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–+ servings
Two jars of refrigerator dill pickles with sliced cucumbers and dill in golden brine.

Easy. Refrigerator Dill Pickles

This easy refrigerator dill pickle recipe is packed with classic garlic dill flavor. Made with fresh dill, garlic, and a simple vinegar brine, no canning is required!
Prep Time 5 minutes
Cook Time 5 minutes
Refrigerate 7 days
Total Time 7 days 10 minutes
Serving Size 20 servings (2 pint jars)

Ingredients

  • 2 English cucumbers about 1 1/2 pounds
  • 6 springs fresh dill
  • 1 1/2 cups white vinegar
  • 1 1/2 cups water
  • 4 cloves garlic
  • 1 tablespoon coarse salt
  • 2 teaspoons black peppercorns
  • 2 teaspoons pickling spice
  • 1 teaspoon sugar

Instructions

  • Place the vinegar, water, salt, peppercorns, sugar, and mustard seed in a medium saucepan and bring to a boil. Remove from the heat and let cool.
  • Divide the garlic and dill between your jars.
  • Wash and slice your cucumbers and pack them into the jars.
  • Pour the brine over them. Wipe the jars clean and place the lids.
  • Place the jars into the fridge and let them sit for at least a week.
  • They will keep for up to 6 months.

Notes

You can use English cucumbers, mini cucumbers, or pickling cucumbers when they are in season.

Nutrition

Serving: 1serving | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 351mg | Potassium: 57mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.2mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.