Easy Homemade Refrigerator Pickles {Dill}

If you want to learn how to make easy homemade refrigerator pickles, this post will show you how!

Jump to RecipePrint Recipe

If you haven’t already guessed by the extreme heat, summer is here!   Trees are vibrant, grass is green, and fruit and vegetables are growing in abundance.

If you’re familiar with the basic concept of economics, Supply and Demand, you know that an abundance of fruits and veggies means high supply, and cheaper prices.

I like to take advantage of the season by buying (or growing!) veggies and fruit in bulk.  Then I preserve them by canning or freezing so we can enjoy the tastes of summer, all year long.

One really simple way to preserve cucumbers is to make refrigerator pickles.  It requires minimal effort and has a huge pay off.

What are Refrigerator Pickles

Refrigerator pickles are cucumbers that have been preserved in vinegar and salt.  They taste like pickles and are super easy to make. 

What is the Difference Between Refrigerator Pickles and Canned Pickles

Refrigerator pickles are preserved in vinegar, but are not processed through a waterbath canner. They must be stored in the refrigerator or they will spoil.  Canned pickles are processed with a waterbath canner and are shelf-stable. 

Because refrigerator pickles do not need to be canned, they are generally easier to prepare than canned pickles.  However, canned pickles are shelf stable and will last longer.  

Here is how to can pickles. 

What is the Difference Between Refrigerator Pickles and Fermented Pickles

The preserving agent for refrigerator pickles is vinegar, but fermented pickles are preserved with salt and water, which creates lactic acid (a by-product of fermentation process).  

Fermented pickles contain probiotics (good for the digestive system) and are generally healthier than refrigerator pickles, but they are more work. 

If you’re interested in learning how to ferment pickles, you can check out this article.  

Also, if you already know about the wonderful benefits of fermented foods and probiotics, check out my post on kombucha.  

What Kind of Cucumbers Can You Use for Refrigerator Pickles

Pretty much any type of cucumber will work well for this recipe, but there are 3 in particular that lend well to pickling:  

• Boston Pickling Cucumber 
• National Pickling Cucumber
• The Bush Pickle

How to Slice Cucumbers for Refrigerator Pickles

This is totally up to you! Here are a few options:

• Cut them into thin slices for hamburger pickles. 
• For smaller cucumbers, leave them whole. 
• For larger cucumbers, quarter them lengthwise. 

Does it Matter What Kind of Vinegar I Use?

Yes, in order to safely pickle cucumbers, you need to use a vinegar that contains 5% acetic acid.

Distilled white vinegar is the most common vinegar used in pickling cucumbers. It is colorless, and therefore won’t change the color of the pickles. It has a mild aroma that lends well to cucumbers.

You can also use Apple Cider Vinegar, which will lend a bit of a fruity flavor to the other dill spices. It is darker in color and will darken the pickles after a while.

What Spices Do You Use for Refrigerator Pickles

I really love using traditional pickling spices for refrigerator dill pickles. These include:

• Peppercorns 
• Mustard Seeds
• Coriander Seeds 
• Dill Weed 
• Bay Leaves 
• Garlic
• Jalapenos (optional, but encouraged)

How Long will Refrigerator Pickles Last in the Fridge

These pickles will last in the refrigerator for 6 – 12 months.  

How to Make Refrigerator Pickles

Ingredients: 

• 4 cups water
• 8 cups white vinegar
• 1/4 cup pickling salt
• 3 tbsp peppercorns
• 3 tbsp mustard seeds
• 3 tbsp coriander seeds
• fresh dill weed
• 12 bay leaves
• 24 garlic cloves, peeled
• 5 large cucumbers or 20 mini cucumbers
• 3 jalapenos, sliced
• 6 pint-sized mason jars

Make the Brine

In a large pot, bring water, vinegar, and salt to a boil, stirring occasionally.  Once salt has completely dissolved, remove from heat and allow to cool completely.

Make the Spice Blend

In a small bowl, combine peppercorns, mustard seeds, and coriander seeds.

Note: you may notice from the picture that I did not use coriander seeds.  I was out of coriander seeds when I was making and photographing this recipe, so I used ground coriander instead.  It works, but I definitely recommend using the seeds if possible. 

Fill the Jars with Seasoning & Cucumbers

Grab 6 clean mason jars and line them on the counter or a table.  They do not need to be sterile, since they will be refrigerated, but they do need to be washed and clean.  

Place two or more sprigs of fresh dill in each jar, followed by 2 bay leaves, 4 cloves of garlic, and 1 tbsp of spice mix.

If you find mini cucumbers, those would be great for this recipe! Simply wash and pack into jars.

If you’re using full-size cucumbers, wash and quarter them lengthwise.  You may need to trim the cucumbers so they fit into the jars, leaving 1/2″ of head space.

If you prefer hamburger-style cucumbers, simply wash the cucumbers, slice them into thin slices, and place them in the jar, leaving 1/2″ of head space. 

Pack jars with cucumbers, then wedge 1-4 jalapeno slices down the sides.  Again, jalapenos are optional, but they give this dill refrigerator pickle recipe a great flavor! 

Cover with Brine

Pour cooled brine into the jars, making sure they completely cover the cucumbers. Wipe rim with a clean paper towel, then top with lid and ring.  Refrigerate immediately.  

Allow to pickle for 48 hours before enjoying.  These should keep good in the refrigerator for 6-12 months!

Other Preserved Foods

Now that you know how to make pickles, you don’t have to stop there! Here are some other delicious preserved foods to try:

• Spicy Chow Chow Relish
• How to Make Kimchi
• How to Make Candied Jalapenos