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A jar of refrigerator pickles with cucumber spears, garlic and dill.

Refrigerator Pickles

These refrigerator pickles are cucumbers that are pickled in a homemade brine with garlic, dill and spices. They're so easy to make without all the hassle of canning, and these pickles taste SO much better than the store bought variety!
Course Side
Cuisine American
Keyword cucumber pickles, refrigerator pickles
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 8
Calories 13kcal
Author Sara Welch


  • 3 1/2 cups cucumbers sliced or cut into spears
  • 1 1/2 cups water
  • 3 tablespoons white vinegar
  • 1 1/2 tablespoons kosher salt
  • 4 garlic cloves lightly crushed
  • 2 teaspoons black peppercorns
  • 1/2 cup fresh dill sprigs
  • 1/4 teaspoon crushed red pepper flakes optional


  • In a large bowl, mix together the water, vinegar, salt, garlic, peppercorns and crushed red pepper flakes (if using).
  • Fill two pint sized jars with the cucumbers and dill sprigs.
  • Pour the brine over the cucumbers in each jar. Seal the jars and store in the refrigerator.
  • Refrigerate for at least 24 hours, or up to 2 weeks before serving.


Calories: 13kcal | Carbohydrates: 2g | Sodium: 412mg | Potassium: 99mg | Vitamin A: 40IU | Vitamin C: 2.3mg | Calcium: 17mg | Iron: 0.3mg