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Refrigerator dill pickles recipe
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5 from 1 vote

Easy Refrigerator Dill Pickles

Refrigerator dill pickles are crisp and tangy and much easier to make than traditional canning. You can even reuse the brine!
Prep Time5 minutes
Cook Time5 minutes
Resting7 days
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 14kcal

Equipment

Ingredients

  • 16 ounces pickling cucumbers (sliced ¼" thick)
  • 2 cloves fresh garlic (minced)
  • 2 sprigs fresh dill
  • 1 teaspoon pickling spice

Brine

  • 2 cups water
  • 1 cup white vinegar
  • 4 teaspoons kosher salt
  • 2 pint jars

Instructions

  • Prepare the brine by simmering water, vinegar, and salt in a medium saucepan until the salt has dissolved. Remove from heat and store in the refrigerator until the brine has cooled.
  • Using two pint jars, add 1 minced clove of garlic, 1 sprig of dill, ½ teaspoon pickling spice, and 8 ounces of sliced cucumbers to each jar. Pour brine into each jar until it reaches ½" below the rim.
  • Seal jars tightly and store in the refrigerator for at least a week prior to enjoying.

Notes

Traditional cucumbers can be used if pickling cucumbers cannot be found.
Customize this refrigerator pickle recipe by adding more or less of the ingredients you prefer. This can be made spicy with the addition of hot sauce or spicy peppers.
 

Nutrition

Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1168mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg