too many cucumbers to fill a jar either; I was able to fit three 4-inch long sliced cucumbers in a pint-sized jar.

Zesty garlic dill pickles are my favorite. However, you can adjust this recipe to your own tastebuds to make it less garlicky or even sweeter.

Jarred Pickled Cucumbers  - close up for how to make pickles

Refrigerator Pickles

Another beauty of Homemade Dill Pickles is you can put them in any clean jar with a lid.

You don’t need to buy canning jars because you don’t actually can them. Simply pack the jars with cucumbers, a bit of onion, and dill. Then make the brine and pour it over the top. Then pop the pickles in the fridge.

If you are using unconventional jar sizes you may need to adjust the amount of brine to fill the jars you have.

It is also fun to cut the cucumbers in whatever shape you like.

I made long sandwich slices, spears, and crinkle-cut round slices. With a large enough jar and small enough cucumbers, you could leave them whole as well.

Have fun with it!

See The Recipe Card Below For How To Make Homemade Refrigerator Pickles.

Refrigerator Pickles in jar up close

Frequently Asked Questions

How long do refrigerator pickles last?

Homemade pickles should last for two months in the refrigerator in their jar. However, the longer they sit, the less crunchy they become.

What are dill pickles made of?

The pickles themselves are pickling cucumbers soaked in brine (water, vinegar, and salt) mixed with pickling spices. As the cucumbers soak in the mixture, they are transformed into pickles.

What are the best pickles?

This question is easy, these pickles are the best! Obviously! They are homemade and simple to make. Knowing exactly what you are putting into your body is so empowering, especially when it tastes just as good if not better than store-bought.

What other vegetables can be pickled using this recipe?

If you are not a fan of cucumbers, consider using this pickle brine with green beans, cauliflower, bell peppers, or hot peppers.

Refrigerator Pickles Recipe - dill pickles grabbed by hand

Serve These Quick Pickles On…

More Pickled Recipes

Check the printable recipe card below for the nutrition information including calories, sodium, protein, fiber, vitamin c, and calcium percentages.

Best Homemade Refrigerator Pickles Recipe
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Homemade Refrigerator Pickles Recipe

Prep Time: 5 minutes
Cook Time: 3 minutes
Chill time: 1 day
Total Time: 1 day 8 minutes
Best Homemade Refrigerator Pickles Recipe: How to make pickles, no canning required! These perky crisp pickles make great sandwich toppers.
Servings: 12 spears (1 pint jar)



  • Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
  • In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.
  • Cool the brine down to warm and fill the jar so everything is covered with brine.
  • Close the lid tightly and refrigerate for 24 hours before eating.



This recipe is made to fit a 1 pint jar. Multiply and adjust per number and size of jars desired.
Too tart? Some readers have mentioned the vinegar being a little much for them. I like pickles with a bite, but we all have different taste buds. Feel free to add up to 1 1/2 teaspoons of sugar per jar. 


Serving: 1spear, Calories: 13kcal, Carbohydrates: 2g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 293mg, Potassium: 113mg, Fiber: 0g, Sugar: 1g, Vitamin A: 55IU, Vitamin C: 2.7mg, Calcium: 11mg, Iron: 0.2mg
Course: Side Dish, Snack
Cuisine: American
Author: Sommer Collier
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