Refrigerator Pickles

5 from 47 votes

Crisp and zesty, these refrigerator pickles are packed with a punch of amazing flavor - you have to try them!

Prep Time10

Cook Time5

Total Time15

Course: Condiment

Cuisine: American

Keyword: dill pickle recipe, homemade pickles, no canning pickle recipe

Servings: pint-size jars

Calories: 161kcal

Slice 6-7 pickling cucumbers into slices about 1/4" thick, or into spears. Gather glass jars and lids. Set aside.

In a saucepan, add 2 cups water, 1 cup white vinegar, 1 Tbsp kosher salt, and 1/2-1 tsp granulated 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 fresh dill, 4-6 cloves garlic, 1/2 tsp whole yellow mustard seeds, 10 whole black peppercorns, 1/4 tsp red pepper flakes, and pinch 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.

Recipe makes enough for 2 pint-size jars, or one quart-size jar. Can easily be doubled, tripled, etc for larger batches.
The amount of dill is left unspecified, as this will vary from person to person.
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.