Easy Refrigerator Dill Pickles

Easy Refrigerator Dill Pickles take only a few minutes to make. Once you make your own homemade dill pickles, you'll never buy store bought again.

Prep time: PT10M

Cook time: PT5M

Total time: PT15M

Rating

5 stars (373 reviews)

dill pickles, pickles, quick pickles, refrigerator pickles

12 pickling cucumbers (quantity can vary depending on size)
4 cups water
2 cups white vinegar
2 tablespoons kosher salt
1 teaspoon sugar
1 bunch fresh dill (amount can vary depending on preference, thick stems removed)
1 head garlic (skins removed, cloves smashed (use fewer cloves if its a strong garlic))
1 tablespoon peppercorn kernels (I usually use about 10 peppercorns per jar, give or take)

Prepare ingredients: Thoroughly wash 12 pickling cucumbers. Slice cucumbers into 1/4-inch thick slices or spears. Set aside. Smash garlic cloves and separate dill from thick stems. Also, sanitize mason jars by running them through the dishwasher.
Prepare brine: To make the brine, combine 4 cups water, 2 cups white vinegar, 2 tablespoons kosher salt, and 1 teaspoon sugar in a medium saucepan. Bring the mixture to a boil and swirl the pan to ensure the sugar and salt dissolve. Remove the pan from heat and cool to room temperature.
Make the pickles: Layer the prepared cucumbers with 1 bunch fresh dill, smashed 1 head garlic, and 1 tablespoon peppercorn kernels in the jars. Do not pack them super tight as you you'll want room for the brine. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator. The flavor is best if stored for at least one week, but they can be eaten at any time. Pickles should be good for at least 4-6 weeks after that.
This recipe made enough for me to fill one pint and fill two quart jars.

Harold Raynor on 2025-12-03 (5 stars):
Perfect every time!
Mike on 2025-11-23 (5 stars):
I have used this recipe for awhile and rarely buy store bought pickles. However, I add more salt, experiment with different salts (Himalayan pink, home smoked, sea, etc), and I crack the peppercorns. Gives noticeably more flavor.
Mick on 2025-10-07 (4 stars):
Great recipe but I found the pickles to be very sour. Maybe less vinegar next time??
Stacy L. Gittleman on 2025-09-10 (5 stars):
I had a bumper crop of cucumbers and this was the BEST way to use them up. The pickles are crisp, tart and delicious. I am now making batches to bring to friends.
Nick on 2025-09-04 (5 stars):
The best pickles I’ve ever eaten.