This Easy Homemade Refrigerator Dill Pickles recipe packs a lot of crunch and zesty flavor. There is no canning involved in this easy refrigerator pickle recipe.
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Things have been hopping at our farm market. I am so excited because what started off as a very slow spring growing season (due to excessive cold and rain) now has crops growing and thriving. The weather has straightened out and we have been busy picking the early crops in our fields.
Check out these Farmers Market Shopping Tips!Today’s farmers’ market find is Kirby cucumbers, otherwise known as pickling cucumbers. When I saw Anthony roll in from the fields with a few bushels for our store, I got so excited. That meant a batch of refrigerator pickles were on the horizon.
Ok, so truth bomb. Just because I am a farmer’s wife, doesn’t mean I do a lot of canning. I just don’t have the time. That is why I LOVE this easy homemade refrigerator dill pickles recipe. It is quick, easy and no canning process involved at all.
You will be amazed at how easy these refrigerator pickles are to make. Today I am going to show you how I make them. This easy pickle recipe packs a lot of crunch and zesty flavor. It is a great way to use those cucumbers you just picked from your garden or bought at your farmers’ market. These no-cook refrigerator pickles are cucumbers that are pickled in a homemade brine with garlic, dill and spices.
What Ingredients Do I Need To Make Refrigerator Dill Pickles?
This recipe makes three-pint jars of refrigerator pickles. You can easily double or triple the recipe depending on how many jars you wanted to make. You know how much I love getting creative with mason jars. Make a big batch of pickles and share with family and friends. These refrigerator pickles make great a hostess gift.
8-10 Kirby cucumbers, sliced evenly into spears or slices (your choice)
How Do I Make Refrigerator Pickles
Ok, so you unpacked your farmers’ market haul for the week and want to know how to make refrigerator dill pickles. High five! This recipe is so easy so no need to be intimidated because there is no canning involved.
Are you a pickle spear or pickle chip kind of person? Whatever way you prefer to eat your pickles, is the way to slice them. I always do a combination of both. Sterilize your mason jars in the dishwasher before starting. Pack a clean pint-sized mason jar with sliced cucumbers and dill sprigs. Pack them in filling all the space (they like to be cozy). Leave a 1/2 inch of space at the top of the jar for liquid.
In a medium pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve. If you like a spicier pickle recipe, then add more garlic and red pepper flakes. Cool the brine down to warm. Fill each jar so everything is covered with brine. Make sure you add the pickling spices and garlic to each jar too.
Close the lid tightly and refrigerate for 24 hours before eating.
A few pickle tips:
How Do I Make Amish Pickles?
Amish pickles are a variation of this dill pickle recipe. They are sweet like a bread and butter pickle and also have onions and sweet green pepper added to the brine.
How do Long Will Refrigerator Pickles keep?
This pickle recipe will keep up to two months in the refrigerator. They start to lose their crunch after that.
What Kind of Cucumbers Do I Need To Make Refrigerator Pickles?
Kirby cucumber, also known as pickling cucumbers are the variety you want to look for at your farmers market or grocery store. These are a firm cucumber with a thin skin that is perfect for pickling.
Save this Best Refrigerator Dill Pickles recipe for later. Pin the image below to your favorite Pinterest Board.
What other Recipes Should I Try
- 8-10 Kirby cucumbers, sliced evenly into spears
- 10 sprigs fresh dill weed
- 1 1/2 cups apple cider vinegar
- 1 1/2 cup water
- 5 cloves garlic, smashed
- 3 teaspoons pickling salt, or kosher salt
- 1/2 teaspoon granulated sugar
- 1 teaspoon whole black peppercorns
- 1 1/2 pickling spice or whole yellow mustard seeds
- 1/2 teaspoon crushed red pepper flakes
- Slice kirby cucumbers into spears or slices.
- Pack a clean snd steralized pint-sized mason jar with sliced cucumbers and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
- In a medium pot heat the vinegar, water, garlic, salt, sugar and all spices until the mixture comes to a simmer and salt and sugar dissolve.
- Cool the brine down to warm and fill the jar so everything is covered with brine. Make sure to add some of the spices and garlic from the brine mixture to each jar.
- Close the lid tightly and refrigerate for 24 hours before eating.
Refrigerator pickles will store for two months in the refrigerator.
For additional flavor, add some thinly sliced onion to the jars.