Refrigerator Dill Pickles
Transform your cucumbers into crisp, tangy delights with this easy Refrigerator Dill Pickles recipe—a no-fuss, no-canning method perfect for any pickle lover! Using fresh Kirby cucumbers, aromatic dill sprigs, and a zesty blend of garlic, black peppercorns, and optional red pepper flakes for a spicy kick, these pickles pack bold flavor with just 20 minutes of prep. The quick-pickling process combines white vinegar, kosher salt, and a touch of sugar to create the perfect brine that soaks into the cucumbers while they chill in the fridge. Ready to enjoy in just 24 hours, these homemade pickles are a versatile addition to burgers, sandwiches, or charcuterie boards, and they’ll stay fresh and flavorful for up to a month. Say goodbye to store-bought pickles—these tangy, crunchy bites are your new kitchen favorite!
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Recipe Information
Ingredients
- 6 medium Kirby cucumbers
- 6 sprigs Fresh dill sprigs
- 4 cloves Garlic cloves
- 2 cups White vinegar
- 2 cups Water
- 2 tablespoons Kosher salt
- 1 tablespoon Granulated sugar
- 1 teaspoon Whole black peppercorns
- 0.5 teaspoon Red pepper flakes (optional)
Instructions
Wash the cucumbers thoroughly and cut them to your desired shape: spears, slices, or leave them whole if they're small.
Peel the garlic cloves and smash them lightly with the flat side of a knife.
In a medium saucepan, combine the white vinegar, water, kosher salt, and sugar. Heat the mixture over medium heat, stirring, until the salt and sugar dissolve. Remove from heat and let the mixture cool slightly.
Divide the cucumbers evenly between two clean quart-sized jars (or another similar container).
Add 2-3 dill sprigs, 2 garlic cloves, 0.5 teaspoon of black peppercorns, and a pinch of red pepper flakes (if using) to each jar.
Pour the slightly cooled vinegar solution over the cucumbers, ensuring they are fully submerged in the liquid.
Seal the jars tightly with lids and gently shake to distribute the spices.
Let the jars cool to room temperature, then place them in the refrigerator.
Allow the pickles to sit in the fridge for at least 24 hours before enjoying, though the flavor will intensify after a few days. The pickles will stay fresh in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3580 mg | 156% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 23.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1094 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
