Description
These classic refrigerator dill pickles are crisp, garlicky, and perfect for snacking or topping sandwiches. No canning needed—just a simple brine and a few days in the fridge!
Ingredients
Scale
- 2 lbs Kirby cucumbers (small pickling cucumbers)
- 3–5 garlic cloves, smashed
- 1 tablespoon pickling salt or kosher salt
- 1 tablespoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- Fresh dill sprigs or heads
- 2 cups water
- ¾ cup white distilled vinegar (5% acidity)
Instructions
- Prep Cucumbers: Wash cucumbers and trim off blossom ends. Slice into spears, halves, or chips.
- Prepare Jars: Place garlic, dill, peppercorns, and mustard seeds into clean jars.
- Pack Cucumbers: Tightly pack sliced cucumbers into the jars.
- Make Brine: In a saucepan, bring water, vinegar, and salt to a boil, stirring to dissolve the salt.
- Add Brine: Carefully pour the hot brine over cucumbers, leaving ½ inch of headspace.
- Cool & Seal: Let jars cool to room temperature. Seal with lids.
- Refrigerate: Refrigerate for at least 48 hours before eating. Best flavor develops in 5–7 days.
Notes
These pickles are not shelf-stable and must be kept refrigerated. You can customize with chili flakes or sliced onions for added flavor.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 5
- Sugar: 0g
- Sodium: 270mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: refrigerator dill pickles, kirby cucumbers, no canning pickles, homemade pickles