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Refrigerator Dill Pickles

Crunchy Refrigerator Dill Pickles Made Easy at Home

Quick and easy Refrigerator Dill Pickles bursting with fresh dill and garlic flavor, ready in just 24 hours.
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Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 1 day
Total Time 1 day 20 minutes
Servings: 4 jars
Course: Food FAQs
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 4 cups Kirby cucumbers The main ingredient that provides crunch.
  • 2 cloves Garlic Add for savory depth or omit for milder flavor.
  • 1 cup White vinegar Provides tangy flavor.
  • 1 cup Filtered water Dilutes the brine.
  • 2 tablespoons Kosher salt Essential for flavor and preservation.
  • 2 tablespoons White sugar Balances acidity.
For the Seasoning
  • 1 tablespoon Coriander seeds Introduces aromatic notes.
  • 1 tablespoon Mustard seeds Optional but adds deeper taste.
  • ½ teaspoon Red pepper flakes Adds heat; can be adjusted to taste.

Equipment

  • mason jars
  • medium saucepan

Method
 

Preparation Steps
  1. Wash the cucumbers thoroughly under cold water and slice them lengthwise into quarters.
  2. Pack the cucumber slices into clean mason jars, layering tightly but without forcing them.
  3. In a medium saucepan, combine white vinegar, filtered water, kosher salt, and sugar. Heat over medium heat until dissolved, about 3-5 minutes.
  4. Remove from heat and stir in coriander seeds, mustard seeds, and red pepper flakes. Allow to cool for about 10 minutes.
  5. Pour the warm brine over the packed cucumbers, ensuring they are fully submerged.
  6. Seal each jar tightly and refrigerate for at least 24 hours.
  7. Enjoy your pickles in sandwiches, salads, or straight from the jar after 24 hours.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 11gProtein: 1gSodium: 800mgPotassium: 150mgSugar: 5gVitamin C: 4mgCalcium: 2mgIron: 2mg

Notes

These refrigerator dill pickles can last up to three weeks if kept submerged in brine.

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