Description

These Homemade Refrigerator Pickles are crisp, tangy, and infused with dill, garlic, and spices — ready in just 24 hours without canning! Perfect for sandwiches, burgers, or healthy snacking.

Ingredients

4 cups sliced cucumbers

1 cup white vinegar

1 cup water

1 tablespoon kosher salt

1 tablespoon sugar

4 cloves garlic, peeled

1 bunch fresh dill

1 teaspoon whole mustard seeds

1 teaspoon black peppercorns

1 teaspoon coriander seeds

1 small onion, thinly sliced (optional)

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Instructions

1. Wash and sterilize your jars. Prepare all ingredients by washing cucumbers and slicing into coins or spears. Peel garlic and slice onion, if using.

2. In a saucepan, combine vinegar, water, salt, and sugar. Heat over medium and stir until dissolved. Remove from heat and cool to room temperature.

3. Pack jars with cucumber slices, garlic, dill, and onions. Sprinkle in mustard seeds, peppercorns, and coriander.

4. Pour the cooled brine into jars until contents are fully submerged. Tap to release air bubbles.

5. Seal jars and refrigerate for at least 24 hours. Pickles will be ready the next day and best after 2–3 days. Store in fridge for up to 4 weeks.

Notes

For extra crunch, always use Kirby or Persian cucumbers — they stay crisp longer.

Let the brine cool completely before pouring it over the cucumbers to prevent softening.

Feel free to add a pinch of chili flakes or red pepper for a spicy version.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Snack / Side
Method: Refrigerator Pickle
Cuisine: American

Nutrition

Serving Size: 6–8 slices
Calories: 10
Sugar: 1g
Sodium: 230mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.5g
Protein: 0g
Cholesterol: 0mg