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If you are like me your cucumber plants are probably overproducing this time of year. Make these Easy Refrigerator Dill Pickles to use up some of the extras. I don't even buy pickles at the grocery store anymore because I am so in love with how homemade pickles taste.

You can make this homemade dill pickle recipe in the refrigerator or countertop at room temperature without any canning process. And the best part is that they are ready the next day! This is a great recipe for making the perfect pickles.

This dill pickle recipe uses everything you should have on hand (if you keep a stocked and organized pantry as I do). The cucumbers are flavored with fresh dill (or you can even use dill seed), kosher salt (you can also use table salt), black peppercorns, fresh garlic cloves, red pepper flakes, and white vinegar or apple cider vinegar. This is a straightforward recipe and anyone can make it!

How to Make the Best Refrigerator Pickle Recipe

Start by slicing your fresh cucumbers into pickle chips. The best ones to use are the smaller ones, called Kirby cucumbers or Persian cucumbers. The bigger the cucumber, the more seeds it has, which will cause a flimsy pickle. For this recipe, you need the smaller ones to get a good crunchy pickle. You can also use English cucumbers if you want a larger pickle slice. They are seedless and won't have the issues that regular large cucumbers will have.

Slice them about 1/4″ thick. Fill your pint jars or quart jars with all the spices, and then pack in the slices. Make sure you use clean jars that have been sterilized well.

You can also slice these delicious pickles into spears if you prefer pickle spears. I have both in my fridge right now.

I use the pickle spears when I make myself a snack board.

For the peppercorns, you can use black ones, or like me, I have a trio of colored peppercorns. I think the pink ones add a little extra flare to the jars.

You can also play around with this recipe. If you like it spicy, add a couple of jalapeno slices to each jar to kick the pickle spice up a bit.

The possibilities are endless here!

Combine the vinegar mixture on the stove in a saucepan. Heat just until the sugar and the salt have dissolved and set aside.

Slice cucumbers 1/4″ to 1/2″ thick.

Pack the Jars

To your jar, add some of the dill, garlic, and peppercorns. Pack the cucumber slices in about halfway. Now add the remaining dill, garlic, and peppercorns.

Finish packing the cucumber slices in the jar. Pack as many as you can in. 

Pour the pickling brine (it should be a hot brine) over the homemade refrigerator pickles and place the lid on top. Let them sit on the counter or in the fridge for 24 hours before enjoying them! You just made homemade pickles! How awesome is that? They have the best flavor.

Quick refrigerator pickles are better than any jar of store-bought pickles. You can also use this same recipe to pickle other veggies like green beans, jalapenos, asparagus, and more. If you have pickle juice left in the jar after you eat all the pickles, just cut up another cucumber and throw it in the brine. Within 24 hours, you will have more pickles.

If you want to can this and make them shelf stable, be sure to add 1/4 teaspoon of citric acid and 1/4 teaspoon of pickle crisp before giving it a hot water bath in the canner.

Check out these other recipes for more cucumber inspiration!

• Cucumber Mint Agua Fresca
• Watermelon Cucumber Feta Salad
• Mediterranean Chopped Salad in Pitas

Here are the best supplies needed for making amazing pickles

• Mason jars
• Pickling Spice (if you want to use this instead of peppercorns)
• Pickling Salt

Pleasant Pickle Recipes

• Easy Dill Pickle Dip from Hezzi-D's Recipe Box
• German Style Rouladen from A Kitchen Hoor's Adventures
• Hot Mix Pickles from That Recipe
• Quick Pickled Cherry Tomatoes from Art of Natural Living

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