Refrigerator pickles are a quick, homemade recipe and the perfect way to enjoy your favorite garden cucumbers!

Fresh cucumbers are sliced or cut into spears and soaked with dill and garlic in an easy pickle brine!

Refrigerator Pickles in a jar

Why We Love Refrigerator Pickles

Garlic dill refrigerator pickles are easy to make and the recipe can be easily tweaked for a spicy or sweet version!

Tweak the brine to make it your own, add more vinegar for a punch or more sugar to make Refrigerator Bread and Butter Pickles.

These pickles are pretty much effortless, ready to eat within a couple of days and everyone loves them!



Fresh, small cucumbers are perfect for this recipe! Any size of cucumbers will work, just be sure to cut all the pieces evenly to fit inside the jars.


Fresh dill, garlic, salt, and pickling spices give these cucumbers some zesty flavor! Salt helps to draw out moisture from the raw cucumber so that it can be replaced by the flavors of the seasoned brine.


It is used to ‘pickle’ the cucumbers. I used white, but try apple cider vinegar if that’s what you have on hand!


Adding a little bit of sugar brings some sweetness to this dish since it has so much acidity.


For a spicy version, add some chili flakes or habanero peppers! Feel free to put in sprigs of dill or sun-dried tomatoes; jalapenos or even red onions!

pouring water and vinegar mixture in a jar with pickles to make Refrigerator Pickles

How to Make Refrigerator Pickles

  1. Boil water with vinegar, salt, sugar, & peppercorns, allow to boil for one minute. Remove from heat & allow to cool slightly.
  2. Wash cucumbers & slice ½ inch thick or cut into spears.
  3. Divide garlic & dill over 3 large mason jars. Add cucumbers & top with cooled brine mixture.
  4. Seal jars & refrigerate at least 3 days before serving.

I try to shake or turn my jars each day if I remember!

cut up Refrigerator Pickles in a jar

How Long Do They Last?

Because these easy refrigerator dill pickles are brined in vinegar, they will last just as long as store-bought pickles do! As long as they stay submerged in the brine, they will stay crispy and flavorful!

Serve them on burgers, a charcuterie board, or chopped up and put into a dill pickle coleslaw or added to a veggie tray!

More Uses For Pickles

Did you love these Refrigerator Pickles? Be sure to leave a rating and a comment below! 

Refrigerator Pickles in a jar
5 from 22 votes↑ Click stars to rate now!
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Refrigerator Pickles

Homemade dill refrigerator pickles are the perfect summer treat!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 cups


  • 2 pounds cucumbers small
  • 10 sprigs dill fresh
  • 4 cloves garlic sliced
  • 1 tablespoon pickling spices
  • 2 ¾ cups water
  • ¾ cup white vinegar
  • 3 tablespoons sugar
  • 2 tablespoons kosher salt


  • Cut cucumbers into quarters.
  • Place cucumbers, dill, garlic, and spices in jars.
  • Bring water, vinegar, sugar, and salt to a boil until dissolved. Cool 15 minutes.
  • Pour over cucumbers and cool completely.
  • Place lids on jars and refrigerate at least 2 days or up to 1 month.
5 from 22 votes

Nutrition Information

Calories: 72 | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 672mg | Fiber: 4g | Sugar: 6g | Vitamin A: 404IU | Vitamin C: 18mg | Calcium: 94mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Snack
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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    1. Hi Kimberly, this recipe makes 1 pint. We divide the spices evenly in the jars in step 2. The amount added to each jar will vary depending on the size of your jars and the number of jars used.

  1. What about the peppercorns? They are mentioned in ” how to make refrigerator pickles ” but not in the actual recipe.

    1. Pickling spice usually has peppercorns included in the mix so it would be added in step 2 of the recipe, I hope this helped!

  2. I would like to know where you got the cute, rounded bottom, wide-mouth pickle jar you show at the top of your “Refrigerator Pickles” recipe page. Not the more common mason jar shown lower in the recipe. Thanks!

  3. I love this simple recipe that you can have fun changing up adding more spices and heat. I also can asparagus and green beans the same way… it’s fabulous and functional so easy…5 stars

  4. I bought some of those little cucumbers with the thin skin that Walmart has in packages of 5 or 6. They unfortunately do not have a long shelf life so I was concerned that they might go soft on me so I sliced them up and used this recipe. The only difference was I used pickling salt which I happened to have on hand when I was making my own pickles by canning. I’ve stopped doing all canning as my husband passed and it is only me so I don’t use up things like I used to. This is perfect for me and I also have pickled the quick method using asparagus and green beans. Great idea.5 stars

  5. I am seriously excited to make this recipe. LOVE home pickled pickles. :) What size mason jars are you using when you say “large” – quart? I apologize if you have it stated and I missed that info.

    And, thank you for sharing your recipes, Holly! When I’m in a pinch to make something on the fly, I always find a recipe to make without having to run to the store for some non-typical ingredient! The recipes are always delicious. I appreciate you very much!5 stars

    1. Thank you so much for your kind words Chey, you made my night!! You can use any size jars that your cukes will fit into (even reuse pickle or pasta jars if you have them). I most often use two 2-cup jars and depending on how I cut the cucumbers, 1 smaller jar for any misfits. Enjoy the pickles!

  6. Your recipes are the BEST!
    Can you use a canner and can these and store in the pantry? Or, are they refrigerate only?

    1. Thank you so much Mandy! I haven’t tried canning these (and don’t do much canning myself) so I can’t say for sure. Perhaps another reader will know if they’re suitable or not.

    1. I haven’t tried this without sugar so I can’t say for sure how they would taste. I personally don’t find this recipe to be overly sweet, you could make the brine without the sugar and taste adding a bit of sugar if needed. Let us know how it goes!