Quick Dill Refrigerator Pickles

Quick Dill Refrigerator Pickles are made with fresh cucumbers and a homemade brine. You won’t believe how crunchy and perfect these homemade pickles are.

For more homemade pickle recipes try my Sweet and Spicy Cucumbers and Vinegar and Grandma’s Quick Pickled Cucumbers. 

These Homemade Refrigerator Pickles Are Crunchy and Delicious

I have loved pickles for as long as I can remember, and making simple homemade pickles is one of my favorite treats. I know that homemade pickles might sound fussy but they are literally just cucumbers in vinegar. I LOVE this recipe. It makes a flavorful crunchy pickle that can be eaten almost right away but gets even better if you let them sit overnight.

This Recipe For Dill Pickles Is Quick and Only Takes 5 Minutes To Make

Homemade fridge pickles are something that my grandma has been making for years and years, and this recipe is a whole lot like it. The only difference is that you bring the brine to a boil before pouring it over your cucumbers. This does a few things. It heats up the spices and as they soak in the hot water they steep their flavor into the liquid. This also helps the salt to dissolve easily. These cucumbers aren’t cooked in the brine though (like pickles that you can and are shelf stable), which means they stay extra crispy and crunchy. This recipe only takes about 5 minutes to make and it does have a little waiting time, but that’s it. Once you make it, you are going to be whipping up a batch of homemade pickles every week. You just can’t get simpler than cucumbers in vinegar that only get better with time.

I like to make a batch of these for parties where I’d normally serve pickles, for instance if I’m planning on hamburgers or pulled pork sandwiches. It’s so fun to have people try a simple homemade pickle for the first time because they are SO good. I can’t wait for you to make these yourself.

Tips For Making Homemade Quick Dill Cucumbers in Vinegar

• You can substitute the peppercorns and whole mustard seed for pickling spice (here’s my homemade pickling spice recipe) if you like. Use a generous tablespoon of pickling spice for this recipe.
• If using table salt, use a scant tablespoon (about 2 1/2 teaspoons).
• You can use just about any kind of pickle that you want for this recipe. I think that little Kirby cucumbers (the ones that look like they are from the garden, with some color variation to them), are the best. They tend to stay firm longest. Other cucumbers will be just fine, but you might want to eat them within a few days instead of a full week.
• This recipe is not intended for canning pickles. Just keep the pickles in the fridge for up to a week.
• The garlic in this recipe is optional. I love a light garlic flavor to my pickles so I normally add one clove of garlic, cut in half. It’s a subtle but delicious addition to this recipe.
• This recipe needs to rest a little bit so that the cucumbers can sit in the vinegar and turn into pickles. I have a super fast refrigerator pickle recipe if you are in need of a quick pickle recipe.

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I got the rest of these out at dinner and my family of 7 ate every last one of them in one sitting. You’ve been warned – you might just want to start with a double batch!

Enjoy from my kitchen to yours.