Last Updated August 18th, 2023 at 01:03 pm by Lisa
Refrigerator Dill Pickles with jalapenos, garlic, and fresh dill require no canning and make perfectly crisp, crunchy pickles. Pickling cucumbers at home is easy, anyone can do it. I promise you will enjoy the process, it is quite relaxing.
Make spears, chips, and halves, and wait just one day to let the flavors build. Once you can't wait any longer, crack open a jar...
Refrigerator Dill Pickle Recipe
Refrigerator pickles are made without CANNING! While they don't last as long as canned and processed ones that are shelf stable, they are still just as crisp, crunchy, and delicious.
Jar Ingredients
- pickling cucumbers
- fresh jalapeno peppers sliced
- garlic cloves
- fresh dill sprigs (or 2 tablespoons dry dill seeds)
Note: 1 - 16 oz. package (1 pound) of mini Perian cucumbers will typically have 6 cucumbers.
Pickling Liquid
- distilled white vinegar
- water
- whole black peppercorns (or mixed color peppercorns)
- coriander seeds
- mustard seeds
- kosher sea salt
Note: You will have pickling liquid left over depending on how you pack your jars with cucumbers, jalapenos, and dill.
PRO TIP: To refresh wilted herbs like dill, simply cut off ½ inch of the bottom stem, and submerge it in a bowl of ice water for 30 minutes. You will be amazed as it springs back to life! Discard any black or spoiled bits of dill, and use fresh pieces in your recipe.
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Prepare Cucumbers And Jalapenos
- Wash cucumbers and jalapenos in water with a splash of vinegar.
- Slice jalapeno into ¼" slices and set aside. Peel the garlic cloves, and slightly smash or slice them to release more flavor.
- Lay cucumbers on a clean cutting board, and slice cucumbers into spears, halves, or ½" round chips. You can even cut the chips using a crinkle cutter so they look like commercial pickles! I love mine.
- Optional: If you have time, let the cut cucumbers rest with a sprinkle of salt on them for up to 3 hours so they are crisp and the flavor is better. Even better if you leave them overnight salted in the fridge, but that is totally optional for 10-12 hours.
Top Dill Pickle Recipe Tips
- The printable recipe card below is adjustable so you can make 1-4 quart jars of quick pickles. Click the button to scale it for your needs.
- You will probably have some extra pickling liquid left over, if you are short, top off with some water and vinegar.
- Watch the video inside the recipe card below to watch me make these delicious pickles!
- This dill pickle recipe is ready to eat the next day and will last about a month in the fridge. Give extra jars to a friend, or neighbor! Serve them at family cookouts and picnics to top burgers, sandwiches, and sliders.
- Each Mason glass quart jar holds 32 ounces. Clean and sterilize your jars in the dishwasher or hot water and soap.
Make Pickling Liquid
- In a large pot, bring vinegar and 6 cups of water to a boil.
- Add 2 tablespoons salt, mustard seeds, coriander seeds, and whole peppercorns. You can use a mix of colored peppercorns, I mixed black and rose peppercorns.
- Bring pickling liquid to a boil, stirring occasionally, then reduce to a simmer for 5 minutes.
- Remove from heat and cool till lukewarm. You don't want super hot brine in a quick pickle, so they stay crunchy!
Fill The Mason Jars
- In each jar, place 2-3 peeled garlic cloves, 2 fresh dill pieces (or dry dill seeds), and 5-8 jalapeno slices.
- Divide the cucumbers between the jars, they should fit in fairly tight.
- Pour the lukewarm brine into jars and cover the cucumbers completely, fill within ½" of the jar rim. Use a clean funnel and ladle it into the jars.
- Let jars rest on the counter uncovered for an hour.
- Put lids and rings on jars and keep the pickles in the refrigerator.
- Wait 24 hours before eating for the best flavor.
- Store in the fridge for up to 1 month.
"OMG Great crunchy pickles. My husband & I absolutely luv them. About to make more." Iris
"These pickles are very good! Easy to make, just the right amount of salt. Next time, I will add more Jalapeno for a bit more heat!" Elena
"These are great! My family loves them!!" Monica
"Crunchy and delicious!" Beth
"Made these with dill seeds because that's what I had on hand. And processed them for canning. They are delicious. Hubby loves them." Melissa
Ways To Use Refrigerator Dill Pickles
There are so many ways to enjoy homemade pickles. Put pickle chips on these Cheeseburgers, they are the best burger ever! Eat them as a clean healthy snack, pack them into Pressed Picnic Sandwiches, and chop them up to top Grilled Hot Dogs, or load them onto Cuban Pulled Pork Sliders or Slow Cooker Pulled Pork Sandwiches with some tangy and clean Vinegar Cole Slaw.
My Kitchen Garden
On the far right, you can see the pickling cucumber vine creeping up the trellis in early spring.
You can easily grow pickling cucumbers or buy them in stores.
And here is a pickling cucumber just before I picked it...
