Easy Homemade Pickles Recipe for Crispy Refrigerator Pickles

Easy Homemade Pickles

If you have ever hesitated to make pickles at home because it sounded complicated, this easy homemade pickles recipe will change your mind. These dill refrigerator pickles are tangy, crisp, and garden fresh, and they come together with just a handful of basic ingredients you probably already have in your kitchen.

The best part is that no cooking is required. These pickles are ready after a quick chill in the fridge, anywhere from one to three hours depending on how you slice the cucumbers.

this …

Thin rounds pickle in as little as one hour, while thicker spears need about three. Either way, you will have a jar of crisp, flavorful pickles ready for burgers, snacking, or whatever you crave.

I started making these pickles one summer when my garden was overflowing with cucumbers. After one taste, I was hooked.

They remind me of the premium deli pickles you find in the refrigerated section at the grocery store, like Claussen or Grillo’s, but they are even better because you control every ingredient. The flavor is tangy without being overly salty or sweet.

A small amount of maple syrup or sugar tempers the bite of the vinegar just enough to keep things balanced.

The ingredient list is simple: rice vinegar for its mild flavor, fresh dill, a couple of garlic cloves, basic seasonings, and a touch of sweetener. You can adjust the sweetness to your taste, but these pickles stay decidedly tangy rather than bread and butter sweet.

Once chilled, they keep for up to three weeks in the refrigerator, and the flavors continue to develop over the first couple of days.

How to Make Pickles

The method is straightforward. Slice the cucumbers as desired, whisk together a brine of water, vinegar, and seasonings, pack the cucumbers into a jar with dill and garlic, pour the brine over everything, and refrigerate until the pickles taste right to you.

Unlike most pickle recipes that rely on a hot vinegar brine to penetrate tough vegetables, this one uses a room temperature brine. There is no stovetop step and no intense vinegar smell filling your kitchen.

Because cucumbers are delicate and absorb flavor readily, a cool brine actually yields the best flavor, texture, and color. It is a small choice that makes a big difference in the finished pickle.

Prep time: 15 minutes
Total time: 15 minutes plus 1 to 3 hours chilling
Yield: 1 jar

1. For pickle rounds (chips), slice the cucumber into thin rounds about ⅛ inch thick. For spears, slice the cucumber in half lengthwise, then slice the halves into quarters, and the quarters into eighths. If your spears are long, slice them through the middle so they fit your jar. Set aside.
2. In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes if using, and black pepper. Stir until most of the salt has dissolved, about 30 seconds to 1 minute. Set aside.
3. Place the cucumbers into a wide mouth jar about 3 to 4 inches in diameter, tall enough to offer at least 1 inch of extra space on top. For pickle spears, a wide mouth pint sized mason jar works well so the pickles fit snugly and vertically.
4. Top the cucumbers with the dill and garlic. Tuck the bay leaf into the side of the jar. Pour all of the liquid over the cucumbers so they are fully submerged. Cover and refrigerate for at least 1 hour for pickle rounds or at least 3 hours for pickle spears. The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.

Important: This is a refrigerator pickle recipe. It is not designed for water bath canning and has not been tested for canning safety. Always store these pickles in the refrigerator.

Cucumber Slicing Options

Any pickle shape works with this recipe, and thinner cuts pickle faster than thick spears. For rounds (chips), cut the cucumbers into thin slices roughly ⅛ to ¼ inch thick. For spears, halve the cucumber lengthwise, cut the halves into quarters, then into eighths to form wedge shaped spears. Halve long spears crosswise so they fit the jar.

For sandwich slices, trim a strip along the long side of the cucumber so it rests flat on the cutting board, then slice lengthwise into ¼ inch thick slices, halving or thirding them as needed for length.

For pickle spears, Kirby or small garden cucumbers work best. English cucumbers are ideal for thin slices because of their uniform shape and tender skin.

Pickle Serving Suggestions

These pickles pair well with veggie burgers and other sandwiches like halloumi BLTs. Try adding pickle rounds to garden salads alongside tomatoes, carrots, and radishes for a bright crunch. They also work as a light standalone snack or as a tangy addition to cheese boards and party spreads.

If you enjoy quick pickling, you can apply the same method to other vegetables. Try quick pickled onions, quick pickled jalapenos or a fresh jalapeno relish, quick pickled radishes, or a mix of cauliflower, carrots, onions, and jalapeno for quick pickled veggies. Each one brings a different flavor to the table and keeps well in the refrigerator.

FAQs

Easy Homemade Pickles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Easy Homemade Pickles If you have ever hesitated to make pickles at home because it sounded complicated, this easy homemade pickles recipe will change your mind. These dill refrigerator pickles are tangy, crisp, and garden fresh, and they come together with just a handful of basic ingredients you probably already have in your kitchen.

• Total Time: 15 min
• Yield: 1 jar 1x

Ingredients

Scale 1x2x3x

1 medium-to-large cucumber
½ cup water, at room temperature or cooler
½ cup rice vinegar
1 ½ tablespoons maple syrup
1 ½ teaspoons fine sea salt
¼ teaspoon red pepper flakes
20 twists freshly ground black pepper
2 leafy sprigs fresh dill, roughly chopped (about ¼ cup)
2 cloves garlic, peeled and smashed
1 bay leaf

Cook Mode Prevent your screen from going dark

Instructions

1-For pickle rounds (“chips”), slice the cucumber(s): For pickle rounds (“chips”), slice the cucumber(s) into thin rounds, about ⅛-inch thick. Or, for spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths. If your spears are long like mine (from one long cucumber), slice them through the middle so they’re not too tall for your jar. Set aside.
2-In a liquid measuring cup or bowl,: In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using) and black pepper. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.
3-Place the cucumbers into a wide-mouth jar: Place the cucumbers into a wide-mouth jar about 3 to 4 inches in diameter, tall enough to offer at least 1 inch of extra space on top (for pickle spears, it’s important that all the pickles fit snugly, vertically-a wide-mouth pint-sized mason jar would work well).
4-Top the cucumbers with the dill and: Top the cucumbers with the dill and garlic. Tuck the bay leaf into the side of the jar. Pour the all of the liquid over the cucumbers so they’re fully submerged. Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 15 min
• Cook Time: 0 min
• Method: no_cook