Easy Refrigerator Dill Pickles

Hey, I have a great idea!

Let’s talk politics!

I mean, it’s not like any of of us have gotten enough of that from facebook, right?

Actually, let’s talk about something that doesn’t make me want to rip my hair out and stab my eyeballs with a needle.

Let’s talk about pickles. Homemade refrigerator pickles.

No canning, no water baths, no Ebola or E. Coli or listeria or zombie juice. Just pickles. From the refrigerator. Easy peasy.

I am not, not, not a fan of sweet pickles. There is a certain drive through chain that serves these big, juicy cheeseburgers and then they ruin them with sweet pickles. It’s ridiculous. Dill pickles, baby. Dill pickles all the way.

Go make some magic. Take an icky, gross, totally disgusting vegetable and chop it, pop it in the brine, and let it sit in your fridge for 48 hours. Ta-da! Pickles. Sour, vinegar-y, dill pickles.

PrintPrint Recipe

Refrigerator Dill Pickles


2 pounds of kirby cucumbers
1 1/2 cups white vinegar
1/8 cup sugar
4 teaspoons kosher salt
2 teaspoons mustard seeds
2 cups hot water
1 cup chopped fresh dill
1/4 teaspoon red pepper flakes
5 garlic cloves, peeled and crushed


Wash the cucumbers. Slice them thinly into chips or into quarters or halves, depending on your preference.
Stir together the vinegar, sugar, salt, mustard seeds, and hot water. Let cool five minutes.
In a large bowl, toss together the cucumbers, dill, and garlic. Pour the brine over the cucumbers.
Place a lid or plate on top of the cucumbers to keep them submerged under the brine. Cover with plastic wrap and refrigerate for 48 hours.
Remove from the fridge and transfer the pickles to a mason jar. Pour the brine to the top of the jar to cover the pickles.
Store in the fridge.

recipe from Framed Cooks


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35 Responses to “Easy Refrigerator Dill Pickles”

  1. Averie @ Averie Cooks October 22, 2012 @ 9:48 pm (#

    I looooove pickles! I’ve made them before but it’s been years! I need to do it again. Yours are calling me!


  2. Hayley @ The Domestic Rebel October 22, 2012 @ 10:59 pm (#

    Yes friggin’ please. Pickles are my jam. The PB to my jelly. The Ryan to my Rachel. The rainbow to my unicorn. I freaking love them and always order extra of them, on the side, whenever I go out. Who would have thought making them at home was so simple? I’m so doing this and then promptly eating the entire jar in one sitting, cause I’m a boss like that.


    • lydia replied: — October 23rd, 2012 @ 11:36 am

      @Hayley @ The Domestic Rebel, you are too funny. My two daughters esp. the oldest is exactly like you. We end up half way through a meal ordering even more! We made pickles this summer for the first time and shes even more in love and kids at school are super jealous of her lunches!


  3. Jennifer @ Not Your Momma's Cookie October 23, 2012 @ 5:49 am (#

    My husband loves pickles. I never thought about making my own because it seemed like so much trouble – but these, these look so easy! I’m going to have to try it :)


  4. shelly (cookies and cups) October 23, 2012 @ 6:15 am (#

    Well, I guess I’m gonna make pickles today.
    I am not a canner either. Very skeery.


  5. Cookbook Queen October 23, 2012 @ 7:48 am (#

    These are basically a pregnant woman’s dream!!!


  6. Ashley @ Wishes and Dishes October 23, 2012 @ 2:53 pm (#

    Never tried making pickles – need to change that!!


  7. Melissa October 23, 2012 @ 6:57 pm (#

    Hey, I take offense- I LOVE cucumbers, like really can and have eaten a whole one as if it’s, we’ll a pickle. I also LOVE pickles, didn’t know they were so easy so these are must try now because I bet homemade (non-sweet, why does everyone who makes pickles make sweet pickles?) ones are so good.


  8. Joanne October 23, 2012 @ 7:00 pm (#

    I HATE cucumbers but LOVE pickles. There are very few things that can’t be made better with lots of salt. And vinegar. These sound awesome.


