The Best Ever Refrigerator Dill Pickles

Bright, fresh, garlicky, tangy, and full of that classic dill pickle flavor, these refrigerator dill pickles won’t disappoint! You’ll never go back to store-bought again!

Bright, fresh, garlicky, tangy, and full of that classic dill pickle flavor, these refrigerator dill pickles won't disappoint! You'll never go back to store-bought again!

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Bright, fresh, garlicky, tangy, and full of that classic dill pickle flavor, these refrigerator dill pickles won't disappoint! You'll never go back to store-bought again!

Okay, I don’t say Best Ever lightly. But I can’t stop eating these pickles. 

Seriously. I made one jar of them a week ago and they were SO GOOD I went straight back to the farmer’s market and got enough for half a dozen more jars.

You know, to last me the week until the next farmer’s market.

Bright, fresh, garlicky, tangy, and full of that classic dill pickle flavor, these refrigerator dill pickles won't disappoint! You'll never go back to store-bought again!

Even though I was all about the refrigerator pickled okra last summer, I had never made dill pickles before.

But this year I planted some pickling cucumbers in my garden and I figured I should try making pickles with some farmer’s market cucumbers before I have cucumbers from my own garden.

Since I don’t usually have a huge yield in my garden, I’m very stingy with my home-grown produce and always want to do the Best Thing Ever with whatever I grow. So a dill pickle trial run was in order.

For some reason I was skeptical that they would actually taste like dill pickles. To me, fresh dill doesn’t smell or taste like dill pickles, so I didn’t think homemade ones would stack up to what I was used to. 

They stacked up and far surpassed!

I brought the rest of the jar to work and passed them out to my coworkers like candy. One of them went straight to the farmer’s market and got her own cucumbers to pickle. 

Bright, fresh, garlicky, tangy, and full of that classic dill pickle flavor, these refrigerator dill pickles won't disappoint! You'll never go back to store-bought again!

Why these refrigerator dill pickles live up to the name Best Ever

  • They’re fresh, crunchy, tangy, garlicky, and full of that dill pickle flavor — even after only a day in the fridge. 
  • They are SO STINKIN’ EASY to make. You just throw a few ingredients in a pot, bring to a simmer, cool, and pour over your cucumbers in a jar. These are refrigerator pickles, so there are no canning baths and whatnot to worry about.
  • You can make half a dozen jars of pickles in hardly more time than the time it takes to make one jar. And trust me, you’ll want to. The only real additional time is extra time spent peeling garlic and cutting your cukes. 
  • When you price it out, they are way cheaper than storebought pickles — almost half the price — especially if you’re getting cucumbers in season from a farmer’s market. More on that in a minute.

Definitely worthy of using my own precious homegrowns, if I end up with any!

Bright, fresh, garlicky, tangy, and full of that classic dill pickle flavor, these refrigerator dill pickles won't disappoint! You'll never go back to store-bought again!

More on cost

I spent about $7 at the farmer’s market on enough cucumbers for 6 jars of pickles (18). I did shop around and avoided the one vendor selling pickling cucumbers 3 for $2.25 since the other two were selling them for $1.50 a pound and 2 for a dollar.

Add maybe 50 cents worth of white vinegar (I get a biggish jug), 50 cents worth of garlic, $3 for dill… I already had mustard seeds and whole peppercorns but if you need to get some they will give you SO MANY PICKLES.

Anyway, I figure it averages out to less than $2 a jar. I pay about $3.50 for storebought pickles and these are so much better!! 

I seriously don’t think I’ll ever go back to store-bought pickles again. 

Supplies and tips for making refrigerator dill pickles

Lucky for me, they only sold mason jars by the dozen at the grocery store. Because the moment I took a bite of that first pickle, I knew I had to make more. LOTS more. 

These wide-mouth pint-sized canning jars are the ones I used. Since these are refrigerator pickles, you can use any other clean glass jar like a spaghetti sauce jar too. You may, however, run into issues of your pickles floating, or need to adjust the amount of liquid to the size of your jar.

If you are using standard pint-sized canning jars, get cucumbers that are no more than 4 1/2″ long or they won’t fit! For the pint-sized wide-mouth mason jars, one jar fit exactly three cucumbers, or 12 pickle spears.

I cut most of my pickles into spears but I did do one jar of crinkle cut slices for sandwiches too. Here is the mandoline I used to crinkle cut my pickle chips!

Bright, fresh, garlicky, tangy, and full of that classic dill pickle flavor, these refrigerator dill pickles won't disappoint! You'll never go back to store-bought again!

A note: This recipe is for refrigerator pickles, so these are not shelf stable! You will need to keep them in the fridge until they’re gone. I read that refrigerator pickles will keep for a couple months in the fridge, if you can manage not to eat them all in a day or two!

