5-Minute Refrigerator Dill Pickles (No Canning)

Name: 5-Minute Refrigerator Dill Pickles (No Canning)
Prep time: 5 min
Total time: 1445 min
Ingredients: 1 large organic english cucumber; 1/2 cup filtered water; 1/2 cup organic distilled white vinegar; 1 tablespoon kosher salt; 3 sprigs fresh dill (or 1 tablespoon dried dill); 1 clove of garlic (smashed); 1 teaspoon whole peppercorns

by Natalie on July 6, 2021 — updated July 17, 2025 // 181 Comments »

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4.99 from 162 ratings

These refrigerator dill pickles come together in just 5 minutes with no cooking required and no canning needed! Just a crisp, clean flavor that beats store bought every time. Once you try them, you’ll never reach for a jar at the store again.

Hand reaching into a mason jar to grab a refrigerator dill pickle, showing the crisp texture and brine.

Table of Contents

Why You’ll Love This Regrigerator Dill Pickles Recipe

These pickles became an instant staple in our fridge. I used to think pickling was complicated – visions of boiling jars and sealing lids. But refrigerator pickles skip all that: just combine the ingredients and chill.

The clean flavor is unmatched. Unlike store brands that are dyed green and loaded with citric acid or sugar, these are all about that pure dill/garlic crunch. And if you check those pickle labels at the store (like I did, yikes), you’ll be just as shocked at what’s hiding in there.

Plus, I love that this method is flexible. You can slice your cucumbers however you like. Spears, rounds, even leave them whole if you’ve got those mini cucumbers from Costco. And since cucumbers are on the Dirty Dozen list, I always grab organic English cucumbers with thin skin and a great crunch.

Try serving them with my California Turkey Club Wrap or alongside BBQ Bacon Western Burgers for a Whole30 friendly summer plate!

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube.

Close-up of homemade dill pickles packed in a mason jar, with visible garlic, dill, and peppercorns in the brine.

Ingredients You’ll Need

With only a handful of real food ingredients and a simple overnight soak in the fridge, you’ll have pickles that are crisp, tangy, and totally free of sugar or preservatives. Perfect for burgers, wraps, or just snacking straight from the jar!

English cucumber: Thin skinned and extra crisp. Organic is best since cucumbers are on the Dirty Dozen list.
Filtered water: Helps keep the flavor clean and pure.
Distilled white vinegar: Adds that sharp, classic pickle tang.
Kosher salt: Essential for the brine. Don’t use iodized salt.
Fresh dill or dried dill: Brings the herbaceous flavor.
Garlic: A single smashed clove gives it a warm, savory bite.
Whole peppercorns: Adds depth and subtle spice.

Tip: No sugar needed! These are truly clean eating pickles. Keto, Whole30, paleo, and vegan.

How to Make Refrigerator Dill Pickles

You won’t believe how quick and easy this is. Just a few minutes of prep, one jar, and your fridge does the rest. Here’s how to bring that crisp, tangy flavor to life:

Step 1: Prep your cucumber. Cut the ends off one large English cucumber. Slice into ¼ inch rounds, or cut into spears: halve the cucumber lengthwise, then halve again, and finally cut each quarter in half for 16 spears.

Step 2: Add ingredients to the jar. In a clean pint mason jar, add the water, vinegar, salt, dill, garlic, and peppercorns.

Step 3: Pack in the cucumbers. Slide the cucumbers into the jar until full but not too tight. Cover with a lid.

Step 4: Chill and wait. Refrigerate for at least 24 hours. The longer they sit, the better the flavor gets!

Pro Tip: They’re ready the next day, but by day three, the flavor is even more intense and delicious.

Multiple mason jars filled with homemade pickles on a white surface, showcasing their natural color and clarity.

Storage Tips + Pickle Cuts

You can cut these pickles any way you like:

Spears – Great for burgers or snacking.
Rounds (Chips) – Perfect for sandwiches.
Whole – Use small cucumbers for this (mini cukes from Costco are ideal).
Once pickled, they’ll last at least 1 month in the fridge. Their crisp texture holds strong, even after weeks in the fridge.
Unlike store pickles, these stay a beautiful, natural shade of cucumber. No bright green dye here!

Brining liquid being poured over fresh cucumber spears and herbs in a mason jar to make refrigerator pickles.

These refrigerator dill pickles are as easy as they are addictive. I make a batch every week in the summer, and they’re gone just as fast. No preservatives, no sugar, just real food ingredients and flavor that beats anything on a grocery store shelf.

Try them with my Easy Keto Tuna Salad or alongside a big bowl of BBQ Chicken Chopped Salad for a crunchy bite that brings your meal together.

Overhead shot of homemade pickles in a mason jar, highlighting the vibrant green cucumber slices and dill sprigs.

Recipe FAQs

Can you make pickles without boiling the brine?

Yes! This no cook method is what makes refrigerator pickles so easy. Just combine and refrigerate.

What’s the best cucumber to use?

I love organic English cucumbers for their thin skin and crisp texture. You can also use mini snack cucumbers.

Can I use dried dill instead of fresh?

Absolutely. Just 1 tablespoon of dried dill works great if fresh isn’t available.

Do I have to sterilize the jars?

No. Since these are fridge pickles, clean soap and water washed jars are perfectly fine.

Can I reuse the brine for a second batch?

If reused immediately, yes – but the flavor will be lighter. For best results, mix up a fresh batch.

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