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Easy Refrigerator Pickles

Make classic quick dill pickles.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 1 pint jar
Calories: 7 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 pickling cucumber
  • 3 sprigs of fresh dill
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 teaspoon Kosher or pickling salt
  • 1 garlic clove minced
  • 1/2 teaspoon peppercorns
  • pinch crushed red pepper optional

Instructions

    Cup of Yum
  1. Make sure your jar is clean and wash the cucumber.
  2. Add the dill to the pickle jar.
  3. Slice the cucumber into rounds or spears, putting it in the jar as you cut it. Cut into rounds about 1/8" thick.
  4. In a small saucepan combine the vinegar, water, salt, garlic, peppercorns and crushed red pepper. Bring to a boil, stirring.
  5. After it boils let it boil for another minute, then take it off the heat.
  6. Carefully pour the hot brine into the jar, making sure the spices go in with it. If the brine doesn't cover the tops of the cucumbers top it off with hot water.
  7. Put the lid on the jar and let it come to room temperture. Then refrigerate.
  8. The pickles are ready to eat after 24 hours and will keep for 3-4 weeks.

Notes

  • You can vary the spices or use a different type of vinegar like apple cider vinegar.
  • If you don't have pickling cucumbers regular cucumbers will work, they will just not stay as crisp as pickling ones or look as pretty.
  • This recipe is for one pint jar of dill pickles. You can easily make double, triple or quadruple it if you want more pickles.

Nutrition Information

Serving 1g Calories 7kcal (0%) Carbohydrates 1g (0%) Sodium 74mg (3%)

Nutrition Facts

Serving: 1pint jar

Amount Per Serving

Calories 7

% Daily Value*

Serving 1g
Calories 7kcal 0%
Carbohydrates 1g 0%
Sodium 74mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.