Refrigerator Pickles Recipe

I perfected a Dill Pickle Recipe using fresh sliced cucumbers, pickling spices and a deceptively simple homemade brine that produces refrigerator pickles ready in just a few days.

I was skeptical the first time I shoved a basket of pickling cucumbers and a few fresh dill sprigs into jars thinking they’d be boring. But the result surprised me, big time.

Crisp tangy and a little wild, they wake up sandwiches and late night snacks like nothing else. This Refrigerator Pickles idea is the kind of thing you do when you want big flavor with almost no drama.

I still wonder how something so simple can change a whole meal and I keep making them over and over because they somehow vanish faster than I expect.

Ingredients

• Cucumbers: mostly water, low calorie, some fibre, crunchy, mild flavor, super refreshing
• Vinegar: makes pickles sour, provides acidity to preserve, zero carbs, tangy bite
• Pickling salt: essential for brine adds sodium not iodine helps crispness but watch salt
• Sugar: optional, adds sweetness to balance sour, simple carbs, use little dont overdo
• Dill: fresh herb, gives bright herby flavor, minimal calories, classic pickle aroma people love
• Garlic: pungent, adds savory depth, small calories, some antioxidants, can be strong if left long
• Mustard seeds and spices: add warmth, complex flavor, almost no calories, little crunchy bursts
• Red pepper flakes: optional heat, tiny calories, raises spice, makes pickles zing a bit

Ingredient Quantities

• 2 to 3 pounds small pickling cucumbers (Kirby or Persian), whole or halved
• 2 cups white distilled vinegar (5% acidity)
• 2 cups water
• 2 tablespoons pickling salt or kosher salt, non iodized
• 2 tablespoons granulated sugar (optional, but I usually add it)
• 6 to 8 fresh dill sprigs or 4 fresh dill heads
• 4 to 6 garlic cloves, peeled
• 1 tablespoon pickling spice blend (or use the spices below instead)
• 1 teaspoon mustard seeds (if not using a premade pickling spice)
• 1 teaspoon coriander seeds (optional)
• 1/2 teaspoon dill seed (optional)
• 1 teaspoon whole black peppercorns (optional)
• 1/4 to 1/2 teaspoon red pepper flakes, optional for heat
• 1 or 2 bay leaves, optional

How to Make this

1. Wash 2 to 3 pounds small pickling cucumbers, trim the blossom ends (they can make pickles soft), then leave whole, halve or slice as you like; for extra crunch soak cucumbers in ice water for 30 to 60 minutes, then drain.

2. Clean 1 or 2 quart jars and lids well, you dont have to sterilize like for canning but make sure they’re very clean and dry.

3. Divide 6 to 8 fresh dill sprigs or 4 fresh dill heads, 4 to 6 peeled garlic cloves (smash or bruise them a bit), and either 1 tablespoon pickling spice per batch or the alternative spices (1 teaspoon mustard seeds, 1 teaspoon coriander seeds, 1/2 teaspoon dill seed, 1 teaspoon whole black peppercorns, 1/4 to 1/2 teaspoon red pepper flakes and 1 or 2 bay leaves) between the jars.

4. Pack the cucumbers tightly into the jars without crushing them, leaving about 1/2 inch headspace at the top so brine can circulate.

5. In a saucepan combine 2 cups white distilled vinegar (5% acidity), 2 cups water, 2 tablespoons pickling salt or kosher salt (non iodized), and 2 tablespoons granulated sugar if you want sweetness; heat until simmering and the salt and sugar are fully dissolved.

6. Pour the hot brine over the cucumbers so they’re completely covered, maintain that 1/2 inch headspace, tap the jars gently or use a non metal utensil to release air bubbles, wipe the rims clean and put the lids on snugly.

7. Let jars cool to room temp on the counter, they will seal as they cool, then transfer to the refrigerator.

8. Wait at least 24 hours before tasting, they’re much better after 48 to 72 hours when flavors meld, but you can eat them sooner if impatient.

9. Store refrigerated pickles for up to 3 to 4 weeks, use clean utensils each time so they stay fresh.

Equipment Needed

1. Cutting board, for trimming and slicing cucumbers
2. Sharp paring knife or small chef knife, for trimming blossom ends and cutting if you want
3. Large bowl (for the ice water soak)
4. Colander or strainer to drain cucumbers
5. 1 or 2 clean quart jars with lids and a wide-mouth funnel for easy filling
6. Small saucepan to heat the brine
7. Measuring cups and measuring spoons
8. Wooden spoon or silicone spatula and a ladle or heatproof pourer to fill jars
9. Non metal skewer or chopstick to release air bubbles and a clean kitchen towel to wipe rims (dont forget to use clean utensils each time)

FAQ

Refrigerator Pickles Recipe Substitutions and Variations

• Cucumbers (2–3 lb): If you cant find Kirby or Persian, use small garden cucumbers, baby zucchini, or even firm carrot sticks or green beans, cut to similar size so they pickle evenly, texture will vary though.
• White distilled vinegar (2 cups): Swap for apple cider vinegar or white wine vinegar, use the same amount. Check the bottle for 5% acidity, if its weaker reduce the water a little so the brine stays tart.
• Pickling salt (2 tbsp): Use non iodized sea salt or kosher salt by weight. If you only have table salt its finer and iodized, so use about 1 1/2 tablespoons instead of 2, and expect a slightly cloudier brine.
• Fresh dill (6–8 sprigs or 4 heads): Use 2 to 3 teaspoons dried dill weed instead (roughly 1 tbsp fresh = 1 tsp dried), or try 1 to 2 teaspoons dill seed for a nuttier dill note.

Pro Tips

1) Want crunch? Trim the blossom ends and soak the cucumbers in ice water for 30 to 60 minutes before packing, and toss a fresh grape leaf or a small oak leaf in the jar if you can find one, it really helps keep them snappy.

2) Bloom the spices by heating the brine just until the salt and sugar dissolve, then pour it hot over the jars so flavors marry faster, but only use vinegars labeled 5 percent acidity or you might end up with bland or unstable pickles.

3) Pack tight but don’t squash, tap out air bubbles with a non metal utensil, wipe the rims clean and screw lids on snugly; label with the date because these fridge pickles are best within a few weeks.

4) Don’t rush tasting them, they improve a lot after 48 to 72 hours; if you want more heat or garlic punch, bruise the cloves or add a bit more red pepper flakes, but add extras sparingly so one big jar doesnt overpower you.