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jar of dill pickles with brine
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5 from 20 votes

Refrigerator Pickles

Crisp and zesty, these refrigerator pickles are packed with a punch of amazing flavor - you have to try them!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Condiment
Cuisine: American
Keyword: dill pickle recipe, homemade pickles, no canning pickle recipe
Servings: 2 pint-size jars
Calories: 161kcal


  • 6-7 pickling cucumbers
  • 2 cups water
  • 1 cup white vinegar (or apple cider)
  • 1 Tbsp kosher salt
  • 1/2-1 tsp granulated sugar
  • fresh dill
  • 4-6 cloves garlic peeled and smashed/roughly chopped
  • 10 whole black peppercorns
  • 1/2 tsp whole yellow mustard seeds
  • 1/4 tsp red pepper flakes
  • pinch celery seed


  • Slice cucumbers into slices about 1/4" thick, or into spears. Gather glass jars and lids. Set aside.
  • In a saucepan, add water, vinegar, salt and sugar (if using), and heat, stirring occasionally, over MED HIGH heat until sugar and salt have dissolved. Set aside to cool to room temperature.
  • While brine is cooling, add cucumbers to jars. Make sure to leave enough room for the brine and other ingredients.
  • Add dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed.
  • Pour in enough brine to cover the cucumbers, making sure to leave a 1/2" or so at the top. Seal jars to be airtight.
  • Refrigerate for at least 5 days. Pickles will last 4-6 weeks after those 5 days, but will lose some of their crispness towards the end of their "shelf" life.



  1. Recipe makes enough for 2 pint-size jars, or one quart-size jar.  Can easily be doubled, tripled, etc for larger batches.
  2. The amount of dill is left unspecified, as this will vary from person to person.
  3. Whole pickles or half pickles can be made, but I would prick the skin of the cucumber a few times with a fork to allow the brine to penetrate the skin.


Calories: 161kcal | Carbohydrates: 26g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 3527mg | Potassium: 1315mg | Fiber: 8g | Sugar: 14g | Vitamin A: 749IU | Vitamin C: 31mg | Calcium: 174mg | Iron: 3mg