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Close up of thick-cut circular cucumber slices in a translucent brine with yellow mustard seeds and dill. (Refrigerator Pickles)

Refrigerator Pickles: The Ultimate Easy Garlic and Dill Recipe

These Refrigerator Pickles are the ultimate crunchy, garlicky snack made with fresh dill and thick-cut cucumbers. No canning required! Just a simple brine and a few hours in the fridge for perfect deli-style results every time.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 1 quart jar
Course: Side Dish, Snack
Cuisine: American
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Pickle Ingredients
  • 1 lb Pickling Cucumbers 450g, thick-cut into circles
  • 1.25 cups White Vinegar 300ml, 5% acidity
  • 1.25 cups Water 300ml, filtered
  • 2 tbsp Kosher Salt 30g
  • 1 tbsp Granulated Sugar 12g
  • 3 cloves Garlic whole, peeled
  • 5 sprigs Fresh Dill large and feathery
  • 1 tsp Black Peppercorns whole
  • 1 tsp Yellow Mustard Seeds whole

Equipment

  • 1 32oz Mason Jar Wide mouth preferred
  • 1 Small saucepan

Method
 

Preparation
  1. Wash cucumbers and slice into 1/4 inch thick circular rounds. Discard the ends.
  2. In a clean mason jar, layer the garlic, dill, peppercorns, and mustard seeds with the cucumber slices until tightly packed.
  3. In a saucepan, heat water, vinegar, salt, and sugar over medium heat until dissolved. Let cool slightly.
  4. Pour the brine over the cucumbers until covered. Seal with a silver lid.
  5. Refrigerate for at least 2 hours before serving. Best after 24 hours.

Notes

Use Kirby cucumbers for the best crunch.
Always use non-iodized salt to keep brine clear.