Homemade Refrigerator Pickles

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This is a quick, easy and delicious recipe for DIY Homemade Kosher Dill Refrigerator Pickles. 10 Ingredients. 10 Minutes Hands-On Time. Low-Carb. Keto. Paleo. Whole 30 Approved.
Quick and Easy Kosher Dill Refrigerator Pickles
Gluten FreeLow CarbWhole30PaleoKeto

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!

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.

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.

Ingredients:

  1. Small Pickling Cucumbers
  2. Fresh Dill
  3. Fresh Garlic
  4. Distilled/Filtered Water
  5. Vinegar
  6. Salt
  7. Peppercorns
  8. Red Pepper Flakes (Optional)
  9. Mustard Seeds

Step-by-step Instructions:

  1. Cut the cucumbers into discs, spears or sandwich slices.(Photo 1)
  2. 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)
  3. Once everything is in, top off with the distilled water. (Photo 4)
  4. Screw the lid on the jar tightly and place in the refrigerator.
  5. Shake and flip your pickle jar periodically to distribute the flavors. (Photo 5)
  6. 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!).

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. Low-Carb. Keto. Paleo. Whole 30 Approved.
Print Pin Rate
Course: Condiment
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10
Calories: 14kcal

Ingredients

  • 3 Medium Pickling Cucumbers
  • 5 sprigs Fresh Dill
  • 1 clove Minced Garlic
  • 1 quart Distilled/Filtered Water Enough to top off jar
  • 6 tbsp Distilled White Vinegar
  • 1 .5 tbsp Canning Salt Or Kosher Salt
  • 1/2 tsp Black Peppercorns
  • 1/2 tsp Red Pepper Flakes (Optional)
  • 1/4 tsp Celery Seed
  • 1 tsp Mustard Seeds

Instructions

  • 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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The pickles are ready after 24 hours, but reaches optimal flavor after 3 days!

Nutrition

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

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19 Comments

  1. 5 stars
    What a delicious recipe & I love the extra heat! Once the pickles are gone, is it OK to use the leftover “brine” again with new cucumbers? I hate to waste all that yumminess 🙂

    1. Hi, so sorry for the delay! We’ve tried to reuse the brine, but it didn’t give quite the same result as a fresh brine!

    1. It probably won’t turn out exactly the same, but we’d recommend no more than a teaspoon of dill seed! Let me know how it turns out if you make it:)

  2. 5 stars
    Thank you for posting the recipe for homemade refrigerated pickeled pickles. I will be planting cucumber s and dill. I have heirloom seeds and organic that I will be planting in a couple of weeks. I’m really looking forward to making the pickels.

  3. 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. Hello….I make pickles for an organic market in Mexico and want to try your recipe. I need to know how long they keep in the fridge after opening.

      Thank you,
      Laura Rose

      1. Hi, they should keep 3-4 months, but will become less crunchy over time. Hope that answers your question:)

  4. 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.

  5. 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.:)

  6. 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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