Refrigerator Pickles
by Sommer Collier — last updated on Jul 14, 2025 
Best Homemade Refrigerator Pickles Recipe: How to make pickles, no canning required! These perky crisp dill pickles make great sandwich toppers.
Refrigerator Pickles
Pucker up for the Best Homemade Refrigerator Pickles we’ve ever tried! These zesty garlic dills are quick and easy to make, and also pack a punch of flavor.
Sommer’s Recipe Notes
If you don’t like hot water canning, our 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.
Another beauty of Homemade Dill Pickles is that 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 in the traditional way. Simply pack the jars with cucumbers, a bit of onion, and dill. 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!
Recipe Ingredients
Here’s what you’re going to need for this pickle 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
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.
Find the full Refrigerator Pickles recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Serve These Quick Pickles On…
- Grilled French Onion Steak Sliders
- Best Slow Cooker Carnitas
- Smash Burger Recipe
- Ultimate Southern Chicken Salad
- Honey Pepper Pimento Chicken Sandwich
- Best Hamburger Patty
- Best Ever Tuna Salad Sandwich from Simply Recipes
Homemade Refrigerator Pickles Recipe
Video
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.
Notes
Nutrition
Frequently Asked Questions
Homemade pickles should last for two months in the refrigerator in their jar. However, the longer they sit, the less crunchy they become.
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.
This question is easy. These pickles are the best! Obviously! They are homemade and straightforward 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.
If you are not a fan of cucumbers, consider using this pickle brine with green beans, cauliflower, bell peppers, or hot peppers.
More Pickled Recipes
Disclosure: A Spicy Perspective participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.
I love these pickles! The friends I shared them with love them as well. The recipe is so easy and I could not be more pleased.
awesome recipe. How long can they be kept?
This is a really good recipe.
I’ve tried a handful of other refrigerator pickle recipes and most of the time, I think they are just ok. Not so here – they came out great, thank you!
How long do these keep in the fridge?
Hi Cheyenne,
They will keep for a long while if your fridge is on the cold side. We generally say 2 months, but I’ve had them last quite a bit longer.
This is a great recipe, was able to keep mine in the fridge for a longer period of time used alum. Just made 3 quarts this year.
Hi,
This recipe is amazing, any tips on making a sweet heat version? That starts sweet and ends with a good burn, kind of like Wickles Maple Bourbon.
Hi Sarah,
We have a sweet pickle recipe as well! You can add ecrushed red pepper to kick it up:
https://www.aspicyperspective.com/refrigerator-bread-and-butter-pickles-sweet-pickle-recipe/
HI Sommer,
I’ve been using your recipe and have made these half a dozen times…they are the best pickles!
I have a question as most recently; I made 2 mason jars and I’ve noticed the pickles have blue tinge or spots on them. One of the mason jars, I have not opened and some of the pickles have dark blue spots. Is this safe to eat? Do you know why this would happen?
Hi Rita,
So glad you like them!
It’s not unheard of for cucumbers and garlic to turn green or blue when you pickle them. It’s a chemical reaction to either the metals in the pot you used, or the metals in your water. It does not make them unsafe to eat. Enjoy your blue pickles!! :)
Hands down some of the best pickles I have ever had. They are still crunchy even after 24 hours in the refrigerator. They have sourness to them but it’s not overpowering to me they are perfect. I saw some comments talking about they were too sour, these are dill pickles not bread and butter pickles. For those of you who have never made homemade pickles this is where to start. Thank you for providing this recipe ❤️
Love love these pickles! Thank you for sharing the recipe
Hello so excited to try! I was wondering if these were spicy at all with the peppercorn? I don’t do well with spice so wanted to see if I should skip that!?
Thank you!
This is a great recipe, my fridge is full. I put some alum in mine everyone who has tried them just loves them. I used white vinegar in mine. Will be making these yearly. Thanks.
This is exactly how a kosher dill should taste! Easy to make, addictively good!