5-Minute Refrigerator Dill Pickles (No Canning)
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.
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.
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.
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!
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.
Recipe FAQs
Yes! This no cook method is what makes refrigerator pickles so easy. Just combine and refrigerate.
I love organic English cucumbers for their thin skin and crisp texture. You can also use mini snack cucumbers.
Absolutely. Just 1 tablespoon of dried dill works great if fresh isn’t available.
No. Since these are fridge pickles, clean soap and water washed jars are perfectly fine.
If reused immediately, yes – but the flavor will be lighter. For best results, mix up a fresh batch.
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5-Minute Refrigerator Dill Pickles (No Canning)
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
Equipment
Instructions
- Cut the ends off the cucumber. For rounds, cut 1/4" thick. For spears, cut in half, then half again, then those halves into quarters. Will make 16 pickle spears.
- In the pint mason jar, combine the water, vinegar, salt, dill, garlic + peppercorns.
- Add in the cucumbers, cover, and refrigerate for at least 24 hours.
- Will keep in the refrigerator for at least 1 month.
- See the Recipe Notes below for more tips, FAQs and substitution info!
181 Comments on “5-Minute Refrigerator Dill Pickles (No Canning)”
The best!!! I NEVER have to buy store bought pickles ever again! The only variation is that I use mini cucumbers cut into fourths. I’ve made the recipe with fresh and dried dill…both times they were great.
Would this work with other vegetables, like asparagus, or cauliflower or broccoli?
These were delicious! Thank you! Not buying pickles at the store anymore if I can help it. I love the fresh taste and crunch.
This recipe was so easy and practically perfect! I did half the salt because we usually don’t use salt.
Now I need to plant more cucumbers! Thanks so much,
Barb
After the 20th or so time I make these, I think this deserves a comment and a five star review!! (Sorry I didn’t leave one sooner) Every time I make these I get roaring reviews, they are a must have, especially when I have some cucumbers that are on their last leg in the fridge!!
Can these be canned to store for a much longer period?
Do you know the amount of sodium there is in your pickles?
Perfect. Simple. Dill Recipe
Dried Dill is truley like glitter!
Love the recipe
Aww so glad you liked it! Thank you!
These are amazing! I made two jars last night and have only half a jar left. I am a pickle freak and these by far are my fave!
Love this!! They’re so addicting!
I grew cucumbers all summer and had a ton of them
Neighbors didn’t like me coming by with my jars and your recipe lol
But once they tasted and tried the recipe They planting cucumbers,too🥒🥒
THANKS. FOR THE RECIPE. SIMPLE EASY
Love this!! Garden cucumbers turned pickles are the BEST!
Yes and OHHHH BOY YES
BEST EVER IF YOURE APICKLEMANIAC. TRY THESE RECIPES!!!!🥒🥒🥒🥒
Aww, you’re so nice! SO glad you like them!
i am planning to make this recipe this week. So i am not going to boil the brine for the salt to dissolve? are we not getting that white particles on the bottom ?
No need to boil! The salt dissolves fully in the water and vinegar solution.
My 5 stars added!
After 3 days these had an awesome flavor. Yummy!! Perfect for myself and diabetic husband. Thanks for sharing this recipe. I will be making it again.
Love this! So glad to hear you loved this recipe– it’s one of my favorites!
In just one word, WOW!
Guess what happened to most of the beautiful English cucumbers I grew on my deck this summer. No need to buy pickles anymore.
Thank you, Natalie!