Refrigerator Dill Pickles Recipe (No-Canning)
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.
Prep Time20 minutes mins
Cook Time10 minutes mins
salt cucumbers3 hours hrs
Total Time3 hours hrs 30 minutes mins
Course: Sauces, Marinades, & Condiments
Cuisine: American
Keyword: dill pickle recipe, quick dill refrigerator pickles, quick pickles, refrigerator dill pickle recipe, refrigerator pickles
Servings: 16 people
Calories: 35kcal
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
sterilize your quart jars
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.
Lay cucumbers on a clean cutting board, 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. 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.
cucumber cuts
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.
wait time
Wait 24 hours before eating the pickles for the best flavor. Store in the fridge for up to a month.
quart jars
Each quart holds 32 ounces. Clean and sterilize your glass jars in the dishwasher (or a pot of boiling water to sterilize for 10 minutes), and lids and rings in a pan of simmering water on the stove.
best cucumber varieties
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.
dill
You can use dry dill seed instead of fresh dill, 1 teaspoon of dried dill seed equals a tablespoon of fresh dill.
So for this recipe, use 2 tablespoons of dill seeds.
Serving: 0g | Calories: 35kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1312mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 7.8mg | Calcium: 31mg | Iron: 0.5mg