Preparation Time: 20 minutes
Brine Heating Time: 5 minutes
Chilling Time: 24 hours
Total Time: 24 hours 25 minutes
Servings: 8
Ingredients
- 6 small pickling cucumbers, washed and sliced into spears or rounds
- 2 cups water
- 1 cup white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 4 garlic cloves, peeled and lightly crushed
- 4 fresh dill sprigs
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- ½ teaspoon coriander seeds (optional)
- ¼ teaspoon red pepper flakes (optional, for a spicy version)
Equipment
- 1 large mason jar or two pint-sized jars
- Small saucepan
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Mixing spoon
Instructions
Step 1: Prepare the Cucumbers
Wash the cucumbers thoroughly under cold water. Trim the blossom end, then slice them into spears, chips, or thick rounds, depending on your preference.
Step 2: Fill the Jar
Place the cucumber slices into a clean mason jar. Add the garlic cloves, fresh dill sprigs, peppercorns, mustard seeds, coriander seeds, and red pepper flakes if using.
Step 3: Prepare the Brine
In a small saucepan, combine the water, white vinegar, kosher salt, and sugar. Heat over medium heat, stirring occasionally until the salt and sugar dissolve completely. Remove from the heat before the mixture boils vigorously.
Step 4: Pour the Brine
Carefully pour the warm brine over the cucumbers until they are completely submerged. Leave about ½ inch of space at the top of the jar.
Step 5: Cool
Allow the jar to cool to room temperature before sealing it tightly with a lid.
Step 6: Refrigerate
Place the jar in the refrigerator for at least 24 hours before serving. For the best flavor and texture, allow the pickles to chill for 2 to 3 days.
Tips for Success
- Use fresh pickling cucumbers for the crispiest texture.
- Trim the blossom end of each cucumber to help maintain crunch.
- Fresh dill creates the most vibrant flavor, though dried dill can be substituted in a pinch.
- Always keep the cucumbers fully submerged in the brine for even pickling.
- Adjust the amount of garlic or red pepper flakes to suit your taste.
- Refrigeration is essential, as these pickles are not shelf-stable.
Serving Suggestions
These Refrigerator Dill Pickles are delicious with:
- Hamburgers
- Cheeseburgers
- Hot dogs
- Fried chicken sandwiches
- Barbecue dishes
- Deli sandwiches
- Potato salad
- Pasta salad
- Charcuterie boards
- Cheese platters
- Tuna salad
- Egg salad sandwiches
They’re also a refreshing snack straight from the jar.
Storage
Store the pickles in a tightly sealed jar in the refrigerator for up to 4 weeks. Always use a clean fork or tongs when removing pickles to help preserve freshness and prevent contamination.
These pickles should never be stored at room temperature because they are designed as refrigerator pickles and have not been processed for long-term shelf storage.
Recipe Notes
One of the greatest advantages of refrigerator dill pickles is their flexibility. You can easily customize the flavor by adding sliced onions, jalapeños, fresh thyme, bay leaves, or additional spices such as celery seed or fennel seed. For a sweeter variation, increase the sugar slightly, while those who enjoy extra tang can add a splash of apple cider vinegar to the brine.
The cucumbers continue to absorb flavor each day they remain in the refrigerator. While they’re enjoyable after 24 hours, many people find they taste even better after 48 to 72 hours. Because the cucumbers aren’t heat-processed, they retain much of their fresh crunch, making them especially satisfying.
These pickles are an excellent addition to meal prep because they brighten sandwiches, wraps, grain bowls, and salads with very little effort. They also make thoughtful homemade gifts when packaged in decorative mason jars and kept refrigerated until gifted.
Nutrition Information (Per Serving)
- Calories: 20
- Protein: 1g
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 4g
- Dietary Fiber: 1g
- Total Sugars: 2g
- Cholesterol: 0mg
- Sodium: 580mg
- Potassium: 140mg
- Calcium: 20mg
- Iron: 0.3mg
- Vitamin C: 6% Daily Value
- Vitamin K: 10% Daily Value