These taste great even after only 24 hours but will become more flavorful after another day or two. 

I have portioned the recipe to make one jar of pickles, but if you hover over the “1” where it says it makes 1 pint-sized jar, you can adjust the slider to tell you how much of everything you’ll need for however many jars you want to end up with!

Bright, fresh, garlicky, tangy, and full of that classic dill pickle flavor, these refrigerator dill pickles won't disappoint! You'll never go back to store-bought again!

Best Ever Refrigerator Dill Pickles

Bright, fresh, garlicky, tangy, and full of that classic dill pickle flavor, these refrigerator dill pickles won't disappoint! You'll never go back to store-bought again!
5 from 12 votes
Print Pin Rate
Course: Side Dish, Snack
Cuisine: American
Keyword: dill pickles, homemade pickles, pickles, refrigerator pickles
Prep Time: 5 minutes
Cook Time: 5 minutes
Time in fridge: 1 day 1 hour
Total Time: 10 minutes
Servings: 1 pint-sized jar (12 spears)
Author: Caroline Lindsey


  • 3 pickling cucumbers 4-4 1/2" long, but no longer
  • 1/4 oz fresh dill a few sprigs per jar
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 2 cloves garlic crushed with the side of a knife
  • 1 1/2 tsp kosher salt
  • 1/4 tsp sugar
  • 1/2 tsp whole mustard seeds
  • 1/4 tsp whole black peppercorns


  • Wash cucumbers and cut into spears or slices. Pack into a wide-mouth pint-sized canning jar, or any clean glass jar. Since these are refrigerator pickles a canning jar is not necessary. Tuck several sprigs of dill in between the cucumbers.
  • In a saucepan, combine the vinegar, water, garlic cloves, salt, sugar, mustard seeds, and peppercorns. Bring to a boil and stir until the salt and sugar are dissolved. Remove from heat and cool to room temperature.
  • Pour liquid over cucumbers in the jar. Make sure to include all the mustard seeds, peppercorns, and garlic. (If making multiple jars, include two cloves of garlic per jar and divide the mustard seeds and peppercorns approximately evenly between jars.) If you are using a slightly larger jar and the liquid doesn't fully cover the pickles, fill the rest of the jar up with water.
  • Close the jar and refrigerate for a minimum of 24 hours but preferably 48 hours. Enjoy!


To make more than one jar, adjust the slider at the top of the recipe to however many jars you'd like to end up with! 
To quickly cut even slices of cucumbers (straight or crinkle cut), you can use a mandoline like this one. You can also use a crinkle cut knife.
These are not shelf-stable, so they will need to be kept in the refrigerator. They should keep in the refrigerator for about two months, if you don't eat them all before that! 

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  • Reply
    romain | glebekitchen
    May 14, 2017 at 4:33 pm

    Saw this today and couldn’t wait. Went to the farmer’s market, bought what I needed and now I’m just waiting until tomorrow so I can try them!

    • Reply
      Caroline Lindsey
      May 14, 2017 at 7:42 pm

      It is so hard to wait, isn’t it?! I’m so glad I was impatient though, because now I know they taste great in only 24 hours! I hope you enjoy these as much as I am! (Snacking on a jar of them right now, in fact!)

    • Reply
      June 13, 2018 at 10:07 pm

      I just made my first batch of pickles. They are so so soooo good; crisp, tangy, and satisfying with every crunch. I can’t wait to experiment more with flavors and seasonings in future batches. Thank you so much for this recipe!

      • Reply
        Caroline Lindsey
        June 17, 2018 at 4:40 pm

        I’m so glad you like them! I think I need to make a big batch pretty soon!

    • Reply
      July 17, 2019 at 11:11 am

      I’ll bet you could do a 10 minute water bath on this recipe and store on shelf… so good to see this ‘small increment recipe (y) trying today with my harvest

      • Reply
        Caroline Lindsey
        July 25, 2019 at 9:45 pm

        Hi Sue, I can’t vouch for if this would be shelf stable with a water bath or not! I think shelf-stable recipes may require a different type/amount of salt? I do love the small batch recipes though, so easy to use with a small garden harvest!

  • Reply
    May 16, 2017 at 10:21 am

    Mark and I both love dill pickles and I have been looking for a recipe like this for ages! (Just finished the last of our pickled okra from your recipe. Almost okra season again!)

    • Reply
      Caroline Lindsey
      May 16, 2017 at 6:44 pm

      That’s awesome! I have made one jar of pickled okra so far this year and already polished off four jars of these dills! Trust me, you’ll want to make these in bulk!

