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Easy Refrigerator Dill Pickles for a Quick Crunchy Snack

Easy Refrigerator Dill Pickles are crisp, tangy, and packed with fresh dill, garlic, and simple pantry spices. With no canning required, these homemade pickles come together in minutes and are perfect for sandwiches, burgers, salads, snack boards, or meal prep.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 day 20 minutes
Servings: 1 quart jar (about 8 servings)
Course: Budget Meals
Cuisine: American
Calories: 22
Ingredients Method Notes

Ingredients
  

Pickles
  • 1 pound small cucumbers, sliced into spears or rounds
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar
  • 3 cloves garlic, smashed
  • 4 sprigs fresh dill
  • 1 teaspoon black peppercorns
  • 0.5 teaspoon mustard seeds
  • 0.5 teaspoon red pepper flakes (optional)

Method
 

  1. Wash the cucumbers, trim the ends, and slice them into spears or rounds.
  2. Pack the cucumbers tightly into a clean quart-size glass jar.
  3. Add the garlic, fresh dill, peppercorns, mustard seeds, and red pepper flakes (if using) to the jar.
  4. In a small saucepan, combine the white vinegar, water, kosher salt, and sugar.
  5. Warm over medium heat just until the salt and sugar dissolve. Do not boil.
  6. Let the brine cool for a few minutes, then pour it over the cucumbers until they are completely submerged.
  7. Seal the jar tightly and gently shake to distribute the seasonings.
  8. Refrigerate for at least 24 hours before serving. For the best flavor, chill for 48 hours.

Notes

  • Kirby, Persian, or other pickling cucumbers stay the crunchiest.
  • Keep all cucumber slices fully submerged in the brine.
  • For extra garlic flavor, add 2 to 3 additional cloves.
  • For spicy pickles, increase the red pepper flakes or add sliced jalapeños.
  • Store refrigerated for up to 3 weeks.
  • This recipe is for refrigerator storage only and is not shelf-stable.