• Skip to main content
  • Skip to primary sidebar
The Pretty Bee
  • About
  • Start Here
  • Recipes
    • Sort By Allergen
    • View all recipes
  • cookbooks
    • Quick Start Bundle.
  • contact
  • subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Start Here
  • View All Recipes
  • Sort By Allergen
  • Cookbooks
  • Contact
×

Home » Side Dish » Super Easy and Crisp Refrigerator Dill Pickles.

Super Easy and Crisp Refrigerator Dill Pickles.

Jul 19, 2018 · Modified: Jun 28, 2022 by Kelly Roenicke · 16 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe
easiest refrigerator pickle recipe

Learn how to make the easiest refrigerator dill pickles! Refrigerator pickles are great because anyone can make them – no special skills or equipment required. These are garlicky, salty, and crisp, and are the perfect addition to a picnic.

easy refrigerator dill pickles in a mason jar

Dill pickles are one of my favorite things to have on hand. I love the salty, cold, garlicky, crisp crunch of a refrigerator dill.

In the summer, we love to make refrigerator dill pickles often. They are so easy to make, and we’re always so happy to have a full stock of them in our refrigerator. They keep for a few weeks (although we usually eat them quicker than that).

I’ve been making refrigerator sweet pickles for years, and we love them.  Then we decided we had to try to make our own zesty dills. Thankfully, it was just as easy as making the sweet version!

I started with Annie’s recipe, and added a few things to make them zestier.  I also like to add onions and carrots for a little color, and for another way to use up some summer produce.

Jump to:
  • Timing
  • Storage
  • Type of Cucumbers to Use
  • Special Equipment
  • Step by Step Instructions
  • FAQs
  • Serving Suggestions
  • Recipe
tall mason jar with dill refrigerator pickles

Timing

It doesn’t take long to make the brine and prepare the pickles for the refrigerator. Once they are in the fridge, you can eat them after two days. They will get more flavorful if you let them sit in the fridge for a few extra days before opening.

Storage

Since they aren’t canned, refrigerator pickles aren’t going to last forever. You should be able to store them in the refrigerator for about 2-3 weeks before they start to get a little soft. Of course, ours don’t last that long, so we don’t usually have that problem! :)

Note: Since these are not canned, they are not shelf stable. These pickles do have to be stored in the refrigerator.

pickling cucumbers in  bowl

Type of Cucumbers to Use

Pickling cucumbers are the best choice to get that nice crisp, crunch when you bite into them!

We’ve tried using English cucumbers before, and it wasn’t that successful for us. The pickles were too soft. We’ve also used regular cucumbers, and although they weren’t as soft as the English cukes, they were still a little too soft. Learn more about the different varieties of cucumbers in this post.

Special Equipment

I like to put the pickles in glass jars, but if you don’t have jars, you can use plastic containers with lids, like Tupperware or even disposable plastic containers. As long as the container has a tight fitting lid, it will work!

refrigerator dill pickles in glass jar

Step by Step Instructions

  1. You’ll want to start by rinsing your pickling cucumbers, and then soaking them to remove any dirt.
  2. Trim the ends, then slice the cucumbers into spears, or slices if desired.
  3. Mix up your brine in a large bowl.
  4. Place fresh dill and garlic in the bottom of Mason jars.
  5. Add your cucumbers, carrots, and onions, if using.
  6. Pour the brine over the vegetables, filling the jars to the top.
  7. Refrigerate for two days before eating.
how to make refrigerator dill pickles

FAQs

What if my pickles are too salty?

I’ve had this happen to me, it’s the worst! The first rule of thumb is to taste the brine before pouring over the pickles. Make sure it’s not crazy salty before you cover the cucumbers with it.

Make sure that you use coarse Kosher salt, NOT sea salt. Sea salt will make these super salty.

If you’ve already made the pickles, and they are too salty, you can try shaking the jar, pouring out half the brine, and adding more plain water. Refrigerate and try them again the next day. This should help the situation, but depending on how bad they are, you might not be able to salvage them.

Can I adapt this recipe for traditional canning?

I don’t think so. These instructions are specific for making them in the refrigerator.

Watch the video below to learn how to make refrigerator dill pickles:

Serving Suggestions

Try serving these alongside these lentil Sloppy Joes and this easy vegan potato salad. They would also be delicious on homemade turkey burgers.

refrigerator dill pickle spears on a white plate

Learn to make SAFE, tasty food for your family. Join my community today and start getting all my best tips, tricks, and allergy friendly recipes in your inbox.

Disclosure: This post contains affiliate links. 

