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Small Batch Refrigerator Dill Pickles

The crispest and most delicious refrigerator pickles with garlic, dill, and a hint of spice. This recipe makes a small batch and is ready in just a few minutes. No canning required.
Prep Time20 mins
Cook Time10 mins
chilling1 d
Total Time1 d 30 mins
Course: Side Dish
Cuisine: American
Keyword: extra crisp dill pickles, how to make dill pickles without canning, small batch dill pickles
Servings: 12
Calories: 29kcal
Author: Katie Shaw

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

Instructions

Prepare the Brine

  • Heat the vinegar, kosher dalt, and sugar in a small saucepan. Bring to a boil over high heat and stir to dissolve the salt and sugar. Remove from the heat, add the water and stir. Cover the brine and place in the refrigerator until cool.

Prepare the Jars

  • While the brine is chilling, prepare the cucumbers by slicing into rounds, spears, or halves. Smash the garlic cloves in half but do not mince or chop.
  • Place the fresh dill and the peppercorns into two clean quart jars. Pack the fresh cucumbers inside as tightly as you can. Pour the brine on top.
  • Cover the jars and place in the refrigerator. Allow them to chill at least a day before eating so that the flavor can develop. Will keep in the fridge 2 months.

Video

Notes

This recipe is easily adaptable by adding different spices to the jars.  Try 1/4 teaspoon of mustard seed in each jar, or extra garlic or red pepper.
The freshest cucumbers make the crispest pickles.  Try making the brine, placing it in the fridge, then heading to the garden or farmer's market.

Nutrition

Calories: 29kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1747mg | Potassium: 131mg | Fiber: 1g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg