Description

This Refrigerator Dill Pickles recipe offers a quick and easy way to enjoy homemade pickles with a zesty dill flavor. Using fresh cucumbers, a vinegar-based brine, and aromatic spices, these pickles are prepared on the stovetop but require no canning, making them perfect for beginners and quick preservation. The result is crisp, tasty pickles ready to be enjoyed after marinating in the fridge for at least 24 hours.

Ingredients

Scale

Pickling Cucumbers

8-10 small pickling cucumbers, washed and ends trimmed

Brine

1 1/2 cups water
1 1/2 cups white vinegar
2 tablespoons sea salt or kosher salt
1 tablespoon sugar

Spices and Aromatics

1 tablespoon black peppercorns
1 tablespoon mustard seeds
1 tablespoon coriander seeds
4 cloves garlic, peeled and smashed
1 large bunch of fresh dill
1/2 teaspoon red pepper flakes (optional)

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Instructions

Prepare Cucumbers: Slice the cucumbers into spears or leave them whole if you prefer larger pickles.
Make the Brine: In a medium saucepan, combine water, white vinegar, sea salt, and sugar. Bring to a boil over medium-high heat, stirring occasionally until the salt and sugar fully dissolve. Remove from heat and let the brine cool to room temperature.
Arrange in Jar: Place the cucumber spears in a large clean glass jar or divide among smaller jars, layering them evenly.
Add Spices and Dill: Tuck garlic cloves, fresh dill, black peppercorns, mustard seeds, coriander seeds, and optional red pepper flakes throughout the cucumber layers for balanced flavor distribution.
Pour Brine: Pour the cooled brine over the cucumbers, ensuring they are completely submerged under the liquid.
Seal and Shake: Seal the jars tightly with lids and gently shake to help distribute the spices evenly.
Refrigerate and Marinate: Place the jars in the refrigerator and allow the pickles to marinate for at least 24 hours, though 48 hours is recommended for best flavor.
Store: Keep the pickles refrigerated and consume within one month for optimal freshness and taste.

Notes

You can slice the cucumbers according to your preference—spears for quick pickles or whole for crunchier texture.
Adjust the amount of red pepper flakes for desired heat level or omit for a milder pickle.
Ensure cucumbers are fully submerged in the brine to prevent spoilage.
The pickles develop flavor overnight but taste best after 48 hours of marinating.
Store in the refrigerator; these are not shelf-stable for long-term room temperature storage.