Kosher Refrigerator Dills Pickles

These Kosher Refrigerator Dill Pickles are crunchy, garlicky, and incredibly easy to make - no canning required. If you ever find yourself with way too many cucumbers (especially during summer), this is one of my favorite ways to use them up.

Why You'll Love These Refrigerator Pickles

• No canning or special equipment needed
• Crunchy, garlicky, and full of dill flavor
• Easy make-ahead side or condiment
• Great way to use up extra cucumbers
• Naturally low-carb and paleo-friendly

About the Ingredients

Pickling cucumbers: Smaller cucumbers work best for crunch, but regular cucumbers can work too.

Fresh dill: This gives classic dill pickle flavor - don't skip it.

Garlic: Whole cloves slowly infuse the brine.

Mustard seed & peppercorns: Add depth without overpowering.

Vinegar & water: A simple brine that keeps things clean and tangy.

How to make Kosher Refrigerator Dills Pickles (Step by Step)

First, gather your ingredients:

• 5-7 pickling cucumbers (sliced, quartered, or left whole)
• ¼ cup onion, chopped
• 3 cloves garlic, peeled and left whole
• 2 heads fresh dill, washed and chopped
• 1 tablespoon whole mustard seeds
• 1 tablespoon whole black peppercorns
• 1 tablespoon kosher salt
• ¼ teaspoon sugar (optional)
• 10 oz water
• 5 oz white vinegar

You'll also need a clean quart-size glass jar with a tight-fitting lid.

Add the chopped onion, garlic cloves, dill, mustard seeds, and peppercorns to the bottom of the jar.

Pack the cucumbers tightly into the jar. You can slice them, quarter them, or leave them whole - just make sure there's enough space at the top for the brine to fully cover everything. Sprinkle the kosher salt and optional sugar over the cucumbers.

In a small saucepan, bring the water and vinegar to a boil.

Carefully pour the hot brine into the jar, making sure the cucumbers are completely submerged. Seal the jar tightly.

After 7 days, turn the jar upside down and continue refrigerating for another 7 days. This helps evenly distribute the garlic and dill flavors throughout the pickles.

After about 1-2 weeks, your refrigerator dill pickles are ready to enjoy.

Storage

• These are refrigerator pickles and should be stored in the fridge at all times.
• Flavor continues to develop over 1-2 weeks.
• For the best crunch and flavor, enjoy within 3-4 weeks.
• Always use clean utensils when removing pickles to keep them fresh longer.

FAQ

Do these need to be canned?

No. These are refrigerator pickles, so no canning or water bath is required. They're quick to make and develop flavor slowly in the fridge.

Why do you turn the jar upside down halfway through?

The garlic, dill, and spices tend to settle at the bottom of the jar. Turning it upside down halfway through helps redistribute the flavors so the pickles are evenly seasoned.

When are the pickles ready to eat?

They're lightly pickled after about 7 days, but for the best flavor, wait 1-2 weeks.

Can I reuse the brine?

It's best to make a fresh batch of brine for food safety and the best flavor.

Can I make these without sugar?

Yes. The sugar is optional and just helps balance the vinegar. You can leave it out without affecting the pickling process.

Continue to Content

Kosher Refrigerator Dills Pickles (Paleo)

Yield: 1 quart (about 8–10 servings)

Prep Time: 15 minutes

Total Time: 15 minutes

These Kosher Refrigerator Dill Pickles are crunchy, garlicky, and easy to make - no canning required. Made with fresh dill, garlic, and a simple vinegar brine, these pickles develop great flavor as they chill in the fridge and are perfect for sandwiches, burgers, or snacking straight from the jar.

Print

Ingredients

• 5–7 pickling cucumbers (sliced, quartered, or left whole)
• ¼ cup onion, chopped
• 3 cloves garlic, peeled and left whole
• 2 heads fresh dill, washed and chopped
• 1 tablespoon whole mustard seeds
• 1 tablespoon whole black peppercorns
• 1 tablespoon kosher salt
• ¼ teaspoon sugar (optional)
• 10 oz water
• 5 oz white vinegar

Instructions

1. In a clean quart-size glass jar, add the onion, garlic, dill, mustard seeds, and peppercorns.
2. Pack the cucumbers tightly into the jar, leaving enough space at the top for the brine to fully cover them.
3. Sprinkle the kosher salt and optional sugar over the cucumbers.
4. In a small saucepan, bring the water and vinegar to a boil.
5. Carefully pour the hot brine over the cucumbers, making sure they are completely submerged. Seal the jar tightly.
6. Let the jar sit at room temperature for 24 hours, then transfer it to the refrigerator.
7. After 7 days, turn the jar upside down and continue refrigerating for another 7 days to evenly distribute the flavors.

Notes

• These are refrigerator pickles and must be stored in the fridge at all times.
• Smaller pickling cucumbers work best for crunch.
• Turning the jar upside down halfway through helps distribute the garlic and dill flavors evenly.
• Best enjoyed within 3-4 weeks for peak texture and flavor.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  YEBODA 6 Pack Wide Mouth Mason Jars 32oz Glass Canning Jars with Airtight Lids and Bands for Preserving, Jam, Honey, Jelly, Wedding Favors, Sauces, Meal Prep, Overnight Oats, Salad, Yogurt
• 
  Iberia All Natural Distilled White Vinegar, 1 Gallon - 5% Acidity
• 
  365 by Whole Foods Market, Salt Kosher, 35.2 Ounce (Pack of 2)
• 
  Fresh Finest Whole Bold Yellow Mustard Seed, Kosher & Non-GMO, 550G (19.40oz)
• 
  Amazon Grocery, Tellicherry Whole Black Peppercorn, 16 Oz (Previously Happy Belly, Packaging May Vary)

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 17Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gSodium: 560mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 1g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.

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