  • Reply
    May 18, 2017 at 4:03 pm

    These not only sound amazing, they look INCREDIBLE. You’ve done a fantastic job here. I love making pickles, but I have yet to make dill pickles because, frankly, I’ve always found dill a little overwhelming. That being said, even I’m tempted by these bad boys. I wonder if adding a little dill seed would work (either in addition to or in place of the dill fronds)? Regardless, you’ve got a real winner here – the kind that gets people totally hooked on preserving!

    • Reply
      Caroline Lindsey
      May 21, 2017 at 9:33 am

      Thanks so much, Sean! I’m not sure how dill seed would compare quantity- and flavor-wise. I’m sure it would add to the flavor but I wouldn’t get rid of the fresh dill fronds! If you have some available with the rest of the fresh herbs in the grocery store just pinch off a few little stems and tuck them between the pickles. It’s so easy and it really infuses the flavor!

  • Reply
    July 11, 2018 at 3:06 am

    Love this recipe. I never made homemade pickles before and this was the best recipe to try for the first time. My husband had never had homemade pickles before. When he tried these, he ate all of them. Lol, I was lucky to get one. He LOVED these i will be making more. Thanks for this recipe.

    • Reply
      Caroline Lindsey
      July 13, 2018 at 7:17 pm

      Hahah the first time I made these they were gone wayyyy too fast! I learned my lesson and made about half a dozen jars the next couple times! So glad y’all enjoyed them!

  • Reply
    July 24, 2018 at 10:39 am

    guess i assume the recipe is per jar, so multiply everything by the number of jars you’re doing? There is no slider thingy

    • Reply
      Caroline Lindsey
      July 26, 2018 at 11:31 pm

      Hi Greg! Yes, the recipe is per jar. There is a slider but it’s only visible when you hover over the “1” in the part of the recipe card where it says “Servings: 1 pint-sized jar (12 spears)”. On mobile you have to click the “1” and then the slider will appear. If you still can’t get it to appear, just multiply everything by the number of jars you’re doing (and please let me know so I can troubleshoot the slider issue!) Hope this helps!

  • Reply
    Tracy Lynne
    July 24, 2018 at 2:38 pm

    These are so simple and delicious! Thank you!

  • Reply
    Holly Andersen
    July 28, 2018 at 4:37 pm

    EASY EASY, tasty, crisp! I used different cucumbers and they all turned out great! Thank you!

  • Reply
    August 7, 2018 at 2:06 pm

    Amazing!! I made these with my home grown boston pickling cukes and cukamelons. I grow a ton of dill and boiled the stems in the brine. I gave a friend a quart sized jar and 24 hours later his wife, daughter, and himself killed it off. I will never buy store bought pickles again! I may try adding some lemon zest next time.

    • Reply
      Caroline Lindsey
      August 15, 2018 at 3:28 pm

      I’m so happy to hear you and your friends loved this recipe! I think just about anything could be improved with a little lemon, let me know how it goes!!

  • Reply
    August 18, 2018 at 9:48 am

    I like some heat in mine so I add cayanne pepper to the jars. mmm

  • Reply
    August 18, 2018 at 11:01 pm

    How would I adjust these to make quart size jars?

    • Reply
      Caroline Lindsey
      August 20, 2018 at 10:06 pm

      Just scale it up x2 – if you click on the recipe card where it says it makes 1 jar, click the 1 and a slider will appear, and you can adjust it to 2. That should give you the amounts you need for one quart-sized jar!

  • Reply
    linda schooley
    August 25, 2018 at 2:25 pm

    if using pickling salt would you use the same amount ?

  • Reply
    August 30, 2018 at 11:58 pm

    If I am using quart jars… how will the recipe change measuring wise?


    • Reply
      Caroline Lindsey
      September 8, 2018 at 12:38 pm

      Hi Jamie, since a pint is 2 cups and a quart is 4 cups, you would just double the recipe and that should work. So, if you are making two quart-sized jars of pickles, you can just adjust the slider to say 4 and it should give you the correct amounts. If there is any space at the top of your jar where pickles aren’t covered yet, you can just add enough extra water to cover them.

  • Reply
    September 16, 2018 at 12:13 pm

    Hi Caroline. I quadrupled the recipe per 1/2 gallon Ball jar, use 6 cukes per jar and cut them into beefy 1/2″ slices. They come out great! My question is this: Reuse of the brine. Today I tried reusing the brine, cut up 6 more cukes and stuffed them in. I didn’t have any extra headroom to add any more vinegar (I figure that’s what’ll get used up). It was a toss-up to drain off a little brine and add more vinegar or not. I didn’t this time. Any thoughts?

    • Reply
      Caroline Lindsey
      September 22, 2018 at 10:53 am

      I tried reusing the brine in one of my test batches and it didn’t come out very well. I feel like the first batch of pickles sucked up a lot of the vinegar flavor in the brine and replaced it with the water from the cukes. I would definitely add more vinegar if attempting to reuse the brine. How did yours go?

