How to Make Dill Refrigerator Pickles

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Making refrigerator pickles is the easiest way to enjoy homemade pickles as there is no canning involved.

This year our garden has struggled a bit from a number of things, but one thing we have not been lacking in is cucumbers. Every day we have cucumbers coming ripe and waiting to be used. Good thing Mr. Smith likes to eat them! Every day he takes sliced cucumbers and ranch dressing with him to work for his mid-morning snack.

Me? Well, I actually don’t like cucumbers at all. I can’t even stand the smell of them. Unless they are pickled; then I love them!

These very simple pickles are a great way to enjoy your cucumbers, whether you are picky like me or a cucumber eating fool like the man of the house here.

You’ll love how easy these pickles are to make!

Making refrigerator pickles is the easiest way to enjoy homemade pickles, as there is no canning involved.
How to Make Dill Refrigerator Pickles - and easy way to enjoy your fresh garden cucumbers! | Get the recipe from Cosmopolitan Cornbread

How to Make Dill Refrigerator Pickles

Constance Smith – Cosmopolitan Cornbread
Making refrigerator pickles is the easiest way to enjoy homemade pickles, as there is no canning involved.
4.20 from 5 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Extras, Food Preservation & Canning
Cuisine American
Servings 12
Calories 30 kcal


  • 4 c water
  • 2 c white vinegar
  • 2 Tb kosher salt
  • 1 teaspoon sugar
  • large sprigs of fresh dill
  • 12 cloves garlic, peeled & smashed
  • 30 whole peppercorns
  • 10-12 pickling cucumbers


  • To begin, combine the water, vinegar, salt, and sugar in a saucepan over medium heat.
  • Stir the liquid over the heat until the sugar and salt have dissolved.
  • Cool to room temperature.
  • Cut your cucumbers into spears or slices if you prefer.
  • Place 3-4 garlic cloves in the jar.
  • Arrange the cucumbers inside the jar. When the jar is half filled, add a large sprig of fresh dill to the jar. Then continue to add the cucumbers until the jar is filled.
  • Sprinkle 10 peppercorns into the jar.
  • Pour the brine in until the cucumbers are completely covered. Repeat this process with all of the cucumbers and other ingredients. This usually makes 3 quart jars of pickle spears when I make them.
  • Cover the jars and refrigerate for one week. Then your pickles are ready! They will be good for about a month to a month and a half.
  • Enjoy!


You will need 3 quart jars, wide-mouth jars work best.


Serving: 1cCalories: 30kcalCarbohydrates: 6gProtein: 1gSodium: 1063mgFiber: 2gSugar: 1g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

This recipe was shared in Meal Plan Monday.

2 thoughts on “How to Make Dill Refrigerator Pickles”

  1. I haven’t made these yet, my garden is just starting I was curious, I love klaussen pickles are these crisp like klaussens? I have tried canning pickles in the past and gave up because they were soggy (best description I can think of)

    • Adding the pickle crisp to the jars is vital. That helps the texture keep. Another tip is to cut off the blossom end of the cucumbers. There’s something about them that hinders the texture of the cucumber too. They are also best chilled.


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