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5 from 1 vote

Easy Refrigerator Dill Pickles (5 Steps)

Easy Refrigerator Pickles are delicious and easy to make. Once you make your own pickles you will never buy store bought dill pickles again.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 8
Calories: 7kcal
Author: Matt Freund


(Makes 1 Quart of Pickles)

  • 6 Kirby Cucumber Basically 1 Pound
  • 3 Cloves of Garlic
  • 8 pieces of dill
  • cup White Vinegar
  • 1 cup water
  • 1 Tablespoon Sugar
  • ½ Tablespoons Sea Salt All Natural
  • Tablespoon Pickling Spices



  • 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.


Calories: 7kcal