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Get ready to experience the perfect crunch and best tangy, garlicky flavor with these homemade dill pickles! Bold, zesty, and ridiculously easy to make with just a handful of simple ingredients and 15 minutes—no canning and no fuss. If you’re looking to upgrade your snack game, this garlic and dill refrigerator pickle recipe is about to become your new obsession!
“So yummy and delicious, thank you for sharing!”
– METZY
Update: This recipe was originally published in June 2023. I made updates to the article below to include more information about making these refrigerator pickles with dill and garlic.
This time-tested method is perfect for using up a bumper crop and will have you channeling your inner Granny in no time. So, grab your cucumbers, embrace the tang, and let’s get pickling!
Table of Contents
About this refrigerator dill pickles recipe
Get ready to embark on a crunchy, tangy, and delightfully dilly adventure as we learn how to make dill pickles from cucumbers!
Now, I know you’re probably thinking: “Aren’t homemade pickles supposed to be a time-consuming process that involves secret family recipes passed down through generations?” Well, hold onto your aprons, because we’re about to break all those stereotypes faster than you can say “I’m a pretty big dill!”
So, whether you’re looking to put that bumper crop of cucumbers to good use or you simply have an insatiable pickle craving that needs immediate satisfaction, this homemade pickle recipe is for you. Get ready to experience the crisp, zesty magic of my easy dill pickles. Trust me, your inner Granny will be SO proud. Now, let’s get pickling! 🥒💚
Why you’ll love this recipe
Aside from being perfectly crunch-tastic and refreshingly tangy, this recipe for refrigerator dill pickles is also:
- Quick and Easy Preparation. With just 15 minutes of prep, you can transform ordinary cucumbers into lip-smacking pickles that will elevate anything dish (think: burgers, egg salad, etc). And, there’s no need for fancy equipment or canning skills—this homemade dill pickle recipe is beginner-friendly and simple to make. It’s as easy as slice, mix, and chill.
- Simple Ingredients. Just 8 easy-to-find ingredients are all you need to bring forth pickle perfection. Think cucumbers (obvi), fresh dill, garlic cloves, and a few pantry mainstays. Simple and straightforward.
- Crunchy Texture and Perfect Flavor. Fresh, flawlessly crisp, and infused with garlic and dill, these homemade pickles strike the ideal balance of savory and sour flavors with the perfect crunch.
- Endlessly Customizable. Keep things super simple with garlic and dill or customize the quick brine with optional spices and flavoring ingredients to create refrigerator pickles perfect for you and your family.
- Absolutely Foolproof. Oh, did I mention that this fresh pickle-making method has been around for ages? We’re talking about a tried-and-true technique here.
Ingredients for homemade dill pickles
As promised, you only need a handful of ingredients to make this homemade dill pickle recipe:
- Cucumbers – In case you didn’t know, fridge dill pickles are actually pickled cucumbers.
- You can also pickle just about any fresh veggie you’d like, such as carrots, cauliflower, and beets.
- Filtered Water – Using filtered water ensures you only taste the briny, dilly, garlicky goodness.
- Apple Cider Vinegar – I love the subtle sweetness this vinegar brings to the table.
- You’re welcome to swap in white distilled vinegar for a more classic recipe for dill pickles instead.
- Pickling Salt – Use pickling or canning salt if you have it.
- If not, kosher salt is perfectly fine! Just make sure your kosher salt doesn’t contain any anti-caking agents or it will cloud the brine and impede the pickling process.
- Garlic – I love garlic and use 10 cloves without blinking. You can absolutely use less, just make sure they’re fresh.
- Fresh Dill – You can’t have dill pickles without dill for pickling them in!
- Whole Dill Seeds – The unsung heroes of dill pickles! These tiny powerhouses play a crucial role in adding that signature dill flavor and aroma to your homemade pickles. When submerged in the brine, dill seeds release their essential oils, infusing the pickles with their distinct, herbaceous taste.
- Black Peppercorns – Whole peppercorns add a bit of tongue-tingling heat without making the fresh pickles spicy.
- Yellow Mustard Seeds – These little beauties give this dill pickle recipe some extra zing!
