Homemade Refrigerator Pickles
Best Homemade Refrigerator Pickles Recipe: How to make pickles, no canning required! These perky crisp dill pickles make great sandwich toppers.
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.
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.
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.
How To Make Pickles
This dill pickle recipe really could not be more simple…
- 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 saucepan heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and the 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.
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.
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.
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.
Serve These Quick Pickles On…
- Grilled French Onion Steak Sliders
- Drowned Carnitas Party Sandwiches
- Greek Chicken Salad Sandwiches
- Homemade Sloppy Joes
- Frito Chili Cheeseburgers
- Best Ever Tuna Salad Sandwich from Simply Recipes
More Pickled Recipes
- Easy Refrigerator Bread and Butter Pickles
- Perky Pickled Jalapenos
- Giardiniera Pickles Vegetables
- Quick Pickled Onions
- Amazing Pickled Watermelon Rind
- Pickled Eggs and Beets
Check the printable recipe card below for the nutrition information including calories, sodium, protein, fiber, vitamin c, and calcium percentages.
Homemade Refrigerator Pickles Recipe
Ingredients
- 3 pickling cucumbers, each about 4 inches in length, sliced evenly
- 1/4 cup Vidalia onion, sliced
- 3-5 sprigs fresh dill weed
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 cloves garlic, smashed
- 1 1/2 teaspoons pickling salt, or kosher salt
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon whole black peppercorns
- 1/4 teaspoon whole yellow mustard seeds
- Pinch crushed red pepper flakes
Instructions
- 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.
Video
Notes
Nutrition
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I’ve never pickled anything before in my life, but I grew some cucumbers this year and wanted to try it out. I really wanted to see how they’d taste after 2 or 3 days but my family ate the entire jar after just 24 hours! I was suprised how close they tasted to regular storebought pickles, but they have a stronger cucumber taste that comes through which makes them very unique tasting!
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I have been trying several refrigerator pickle recipes, and this one is my favorite, hands down. It has more tang, and is less salty than other versions. I think it has perfect balance. And SO easy!
Love this recipe! It is easy to follow and can be tweaked to the bit spicier side by adding more crushed red pepper or jalapeno peppers sliced. For one batch we saved an empty honey jar and made a pickle batch adding some sliced jalapeno for “sweet heat”. Great too that they are ready in 24 hours!
The pickles are great! Thanks.
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I’ve never made my own pickles before so I was a little worried at the start, but your instructions were really easy to follow (and btw I love the pics!), so they turned out pretty tasty! Thanks for sharing!
I made these a few days ago and they are delicious! Thank you for a great and easy recipe!
Please respond: How long do these pickles last in the refrigerator?
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.
Made them and we love them…..
Another good recipe.
PLEASE would you set up your recipes so that we can print them out on only 1 page!
I hate having to waste a sheet of paper when one would be sufficient if your computer programmers would just set them up better. Yours is not the only recipe site that does this some, only
have one or two lines on the second page. THAK YOU!
Set your printer to print at 90% or around there- it should shrink it enough to print on one page.
Will canning these in a 5 minute water bath for storage alter the flavor at all? Thanks!
Another thing you can do is change the printer settings so that it only prints “page 1”. Regardless of how many pages there are to print if you select the range “from page 1 to page 1” the printer will only print one page.
I try to tell everyone. Pickles. Pickles! The best I’ve ever had were in Ogunquit, Maine! Don’t even get me started about Massachusetts pickles :-(
Trent reznor?
Nine inch pickles!!!! Didn’t know they made jars that tall!
I really want to make these but would like to know how long will they keep in the frig?
Thank you.
This sounds perfect! Your right! The heat is terrible and ready in 24 hours – this will be easy and yummy. How long can they stay in the fridge – my store bought stay for months and months. AS they sit the flavors will become stronger and stronger so each couple of days the taste will change to even more yumminess. Thanks for sharing!