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Easy Refrigerator Dill Pickles

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5 from 1 review

  • Author: Jordan Cord
  • Total Time: 30 minutes
  • Yield: 30 1x


Crispy, crunchy homemade dill pickles in under 20 minutes.


  • 1-1/2 lbs pickling cucumbers (Boston Pickling cucumbers)
  • 4 cups of water
  • 6 cloves of garlic, quartered
  • 2 cups white vinegar
  • 2 Tbsp sea salt
  • 1 Tbsp coriander seeds
  • 1 Tbsp mustard seeds
  • 1 Tbsp peppercorns (red, white, red, or black)
  • 1 Tbsp celery seed
  • fresh dill
  • bay leaves
  • Optional: red pepper flakes
  • 3-4 16 oz ball jars (mason jars)


  1. Mix all of the mustard, coriander, celery, and peppercorns together in a bowl. Add 1 Tbsp. of the mixture to each jar. Add a pinch of red chili flakes if desired. Add a few sprigs of fresh dill to each jar.
  2. After quartering (or slicing) the cucumbers, stuff them in the jars evenly and tightly.
  3. Boil water with salt. Once water is boiling and salt is dissolved, add the garlic and reduce to a simmer for 5 minutes.
  4. Add the vinegar and return to a boil.
  5. Once boiling, turn off the heat and pour the liquid into each jar with the garlic (if desired - we recommend it). Add a bay leaf to each jar. Make sure that the pickles are completely covered with the liquid and seal immediately.
  6. Allow to cool to room temperature, then place in the refrigerator for 4 days to 2 weeks. The longer the better in this case (the longer, the more flavor develops).


Unopened, these pickles are good for up to 4 months in the fridge. Great for the fall and winter season!

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Appetizer


  • Serving Size: 2
  • Calories: 26
  • Sugar: 6 g
  • Sodium: 610 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 0 g
  • Cholesterol: 0 mg