Never buy a jar of pickles again. Making this homemade refrigerator dill pickles recipe couldn’t be simpler or taste any better. Best of all, they go right in the fridge, without the fuss of traditional canning and jarring. Here’s the recipe for these crisp and tangy cucumber dill pickles.
Refrigerator Dill Pickles Recipe: Quick, Crisp, and Flavor-Packed
There’s something so good about a crisp, briny, tangy pickle straight from the fridge. My go-to store brand has always been Claussen deli-style Kosher dill pickles. Growing up, I never knew why Claussen pickles were refrigerated and other brands’ pickles were sold in room-temperature jars. But I did know one thing: Refrigerator pickles were — and are — the far superior pickle.
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Tangy from vinegar, briny from Kosher salt, and flavorful from garlic, fresh dill, and spices, this Claussen-inspired refrigerator dill cucumber pickles recipe delivers that classic garlic and dill flavor in just 24 to 48 hours—no canning required. You’ll love them.
I like to serve pickles on the side of sandwiches and melts, like Egg Salad Sandwiches or Classic Tuna Melts.
Why You’ll Love This Recipe
This recipe for refrigerator cucumber pickles requires only a few minutes of work and about a day to let the cucumbers (or vegetable of choice) brine in the fridge. You can adjust the spices for a milder flavor if you prefer. Perfect for sandwiches, salads, or snacking straight from the jar, this is the ultimate refrigerator pickles recipe for quick, homemade pickles. Here’s what you’ll love about this recipe:
- Quick and Easy: Ready to eat in just one to two days
- Crisp and Flavorful: A satisfying, crisp crunch from cucumbers brined in just the right brining solution of vinegar, sugar, salt, spices, and fresh dill
- Customizable: Spicy, mild, sweeter, or savory cucumber pickles as you choose
- Healthy & Homemade: No preservatives, plus total control over salt and spices.
- Affordable: Inexpensive ingredients and seasonal cucumbers make this a wallet-friendly homemade condiment
An important note about the pot: Do not use an aluminum or uncoated cast-iron pot for the hot brining solution. The acid from the vinegar will react with the aluminum or iron and give the pickles a metallic “off” taste. Stainless steel is best.
Another herby cucumber recipe to love? This Spicy Asian Cucumber Salad recipe.
How to Make Homemade Refrigerator Dill Cucumber Pickles
Ingredients
Here are the ingredients you will need to make your pickles:
- Pickling cucumbers: Kirby and Boston cucumbers are best and stay crisp. You can also use small Persian cucumbers or English hothouse cucumbers
- Water
- Kosher salt: for brininess and flavor
- Sugar: to balance the punch of the vinegar and salt
- White vinegar: Use white vinegar for the cleanest, sharpest tangy and correct pH
- Coriander seed, ground turmeric, black peppercorns, and garlic: add flavor and color
- Fresh dill sprigs: Add that good, traditional dill pickle flavor
- Hot peppers: optional, if you’d like to make spicy pickles
Step-By-Step Instructions
- Wash and trim the cucumbers, and slice into halves, spears, or slices. Set aside.
- Bring the water to a boil. Remove from heat. Stir in the vinegar, sugar, salt, coriander seed, peppercorns, and turmeric powder. Make sure the sugar and salt has fully dissolved.
- Divide the garlic, dill, and hot pepper slices (if using) into clean pint jars.
- Divide the cucumbers into jars, packing them nice and tight. Leave room at the top of the jar for the brine to fully submerge the cukes.
- Pour the brine over the cucumbers into the jars until submerged. Refrigerate for 24 to 48 hours before using. Make sure the peppercorns and coriander seeds get poured into the jars as well.
Enjoy! Your refrigerator dill pickles and refrigerator cucumber pickles will last up to 3 weeks. They’re perfect for snacking (maybe alongside these classic Deviled Eggs), sandwiches, or adding a tangy crunch to salads.
Dill is a fantastic herb, fresh and aromatic. If you like dill, be sure to check out this French Herbed Potato Salad recipe, and Greek Goddess Dip.
