Easy Refrigerator Dill Pickles

These easy and quick refrigerator dill pickles are crisp, and packed with fresh dill and garlic flavor. The best part? You don’t need any canning equipment, just a few simple ingredients and a jar.

You can use cucumbers, zucchini, green beans, carrots, peppers, or any vegetable that you enjoy pickled for this method. Once prepared, they’ll keep in the refrigerator for weeks and are ready to enjoy in just a day or two.

Why You’ll Love This Recipe:

🥒 No canning required, simply mix, pour, and refrigerate
🌿 Works with any type of pickle veggie (not just cucumbers)
⏱ Ready to enjoy in 24-48 hours
❄️ Keeps in the fridge for weeks
🧄 Packed with garlic, dill, and tangy flavor

Tips & Notes:

Slice cucumbers into spears, chips, or leave them whole depending on jar size.
For crisper pickles, use small, fresh veggies.
Add extra spices like red pepper flakes, mustard seeds, or different color peppercorns for variety.
Taste great after 24 hours, but they’ll be even better in 2-3 days.
These refrigerator pickles can keep in the refrigerator for up to 4-6 weeks.

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Cooking Method: Pickling

Courses: Appetizer, Lunch, Pickling, Sides

Ingredients Needed:

For the Pickles

1 pound small cucumbers (or other veggies of choice)
3-4 cloves garlic, smashed
4-5 fresh dill sprigs (or 1 teaspoon dried dill)
1 tbsp peppercorns
1/2 tsp red pepper flakes (optional)

For the Brine

1 cup distilled white vinegar
1 cup water
1 tsp kosher salt
1 tsp sugar (optional)

Instructions

1
Prepare the veggies. Wash and slice the cucumbers into chips or spears (or prep other vegetables you’re using).
2
Pack the jars. Pack the cucumbers, dill, garlic, and peppercorns in a jar. Layer the dill between the cucumbers if possible.
3
Make the brine. In a saucepan, combine vinegar, water, salt, and sugar. Heat over medium, stirring until salt and sugar dissolve. Remove from heat and let cool slightly.
4
Pour brine in jar. Use a canning funnel to carefully pour the vinegar mixture over the vegetables, leaving about ½ inch of headspace.
5
Cool & refrigerate. Let jars cool to room temperature, then cover with lids and refrigerate. Pickles are ready in 24 hours but taste best after 2-3 days.
6
Enjoy. The flavor will continue to develop the longer they sit in the brine. These refrigerator pickles can keep in the refrigerator for up to 4-6 weeks.