- You can also use brown mustard seeds if you prefer.
Recipe variations
As much as I love this pickled cucumber recipe with dill, there are a few ways you can shake things up if you like. Here are some ideas to get get you started:
- Spicy Pickles. If you like a spicy pickle, use up to 2 teaspoons of red chile flakes. You can also add some fresh sliced jalapeños to the mix if you like.
- Spicy and Sweet Dill Pickles. If I add red pepper flakes, I will typically ALSO add a generous pinch of sugar (½-1 teaspoon) to the brine. If you prefer a sweeter dill pickle, use up to ¼ cup of granulated sugar, cane sugar, or agave, with or without the red pepper flakes.
- Herb Infused Homemade Pickles. If you’re a fan of herbaceous freshness, experiment with various fresh herbs, such as rosemary, oregano, or thyme.
- Seasoned Homemade Pickles. The easiest way to customize a pickle brine? Add a little bit of your favorite all-purpose seasoning mix. Think: ranch seasoning, cajun seasoning, italian seasoning, Mediterranean seasoning blend, and even fajita and taco seasoning.
- Non-Cucumber Refrigerator Pickles. This refrigerator dill pickles recipe teaches you the basics of making pickles without canning. It’s SO easy! Once you get the hang of it you can apply the same concept to any of your favorite pickling veggies like okra, green beans, asparagus, or peppers.
Chef expert tips for perfect results every time!
Below are some tips for taking this refrigerator pickles recipe from good to beyond fantastic:
- Start with Good Cucumbers. Look for pickling cucumbers or small, firm cucumbers at the farmers’ market or grocery store for the crunchiest texture. If your cucumbers have any soft spots, give ’em a pass. We want crispness, not squishiness!
- Correctly Prep Cucumber. Make sure you slice off and discard the blossom end of the cucumber. You can tell the blossom end from the stem end by using your sense of touch. The stem end will feel smooth with an indented or concave dot. The blossom end, which you will want to remove, will feel like a rough, curved outward dot
- Don’t be Shy with the Vinegar and Salt. They’re the dynamic duo that ensures your pickles stay crunchy and flavor-packed. Use the salt to taste. If you prefer a saltier pickle, use the full 2 tablespoons of salt. (For reference, I typically use 1 ¾ Tablespoons)
- Experiment with Flavors. Don’t be scared to play around with different vinegar varieties like white vinegar, apple cider vinegar, or even rice vinegar for some tangy excitement. You can also spice things up with the addition of red pepper flakes, fresh sliced jalapeños, bay leaves, and more.
- Patience is a Virtue! I know it’s tempting to dive into that jar of pickles right away, but let them hang out in the refrigerator for a few days. This allows all those incredible flavors to mingle and intensify. Trust me, it’s worth the wait. For authentic homemade dill pickles, let the cucumbers sit in the vinegar pickle mixture for the full 10 days. However, if don’t mind a light vinegar flavor, you can start eating them around day 5.
FAQs: frequently asked questions
You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!
What are the best cucumbers for pickling?
Great question, because not all cucumbers are created equal. If you’re looking for that signature snap and briny crunch in your homemade dill pickles, make sure your cucumber is firm and short (about 4-inches long) with thin, bumpy skin. And here are the best varieties to reach for:
- Kirby Cucumbers. Kirbys are the most common for pickling. Small in size with bumpy skin, they hold up beautifully in brine without turning soggy or limp. Since their skin is slightly thicker, it helps the pickles stay super crisp, crunchy and juicy.
- Mini Persian Cucumbers. Also known simply as mini cucumbers, they’re slightly smoother and more tender than Kirbys, but still a solid choice. Thin-skinned with fewer seeds, they’re perfect for quick refrigerator pickling if you’re looking for tender pickles.
- Pickling Cucumbers. Also known as Gherkins, these cucumbers are specifically bred for pickling! These tiny pickles are ultra-crisp and just begging to be soaked in a garlic and dill brine.
- Other, Lesser Common Varieties: While not as readily available, these varieties of cucumbers are also excellent for pickling: Boston Pickling, Calypso, and Carolina cucumbers.
🛒 Shopping Tip: Regardless of the variety, be sure to select firm cucumbers with bright, unwrinkled skin and zero soft spots. Also note, smaller cucumbers tended to be crunchier and soak up flavors faster than the longer variety.
Can I use table salt instead of kosher salt?
Sure, however please keep in mind that table salt is much more concentrated than kosher. Therefore, you’ll need to reduce the amount of salt in this refrigerator dill pickles recipe.
For every 1 tablespoon of kosher salt, you’ll need to use 3/4 tablespoon of table salt.
What makes refrigerator pickles go cloudy?
Ah, the cloudy conundrum of homemade dill pickles! The cloudiness you might notice in your homemade pickles is completely natural and nothing to fret about.
You see, that cloudiness comes from a friendly bacteria called lactobacillus. These little fellas work their magic during fermentation and contribute to the tangy flavor we adore in dill pickles. As they do their happy dance, they can create a harmless cloudiness in the brine. If you’re not a fan of that cloudy color, consider using proper pickling salt or canning salt
Take away: don’t confuse this cloudiness with spoilage. If your pickles smell off or have an unusual texture, that’s a different story. But a bit of cloudiness? Totally normal. Embrace it as a sign that your homemade pickles are happily fermenting away!
Can I reuse the brine?
While you can reuse the brine, it’s not recommended due to food safety reasons. Besides that, the salinity and concentration of flavoring ingredients in the brine will be significantly reduced and weakened after one use. Because of this, I recommend you dump the pickle brine down the drain after using.
Can I use a different type of vinegar?
Sure. While I prefer apple cider vinegar for its tangy, sour taste and slightly-sweet flavor, you can swap in rice vinegar for a milder flavor and distilled white vinegar for a cleaner, sharper flavor.
How do you keep a homemade dill pickle crisp?
I have some tried-and-true tips to keep your homemade dill pickles as crisp as can be.
- Fresh and firm cucumbers are your best friends. Look for pickling cucumbers or small, unwaxed cucumbers for optimal crunchiness. Avoid cucumbers that are soft or have any mushy spots–we want that satisfying snap!
- Pay attention to the brine. A higher ratio of vinegar to water helps maintain crispness. So don’t be shy with the vinegar! Also, using pickling or kosher salt instead of regular table salt can make a difference. The larger salt crystals contribute to the pickles’ texture and help retain their crunch.
- Here’s a secret weapon: calcium chloride. Adding a very small amount of food-grade calcium chloride to your brine can work wonders for pickle crispness. You can find it in stores specializing in canning supplies or online.
- Refrigeration is key. Unlike traditional canning methods, refrigerator pickles retain their crispness. So once you’ve prepared them, pop this homemade dill pickle recipe in the fridge and let them chill for a few days to absorb all those incredible flavors–while maintaining their delightful crunch.
Are these garlic and dill pickles suitable for canning?
This recipe is designed for quick refrigerator dil pickles and it hasn’t been tested for canning. For longer-term storage, please follow proper canning methods.
There you have it, my pickle-loving pals— a super easy, wildly flavorful refrigerator garlic dill pickles recipe that you can whip up without breaking a sweat. Crisp and perfectly flavorful, these homemade refrigerator pickles are the real “dill” and are sure to leave your tastebuds “gherkin” with delight!
Until next time, remember: keep embracing the “dill-icious” side of life! Cheers!
Cheyanne
Craving MORE? For more tasty recipe inspiration, be sure to follow me on Instagram, Pinterest, and Facebook.
More pickling recipes!
