This is a quick, easy and delicious recipe for Homemade Refrigerator Pickles. Needs just 9 ingredients and 10 minutes of hands-on time. Gluten-Free. Low-Carb. Keto. Paleo. Whole 30.
This easy homemade pickles recipe takes no time to make and is ready to eat in just 24 hours! Although it reaches its optimal flavor after 3 days!
Making your own homemade refrigerator pickles is not only super cheap, quick and easy, but its infinitely better (and better for you)! You know exactly what goes into it – no funny stuff or unpronouncable ingredients.
There are so many different ways to adjust the flavoring of pickles with herbs and spices, from simple and mild to spicy. This recipe is makes kosher dill pickles with an (optional) spicy kick.
We absolutely love how quick it is to throw-together and the fact that it’s a no-cook recipe! It’s the only pickles we’ve eaten for the last 2+ years!
How To Make:
Making spicy (or not) pickles from scratch is so quick and easy! The brine made with vinegar, salt and water is what turn the cucumber into a pickle!
The only preparation you need is to have filtered or distilled water ready. For this recipe we use boiled tap water that has been left to cool and it works fine every time.
- Small Pickling Cucumbers
- Fresh Dill
- Fresh Garlic
- Distilled/Filtered Water
- Red Pepper Flakes (Optional)
- Mustard Seeds
- Cut the cucumbers into discs, spears or sandwich slices.(Photo 1)
- Add all the ingredients, apart from the water the water, into the jar. Don’t overstuff it, because you need to give some room when you periodically shake the jar. (Photo 2 & 3)
- Once everything is in, top off with the distilled water. (Photo 4)
- Screw the lid on the jar tightly and place in the refrigerator.
- Shake and flip your pickle jar periodically to distribute the flavors. (Photo 5)
- The pickles can be enjoyed 24 hours after making, but definitely taste best after sitting 2 – 3 days. (Photo 6)
How Long Do Homemade Pickles Last:
Homemade pickles are so quick to make and can last in the fridge for up to two months! Although, the longer they sit – the softer they become. So, if you want deliciously crunchy pickles, it’s best to eat them within a week or two (which is never a problem in our house!).
Homemade Refrigerator Pickles
- 3 Medium Pickling Cucumbers
- 5 sprigs Fresh Dill
- 1 clove Minced Garlic
- 1 quart Distilled/Filtered Water Enough to top off jar
- 6 tablespoon Distilled White Vinegar
- 1 .5 tablespoon Canning Salt Or Kosher Salt
- ½ teaspoon Black Peppercorns
- ½ teaspoon Red Pepper Flakes (Optional)
- ¼ teaspoon Celery Seed
- 1 tsp Mustard Seeds
- Cut cucumbers into discs, spears or sandwich slices.
- Add all the ingredients, except the water, to the jar. Try not to overstuff it, in order to give some room when you shake the jar.
- Top off with the water and screw the lid on the jar tightly.
- Shake and flip your pickle jar periodically to distribute the flavors.
- The pickles taste best after sitting 2 – 3 days.
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