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4.4 from 162 votes

Quick & Easy Refrigerator Dill Pickles

No elaborate canning methods required!

Prep Time
20 mins
Total Time
20 mins
Servings: 4 pints of pickles
Calories: 41 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 2 large cucumbers or 4-6 pickling cucumbers, cut into spears or sliced
  • 16 sprigs fresh dill divided
  • 4 garlic cloves smashed, divided
  • 4 teaspoons black peppercorns divided
  • 4 pinches red pepper flakes divided
For the Brine:
  • 4 cups water
  • 8 tablespoons white vinegar
  • 3 teaspoons kosher salt or pickling salt

Instructions

    Cup of Yum
  1. Add 1 crushed garlic clove, 1 teaspoon of peppercorns, 1 pinch of red pepper flakes and 2 springs of dill to the bottom of four pint-size canning jars.
  2. Add the cut cucumbers to the jars, packing them tightly and adding as many as you can without forcing them into the jars.
  3. In a 4-cup measuring cup or small bowl, stir together the water, vinegar and salt until the salt has completely dissolved. Pour the brine mixture into each jar, completely covering the cucumbers. Add 2 additional sprigs of dill to each jar and affix the lids.
  4. Refrigerate for at least 12 hours, but preferably up to 2 days before eating (this allows the flavors to fully absorb). If you remember, give the jars a gentle shake every now and then during this initial chilling time. The pickles will last up to 2 months in the refrigerator.

Notes

  • Nutritional values are baed on one pint

Nutrition Information

Calories 41kcal (2%) Carbohydrates 7g (2%) Protein 1g (2%) Sodium 1765mg (74%) Potassium 304mg (9%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 470IU (9%) Vitamin C 9.2mg (10%) Calcium 62mg (6%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 4pints of pickles

Amount Per Serving

Calories 41

% Daily Value*

Calories 41kcal 2%
Carbohydrates 7g 2%
Protein 1g 2%
Sodium 1765mg 74%
Potassium 304mg 6%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 470IU 9%
Vitamin C 9.2mg 10%
Calcium 62mg 6%
Iron 1.1mg 6%

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