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–+ servings
dill pickles in jars

Refrigerator Dill Pickles

Kitchen Ready Betty
Skip the store-bought jars and make these incredibly crisp Refrigerator Dill Pickles at home. This easy, no-canning recipe features a perfectly seasoned garlic and dill brine that delivers a satisfying salty crunch in every bite.
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Prep Time 15 minutes
Cook Time 5 minutes
Resting Time (Minimum) 4 hours
Total Time 4 hours 20 minutes
Course Salads & Sides
Servings 16
Calories 17 kcal

Equipment

  • small saucepan with lid (avoid aluminum, cast iron or copper pots, which will give the brine a metallic taste)
  • chef's knife
  • cutting board
  • measuring spoons
  • 2 (1 quart) wide mouthed mason jars with lids (sterilize jars and lids in boiling water for a ½ hour before using them, or run them through the dishwasher)
  • 4 cup capacity spouted measuring cup (for easier pouring into jars)

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Ingredients
  

  • 8 Persian/mini cucumbers
  • 4 fresh garlic cloves
  • 1 jalapeño pepper
  • 16 fresh dill sprigs
  • 1 & ½ cups white distilled vinegar
  • 3 cups cold water
  • 1 tablespoon white granulated sugar
  • 2 tablespoon kosher or pickling salt
  • 2 tablespoon peppercorns

Instructions
 

  • In a small saucepan, add vinegar, sugar, and salt; bring to a gentle boil and stir until sugar and salt dissolve. Remove from heat and add cold water. Keep chilled until ready to pour into jars.
  • Add 8 dill sprigs, 2 sliced or mashed cloves of garlic, and 1 T. whole peppercorns to each mason jar.
  • Cut cucumbers and jalapeño in half lengthwise. Add 8 cucumber halves and 1 pepper half to each jar.
  • Pour the cooled brine into both jars, making sure that all contents are covered by the brine (you can add a little more cold water if needed).
  • Seal jars and refrigerate. Pickles can start to be enjoyed after 4 hours, but for optimal flavor, enjoy after 24 hours.

Notes

Keep refrigerator dill pickles in the fridge for up to 1 month.
Please note that this is not a shelf stable recipe. It has not been tested for canning/shelf safety.
If you don't want a spicy brine, omit the jalapeño.

Nutrition

Serving: 1 pickleCalories: 17kcalCarbohydrates: 3gProtein: 0.4gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 124mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 140IUVitamin C: 6mgCalcium: 16mgIron: 0.3mg
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