Refrigerator Dill Pickles FAQ
Refrigerator pickles are also known as Quick Pickles. They are a quick easy way to preserve vegetables short-term without canning and processing. The veggies are packed with a pickling liquid of vinegar, water, and salt (sometimes sugar), mixed with spices, stored in the refrigerator, and used within a month.
Pickling cucumbers are the best for recipes or use regular garden cucumbers. Do not use waxed cucumbers sold in supermarkets that are sold as salad cucumbers, the vinegar and salt will not penetrate them properly.
Kirby cucumbers or Persian cucumbers are great varieties for quick refrigerator pickles.
Also, avoid using thin-skinned English cucumbers, they don't hold up well to pickling, and can make softer pickles.
You can eat your refrigerator pickles after about 1 day. They will keep in the refrigerator for 1 month and will start to lose their crunch after 30 days.
Two possible reasons...
1. Failure to cut off the blossom end of the cucumber is important, as it has enzymes that make the cucumbers go soft. The stem end is indented and smooth, the blossom end is rough, simply trim it off.
2. Not salting the cut cucumbers to pull the excess water, and let them rest for at least an hour.
You can use dry dill seed instead of fresh dill, 1 teaspoon dried dill seed equals a tablespoon of fresh dill.
More Easy Quick Pickle Recipes
Try one of these recipes that don't need to be processed and no canning! Mexican Pickled Red Onions are an easy beginner pickle that takes 10 minutes to prepare and they're ready to eat in 30 minutes but taste even better after a couple of days. Pickled Green Beans (aka "Dilly Beans") jazz up relish trays, pop into Bloody Marys or toss pickled beans into salads.
Zucchini Pickles are ready in 30 minutes. These are refrigerator pickles (aka quick pickles) and last 30 days refrigerated. The pickling brine gives these a zippy flavor and crisp texture, and what a great way to use up the summer squash that grows so fast in our gardens.
Make a jar of these old-fashioned Deli-Style Pickled Eggs using jalapenos, garlic, and Pickling Spice. A healthy protein-packed snack ready in 7 days right in your kitchen. These Chili Pepper Pickled Eggs get their bright cheery color from yellow chili peppers, turmeric, and pickling spice.
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Refrigerator Dill Pickles Recipe (No-Canning)
Equipment
Ingredients
Jar Ingredients
- 3-4 pounds pickling cucumbers
- 1 tablespoon sea salt to draw moisture out of cucumbers
- 4 fresh jalapenos sliced
- 8 peeled cloves garlic
- 8 pieces fresh dill or use 2 tablepsoons dry dill seeds
Pickling Liquid
- 6 cups distilled white vinegar
- 6 cups water
- 2 tablespoons whole mixed color peppercorns or black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoons kosher sea salt
Instructions
sterilize your quart jars
- Each quart holds 32 ounces. Clean and sterilize your glass jars in the dishwasher or wash with hot water and soap.
prep cucumbers and jalapenos
- Wash cucumbers and jalapenos in water with a splash of vinegar.
- Slice jalapeno into ¼" slices and set aside. Peel the garlic cloves, and slightly smash or slice it to release more flavor.
- Optional: If you have time, let the cut cucumbers rest with salt on them for up to 3 hours so they are crisp and the flavor is better. Even better if you leave them overnight salted in the fridge, but that is totally optional for 10-12 hours.
Make Pickling Liquid
- In a large pot, bring 6 cups of vinegar and 6 cups of water to a boil.
- Add salt, mustard seed, coriander seeds, and whole peppercorns.
- Bring pickling liquid to a quick boil, stirring occasionally, then reduce to a low simmer for 5 minutes.
- Remove from heat and cool till lukewarm.
Fill Mason Jars
- In each jar, place 2 peeled garlic cloves, 2 fresh dill pieces (or dry dill seeds), and 5-8 jalapeno slices.
- Divide the cucumbers between the jars, they should fit in tight.
- Pour the lukewarm brine into jars and cover the cucumbers completely, fill within ½" of jar rim. Use a clean funnel and ladle it into the jars. Add any extra spices too!
- Let jars rest on the counter uncovered for an hour.
- Put lids and rings on jars and keep the pickles chilled in the refrigerator.
- Wait 24 hours before eating the pickles for best flavor.
- Store in the fridge for up to 1 month.
2 years ago I started gardening and wanted to learn how to make pickles from all the cucumbers had. I found this recipe and used my coworkers as guinea pigs to test them out. They are hit! Every summer I get asked if I'm making pickles. I'm now to the point where I have a excel spreadsheet to track who wants what. I've even stepped up the heat and offer habanero, ghost pepper and Carolina reaper!
Teddy, that is fantastic! I love to garden too, and isn't pickling fun? It's something I look forward to every Summer. How lucky are your coworkers! And that is hilarious you have a spreadsheet to manage your pickle orders LOL WOW! Thank you for your kind wonderful comment and for making the recipe and sharing you success with us, pickle on!!!
I had these at a friend’s house and they were delicious! My daughter wants to make pickles with our cucumbers this year but I’m not sure she would like the jalapeño spice. Would it be ok to leave out the jalapeños completely or should I sub in something else? Thanks!