  9. Leanna October 23, 2012 @ 7:08 pm (#

    These look great! I will have try this. I don’t mind sweet pickles on their own, but hate them in stuff. I hate when I order fish and chips and my tartar sauce is made with sweet relish. The nerve! :)


  10. Ashley @ Kitchen Meets Girl October 23, 2012 @ 8:08 pm (#

    I’m with you–sweet pickles have no place in my life. But DILL pickles, oh boy, I can eat ’em by the jar full. And how easy is this?? I’m in pickle heaven.


  11. Loretta | A Finn In The Kitchen October 24, 2012 @ 7:59 am (#

    I’ve never had to make pickles because I’ve got a grandma in my life who keeps our pantry pretty stocked! But the next time I’m feeling extra domestic, I should give these a whirl. They look great!


  12. Cathy October 25, 2012 @ 6:06 pm (#

    Hi! These look great! Do you know if you can use a sugar substitute (i.e. Splenda) in lieu of white sugar?


    • Karly replied: — October 25th, 2012 @ 8:08 pm


      I’m honestly not sure. I don’t use sugar substitutes, so I have no idea how it’d work. Let us know if you try it!


  13. Amanda October 29, 2012 @ 3:08 pm (#

    I love this idea!!!! Do you know how long they keep in the fridge generally?


    • Karly replied: — October 30th, 2012 @ 8:17 am


      They don’t last that long in my house, but you’d be safe keeping them up to a month.


  14. Paul November 3, 2012 @ 6:49 pm (#

    I made these substituting fresh dill for dried dill weed spice and they still came out fantastic.
    Learned a valuable lesson however: 1 cup fresh dill does NOT equal 1 cup of dried. I turned my first attempt into pickle sludge. lol
    I did much better on the second attempt!


  15. Vespa Woolf November 19, 2012 @ 5:30 am (#

    Pickles can be hard to find in Peru and when you find them, they’re always rubbery and flavorless. I’ve only heard of sweet refrigerator pickles and, like you, I’m not a fan. So these sound fabulous and easy. How do you get better than that? Thanks you!


  16. Kate @FramedCooks December 6, 2012 @ 5:14 am (#

    Glad you liked my recipe…I always, always have a jar of these in my fridge. Well, whenever I can find Kirby cukes, which are the very best kind for this. Enjoy!


  17. Jason June 12, 2013 @ 4:06 am (#

    I made these because it was emphasized that they weren’t sweet, well they’re sweet. They’re not as sugary as bread and butter pickles but the sweetness definitely cuts through the vinegar and that’s too much for me. I used the exact same recipe and omitted the sugar, they’re sitting in my fridge right now hopefully they turn out good.


  18. Danelle June 12, 2013 @ 2:10 pm (#

    Can’t wait to make these! And the best thing about eating an entire jar….it’s pretty much zero calories! :) Also, wondering if you’d mind sharing which recipe plug-in you use. I just switched to WordPress and I’m having trouble finding one I like. Thanks !


    • Karly replied: — June 13th, 2013 @ 8:21 am

      Hi Danelle!

      I’m using a custom plugin that my designer built. I used ZipList before this, if you want to look into that one. It’s not as pretty, but the functionality is great!


  19. These look amazing! So super easy… What?! Totally Pinned Totally making these!


  20. Jennifer Crump June 12, 2013 @ 5:51 pm (#

    Could you can these, or would the process “cook” them? I really hate the warm pickles you get in the store they are always soggy and gross. I like the ones in the cold case, but I have some cucumbers planted and would love to make these.


    • Karly replied: — June 13th, 2013 @ 8:17 am

      I’m sorry, I really have no idea! I don’t can and have no knowledge about how it works!


    • Karly replied: — June 13th, 2013 @ 8:18 am

      Oh, and by the way, these don’t get soggy at all! Very crisp and crunchy! :)


  21. Jennifer July 16, 2013 @ 7:00 pm (#

    I made these yesterday and I keep sneaking slices from the bowl before they’re even done! SO good! Though I did use only 2 cloves of garlic, since I’m not a big garlic fan.


    • Jenna G replied: — July 29th, 2014 @ 10:44 pm

      Ugh! Sent before I types.

      Cannot wait to try this. I love pickles and have fresh cucumbers from my MIL garden! How many cans does this make??

      Thanks! -jenna



      • Karly replied: — July 30th, 2014 @ 2:00 pm

        Hi @Jenna G,

        This made 2 jars for me, though one wasn’t quite as full as the other. :)



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