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Overhead photo of pickles with crushed red peppers, mustard seeds and peppercorns off to the side.

Refrigerator Dill Pickles

No time for canning? You can still make pickles! This easy dill pickles recipe yields salty, sour, crunchy pickles that can be made in your refrigerator.
Prep Time 1 d 5 mins
Cook Time 5 mins
Total Time 1 d 10 mins
Course Easy Appetizer Recipes, Side Dishes
Cuisine American
Servings 8 Servings
Calories 25 kcal



  • 4 - 6 pickling Kirby cucumbers cut into spears or rounds
  • 1/2 yellow onion thinly sliced
  • 6 cloves garlic
  • 6 sprigs fresh dill weed
  • 1 cup water
  • 1 cup distilled vinegar
  • 1 tablespoon kosher salt
  • 2 teaspoons sugar
  • 1 1/2 teaspoons whole black peppercorns
  • 1 teaspoon mustard seeds
  • 1/4 - 1/2 teaspoons crushed red pepper


  • Evenly divide cucumbers, onions, garlic and dill into two pint sized glass jars.
  • In a small saucepan combine water, vinegar, kosher salt, sugar, black peppercorns, mustard seeds and crushed red pepper. Heat until sugar and salt dissolve.
  • Pour brine over cucumbers in jar. Seal and refrigerate for at least 24 hours.
  • Store sealed in refrigerator for up to a month.


Nutrition facts are for estimation purposes only.


Calories: 25kcalCarbohydrates: 4.1gProtein: 0.9gFat: 0.2gSodium: 876mgFiber: 0.9gSugar: 2g
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!