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Refrigerator Dill Pickles

Easy no-cook-style refrigerator dill pickles with fresh cucumbers, dill, garlic, and a simple vinegar brine.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 12
Ingredients Equipment Method Notes

Ingredients
  

For the Pickles
  • 6 small pickling cucumbers cut into spears or thick slices
  • 4 fresh dill sprigs
  • 3 cloves garlic sliced or lightly crushed
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon red pepper flakes optional
For the Brine
  • 1 cup water
  • 1 cup white vinegar
  • 1 tablespoon kosher salt
  • 1 teaspoon granulated sugar

Equipment

  • 1 1-quart glass jar clean, with lid
  • 1 small saucepan
  • 1 knife
  • 1 Cutting board

Method
 

Prepare the Jar
  1. Wash the cucumbers well and trim the ends. Cut into spears, thick slices, or a mix of both.
  2. Pack the cucumbers into a clean 1-quart jar. Add the fresh dill, garlic, black 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.
  2. Bring to a gentle simmer over medium heat, stirring until the salt and sugar dissolve completely.
Finish and Chill
  1. Carefully pour the warm brine over the cucumbers until fully submerged.
  2. Let the jar cool at room temperature for about 30 minutes.
  3. Seal with a lid and refrigerate for at least 24 hours before eating. For best flavor, chill for 48 hours.

Notes

Use very fresh, firm cucumbers for the best crunch. Keep the pickles refrigerated at all times and use within 2 weeks for best quality. A few extra dill sprigs or more garlic can be added for stronger flavor.