How to Make Refrigerator Dill Pickles

Co-authored by Jessica Gibson

Last Updated: March 29, 2019

If you're looking to use up cucumbers from the garden or just want a quick batch of pickles, make refrigerator dill pickles. To make these small-batch pickles that don't require canning, cut the cucumbers into spears or slices and create a flavored brine to pour over them. Then refrigerate the cucumbers in brine for at least 8 hours before eating them. Since they're not preserved, you'll need to use the refrigerated pickles within 1 week.

Ingredients

Dill Pickle Spears^{[1]
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1 ¹⁄₂ pounds (0.68 kg) of small pickling (kirby) cucumbers
³⁄₄ cup (180 ml) of apple cider vinegar
³⁄₄ cup (180 ml) of filtered water
2 teaspoons (11 g) of sea salt
2 teaspoons (4 g) of dill seed
4 garlic cloves, peeled
2 spring onions (whites only), chopped

Makes 2 pints (572 g) of pickles

Spiced Dill Pickles^{[2]
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1 ¹⁄₂ cups (350 ml) of distilled white vinegar
1/4 cup (50 g) of sugar
4 teaspoons (23 g) of kosher salt
1 teaspoon (2 g) of mustard seeds
1 teaspoon (1.5 g) of coriander seeds
3/4 teaspoon (1.5 g) of dill seeds
2 cups (470 ml) of boiling water
2 pounds (0.91 kg) of small pickling (kirby) cucumbers
3/4 cup (5 g) of coarsely chopped dill
3 garlic cloves, coarsely chopped

Makes 1 quart (572 g) of pickles

Method 1

Method 1 of 2:
Dill Pickle Spears

1
Cut 1 ¹⁄₂ pounds (0.68 kg) of cucumbers into spears. Rinse the kirby cucumbers and dry them completely. Place the cucumbers on a cutting board and cut off ¹⁄₄ inch (6.4 mm) from the ends of each cucumber. Then cut each in half lengthwise. Cut each piece in half again to make quarters. To make spears, cut each quarter in half lengthwise.
- If you can't find small pickling cucumbers, cut English cucumbers into spears that will fit into your storage container.
2
Bring the vinegar, water, and salt to a boil. Pour ³⁄₄ cup (180 ml) of apple cider vinegar into a pot and add ³⁄₄ cup (180 ml) of filtered water and 2 teaspoons (11 g) of sea salt. Turn the burner to high and heat the brine until it comes to a boil. Once the brine boils, turn off the burner.
- Stir the brine occasionally so the salt dissolves.
3
Divide the dill, garlic, and spring onions between 2 jars. Set 2 pint jars on your work surfaces and put 1 teaspoon (2 g) of dill seed into each. Peel 4 garlic cloves and put 2 cloves in each. Then put the chopped white part of a spring onion into each jar.
4
Put the cucumber spears into the 2 jars. Insert as many cucumber spears into each jar as possible. The spears should fit tightly into the jars, but ensure you don't crush them.
5
Pour in brine and cool the sealed jars to room temperature. Carefully pour enough brine into each jar to completely cover the spears. Then screw the lids on the jars and leave them to sit at room temperature until they're cool enough to handle.
- Avoid putting hot jars in the refrigerator or freezer since this can shock the pickles and cause the glass to shatter.
6
Refrigerate the pickles for at least 1 day. Once the jars are at room temperature, put them in the refrigerator. Chill them for at least 1 day so the flavors develop.
- You can store the pickles in the refrigerator for up to 1 month.

Method 2

Method 2 of 2:
Spiced Dill Pickles

1
Mix the vinegar, sugar, salt, mustard, coriander, and dill with boiling water. Pour 1 ¹⁄₂ cups (350 ml) of distilled white vinegar into a heatproof measuring cup or jug. Add 1/4 cup (50 g) of sugar, 4 teaspoons (23 g) of kosher salt, 1 teaspoon (2 g) of mustard seeds, 1 teaspoon (1.5 g) of coriander seeds, and 3/4 teaspoon (1.5 g) of dill seeds. Stir in 2 cups (470 ml) of boiling water and set it aside to cool.
- Stirring in the boiling water will dissolve the sugar and salt. This will create a brine.
2
Cut 2 pounds (0.91 kg) of cucumbers into 1/4 in (6 mm) thick slices. Rinse the cucumbers and then dry them completely. Trim off 1/4 in (6 mm) from the ends and discard them. Then slice the cucumbers into ¹⁄₄ inch (6.4 mm) thick rounds.
- For crinkle-cut pickles, use a wavy cutting tool to slice the cucumbers.
- If you'd like to substitute English cucumbers for the small pickling cucumbers, just slice the cucumbers into pieces that will fit in your storage container.
3
Toss the cucumbers with the chopped dill and garlic. Transfer the cucumber slices to a large bowl. Coarsely chop 3/4 cup (5 g) of dill and 3 garlic cloves. Scatter them over the cucumber slices and then use a large spoon or your clean hands to mix them.
4
Pour the brine over the cucumbers and set a plate on them. Once the brine is cool, pour it over the cucumber slices in the bowl and stir the slices well. Then take a plate that's slightly smaller than the bowl and set it directly on the cucumbers.
- The weight of the plate will submerge the cucumbers so they're all coated with the brine.
5
Cover and refrigerate the pickles for at least 8 hours. Stir the pickles once or twice as they chill for the first 8 hours. Then you can eat the spiced dill pickles or transfer them to an airtight container and refrigerate them for longer-term storage.
- Use the pickles within 1 week.

Community Q&A

Question

What is the definition of sealed jars versus unsealed jars?

Community Answer

Sealed jars have been sterilized in boiling water, filled with food, edges cleaned, jar rubber rings added, then jar lids, then jar lid is loosely put on, not too tight. Then they are sterilized in boiling water again, then lifted out of the hot water bath and cooled. Lids are tightened and you now have sealed, sanitary jars for storage. The food must have a certain amount of acidity so as not to spoil. Some people add lemon juice. Look up recipes and be careful.