Recipe

crispy refrigerator dill pickles
5 from 2 votes
Print

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
Author Kelly Roenicke

Ingredients

  • 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
  • ⅝ cup white vinegar
  • 3 Tablespoons kosher salt
  • 1 ½ teaspoons whole peppercorns
US Customary – Metric

Instructions

  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
 
750
mg
33
%
Potassium
 
202
mg
6
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Vitamin A
 
1365
IU
27
%
Vitamin C
 
5
mg
6
%
Calcium
 
27
mg
3
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

This post was originally published in September 2013. It has been updated with new photos and more tips.

Related

« Michigan Salad with Maple Mustard Vinaigrette.
Two-Ingredient Mango Nice Cream. »

Filed Under: Appetizers, Dairy Free, food, Gluten Free, Recipes, Side Dish, Snacks, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Grain Free, Legume Free, Mustard Free, Nightshade Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
  • Delicious Vegan Banana Waffles. - March 18, 2023
  • 25 Delectable Egg Free Desserts Your Family Will Love. - March 2, 2023
  • Gluten Free Apple Muffins (Vegan, Nut Free). - February 28, 2023

Reader Interactions

Comments

  1. Katie

    August 09, 2018 at 2:36 pm

    5 stars
    Delicious recipe!

    Reply
  2. Kristin

    July 22, 2016 at 1:25 pm

    Just made these! Turned out awesome! How long should they last in the fridge?

    Reply
    • Kelly

      July 28, 2016 at 10:47 am

      Goodness, I don’t know because we eat them so fast! Lol. At least a week. Maybe two weeks!

      Reply
  3. Aimee

    July 15, 2015 at 8:57 am

    So thankful for this easy to make, tasty recipe! We made several batches last year, and I’m just getting ready to make my first batch for this year:) I love that I don’t have to worry about the whole canning process, something I haven’t ventured into yet.

    Reply
  4. Aimee

    September 21, 2014 at 11:58 pm

    We just made a second (and third) batch, now that I have two jam jars to use. I got a fresh bunch of dill for $1, and the cucumbers from my garden, so the cost for two jards of pickles probably reaches under $2 total. My whole family of 7, kids 3-11 included, love them! Thank you!

    Reply
    • Aimee

      September 22, 2014 at 12:00 am

      “jars” (it’s late) :)

      Reply
    • Kelly

      September 23, 2014 at 2:17 pm

      Thank you for letting me know, Aimee! I’m glad everyone loved them! We LOVE them here as well! My six year old can’t get enough! :)

      Reply
  5. Beth Goad

    September 03, 2013 at 4:09 pm

    Yum! Homemade pickles are the best pickles! Maybe I’ll remember to grow cukes next summer so I can try this :) Tomatoes and blueberries are the only things our garden produced this year!

    Reply
    • Kelly

      September 04, 2013 at 9:11 am

      Blueberries? Wow, that would be awesome to have in our garden!

      Reply
      • Darryl

        June 28, 2022 at 8:15 pm

        5 stars
        These are my favorite thing about summer! So good with burgers.

        Reply
  6. theartbug

    September 03, 2013 at 12:28 pm

    looks yummy…just pinned it!

    Reply
    • Kelly

      September 04, 2013 at 9:11 am

      Thank you for pinning!

      Reply
  7. Kim @ 2justByou

    September 03, 2013 at 11:14 am

    MMmmmmm….Marinera sauce! Four times in seven days! =0)
    I’ve never made pickles, and hubby and I are the only ones to really eat pickles. They look really tasty!
    ~Kim

    Reply
    • Kelly

      September 03, 2013 at 12:05 pm

      We love pickles, and they are so easy to make! Which is a good thing, since we’ve been gobbling them up! :)

      Reply

Trackbacks

  1. How To Make Oven-Dried Tomatoes. - The Pretty Bee says:
    September 3, 2014 at 8:36 am

    […] Happy September 2nd! Wasn’t it nice to have a long weekend? We were able to do some fun end of summer things, like go to the Farmer’s Market, and hang out outside, and make refrigerator pickles. […]

    Reply
  2. Sloppy Joes - A Recipe From My Childhood. - The Pretty Bee says:
    April 15, 2014 at 4:38 pm

    […] joes on bread and on rice or pasta, it just depends what we have on hand.  These refrigerator dill pickles are an excellent side, along with chips or french fries, of […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

kelly roenicke portrait

Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Learn more →

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Find the perfect recipe

Filter all recipes by allergen

Search & Sort Recipes by Allergen

Footer

↑ back to top

Browse my allergy friendly cookbooks.

Why, yes, I DO have a print cookbook!

Allergy Friendly Chocolate Cake Your Family Will Love

best dairy free gluten free chocolate cake recipe

Copyright © 2022 The Pretty Bee | Disclosure | Privacy Policy