Pickles are one of those snacks I just can’t resist, especially when they’re homemade. Honestly, store-bought pickles don’t stand a chance against the fresh, tangy crunch you get from making them yourself. These refrigerator dill pickles are incredibly easy, full of flavor, and perfect for any occasion. Plus, no canning skills required—your fridge takes care of everything! Let’s dive in and get you set up for some pickle perfection.
What is the difference between refrigerator pickles and regular pickles?
Refrigerator pickles are made without traditional canning, so there’s no need for a water bath or pressure canner. They are stored in the fridge and are meant to be consumed within a month. Regular pickles, on the other hand, go through a canning process that makes them shelf-stable for months or even years.
Why This Recipe Is Great
- No canning required: You don’t need any fancy equipment. Just your fridge, some basic ingredients, and you’re good to go.
- Quick and easy: These pickles are ready in as little as two days, and they stay fresh for up to a month.
- Versatile cuts: Whether you like your pickles in spears, slices, or whole, this recipe works for whatever shape you fancy.
Jump to:
- What is the difference between refrigerator pickles and regular pickles?
- Why This Recipe Is Great
- Ingredients
- How to Make Refrigerator Pickles
- How long will refrigerator pickles last in the fridge?
- Expert Tips
- Nutritional Information (Per Pickle Spear)
- Serving Suggestions
- Related Recipes and Pairings
- FAQ
- Items Used and Kitchen Essentials
- Easy Refrigerator Dill Pickles
Ingredients
(Makes 1 Quart of Pickles)
- 6 Kirby Cucumbers (about 1 pound)
- 3 Cloves of Garlic
- 8 pieces of fresh dill
- ⅔ cup White Vinegar
- 1 cup Water
- 1 Tablespoon Sugar
- ½ Tablespoon Sea Salt
- 1 Tablespoon Pickling Spices
How to Make Refrigerator Pickles
Step 1: Prepare the Jar
Make sure the jar and lid you plan to use are clean and dry. You don’t need to sterilize it like you would for canning, but cleanliness is key.
Step 2: Wash and Cut the Cucumbers
Give those cucumbers a nice rinse under cold water. Be sure to cut about ½ inch off each end—trust me, this little step makes a big difference in avoiding any bitter taste.
Step 3: Mix the Brine
In a separate container, mix the vinegar, water, sugar, sea salt, and pickling spices. Shake it up until the sugar and salt dissolve completely.
Step 4: Pack the Jar
Place the cucumber slices, garlic, and dill into your jar. Pour the brine over the cucumbers until they’re fully submerged.
Step 5: Refrigerate
Pop that jar into the fridge and let the magic happen! Wait at least two days before you dig in. These pickles will stay fresh for up to one month—and yes, you can reuse the brine a few times after the pickles are gone.
How long will refrigerator pickles last in the fridge?
Refrigerator pickles will last for up to one month if stored properly in the fridge. Always ensure the pickles are fully submerged in the brine and keep the jar sealed when not in use.
Expert Tips
- Use Kirby cucumbers for the best crunch. They hold up better than other varieties when pickled.
- Don’t skip trimming the ends of the cucumbers; it helps keep the pickles crisp and removes the part that can cause bitterness.
- Reusing brine is a great way to save time on future batches, but don’t use it indefinitely. It’s best to reuse the brine only once or twice.
Nutritional Information (Per Pickle Spear)
- Calories: 5
- Carbohydrates: 1g
- Protein: 0g
- Fat: 0g
- Sodium: ~300mg
- Fiber: 0g
- Sugar: <1g
Serving Suggestions
- Pair these pickles with burgers, sandwiches, or wraps for an extra crunch.
- Chop them up and toss them in a potato salad or coleslaw for added tanginess.
- Add them to a charcuterie board for a refreshing, salty bite.
Related Recipes and Pairings
- Air Fryer Sausage (a perfect side for some tangy pickles)
- Mediterranean Cucumber Salad (pair pickles with a fresh, flavorful salad)
- Instant Pot Vegetarian Pasta Salad (add some chopped pickles for extra zing)
- Air Fryer Fried Chicken (classic combination with a side of pickles for crunch)
- Corned Beef and Cabbage (pair pickles as a tangy side to this hearty dish)
- Instant Pot Deli-Style Roast Beef (great for sandwiches with a pickle on the side)
FAQ
Refrigerator pickles are made without traditional canning and are stored in the fridge. Regular pickles go through a water bath canning process, making them shelf-stable for months.
Refrigerator pickles last for up to one month when stored properly in the fridge.
You don’t need to sterilize jars for refrigerator pickles like you would for canning. Simply wash the jars with hot, soapy water and let them dry before packing the pickles.
Yes, Mrs. Wages dill pickle mix can be used for refrigerator pickles, though it’s traditionally used for canning. Just follow the package instructions for ratios and omit the water bath.
Cloudiness can occur from using unrefined sea salt or due to fermentation. If your pickles taste fine, they’re still safe to eat, but make sure you’re using pure, non-iodized salt.
No, not all refrigerated pickles are fermented. Most refrigerator pickles use a vinegar brine, while fermented pickles rely on saltwater and natural fermentation to preserve them.
Yes, you can use dried dill if fresh dill isn’t available. Use about one-third the amount of dried dill compared to fresh dill to avoid overpowering the flavor.
Typically, cucumbers need to sit in the vinegar brine for at least 24-48 hours to start absorbing the flavors. However, for the best flavor, let them sit for at least a few days.
Now that you’ve got all the tips and tricks for making the best refrigerator dill pickles, it’s time to give them a try! Whether you’re adding them to a sandwich, serving them as a snack, or using them in one of the paired recipes, these homemade pickles are sure to become a staple in your fridge. Let me know how they turned out in the comments below, and feel free to share your favorite pickle combinations or questions!
And don’t forget—if you share your creations on social media, make sure to tag me or use #StuffMattyCooks so I can see how your pickles turned out!
Items Used and Kitchen Essentials
Boise Salt Co. Pickling Spice – All Natural
Wide Mouth Mason Jars with Lids 32 Oz (Set of 12 Jars)
Heinz All Natural Distilled White Vinegar
Herb Dill Organic, 1 Bunch
Easy Refrigerator Dill Pickles
Ingredients
(Makes 1 Quart of Pickles)
- 6 Kirby Cucumber Basically 1 Pound
- 3 Cloves of Garlic
- 8 pieces of dill
- ⅔ cup White Vinegar
- 1 cup water
- 1 Tablespoon Sugar
- ½ Tablespoons Sea Salt All Natural
- Tablespoon Pickling Spices
Instructions
Directions
- Make sure the jar and lid you plan to use is clean and dry, you do not need to sterilize as you might with canning because this is a refrigerator recipe . Wash pickles under cold water the make sure to cut of about a 1/2 inch of each end of the pickles. This is an important step because if you leave the stem the pickled will be bitter. Cut your pickles as desired, you can slice them in rounds, or make spears or leave them whole. Cut Garlic in halves lengthwise.
- Mix together the remaining ingredients except dill in another container and shake until the sugar and salt are completely mixed in and dissolved with the vinegar mixture.
- Pack the cucumber slices, garlic in dill in the jar you have chosen and then pour your vinegar mixture over the top. Let sit in the refrigerator for 2 days at least before trying. These pickles will last for up to one month if kept refrigerated. You can reuse the brine a few times after pickles are gone.