      • Reply
        December 12, 2018 at 12:51 pm

        They came out okay, but not quite as good as the original batch. Given the simplicity of this recipe, I don’t think there’s much to gain by trying to reuse the brine

  • Reply
    Christy Sullivan
    June 30, 2019 at 8:10 pm

    I am not one for responding to recipes that I have tried. I have made a lot of pickles in my time but never refrigerator pickles and this one is awesome and will be my new go to for years. Everyone has enjoyed them. They are simple, easy, crisp and one of the best I have ever made. I will share this recipe. Thank You! 5 stars from me!

    • Reply
      Caroline Lindsey
      July 2, 2019 at 6:59 pm

      Thanks so much for your lovely comment and I’m so glad you loved these pickles! It’s that time of year again where I need to make a few jars of these myself!

  • Reply
    July 6, 2019 at 5:21 pm

    This is like the 3rd time I have made your pickles, so, I thought I would let you know how delicious they are! Thank you so much!

    • Reply
      Caroline Lindsey
      July 25, 2019 at 9:46 pm

      Thanks so much for leaving a comment, and I’m so glad you like the recipe!

  • Reply
    July 20, 2019 at 1:23 pm

    Just made a batch of these, can’t wait to try them? I used dried dill hope it works as well as fresh.

    • Reply
      Caroline Lindsey
      July 25, 2019 at 9:43 pm

      Hey Artti, how did the pickles come out? I haven’t made these with dried dill so I am curious as to how it came out! Did you use dry dill weed or dill seed?

  • Reply
    July 25, 2019 at 9:18 am

    Could you use cider vinegar instead of white vinegar.

    • Reply
      Caroline Lindsey
      July 25, 2019 at 9:41 pm

      It would drastically change the flavor of the pickles so I wouldn’t recommend subbing it – cider vinegar has a very dominant flavor, so if you want to add some of that flavor, I’d use a combination of white and cider vinegar (more white than cider). I’ve done that in this recipe for sweet and tangy refrigerator pickled okra if you want an example!

  • Reply
    July 25, 2019 at 4:31 pm

    This receipt for refrigerated pickles is now my families all-time favorite. Whenever we go to BBQ get together I’m always asked to please bring these pickles.. thank you for sharing your recipe. Something new??? I use this exact recipe except I exchange the cucumbers for freshly grown green beans.😁 Amazing

    • Reply
      Caroline Lindsey
      July 25, 2019 at 9:36 pm

      I love other quick pickled veggies! Green beans sound great with this recipe! I’m so glad you and your family love these!

  • Reply
    July 28, 2019 at 9:28 pm

    I made one jar of these pickles yesterday, and just tried a spear after 24 hours. OMG how incredibly delicious! I can’t wait to see what they taste like tomorrow. Thanks for sharing this simple and wonderful recipe!

    • Reply
      Caroline Lindsey
      August 15, 2019 at 9:07 am

      They’re great after a day and perfect after two! Thanks for sharing your lovely words!

  • Reply
    July 30, 2019 at 5:46 pm

    I am so happy I found your recipe. Absolutely delicious! So easy and I’ve been fortunate to use my home grown cukes. My whole family loves them – even the non-cucumber lovers.
    Thank you so much for sharing!

  • Reply
    August 10, 2019 at 7:07 pm

    These look so delicious! And such a simple recipe! I don’t have mustard seed, would you recommend just skipping it?

    • Reply
      Caroline Lindsey
      August 15, 2019 at 8:58 am

      It’s a very versatile recipe so you can make it with what you have on hand. Some whole coriander seed might add a nice flavor if you have it. You can certainly make it without the mustard seed but next time you make it I’d pick some up at the store – I think it helps achieve that classic dill pickle flavor!

  • Reply
    Tina Peyton
    August 13, 2019 at 10:55 am

    Can I use whole pickles as long as I cut the ends?

    • Reply
      Caroline Lindsey
      August 15, 2019 at 8:55 am

      I haven’t tried it with whole cucumbers – I imagine it might take an extra few days for the brine to fully soak through them. I wouldn’t use the long waxed kind of cucumber though, because the skin is so thick and they are very seedy.

  • Reply
    August 14, 2019 at 4:41 pm

    Threw some extras in several jars to mix up the recipe. A few bits of yellow onion and red bell peppers. I also jarred several with fresh slices of jalapeño and it gave it a wonderful slow heat to spice it up.
    Also, I didn’t have enough white vinegar so we made due with apple cider vinegar mixed in and they still turned out amazing.
    Great recipe!!

    • Reply
      Caroline Lindsey
      August 15, 2019 at 8:43 am

      So glad you liked them! It’s such a versatile process!

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