Go Back

Easy Dill Refrigerator Pickles

Quick and easy dill refrigerator pickles made with fresh cucumbers, perfect for snacking or adding to meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 day
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 30
Ingredients Method Notes

Ingredients
  

Pickle Ingredients
  • 6-8 small small cucumbers Choose fresh cucumbers for the best crunch.
  • 2 cups water
  • 1 cup white vinegar You can experiment with other vinegars like apple cider.
  • 2 tablespoons sugar Can be omitted for a vinegar-forward flavor.
  • 2 tablespoons kosher salt
  • 4 cloves garlic, smashed
  • 1 tablespoon dill seeds or fresh dill Fresh dill provides a more intense flavor.
  • 1 teaspoon black peppercorns
  • 1 teaspoon red pepper flakes (optional) Adjust according to taste.

Method
 

Preparation
  1. Wash the cucumbers and cut them into spears or slices.
  2. In a pot, combine the water, vinegar, sugar, and salt; bring to a boil, stirring until dissolved.
  3. Remove from heat and let it cool slightly.
  4. In a clean jar, pack the cucumbers tightly along with garlic, dill, peppercorns, and red pepper flakes.
  5. Pour the cooled brine over the cucumbers, making sure they are fully submerged.
  6. Seal the jar and refrigerate for at least 24 hours before enjoying.

Notes

Store in a sealed jar in the refrigerator for up to 2 weeks. Check regularly for freshness.