Refrigerator Dill Pickles Recipe
Equipment
- 1 Sharp Paring Knife
- 1 Medium Saucepan
- 1 Storage Jars
Ingredients
- 1 ½ Pounds Cucumbers – wash and dried (SEE NOTES)
- 2 ¼ Cups Filtered Water
- 2 Cups Apple Cider Vinegar (sub: white distilled)
- 1 ½ – 2 TBS Kosher Salt (sub: pickling salt if you have it!) (SEE NOTES)
- 8-10 cloves Garlic – peeled and smashed, to taste (SEE NOTES)
- 8 sprigs Fresh Dill
- 3 tsp Whole Dill Seeds
- 2 tsp Whole Black Peppercorns
- 2 tsp Whole Yellow Mustard Seeds
- Optional Ingredients Granulated Sugar, Dry Bay Leaves, and/or Crushed Red Pepper Flakes – to taste
Instructions
- Prep and Cut Cucumbers: Place the cucumbers onto a clean work surface and then use a sharp paring knife to remove the blossom end (opposite side from the stem end) of the cucumbers. Next, cut each cucumber into spears or ¼-inch-thick chips. Alternatively, you can leave them whole if you prefer. (SEE NOTES)
- Make the Pickle Brine: In a medium saucepan, add the water, vinegar, salt, and optional sugar if using. Place over high heat and bring the contents to a boil. Once boiling, reduce to a rapid simmer and cook, stirring occasionally, to help the salt dissolve. Once the salt dissolves completely, remove the pan from the heat and set it aside.
- Divide Sliced Cucumbers Among Jars: Equally divide the cucumbers and add them to storage jars, arranging so the pickles fit snugly, but not packed too tight.
- Add Dill, Garlic, and Flavoring ingredients: Equally divide the garlic, fresh dill, dill seeds, black peppercorns, and mustard seeds, along with the red pepper flakes if using, among the jars with the cucumbers.
- Add Pickling Brine: Pour enough brine into each jar to completely cover to cucumbers, leaving ¼-inch of headspace between the brine and the rim of the jar. Seal with an airtight lid.
- Let Cucumbers Pickle in Refrigerator: Place the jar of cucumbers into the fridge and let rest (pickle) for at least one week before enjoying. (Note on Time: 5 days = mild pickle flavor, 7 days = medium pickle flavor; 10 days for a strong pickle flavor)
- Enjoy Garlic Dill Pickle Recipe: After five or more days of pickling the cucumbers, remove the homemade dill pickles from the fridge and eat straight from the jar, on sandwiches and burgers, or however your heart desires. Enjoy!
Notes
- Cucumbers: Not all cucumbers are created equal! The types of cucumbers that are best for pickling are Kirby, Mini Cucumbers (Persian Cucumbers), Northern Pickling, Ashley, Boston, Busk, Calypso, Carolina, Marketer, Marketmore 76, Muncher, etc. Shown here are mini cucumbers. The ideal cucumber for pickling should be firm and short (about 4 inches long), with thin, bumpy, mat skin. (Note: bumpy skin isn’t a requirement!)
- 1 ½ pounds Kirby Cucumbers = about 6 to 7 whole cucumbers
- 1 ½ pounds Mini Cucumbers = about 10-12 whole cucumbers
- Trimming Cucumbers: Make sure you slice off and discard the blossom end of the cucumber. You can tell the blossom end from the stem end by using your sense of touch. The stem end will feel smooth with an indented or concaved dot. The blossom end, which you will want to remove, will feel like a rough, curved outward dot
- Salt: Use pickling or canning salt if you have it; if not, kosher salt is perfectly fine! Just make sure your kosher salt doesn’t contain any anti-caking agents or it will cloud the brine and impede the pickling process. Use the salt to taste. If you prefer a saltier pickle, use the full 2 tablespoons of salt. (I typically use 1 ¾ Tablespoons)
- Granulated Sugar: This ingredient is also optional; however, if I add red pepper flakes, I will typically add a generous pinch of sugar (1/2 tsp to a 1 tsp) to the brine. If you prefer a sweeter dill pickle, use up to ¼ cup granulated sugar, cane sugar, or agave.
- Garlic: Use the garlic to taste. I love garlic and use 10 cloves; however, you can absolutely use less.
- Crushed Red Pepper Flakes: This ingredient is entirely optional. If you like a spicy pickle, use up to 2 tsp red chile flakes.
- Pickling Time: For authentic dill pickles, let the cucumbers sit in the vinegar pickle mixture for the full 10 days. However, if you’re impatient and don’t mind a light pickle flavor, you can start eating them around day 5.
- Storage: Pickles will keep in airtight jars in the fridge for up to 4-6 weeks.
- Recipe yield: 3 Quart-size Jars of Pickles
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutrition
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Metzy
so yummy and delicious, thank you for sharing!