Easy Homemade Dill Pickles (Refrigerator Pickles)

Easy Homemade Dill Pickles (Quick Refrigerator Recipe)

Easy Homemade Dill Pickles (Refrigerator Pickles)

Crisp and briny homemade dill pickles made with mini cucumbers, garlic, and fresh dill. This quick refrigerator pickle recipe is ready to eat in just 48 hours and keeps its crunch for weeks.

Course Side Dish, Snack

Cuisine American

Keyword easy dill pickle recipe, homemade dill pickles, quick dill pickle recipe, refrigerator dill pickles

Prep Time 15

Cooling + Pickling: 2 30

Total Time 2 45

Servings to six per jar

Calories 25kcal

Author Cathy Pollak

Equipment

2 16-ounce glass jars (475 ml) For packing the cucumbers and brine.
measuring cups and spoons For accuracy.
Knife For trimming and slicing the cucumbers.

Ingredients

8-12 (about 680 g) mini cucumbers
1 cup (240ml) apple cider vinegar
1 cup (240 ml) warm water
1 tbsp (12 g) granulated sugar
1 tbsp (15 g) kosher salt
2 cloves garlic peeled
4 sprigs fresh dill
2 bay leaves

Instructions

Wash the cucumbers and trim about 1/8 inch (3 mm) from both ends. Slice into 1/4-inch (6 mm) rounds for coins or cut into spears.
8-12 (about 680 g) mini cucumbers
In a measuring cup, stir together the apple cider vinegar, warm water, sugar, and salt until dissolved. Let cool to room temperature.
1 cup (240ml) apple cider vinegar, 1 cup (240 ml) warm water, 1 tbsp (12 g) granulated sugar, 1 tbsp (15 g) kosher salt
Sterilize two 16-ounce (475 ml) jars and lids by rinsing with boiling water or running through the dishwasher. Place 1 garlic clove, 2 sprigs of dill, and 1 bay leaf in each jar.
2 cloves garlic, 4 sprigs fresh dill, 2 bay leaves
Pack the cucumbers into the jars, leaving enough space for the brine to circulate.
Pour the cooled brine over the cucumbers until completely covered.
Seal the jars and refrigerate for at least 24 hours before eating. For the best flavor, wait 48 hours. Pickles will keep in the refrigerator for up to 3 weeks.

Notes

Use the firmest mini cucumbers for the crunchiest pickles.
Always cool the brine before pouring it over or the cucumbers will soften.
Add chili flakes, jalapeños, mustard seeds, or peppercorns for extra flavor.
Brine can be reused once within a week for a fresh batch of cucumbers.

If you’re making these homemade dill pickles, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition