There's something incredibly satisfying about opening the refrigerator on a hot summer day and reaching for a cold, crunchy homemade pickle.
Every summer, my garden produces more cucumbers than I know what to do with, and while many people immediately think about home canning, I actually reach for this refrigerator pickle recipe instead.
It's simple, fast, incredibly crisp, and ready to enjoy the very next day.
Why I Prefer Refrigerator Pickles
I have tremendous respect for traditional home canning. It's a wonderful skill that allows us to preserve food safely for months or even years when proper, tested methods are followed.
But for my own kitchen, refrigerator pickles are often the better fit.
They're:
- Ready in about 24 hours
- Wonderfully fresh and crunchy
- Easy enough for beginners
- Made without specialized canning equipment
- Perfect for using up a handful of fresh cucumbers from the garden
Because these pickles are stored in the refrigerator, they don't require the boiling water bath or pressure canning processes used for shelf-stable preserves.
If you've always wanted to try preserving your harvest but felt intimidated by traditional canning, this is a wonderful place to start.
Grow It Yourself (Or Visit Your Farmers' Market!)
One of my favourite parts of this recipe is that almost every ingredient can come straight from the garden.
This batch was made using:
- SMR, Chicago, or National Pickling cucumbers
- Fresh garlic
- Dill flower heads
- Coriander seed
- Mustard seed
Don't have a vegetable garden?
No problem!
Everything you need is commonly available during the summer at farmers' markets or local produce stands. Fresh cucumbers, garlic, and dill are at their absolute best this time of year.
A Tip About Jars
You don't need to spend a fortune on preserving jars.
I regularly thrift beautiful Bernardin, Kerr, and Ball jars for just a few dollars for a set of four. They last for years, reduce waste, and are often much less expensive than buying them new.
Just make sure they're clean and free from chips or cracks before using them.
Easy Refrigerator Dill Pickles
Yield: Approximately 2 large jars
Ingredients
For each jar
- About 3 pickling cucumbers, cut into spears or slices
- 2–3 dill flower heads
- 2 cloves garlic, lightly crushed
- 1 tablespoon coriander seed
- ½ teaspoon mustard seed
Brine
- 2 cups water
- 1½ cups white vinegar
- 3 tablespoons kosher salt or sea salt
- 2 tablespoons sugar
Instructions
- Divide the coriander seed, mustard seed, garlic, and dill between two clean glass jars.
- Pack the cucumber spears tightly into the jars.
- In a saucepan, combine the water, vinegar, salt, and sugar.
- Bring to a gentle simmer, stirring until the salt and sugar have completely dissolved.
- Remove from the heat and carefully pour the hot brine over the cucumbers until they are fully submerged.
- Allow the jars to cool to room temperature.
- Place the lids on the jars and refrigerate overnight.
Your pickles will be ready to enjoy the next day.
Make Them Your Own
One of the best things about refrigerator pickles is how easy they are to customize.
Try adding:
- Extra garlic for a bolder flavour
- More dill if you're a dill lover
- A pinch of red pepper flakes for heat
- Black peppercorns
- A bay leaf
- A little extra sugar if you enjoy a sweeter pickle
After you've made them once, don't be afraid to experiment until you find your family's perfect pickle.
Food Safety
It's important to note that these are refrigerator pickles, not shelf-stable canned pickles.
They have not been processed using an approved boiling water bath or pressure canning method, so they must remain refrigerated at all times.
For the best quality, enjoy them within 4–6 weeks.
If you notice mold, unpleasant odours, or any signs of spoilage, discard the batch.
Frequently Asked Questions
Can I use regular slicing cucumbers?
Yes! Pickling cucumbers stay firmer and crunchier, but slicing cucumbers work well too.
Can I slice the cucumbers instead of making spears?
Absolutely. Slices are perfect for hamburgers, sandwiches, and wraps.
Can I reuse the brine?
I don't recommend it. Fresh brine gives the best flavour and helps ensure consistent acidity.
Can I use dried dill instead of fresh?
Fresh dill heads provide the classic flavour, but a few sprigs of fresh dill or a teaspoon of dried dill weed will also work.
More Pickle Recipes Coming Soon
If you enjoyed this recipe, stay tuned!
Next I'll be sharing one of my all-time favourites: Bread & Butter Pickles. They're sweet, tangy, wonderfully crunchy, and one of my favourite additions to a charcuterie board.
Happy pickling!
Erin