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Refrigerator Dill Pickles

Easy homemade refrigerator dill pickles with fresh cucumbers, garlic, dill, and a simple tangy brine.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Condiment, Side Dish
Cuisine: American
Calories: 18
Ingredients Equipment Method Notes

Ingredients
  

For the pickles
  • 1 1/2 pounds small cucumbers cut into spears or 1/4-inch slices
  • 4 cloves garlic thinly sliced
  • 1 cup fresh dill sprigs packed
  • 1 1/2 teaspoons black peppercorns
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon red pepper flakes optional
For the brine
  • 1 cup water
  • 1 cup white vinegar
  • 1 tablespoon kosher salt
  • 2 teaspoons granulated sugar

Equipment

  • 1 large glass jar or 2 smaller jars
  • 1 small saucepan
  • 1 Cutting board
  • 1 Knife
  • 1 Measuring cups and spoons

Method
 

Prepare the pickles
  1. Wash the cucumbers well and trim off the ends. Cut them into spears, thick slices, or a combination of both.
  2. Pack the cucumbers into a clean large glass jar or divide them between two smaller jars. Add the sliced garlic, fresh dill, peppercorns, mustard seeds, and red pepper flakes if using.
Make the brine
  1. In a small saucepan, combine the water, white vinegar, kosher salt, and sugar. Heat over medium heat just until the salt and sugar dissolve, about 3 to 5 minutes.
  2. Pour the warm brine over the cucumbers until they are fully submerged. Let the jar cool to room temperature.
Chill and serve
  1. Cover the jar and refrigerate for at least 24 hours before serving. For fuller flavor, refrigerate for 48 hours.
  2. Serve chilled. Keep the pickles refrigerated and use a clean utensil to remove them from the jar.

Notes

Use very fresh, firm cucumbers for the best crunch. These are refrigerator pickles and should not be stored at room temperature. Best enjoyed within 2 weeks.