Crispy Cool Refrigerator Dill Pickles

Crispy Refrigerator Pickles My Quick Dill Pickle Recipe

By Chloe PatelSeptember 15, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy some pickles? These refrigerator pickles are dead easy to make. They are also super crunchy and tangy. Honestly, who doesn't love a good pickle?

Brief Overview

Pickles have been around for ages. They are found across cultures. These no cook pickles are a modern take on a classic.

This easy pickle recipe is quick, taking only minutes of prep. It yields about 4 cups and is perfect for sharing.

Main Benefits

These vinegar pickles are low in calories. They offer a satisfying crunch. Serve them at your next BBQ or picnic.

What makes this recipe special? It's so simple, anyone can make it and the flavors are amazing!

What You'll Need to Make Awesome Refrigerator Dill Pickles

Let's get down to brass tacks. Here's what you need to whip up a batch of these beauties. No weird ingredients or faffing about, I promise.

Cukes: Grab about 1 pound (454g) of pickling cucumbers. Slice 'em into 1/4 inch rounds.
Onion: 1 medium yellow onion, thinly sliced.
Garlic: 4 cloves garlic, smashed. Don't be shy!
Dill: 2 tablespoons fresh dill, chopped. Or, 2 teaspoons dried dill if you're in a pinch.
Peppercorns: 1 teaspoon black peppercorns.
Red Pepper Flakes (optional): 1/2 teaspoon for a bit of heat.
White Vinegar: 1 cup (237ml). The 5% acidity kind.
Water: 1 cup (237ml).
Sugar: 2 tablespoons granulated.
Salt: 1 tablespoon kosher salt.

How to Turn Cucumbers into Magic: The Process

I'm not gonna lie. This quick pickles recipe is easier than making toast. Follow these steps and you'll be swimming in crispy refrigerator pickles in no time.

First off, wash and slice those cucumbers. Then, slice the onion, smash the garlic, and chop the dill. Now, in a jar, layer the cucumber slices, onion, garlic, dill, peppercorns, and red pepper flakes, if you are using them.

Next, heat up the vinegar, water, sugar, and salt in a pan. Stir it until the sugar and salt dissolve.

After that, let the brine cool slightly. Then, pour it over the cucumbers, making sure they're covered. Finally, let it cool, then refrigerate.

Boom! Ready to eat after just two hours. But they taste even better after a day or two. My tip is to store these refrigerator dill pickles for up to 2 weeks in the fridge.

Ingredients & Equipment for the Best Refrigerator Pickles Ever

Ready to dive into making some crispy refrigerator pickles ? Trust me, this easy pickle recipe is a total game changer.

It's simpler than you think and seriously satisfying! We're talking proper homemade pickles without any of the faff of canning.

Let's get started!

Main Ingredients: The Heart of the Pickle

Alright, let's nail down what we need. You'll need 1 pound (454g) of pickling cucumbers. I prefer to slice them into 1/4 inch thick rounds.

Also, grab 1 medium yellow onion, thinly sliced. 4 smashed garlic cloves are vital. Don’t skimp on the 2 tablespoons of fresh, chopped dill.

If you only have dry dill, 2 teaspoons will do. A 1 teaspoon of black peppercorns adds a bit of a kick.

For a fiery touch, toss in 1/2 teaspoon of red pepper flakes.

Fresh cucumbers are KEY here. The crisper they are, the crispier refrigerator pickles you'll get. If your cukes are looking a bit sad, give them an ice bath for 30 minutes before slicing.

It really helps!

For the brine, it's all about balance. You’ll need 1 cup (237ml) of white vinegar. Make sure it's 5% acidity ! Then 1 cup (237ml) of water, 2 tablespoons of granulated sugar, and 1 tablespoon of kosher salt.

Seasoning: Flavor Town, Population: Pickles

Dill and garlic are the dynamic duo here. Honestly, the combination is magic. If you're feeling adventurous, try adding a pinch of mustard seeds or some coriander seeds for an extra layer of flavor.

For vinegar pickles , white vinegar is the classic choice, but apple cider vinegar works in a pinch. It'll give them a slightly sweeter, fruitier vibe.

This quick pickles recipe is all about experimenting.

Equipment: Keeping It Simple, Stupid

Good news! You don’t need a load of fancy gear. A large saucepan is key for the brine. A measuring cups and spoons.

Plus cutting board and a decent chef's knife. And last but not least, A large jar with a lid! A mason jar or reusable container is ideal.

I like to use one that’s around 4-cup capacity. No need to stress about a jar lifter. This is a no cook pickles kinda situation, so everything stays nice and cool.

Seriously, anyone can make refrigerator dill pickles . I promise! I always feel so much more domestic when I have a jar of these in the fridge.

It's like, "Yeah, I can totally adult!" So, go on, give it a go. You won't regret it. Maybe try a small batch pickles experiment first?

Making Magic: Refrigerator Pickles!

Ever get that craving for something tangy and crunchy? Yeah, me too. That's when I whip up a batch of crispy refrigerator pickles .

Honestly, it's easier than ordering takeout. This easy pickle recipe is a game changer, especially when you don't wanna mess with canning.

These vinegar pickles are the absolute best.

They're sometimes called refrigerator dill pickles and are a treat to eat.

Prep Steps: Get Your Stuff Sorted

First things first, let's get organised. It's called "mise en place" in fancy chef talk, but really, it just means having everything ready before you start.

Slice those cucumbers, chop the onion, and smash the garlic. The essential mise en place is key . For time saving organization tips , do this while the brine ingredients are sitting on the counter.

Don't cut yourself!

step-by-step: From Cucumbers to Crunchy Goodness

Alright, follow along it's dead easy.

Slice 1 pound of cucumbers into 1/4 inch rounds.
Layer cucumbers, 1 thinly sliced yellow onion, 4 smashed garlic cloves, 2 tablespoons chopped fresh dill, 1 teaspoon black peppercorns, and a pinch of red pepper flakes (optional) in a jar.
In a pan, heat 1 cup white vinegar, 1 cup water, 2 tablespoons sugar, and 1 tablespoon kosher salt until boiling.
Stir until the sugar and salt are totally dissolved.
Cool the brine for a few minutes.
Pour over the cucumbers. Make sure they are covered.
Let it cool to room temp.
Chuck it in the fridge for at least 2 hours .

Pro Tips: Level Up Your Pickle Game

Wanna make your dill pickle spears extra special? For extra crispness add a grape leaf or a pinch of tannin powder to the jar.

A common mistake is not using fresh cucumbers, so make sure they are firm. You could also use this as a quick pickles recipe .

The pickles become even better if you leave them refrigerated for 24- 48 hours before serving. Make a small batch pickles recipe if you don't need a lot!

These no cook pickles are the best kind of homemade pickles you can make. This pickled cucumbers recipe is great to use.

Recipe Notes for Your Crispy Refrigerator Pickles

Alright, you've got the lowdown on making my easy pickle recipe . Now let's dive into a few extra bits and bobs to make your homemade pickles truly shine.

Honestly, these little tips make all the difference!

Serving Suggestions: Plating, Presentation, and Pairings

These crispy refrigerator pickles are more than just a snack. They're a legit flavour bomb! For plating, think rustic. A simple glass jar displaying the dill pickle spears looks great.

They’re perfect on a burger, next to a cheese and crackers plate, or even chopped into potato salad. My mum used to serve them with cheese and crackers.

For drinks, try them with a crisp lager or an ice-cold glass of lemonade. You know, something to cut through that vinegary tang.

Storage Tips: Keeping Your Pickled Cucumbers Recipe Fresh

Here's the skinny on keeping your refrigerator pickles in tip-top shape.

