Quick Refrigerator Dill Pickles

Learn how to make incredibly easy and delicious homemade refrigerator dill pickles in under 30 minutes! These pickles are crisp, tangy, and perfect for sandwiches, burgers, or snacking straight from the jar.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

For the Pickles

2 pounds cucumbers Kirby or Persian cucumbers recommended, sliced 0.25-inch thick
1 medium onion thinly sliced
2 cloves garlic smashed
1 tablespoon fresh dill chopped, or 1 teaspoon dried dill
0.5 teaspoon red pepper flakes optional

For the Brine

2 cups water
1 cup white vinegar 5% acidity
2 tablespoons kosher salt
1 tablespoon granulated sugar

Instructions

Preparation Steps

Wash and thinly slice the cucumbers and onion. Smash the garlic cloves.
In a medium saucepan, combine the water, white vinegar, kosher salt, and granulated sugar. Bring to a boil over medium-high heat, stirring until the salt and sugar are dissolved.
While the brine is heating, layer the sliced cucumbers, onion, garlic, dill, and red pepper flakes (if using) into clean jars. You can use mason jars or any other airtight container.
Carefully pour the hot brine over the ingredients in the jars, making sure to cover everything completely. Leave about 0.5-inch of headspace at the top.
Seal the jars tightly with lids. Let them cool to room temperature, then transfer to the refrigerator. The pickles will be ready to eat in at least 24 hours, but are best after 2-3 days.

Notes

These pickles will last in the refrigerator for about 2-3 weeks. For best results, ensure all your ingredients are fresh and your jars are thoroughly cleaned.