Easy Refrigerator Dill Pickles (Mess-Free and Full of Flavor!)

There’s something delightfully nostalgic about a crunchy, homemade pickle. Maybe it’s the way the brine wafts up when you open the jar, or how that first bite hits—tangy, garlicky, herby perfection. These refrigerator dill pickles are so simple, you’ll wonder why you ever settled for store-bought ones.

I love keeping a jar (or two!) of these (and these refrigerator pickled red onions) in the fridge to serve with sandwiches, alongside grilled meats, or straight out of the jar when someone’s rummaging for a snack. They’re a favorite in our house—not too sour, just the right snap, and filled with fresh dill and garlic that you can actually see and smell.

If you've never made pickles before, don’t worry. There’s no canning, no boiling, and no stress. Just a few simple ingredients, two jars, and a little fridge space.

✨ Ingredients

• 2 cups white vinegar
• 2 cups water
• 2 Tablespoons
• 2 Tablespoons sea salt
• 8 garlic cloves, peeled
• 1 teaspoon mixed peppercorns
• 1 teaspoon whole coriander seeds
• 2 bay leaves
• ½ teaspoon whole mustard seeds
• 12 sprigs fresh dill
• 20 pickling cucumbers, halved or quartered lengthwise
• 2 quart-sized mason jars with lids

🥒 How to Make Them

1. Prepare the cucumbers & prep jars.
Give your cukes a good rinse, then slice them in halves or quarters depending on your crunch preference. The kids love the spears—they’re perfect for grabbing and munching.

To each quart-sized mason jar, add:

• 4 garlic cloves
• 6 dill sprigs
• 1 bay leaf
• ½ teaspoon mixed peppercorns
• ½ teaspoon coriander seeds
• A pinch of mustard seeds

Pack the cucumber spears into the jars snugly but not too tight—you want the brine to flow freely.

2. Make the brine.
In a medium saucepan, combine vinegar, water, cane sugar, and salt. Stir and heat until the sugar and salt dissolve (no need to boil it, just a warm bath for blending). Once it’s ready, remove from heat and let it cool for a few minutes.

3. Pour and seal.
Carefully pour the warm brine over the cucumbers in the jars, making sure everything is covered. Leave a little space at the top. Screw on the lids and let the jars cool to room temperature.

4. Refrigerate and wait (the hardest part).
Pop the jars into the fridge and let them sit for at least 48 hours before digging in—though they’re even better after 3-4 days. Trust me, the wait is worth it.

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💡 Tips from My Kitchen

• Don’t skip the fresh dill. It makes all the difference in that classic deli flavor.
• These keep well in the fridge for 3-4 weeks—but I’d be surprised if they last that long.
• For a spicy kick, toss in a few red pepper flakes or a sliced jalapeño.

This is the kind of recipe that gets passed around at backyard gatherings and potlucks—simple, reliable, and crowd-pleasing. I hope your family loves them as much as mine does.