F.A.Q.s
Pickles will last to 3 weeks in the fridge, always submerged in the brine.
Kirby cucumbers are top pickling cucumbers. If those aren’t available, small Persian cucumbers stay firm and work great for both dill and general cucumber pickles.
For the crunchiest cucumbers, you need the right cukes. Beyond that, these tips help with crunchiness: 1) Trim the blossom ends; 2) make sure the cucumbers are very fresh; 3) oak the cucumbers in ice water, and 4) ensure there’s enough salt in the brine.
Author Note: As a food writer, recipe developer, and professionally-trained chef, I’ve tested numerous quick pickle recipes. This method delivers tangy, crunchy pickles that outshine store-bought jars.
If you love a good refrigerator dill pickle, you’ll also love this herby goodness:
What is your favorite way to eat cucumbers? Share in the comments, below!
Refrigerator Dill Pickles Recipe
Ingredients
- 10 Kirby cucumbers, or about 14 Persian cucumbers
- 3 cups cold water
- 1 1/2 cups white vinegar
- 2 teaspoons sugar
- 3 tablespoons Kosher salt (I prefer Diamond Crystal)
- 1 teaspoon whole coriander seed, lightly crushed
- 1 tablespoon black peppercorns
- Pinch ground turmeric
- 2 cloves garlic, peeled and halved
- 4 generous sprigs fresh dill
- 1 Thai bird chile or similar, sliced thin (optional)
Instructions
- Wash and trim the cucumbers. Slice into halves, spears, or slices. Set aside.
- Bring the water to a boil. Remove from heat. Stir in the vinegar, sugar, salt, coriander seed, peppercorns, and turmeric powder. Make sure the sugar and salt has fully dissolved. Pro tip: Use a nonreactive pot, such as stainless steel. Aluminum or uncoated cast iron will react with the vinegar and give the pickles a metallic "off" taste.
- Divide the garlic, dill sprigs, and chile pepper slices (if using) into clean pint or quart jars. Divide the cucumbers into jars, packing them nice and tight. Leave room at the top of the jar for the brine to fully submerge the cukes.
- Pour the brine over the cucumbers into the jars until submerged. Make sure the peppercorns and coriander seeds get poured into the jars as well.
- Refrigerate for 24 to 48 hours before using. Serve with sandwiches, burgers, or eat right from the jar.
Notes
- Choosing your pot: Use a nonreactive pot, such as stainless steel. Aluminum or uncoated cast iron will react with the vinegar and give the pickles a metallic “off” taste.
- Cucumber Varieties to Use: Kirby and Boston cucumbers stay firm and are top choices for homemade pickles; small Persian or English cucumbers also work well.
- Crispness Tips: For the crunchiest pickles, use the right pickling cucumbers. Then, trim the blossom ends, make sure the cucumbers are very fresh, and soak them in ice water before brining.
- Customizing Flavor: Adjust garlic, dill, sugar, or spices to make pickles mild, tangy, sweeter, or slightly spicy. Hot peppers are optional for a kick.
- Storage: Keep pickles fully submerged in brine in a sealed jar. They’ll last up to 3 weeks in the refrigerator.
- Serving Ideas: Perfect for snacking, sandwiches, melts, or adding a tangy crunch to salads.
Nutrition
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
4 comments
Samantha K.
Just made these yesterday and tried one and they already taste great! The market had Kirby cucumbers this week so I was in luck! Thanks for the recipe. What would I do if I wanted to make a bread and butter style? Add sugar?
Lisa Ruland
Hi, Samantha! Glad you like them! Yes, bread-and-butter pickles have a notably sweet flavor. To make them more in that style, I would use 1/4 cup sugar, and add an extra pinch of turmeric.
Lisa Ruland
I love making homemade pickles because of their ease and extra-fresh flavor from the dill and spices. I hope you like them as much as me!
Helen
Fresh and simple to make. Did not use spice, but the mild version was very good.