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crispy refrigerator dill pickles

Super Easy and Crisp Refrigerator Dill Pickles.

If you love a salty, crispy dill pickle, this refrigerator dill recipe is for you! These are a perfect addition to burgers, sandwiches, and more!

Course Side Dish
Cuisine Dairy Free, gluten free, vegan.
Keyword no canning
Prep Time 10 minutes
Total Time 10 minutes
Servings 16
Calories 23 kcal


  • 1 bunch fresh dill
  • 6 cloves garlic peeled and chopped into large pieces
  • ½ cup onion sliced
  • 2 carrots peeled and sliced, optional
  • 2 quarts pickling cucumbers I think any cucumbers would work, this is just what I’ve been buying from the Farmer’s Market
  • 4 ½ cups water
  • cup white vinegar
  • 3 Tablespoons kosher salt
  • 1 ½ teaspoons whole peppercorns


  1. Wash the pickling cucumbers and place them in a large bowl full of water to soak and remove the dirt.

  2. Trim the ends off the cucumbers, and slice them into spears.

  3. Make the brine: mix your water, vinegar, and salt in a bowl, and stir until salt dissolves.
  4. In the bottom of each jar, place some dill and garlic. I prefer these wide mouth jars, but any glass jar will do. This recipe will make about four 16 ounce jars of pickles.
  5. Stand the cucumber spears up in the jars. Slip some onions and carrots (if using) in between. The jars should be quite full.

  6. Take a ladle and pour the brine over the top of the cucumbers, making sure they are covered. Add the peppercorns and more dill on top. Put the lid on tightly.
  7. Keep in the refrigerator for two days, then open them up and enjoy!

Recipe Notes

You must use coarse Kosher salt for this recipe. If you use fine salt, like table salt, they will be way too salty! They will be inedible.

Store these in the refrigerator for up to 3 weeks.

Nutrition information is for two spears. Nutrition information is approximate.

Nutrition Facts
Super Easy and Crisp Refrigerator Dill Pickles.
Amount Per Serving
Calories 23
% Daily Value*
Sodium 750mg33%
Potassium 202mg6%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Vitamin A 1365IU27%
Vitamin C 5mg6%
Calcium 27mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.