Easy and Delicious Homemade Kosher Dill Refrigerator Pickles

This is a quick, easy and delicious recipe for DIY Homemade Kosher Dill Refrigerator Pickles. 10 Ingredients. 10 Minutes Hands-On Time. Pickles are ready after 24 hours, but reaches optimal flavor after 3 days! Low-Carb. Keto. Paleo. Whole 30 Approved.

Use the “Jump To Recipe” button above to skip ahead to the recipe card, but don’t be too hasty – the post contains all the tips and tricks.

Side shot of a tall glass jar filled with cucumber slices, fresh herbs and spices. Sitting on top a red checkered kitchen towel. Fresh herbs surrounds it.

I’ve always been a fan of kosher dill pickles. Whether it’s whole pickles straight out of the barrel or sliced deli pickles on a sub or sandwich.

We always used buy the Claussen brand because they were the best in our opinion, but ever since learning to make our own (and seeing how easy it really is!), there’s no need to ever get store bought pickles ever again.

High side shot of a glass jar filled with cucumbers, fresh herbs and spices.

Not only that, but making your own pickles is infinitely better and better for you. You know exactly what goes into it – no funny stuff or unpronouncable ingredients.

There are many different ways to adjust the flavoring of pickles with herbs and spices, from simple and mild to spicy. This recipe is for a Kosher Dill Pickle with a slight kick.

How to make homemade refrigerator pickles with no sugar:

All you need to do is make a spice mix with the ingredients listed below, add the fresh cucumbers to a jar with either speared, circles, disks, sandwich slices or how ever you like it. Then fill the rest of the jar with a vinegar and water mix.

Top shot of ingredients for homemade refrigerator pickles. Salt, fresh herbs, spices and sliced cucumbers in displayed in various spoons, plates and jars

Be sure to use either Kosher or canning salt, since regular table salt makes the brine cloudy.

Leave it in the refrigerator for about 24 hours (shaking the mix and flipping at least twice), and that’s it! While they taste pretty great after 24 hours, the longer it sits the more it develops its flavor.

I would say that after about 2 to 3 days, it reaches its peak flavor.

Top shot of a clear glass jar with various herbs and spices visible

What’s also great about these Quick and Easy Kosher Dill Refrigerator Pickles is that it’s Low-Carb, Keto, Whole30 and just plain healthy homemade goodness. Why? Because there are NO SUGAR – oh yeah!

For more yummy homemade condiments, check out some of these recipes from our archive:

  1. The Best Fresh Guacamole
  2. Homemade Chimichurri
  3. Cilantro Pesto with Cashew Nuts
  4. Easy Homemade Red Pepper Relish

Easy Refrigerator Dill Pickles Recipe and Calories:

Quick and Easy Kosher Dill Refrigerator Pickles

Homemade Refrigerator Pickles

This is a quick, easy and delicious recipe for DIY Homemade Kosher Dill Refrigerator Pickles. 10 Ingredients. 10 Minutes Hands-On Time. Pickles are ready after 24 hours, but reaches optimal flavor after 3 days! Low-Carb. Keto. Paleo. Whole 30 Approved.
5 from 2 votes
Print Pin Rate
Course: Condiment
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 10
Calories: 14kcal


  • 1 quart Jar (with a lid)
  • 3 Medium Pickling Cucumbers
  • 5 sprigs Fresh Dill
  • 1 clove Minced Garlic
  • 6 tbsp Distilled White Vinegar
  • 1 .5 tbsp Canning Salt Or Kosher Salt
  • 1 quart Distilled/Filtered Water Enough to top off jar
  • 1/2 tsp Black Peppercorns
  • 1/2 tsp Red Pepper Flakes (Optional)
  • 1/4 tsp 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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Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1055mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

Quick and Easy Homemade Kosher Dill Refrigerator Pickles – Pin It!

Quick and Easy Kosher Dill Refrigerator Pickles

12 thoughts on “Easy and Delicious Homemade Kosher Dill Refrigerator Pickles”

  1. 5 stars
    Love this recipe! Made these yesterday and just snuck a few out, Y U M M Y! I made this exactly as stated, though for my preference I’ll skip the crushed red pepper (woowee) a little to much heat for me. Aside from that this recipe turns out a great pickle! Going to the farm stand this weekend will definitely make these again. Thanks for posting!

    1. Hey Kristy, they never last long in our house, just a few days before they’re all gobbled up – but they should last perfectly fine in the fridge for at least a couple of months. Hope they turn out good for you:)

  2. Loved this super easy recipe. I added other veggies and olives as well. I am the only pickle eater in the house so this makes the perfect amount.

  3. 5 stars
    These are so good and so easy!! My fiancé can’t get enough of them! We have a friend who has been giving us cucumbers from his garden and they work great! Thank you – these are perfect!
    PS – I noticed that the cucumbers were sometimes bitter, so I Googled a possible solution. Cut the ends off of the cuke and rub it against the cut part. A white foam will appear – this is the chemical that causes the bitterness. Keep rubbing until no more foam. No more bitterness!

    1. Hi Catherine! Thank you so much for the feedback! We haven’t bought pickles since we perfected this recipe haha. We always have a jar in our fridge and we’re happy you like them as well! Thank you for that tip – we’ll definitely try that with our next batch.:)

  4. This was so fantastic! I like it spice so I doubled down on the red pepper flakes and turned them 3 times daily for three days. 3 is the magic number! These are so zippy! Perfect for bloody Mary’s and polish roses. I want to try this with green beans next…do you know if I have to blanch the beans before trying this?

    1. Hello Brooke! We’re so happy you enjoyed this recipe – these are literally the only pickles we’ve been eating for a long time haha. We’ve tried it with uncooked green beans and it came out waaay too crunchy, so definitely blanche it. Let me know how they turn out for you if you try it.

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