Small Batch Refrigerator Dill Pickles
Every now and then the easiest way to do something is also the best. This is one of those times. Refrigerator dill pickles are way easier than the canned kind, because they are way, way crisper.
Make sure your cucumbers are fresh and you chill your brine. At no point do we want to cook the pickles. Crisp is the goal! You’ll love these.
Small Batch Refrigerator Dill Pickles
Ingredients
- 1 ½ cups white vinegar
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 2 cups cold water
- 2 pounds cucumbers (pickling cucumber are best)
- 2 tablespoons whole peppercorns
- 6 cloves garlic
- 1 pinch red pepper flakes
- 16 sprigs fresh dill
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Instructions
- Make and cool the brine. Combine the vinegar, kosher salt, and sugar in a small saucepan. Bring to a boil over high heat, stirring to dissolve the salt and sugar. Remove from heat and add the cold water. Stir to combine, cover the saucepan, and place it in the refrigerator to cool.
- Prep the veggies. Slice the cucumbers into rounds, spears, or halves while the brine is chilling. Smash the garlic cloves in half, but do not mince or chop.
- Pack the jars. Place 8 sprigs of fresh dill and 1 tablespoon of peppercorns into each of the two clean quart jars. Then, pack the cucumber slices tightly into the jars. Add a pinch of red pepper flakes to each jar if you want a hint of spice.
- Pour the brine. After the brine has cooled down, pour it over the cucumbers in the jars, making sure that they are completely covered.
- Chill and store. Cover the jars with lids and put them in the fridge. Let the pickles chill for at least a day before eating to let the flavors develop. The pickles will stay good in the fridge for up to 2 months.
Video
Notes
More Tips:
Make sure the brine is completely cooled before pouring it over the cucumbers. Using hot brine will slightly cook the cucumbers, making them less crisp. Heat is the enemy.
Pack the cucumbers in tight so so they don’t float. You want them all submerged.
Even though you’re not canning, it’s important to use clean jars. You can sterilize them by boiling them or running them through a hot dishwasher cycle.
Allow the pickles to sit in the refrigerator for at least 24 hours before tasting. The longer they sit, the more the flavors develop. They’ll taste even better after a week!
Key Ingredients and Tools
Pickling Cucumbers: These small, firm cucumbers are best for pickling as they stay crunchy. Look for them in the produce section, usually labeled as “Kirby” or “pickling cucumbers.”
Kosher Salt: This type of salt is vital because it doesn’t contain additives that can make the brine cloudy.
Quart Jars: These jars are perfect for storing pickles and submerging them in the brine. You can find them in the kitchenware section or online.
Whole Peppercorns: These provide a subtle spice and flavor to the pickles and can be found in the spice aisle.
Fresh Dill: Fresh dill offers the best flavor and can usually be found in the fresh herbs section of the grocery store.
Make It Your Own
- Make a spicy version by doubling the red pepper flakes
- Swap the garlic for sliced onions or shallots
- Add different spices like mustard seeds, celery seeds, or coriander
Making your own dill pickles for the fridge is so simple and rewarding. With just a few easy steps and basic ingredients, you’ll have delicious, crunchy pickles ready to enjoy.
They’re perfect for snacking, adding to sandwiches, or serving at a barbecue. Trust me, once you try these homemade pickles, they’ll soon become your favorite.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.