That is wonderful Anna! Quick pickles are the way to go. And I have a few more recipes to try. There are Pickled Dilly Beans, Pickled Zucchini Chips, and Mexican Pickled Onions all are easy and delicious. Thanks for your comment, it means so much that you love them!
Can you use this recipe for jalapenos with out the pickles
Hey Billy! Well I haven't tried it with this brine, it should be great? Try it out and let us know. You can also use my pickling brine from my recipe for Pickled Eggs and Jalapenos, its similar but is a great option as well for making pickled jalapenos. Here is that recipe..https://www.delicioustable.com/spicy-pickled-eggs-2/
OMG Great crunchy pickles. My husband & I absolutely luv them. About to make more.
Question- you mentioned that The brine can be reused if refrigerated. Do I need to reboil the brine again? Just wondering because the recipe says to let it cook before pouring over the cucs anyway.
Thanks for the recipe😋😋
Yippie!!! So excited you loved them Iris, well that is a great question. You can certainly reboil the liquid, but in my opinion, you don't need to. As long as it was kept cold! I reuse commercial pickling liquid a lot, I toss in clean slice veggies from my garden and it works. Thank you SO much for such a lovely comment, people want to know how the recipe works!!
Before putting the cucumbers slices into the jars do l rinse off the salt after letting them sit overnight? Thanks!
Michele, don't rinse off the salt and let cucumbers rest while making pickling liquid. If you have time, let the cut cucumbers rest with salt on them for up to 3 hours so they are crisp and the flavor is better. (Even better if you leave them overnight salted in the fridge, but that is totally optional.)
I want to use this recipe but I want to put them in a water bath canned to seal them instead of refrigerator pickles
Can I do that & if so how long in water bath canner
Hi Trish! Well, this is a refrigerator quick pickle recipe. You can, but I would advise following the Ball Canning Book for a reference. I do have plans to take a preserving/canning workshop course but until I do would say there are lots of recipes online for canning. One thing people do is remove the ends of the cucumbers and use pickling salt, with other strategies to keep the pickles crisp. I am not that skilled at canning YET, but want to be!! Good luck, you can also look at A Farmgirls Kitchen at this recipe for Bread and Butter pickles, which is a good reference https://afarmgirlskitchen.com/grandmas-bread-and-butter-pickles/#wprm-recipe-container-6744.
I'm so excited to try this! This year was my first year growing jalapeños so I've been looking forward to trying some recipes. Hoping for cucumbers next year so I can try this refrigerated pickle recipe straight from my garden. Thanks for sharing!!
Thanks so much Ashley! For some reason this year my jalapenos didn't do well, got a few cucumbers so far...hoping for more as Summer weather continues here in Southern California till well into October. It's a fun recipe, and skips all that canning! Enjoy your Jalapeno Dill Pickles....
These are great! My family loves them!! Can I save and any unused brine and use for a later batch? If so, any tips? Thanks again!!!
Oh YAY! and thanks for leaving a comment Monica. It helps everyone trust that the pickle recipe is a good one! It is so funny when I developed this recipe I had no idea it would be so popular and loved. As long as the brine has been kept cold, it should be fine for one more batch. Often I use commercial pickle juice that way! Also, you can use pickle juice in my Mac Salad recipe which makes it over the top good. Here is that recipe if you would like to make it? https://www.delicioustable.com/macaroni-salad-recipe/
Thank you so much for your quick reply and the tip on the commercial brine, I’ve often wondered about that.
I’m in luck as I have kept the brine cold and plan to use again tonight 🥰
I’m excited to check out the link for the other recipe you sent also. Much appreciated!!!
You are so welcome Monica, I am thrilled to have your comments....and for you to love the recipe!
made this, with this year's cucs! sooooo good thank you for sharing! my fiancé and I prefer the refrigerator version, I found that the last few jars,( we made 10 jars and tripled the recipe) they almost have a sweet taste to them. any idea what spice could caues this? might lessen that ingredient next time? was thinking it may have been my jalapeños? even though they were very spicey.
Oh Cassie that is GREAT! I have a lot of friends who are master canners, and they struggle to get crisp yummy pickles. So fridge are the way to go in small batches. Not sure about the sweetness you taste? Hmmm But so glad you made the pickles and you and your fiance enjoy them in all kinds of ways!!!
Can this recipe be used for canning?
Hello Elizabeth, this recipe is just for quick refrigerator pickles (not for canning). If you are interested in canning, I would look for the Ball canning cookbook as a resource, it is considered to be a very good recipe source.
Looks great! Thanks so much for sharing! I love the idea of jalapenos
Wow I can't wait to try this! I love how thick these chips are cut. Thanks for sharing!
Thanks, Miranda, I used one of those inexpensive crinkle cutters...we appreciate your comment so much!
Oh my goodness yum!! We grow 40 feet of picking cucumbers each season and I cannot wait to make your delicious pickles. The flavors sound so good!!!