Crunchy Small Batch Refrigerator Dill Pickles
Ah, homemade pickles. Everyone loves them, except when they don’t. They can be too soft, too salty, lacking flavor, or soggy. But today you’re in luck. This small batch refrigerator dill pickles recipe is the one you want.
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 and better 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.
Ingredients and Tools You’ll Need
You want your cucumbers to be as fresh as possible, literally right off the vine. That’s what will make your pickles crisp. You really do need Kosher salt, not table salt. This will fill two quart jars, but you can use any jars as long as they are super clean.
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- 1 ½ cups white vinegar
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 2 cups cold water
- 2 pounds cucumbers (pickling cucumbers are best)
- 2 tablespoons whole peppercorns
- 6 cloves of garlic, cut in half (not chopped or minced)
- 1 pinch red pepper flakes, optional
- 16 sprigs fresh dill
How to Make Small Batch Refrigerator Dill Pickles
Step 1: Make The Brine
Heat up the vinegar, sugar, and salt in a small saucepan and stir, just until the salt and sugar dissolve. Then pour everything into a bowl or jar and add the cold water. Stir and pop the brine back in the fridge to get extra cold.
You can do this a day ahead of time, if you like. It’s important to get the brine made up so it can start chilling. That way, it will be nice and cold when you pour it over the cucumbers, and the cucumbers will stay crisp.
Step 2: Prepare The Cucumbers
While the brine is chilling, prepare the pickling cucumbers and the spices. This recipe will work with any size and shape pickle you would like: halves, spears, round slices for burgers, or oval slices for sandwiches.
Place the sliced cucumbers into the jars, as tightly as you can. Keep in mind that if you don’t have enough cucumbers in the jars, your brine won’t go all the way up to the top. So get them in there!
Step 3: Pack The Jars
Place the garlic cloves, dill, red pepper, and peppercorns in the jars. They can go underneath the cucumbers as well; either way is fine.
Step 4: Fill And Refrigerate
Check the brine to make sure it’s cold and fill the jars with it. Place the lids back on and pop the pickle jars back into the fridge. They’ll need a day or two to develop their flavor.
Storing And Serving Small Batch Refrigerator Pickles
These are delicious on just about anything. Try them on homemade burgers, party subs, or alongside fried chicken.
You can keep the pickles in the fridge for up to 4 months.
Save any leftover brine from when you finish a jar to make pickle juice marinated chicken.
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
Questions and Troubleshooting
Mostly the shape. Pickling cucumbers are blockier rather than long and skinny. This helps them fit in jars better. They can be eaten as regular cucumbers, too, if they are picked young.
Well, you can. But don’t! They won’t be crisp, and it’s way more trouble than it’s worth! You’ll need to follow safe canning practices if you decide to.
Sure! Since you aren’t canning this, you can change the spices and flavorings however you’d like. Just leave the brine recipe the same. I’ve added fresh jalapeño slices, Italian seasoning, and left out the dill. They’ve all been good!
More Simple Summertime Preserving:
- Dill pickle relish is one of our favorites. Better than store-bought, and not sweet!
- Oven-dried strawberries are a simple, canning-free method of preservation.
- And don’t forget about your herbs! Learn how to use a dehydrator to preserve your basil.
Printable Recipe
Small Batch Refrigerator Dill Pickles
Equipment
- 2 quart jars
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 cut in half
- 1 pinch red pepper flakes optional
- 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
Nutrition
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
I accidentally put the red pepper flakes and the peppercorns in with the vinegar boil. Do you know how this will affect the taste?
It will be fine! 🙂
My husband likes to reuse the brine to make pickled eggs🥴. He loves these pickles and says the brine makes the best pickled eggs!
The brine is also great for making a dirty martini! 🍸
Hey can i process these to make them shelf stable?
yes but they are better in the fridge! i’d recommend using pickle crisp!
Extremely easy to make and is one of our favorite pickles
This recipe is incredible. I have a little herb garden with a lot of dill and wanted to use some. This was the first time I ever made pickles and they were delicious. This is a keeper.
Renee! So happy you liked it. Fresh dill is the best; it will keep reseeding, and you’ll have it forever. Hope you enjoy the recipe year after year too.
This recipe sounds really great, but I am co fused about the garlic. Why do you mention not to mince or chop the garlic?
hey mandy i put the cloves in whole and they flavor the brine 😊
This was a fantastic recipe! My kids and I made three different flavors that turned out amazing. I do have a question. Can I reuse the brine to make more pickles? I feel like it would be safe but wasn’t sure. Maybe make new brine every couple of months? Regardless, we will never buy store pickles again. Thank you so much!
hi barbara! so glad you enjoy enjoyed the recipe! yes, you can reuse the brine a few times. just discard it after 3 uses or if it starts to get cloudy. 😊
These pickles look so good!!
Can’t wait to make some homemade pickles, my boys go through 4 jars a week 🙂
This is my new favorite pickle recipe! Can’t wait to make it again!!!
I love love pickles! Never knew how easy it was to make my own. Pinning!
This is such a great recipe!! My husband will be so surprised and happy!!! Thank you so much!!!
hi Ashley! I hope you and hubby enjoy your pickles 🙂