Refrigerator Pickle Recipe

Fork inserted into an open jar of cucumber pickles, showing the slices submerged in brine with visible coriander and mustard seeds.

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Refrigerator Pickle Recipe

This easy recipe for refrigerator dill pickles makes it simple to enjoy crisp, tangy, homemade pickles without any special equipment or complicated steps. All you need are some fresh cucumbers and a handful of basic ingredients you probably already have in your kitchen.

Prep Time: 15

Total Time: 3 15

Servings: 2 quarts

Calories: 190kcal

Author: Nicole Gaffney

Ingredients

Basic Brine

1 ½ cups white vinegar sub white wine vinegar
1 ½ cups water
1 tablespoon sugar
2 tablespoons kosher salt

Dill Pickles

6-8 small kirby cucumbers sliced ½ inch thick or into spears
1-2 jalapeño peppers thinly sliced, optional
2 cloves garlic thinly sliced
6 sprigs fresh dill
1 tablespoon coriander seed
1 teaspoon mustard seed
½ teaspoon black peppercorns

Instructions

Combine the vinegar, water, sugar and salt in a medium saucepan and bring up to a boil. Stir until the salt and sugar have dissolved, then remove from the heat.
Layer the cucumbers, garlic, jalapeños (if using) and dill in two quart sized jars. Sprinkle the coriander seed, mustard seed and black peppercorns evenly over the top.
When the liquid has cooled slightly, pour it over the cucumbers. Add more cold water to cover the cucumbers completely, as needed.
Place the tops on the jars and give them a gentle shake. When the jars have cooled to room temperature, place them in the refrigerator. They will be ready in 2-3 hours, but will get more briny over time. They last in the refrigerator for up to a month.

Notes

Let the pickle brine cool slightly before pouring to preserve the crunchy dill pickles texture.
Pickle juice makes a great addition to salad dressings, marinades, or even cocktails. Don’t toss it!
The flavor of the brine will infuse the vegetables, so make sure it tastes exactly how you want your pickles to taste. Adjust the ratios until you find your ideal homemade pickle recipe.
Always start with a clean jar and make sure vegetables are fully submerged to avoid spoilage.

Nutrition