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+ servings
A large pyrex measuring cup with pickles and onions in a brine in it.
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5 from 1 vote

Quick & Easy Dill Pickle (Refrigerator) Recipe

Dill Pickles are salty, crunchy, sour, and perfectly delicious. I add them to nearly everything - and also snack on them all the time. These quick pickles are so easy to make and are my favorite snack to have in the fridge.
Prep Time30 mins
Cook Time10 mins
Cooling Time1 hr
Total Time1 hr 40 mins
Course: Appetizer, Condiments, Side Dish, Snack
Cuisine: American, Southern
Diet: Gluten Free
Keyword: easy dill pickles, quick dill pickles, quick pickles
Diet: Kid Friendly
Servings: 16
Calories: 30kcal


  • a large bowl
  • a large pot
  • a metal colander/strainer
  • a plate or a large jar
  • two quart-sized mason jars or an air-tight container


  • 1 ½ cups distilled white vinegar
  • ¼ cup sugar
  • 4 teaspoons kosher salt + extra for salting the cucumbers
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 2 cups water
  • 2 pounds kirby (pickling) cucumbers sliced ¼ inch thick
  • 1 large onion thinly sliced
  • ¾ cup dill coarsely chopped
  • 4 - 6 garlic cloves coarsely chopped


Optional - Salt the Sliced Cucumbers

  • Toss the cucumbers in a teaspoon or so of salt. Place them in a strainer over a bowl and let them sit for 20 - 30 minutes. The salt will suck some of the water out of the pickles and this helps them crisp up.
  • Toss the pickles around a couple of times throughout the 30 minutes to make sure that all of the pickles get some moisture pulled out, then shake them in the colander before pickling to knock off any excess salt.

To Make the Pickles

  • In a pot on the stove, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and bring to a boil. Stir until the sugar and salt are dissolved and remove from heat.
  • In a large heatproof container, toss the cucumbers with the dill and garlic.
  • Pour the brine over the cucumbers and mix to get the brine fully distributed.
  • Place a small plate or upside-down jar over the cucumbers to keep them submerged, then let the pickles and bring cool to room temperature.
  • Once cooled, transfer to an airtight container or jar. Refrigerate the pickles and serve cold.



These dill pickles can be refrigerated in an airtight container for up to 1 week.

🔢 Recipe Yield

This recipe makes two quart-sized mason jars filled with pickles.

🙋‍♀️ Frequently Asked Questions

How do you keep pickles from getting soggy?
I like to put sliced cucumbers in a colander or metal strainer over a bowl and coat them with kosher salt. Let them sit for 20 - 30 minutes and it will draw the moisture out of the cucumbers. When you add the brine,
Are these pickles shelf-stable?
These pickles are NOT shelf-stable. They should be stored in the fridge at all times.
How do you can pickles?
In order to safely can pickles, you need to follow a tested recipe. I really like this recipe for packing pickles for long-term storage.
What kind of cucumbers make the best pickles?
I like to use Kirby cucumbers. They are smaller and seem to absorb pickle flavors the best.

🍳 Serving Suggestions & Uses

Serve these pickles with anything your heart desires - sandwiches, burgers, chicken shawarma, or just as a snack. Ever since I was a kid, I loved eating pickles with chicken noodle soup - something about the sour of the pickles contrasts all the heaviness of a filling soup.

🍲 Serving Size

I'll let you determine your own serving size when it comes to pickles. I could eat an entire jar in one sitting.

🥫 Storage/Shelf Life/Reheating

Once the brine has cooled, store these pickles in the refrigerator. They will be best the next day and through the first week (though I usually eat them after a few hours in the fridge) but they can last up to a month if you don't eat them quick enough.

📋 Tips

  • If you have time, salt your cucumber slices before pouring the brine over them. This sucks out the moisture in the cucumbers and allows them to suck up all of the delicious brine. This also helps the cucumbers to stay crunchy.
  • Don't eat the coriander/mustard seeds. They don't taste very good 😉


Serving: 0.5cup | Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 586mg | Potassium: 111mg | Fiber: 1g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg