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
- 2 cups water
- 1 ½ cups distilled white vinegar
- ¼ cup granulated sugar
- 4 teaspoons kosher salt + a little extra for salting the cucumbers
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 2 pounds kirby (pickling) cucumbers sliced 1/4 inch thick
- 1 large onion thinly sliced
- ¾ cup fresh 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.
2 pounds kirby (pickling) cucumbers
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, and coriander seeds with the hot water and bring to a boil. Stir until the sugar and salt are dissolved then remove from heat.
1 ½ cups distilled white vinegar, ¼ cup granulated sugar, 4 teaspoons kosher salt, 1 teaspoon mustard seeds, 1 teaspoon coriander seeds, 2 cups water
In a large heatproof container, toss the cucumbers with the dill, sliced onions, and garlic.
2 pounds kirby (pickling) cucumbers, 1 large onion, ¾ cup fresh dill, 4 - 6 garlic cloves
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.
This recipe makes two quart-sized mason jars filled with pickles.
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.
How to Store Pickles
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.
- 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 😉
- If you don't have fresh dill, 1 teaspoon of dried is about the same as 1 tablespoon of fresh dill.
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