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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.
Prep Time10 mins
Total Time10 mins
Course: Condiment
Cuisine: American
Servings: 10
Calories: 14kcal


  • 1 Quart Jar with Lid


  • 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.



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


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