Refrigerator Pickles (Crunchy Dill, No Canning)

What Makes This Recipe Work

Keeping the pickles cold instead of heat-processing them preserves the cucumber's crunch, and a 1-to-1 vinegar-and-water brine seasoned with pickling salt gives a balanced tang without being harsh.

Ingredients for Refrigerator Pickles (Crunchy Dill, No Canning)

• 2 lb (900 g) firm pickling cucumbers, about 8 to 10 small (4 to 5 inches)
• 3/4 cup (180 ml) distilled white vinegar with 5% acidity
• 3/4 cup (180 ml) water
• 1 tbsp pickling salt, or 2 tsp fine sea salt
• 1 tbsp granulated sugar
• 2 garlic cloves, peeled and smashed
• 1 tbsp dill seed or 4 to 6 fresh dill sprigs
• 1 tsp black peppercorns
• 1 tsp yellow mustard seeds
• 1/2 tsp red pepper flakes (optional, for spicy pickles)
• 1 dried bay leaf

How to Make Refrigerator Pickles (Crunchy Dill, No Canning)

1. Wash the cucumbers well, then trim off the blossom end by about 1/16 inch, since the blossom holds enzymes that make pickles soft; leave them whole, or cut into spears or 1/4-inch coins.
2. If you want extra crunch, soak the cucumbers in ice water for 1 to 2 hours, then drain and pat dry.
3. Divide the garlic, dill, peppercorns, mustard seeds, red pepper flakes, and bay leaf among clean pint jars, then pack in the cucumbers, leaving 1/2 inch of headspace at the top.
4. In a small saucepan, combine the vinegar, water, pickling salt, and sugar and bring to a boil, stirring until the salt and sugar fully dissolve, about 1 minute.
5. Pour the hot brine over the cucumbers to cover them completely, pressing the pickles down so they stay submerged, and leave 1/2 inch of headspace.
6. Wipe the rims, cap the jars, and let them cool on the counter for about 30 minutes before refrigerating.
7. Chill at least 24 to 48 hours before eating; the pickles are ready when they taste fully seasoned and the brine has penetrated, and they keep improving for about a week.

Tips for the Best Refrigerator Pickles (Crunchy Dill, No Canning)

• Use small, firm pickling cucumbers rather than large slicing cucumbers, which turn soft and seedy.
• Always trim the blossom end and add a grape leaf, oak leaf, or a pinch of black tea if you have one, since the tannins help keep pickles crisp.
• Use pickling salt instead of iodized table salt, which can cloud the brine and soften the pickles.
• Keep the pickles fully under the brine; any that poke above the surface may spoil or soften.

Variations and Substitutions

• Bread-and-butter: increase the sugar to 1/3 cup and add 1 tsp turmeric and 1/2 tsp celery seed for a sweet-tart pickle.
• Spicy dill: add a whole dried chile and extra red pepper flakes to each jar for a hot kick.
• For other crunchy refrigerator pickles in the same brine, try pickled red onions, pickled beets, or pickled green beans.
• Add 1 tsp pickling spice or a few slices of fresh horseradish to the jar for a bolder, spicier brine.

How to Store and Reheat

• Refrigerator pickles keep in a sealed jar in the fridge for up to 3 to 4 weeks; discard them if they turn soft, slimy, or smell off.
• Keep the jar from sitting out at room temperature, since these are not processed and rely on refrigeration for safety.

Refrigerator Pickles (Crunchy Dill, No Canning) FAQ