Love pickles? Make your own at home with this easy Refrigerator Dill Pickles recipe! Crisp cucumber slices are soaked in a flavorful homemade brine with pickling spices, fresh garlic, and dill. You’ll be amazed at how simple they are to make—and how much better they taste than store-bought pickles.
Ingredients
Scale:
4-5 medium pickling cucumbers (approximately 1.5 lbs), sliced into rounds or spears
1 cup white vinegar, preferably distilled
1 cup water
1 tablespoon kosher salt
1 tablespoon granulated sugar
2 cloves garlic, smashed
1 tablespoon fresh dill, plus extra for garnish
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1/2 teaspoon red pepper flakes (optional)
Instructions
Wash the pickling cucumbers thoroughly under cold water to remove any dirt or residues. Slice them into thick rounds or spears based on your preference.
In a medium saucepan, combine the white vinegar, water, kosher salt, and granulated sugar. Heat over medium heat, stirring occasionally until the salt and sugar completely dissolve. Remove from heat and let cool slightly.
Once the brine has cooled for about 10 minutes, add the smashed garlic cloves, fresh dill, mustard seeds, black peppercorns, and red pepper flakes (if using). Stir to combine.
In clean, sterilized jars (approximately two 16-ounce jars), pack the sliced cucumbers tightly, leaving about an inch of headspace at the top.
Carefully pour the prepared brine over the cucumbers in the jars, ensuring that all slices are submerged.
Seal the jars with airtight lids and place them in the refrigerator. Let the pickles sit for at least 24 hours to allow the flavors to meld.
Your Homemade Refrigerator Dill Pickles will be ready to eat after 24 hours but will improve in flavor over time.