Refrigeration: Store them in an airtight container in the fridge. They'll happily hang out there for up to 2 weeks, though I bet they'll be gone long before that!
Freezing: Sorry, freezing isn't recommended. They'll get all soggy. That's not what we want, is it?
Reheating: Nope, no reheating needed! These are best straight from the fridge.

Variations: Quick Pickles Recipe – Your Way!

This no cook pickles recipe is super flexible. Wanna spice things up?

Dietary Adaptations: To make them sugar-free, use a sweetener like stevia or erythritol. Just adjust the amount to taste.
Seasonal Ingredient Swaps: In the summer, try adding a few sprigs of fresh tarragon. In the autumn, a pinch of mustard seeds adds a lovely warmth. It's all about what you fancy!

Nutrition Basics: A Little Something Extra

Okay, let's keep it real. Vinegar pickles aren't exactly a health food. But they do have some benefits! They're low in calories and a decent source of sodium (electrolytes, innit?).

Plus, the fermentation process (even a short one like this) can be good for your gut. Each serving (approximately 1/2 cup) is about 30 calories, less than 1g of protein, less than 1g of fat, 6g of carbohydrates, 5g of sugar, and 250mg of sodium.

Right, that's all folks! Go forth and make some awesome refrigerator dill pickles . Don't be afraid to experiment and have some fun.

And remember, even if they're not perfect the first time, they'll still taste pretty damn good. Happy pickling!. Plus, these small batch pickles are so easy, you’ll be making them non-stop.

Frequently Asked Questions

Can I really make refrigerator pickles without all the fuss of canning?

You bet your bottom dollar! That's the beauty of refrigerator pickles. They're quickles, really - meant to be stored in the fridge, not processed for long term shelf stability. This means no boiling water baths or pressure cookers, just simple, delicious pickles in a jiffy.

The perfect afternoon delight when you are after that tangy taste.

How long do these refrigerator pickles last in the fridge? I don't want to end up with a soggy mess!

Refrigerator pickles typically stay crisp and delicious for up to 2 weeks when stored properly in an airtight container in the refrigerator. Make sure the cucumbers are fully submerged in the brine to prevent spoilage. If they start to look or smell off, it's best to toss them better safe than sorry!

My refrigerator pickles aren't as crunchy as I'd like. What am I doing wrong?

Crunch factor is key! Using the freshest cucumbers you can find is paramount. Also, avoid overcrowding the jar, as this can prevent the brine from properly penetrating all the cucumber slices.

Some folks also swear by adding a grape leaf or a pinch of calcium chloride (pickle crisp) to the jar to maintain that satisfying snap.

Can I adjust the flavor of these refrigerator pickles? I'm not a huge fan of dill, for example.

Absolutely! This recipe is just a starting point. Feel free to experiment with different herbs and spices. You could try adding mustard seeds, coriander seeds, or even a bay leaf to the brine for a different flavor profile. If you're not keen on dill, try using fresh parsley or celery seeds instead.

The pickle world is your oyster!

What are some creative ways to use these refrigerator pickles beyond just eating them straight from the jar?

Oh, the possibilities are endless! Refrigerator pickles are fantastic on burgers and sandwiches, of course. Chop them up and add them to potato salad or tuna salad for a tangy twist. You can even blend them into a creamy dill pickle dip for veggies or chips.

Don't be afraid to get creative and use them anywhere you want a burst of refreshing, tangy flavor. They are even great diced up in a Ploughman's lunch!

Are there any nutritional benefits to eating refrigerator pickles? I'm trying to be a bit more health conscious, you see.

While refrigerator pickles aren't a nutritional powerhouse, they do offer some perks. They are low in calories and fat, and they contain some vitamins and minerals from the cucumbers and herbs. The fermentation process (even in a refrigerator pickle) can also promote gut health.

Just be mindful of the sodium content, as pickles can be quite salty. You could always try reducing the salt in the brine a little if you're watching your sodium intake.