Make your own homemade dill pickles with this easy refrigerator pickle recipe. Perfectly crisp, crunchy, and flavorful pickles every time and no canning needed!
Course Side Dish
Cuisine American
Keyword cucumbers, pickles, vegetables
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Cooling Time 30 minutesminutes
Total Time 55 minutesminutes
Servings 20
Calories 43kcal
Author Stacey aka the Soccer Mom
Cost $5
Equipment
3-4 Pint Jars or 2 quart jars
1 Medium Saucepan
Ingredients
20pickling cucumbers
4cupswater
2cupswhite vinegar
1Tablespoonsugar
2Tablespoonssalt
Fresh dill
Fresh garlic
Peppercorns or Pickling Spices
Instructions
Combine water, vinegar, sugar, and salt in a medium saucepan over medium-high heat. Heat the liquid, stirring occasionally, until the salt and sugar completely dissolve.
Remove pan from heat and allow the mixture to cool to room temperature.
Wash cucumbers and scrub, if needed, to remove any prickles on the outside. Cut off the ends and then cut into quarters (for pickle spears) or slice into pickle chips.
Pack the cucumber spears into pint jars, leaving space for brine. The jar can be pretty full, but don't cram them in there so they get smushed and the brine can't soak into all the pickles.
To the jars add: fresh dill, garlic, and peppercorns OR pickling spices. Just a pinch of each is fine.
Once the jars are ready and the brine has cooled, pour the brine into the jars so that it covers all the cucumber spears. Secure the lids and keep refrigerated.
Allow to sit in fridge for 2-3 days before enjoying.
Video
Notes
Nutrition information is an estimate only and will vary based on exact ingredients used and serving size.