Homemade Refrigerator Dill Pickles
Delicious and crisp homemade refrigerator dill pickles that make for a perfect snack or addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Condiment
- Method: Refrigerating
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4–6 firm pickling cucumbers, sliced
- 1 bunch fresh dill (or 1–2 tsp dill weed)
- 4–6 garlic cloves, crushed or whole
- 1 cup filtered water
- 1 cup white vinegar (or apple cider vinegar)
- 2 tbsp kosher salt or pickling salt
- 1 tbsp sugar
- 1 tsp whole black peppercorns (or red pepper flakes)
Instructions
- Gather your ingredients and arrange them on the counter.
- Prepare the cucumbers by washing and slicing them into spears or rounds.
- Sterilize your jars by placing them in boiling water for 10 minutes.
- Prepare the brine by combining water, vinegar, salt, and sugar in a pot and heating until dissolved.
- Assemble your jars by layering cucumbers, garlic, dill, and peppercorns.
- Pour the cooled brine over the cucumbers in the jars, ensuring they are fully submerged.
- Seal the jars tightly and refrigerate for at least 24 hours before enjoying.
Notes
For crunchier pickles, soak cucumbers in ice water for an hour before pickling. Homemade pickles can last up to 2-3 months in the fridge.
Nutrition
- Serving Size: 1 pickle
- Calories: 10
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: pickles, dill pickles, refrigerator pickles, homemade, condiments