Easy Refrigerator Dill Pickles Recipe, One Jar at a Time

2 Cups
15 min

I developed this refrigerator pickle recipe that helps me quickly can the cukes when harvested. This refrigerator dill pickles recipe for small batch or large is based on a variety of recipes I have used in my quest of replicating that Clausen pickle taste that we are seeking. It also has the additional benefit of leaving out some of the unnecessary (in my book) additives that even my beloved Clausens contain.

The element of this pickle recipe that allows for the quick processing of your picklers is to mix up a batch of the brine (water, vinegar, and salt) and keep it in your fridge, perfect for small batch dill pickles. Once you have enough cucumbers for a jar (2-3 picklers typically fill a pint jar) it's just a matter of preparing your cukes, adding some garlic, mustard seed, dill and filling your jar with your prepared brine...and presto...Refrigerator Dill Pickles!  Done and Done!

For more information on jar-by-jar dill pickles, pop over to the blog. And, check out this recipe for Pickled Jalapeno Rings and this one for Pickled Blueberries!

Easy Refrigerator Dill Pickles Recipe, One Jar at a Time
Recipe details
  • 2  Cups
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
Show Nutrition Info
Hide Nutrition Info
For Each Jar of Pickles
  • 2-3 pickling cucumbers, prepared as you wish...sliced, spears or whole
  • 4 sprigs of dill
  • 1/2-1 clove of garlic, sliced
  • 1/2 tsp mustard seed
  • Pickle Brine
For Pickle Brine
  • 2 quarts cold water
  • 6 ounces apple cider vinegar
  • 3 ounces pickling salt
Pickle Brine
Mix all ingredients and stir until salt is dissolved.
Store in a container in your refrigerator.
For Each Jar of Pickles:
Wash your pickles well and remove the blossom end.
Slice them as desired...I typically keep sliced, spears and whole pickles on hand so I check my pickle stash and see which type we are low on.
Add mustard seed, garlic and dill sprigs to your jar, then put your prepared cucumbers in.
Add the brine to fill the jar and cover your cucumbers. If I have some parts of the cucumbers that rise above the brine, I snip of a piece of the cuke so that all parts of all cucumbers are submerged below the brine.
Put lids on your jars and refrigerate. Because these are not being canned and instead kept in your refrigerator, you don't need special jars...just make sure the jars and their lids are clean.
Our jars typically don't make it past one week before someone starts snacking, but if you can let them sit for 2-3 weeks they have more time for the flavor to develop. I've read that you should consume them before 3-4 months...we've never had any that last that long.
Lynn @ Nourish and Nestle
Want more details about this and other recipes? Check out more here!