Easy Refrigerator Dill Pickles (No Canning)

I am a huge fan of pickling as a way to preserve summer produce. These refrigerator dill pickles don’t require any canning, and yet they’ll keep in the fridge for a month or so.

This recipe calls for vinegar for pickling. Another way to make cucumber pickles is through fermentation, like these deli-style cukes.

Homemade pickles are so much more delicious that what you can get at grocery stores. Happily, making deliciously crunchy pickles at home is easy!

Easy Refrigerator Dill Pickles

These no cook refrigerator pickles are not shelf stable, as pickles that are processed in a water bath would be. Even so, the pickling process allows you to stretch the shelf life of fresh cucumbers from days to many weeks without any special canning equipment.

Ingredients

Fresh cucumbers — You can use pickling cucumbers like kirby cucumbers, English cucumbers, or whatever kind of cucumber you’re growing in your garden.

Garlic cloves  — Peel the cloves and remove the end, then add the whole cloves to the jars.

Sugar — Use your favorite brand of granulated cane sugar. I prefer organic.

Vinegar — This recipe calls for white vinegar. I like white wine vinegar, as it’s made with wine, rather than corn products. You could also use apple cider vinegar, though you’ll notice that the brine isn’t as clear.

Dill — If you’re not growing your own dill, look for fresh dill sprigs in the produce section of your local grocery store.

Salt — You can use kosher salt, sea salt, or canning salt here. Just be sure to avoid using salt with additives to prevent caking, as this can cause cloudiness. (Read more about different salts for food preservation.)

Seasonings — If you like a little heat, go ahead and add some red pepper flakes or whole black peppercorns. If you like a more traditional pickle flavor, add a teaspoon of pickling spice to each jar. Those are both totally optional ingredients, though.

Making Pickles

Start by making the pickling brine. Combine the water, vinegar, sugar and salt in a large saucepan and bring to a boil. Remove from heat and allow to cool slightly.

While the brine is cooking, start prepping the cucumbers. Wash and dry them, then trim both ends.

Cut cucumbers into long spears (as shown) or opt for cucumber slices if that’s your preference. (You’ll fit more in a jar with pickle chips, so you may not end up with two full quarts.)

Divide garlic and dill between 2 quart jars, then add the cucumbers packing tightly. Pour the brine over the pickle spears to cover, and refrigerate for at least three days before sampling.

FAQs

What’s the difference between canned pickles and refrigerator pickles?

Canned pickles have been processed using a water bath method and are shelf-stable. Refrigerator pickles are stored in the refrigerator rather than at room temperature. Both call for a vinegar-based pickle brine, but canned pickles have a longer shelf life.

Can I use dried dill instead of fresh for refrigerator pickles?

You can, though the flavor will not be quite as fresh. To substitute dried dill weed, use 1-2 teaspoons in each quart jar.

How long do refrigerator pickles last?

These easy refrigerator pickles will keep for a month or so. You’ll know they’re past their prime if the color on the pickles becomes dull or the brine becomes discolored.

More Refrigerator Pickles Recipe Ideas

• Pickled Red Onions
• Small Batch Bread and Butter Pickles
• Refrigerator Pickled Green Beans
• Pickled Jalapeños
• Pickled Radishes

Refrigerator Dill Pickles

This refrigerator pickle recipe makes it easy to extend the shelf life of fresh cucumbers.

4.92 from 12 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 16 servings

Author: Kris Bordessa, National Geographic author

Equipment

• 2 quart jars no canning required so feel free to use recycled jars

Ingredients

• 2 pounds cucumbers
• 3 ½ cups water
• 1 ¼ cups white vinegar
• 1 tablespoon sugar
• 2 tablespoons salt
• 4 cloves garlic peeled and crushed
• 4 sprigs fresh dill

Instructions

Recipe yields 2 quart jars.

• Bring water, vinegar, sugar, and salt to a boil in a saucepan. Remove the pan from heat and cool slightly.
  3 ½ cups water, 1 ¼ cups white vinegar, 1 tablespoon sugar, 2 tablespoons salt
• Meanwhile, remove a thin sliver from both ends of the cucumbers. Quarter the cucumbers lengthwise to make spears (as shown) or feel free to cut cukes in slices or chunks.
  2 pounds cucumbers
• Drop 2 sprigs of dill into each jar. Divide minced garlic between the two jars, then add the cucumber spears, packing tightly.
  4 cloves garlic, 4 sprigs fresh dill
• Pour the vinegar mixture into the jars over the cucumbers.
• Affix a lid on the jar and refrigerate for at least 3 days before serving.

Notes

• Recipe yields 2 quart jars.
• This recipe does not require processing so it's perfectly fine to use an upcyled glass jar; no need to use a special canning jar unless you have an abundance.
• Opt for non-iodized salt that is free of additives. Good options include canning salt, kosher salt, or sea salt.
• Don't hesitate to play with flavors, here. You can add a variety spices, such as mustard seeds or celery seed, or give them a little heat by dropping in a fresh hot pepper or red pepper flakes.

Nutrition

Calories: 14kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.002g | Sodium: 876mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.2mg

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