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+ servings

Easy Homemade Refrigerator Pickles

quick and easy dill refrigerator pickles made with fresh cucumbers and a homemade spice blend

Course Snack
Cuisine American
Prep Time 1 hour
Cook Time 10 minutes
Servings 6 jars
Author Andrea Vaughan


  • 4 cups water
  • 8 cups white vinegar
  • 1/4 cup pickling salt https://amzn.to/2HscuNZ
  • 3 tbsp peppercorns
  • 3 tbsp mustard seeds
  • 3 tbsp coriander seeds
  • Fresh Dill
  • 12 bay leaves
  • 24 garlic cloves peeled
  • 5 large cucumbers
  • 3 jalapenos sliced
  • 6 pint-sized mason jars


  1. To create the brine: in a large pot, bring water, vinegar, and salt to a boil, stirring occasionally. Once the salt is completely dissolved, remove pan from heat and allow to cool.

  2. In a small bowl, combine peppercorns, mustard seeds, and coriander seeds.

  3. Grab 6 clean mason jars and line them on the counter or a table. They do not need to be sterile, since they will be refrigerated, but they do need to be washed and clean.

  4. Place two or more sprigs of fresh dill in each jar, followed by 2 bay leaves, 4 cloves of garlic, and 1 tablespoon of the spice mix

  5. If you find mini cucumbers, those would be great for this recipe! Simply wash and pack into jars.

  6. If you're using large cucumbers you will need to wash and quarter them lengthwise.

  7. You may need to trim the cucumbers so they fit into the jars. The goal is to leave about 1/2 inch of head space.

  8. Pack the jars with cucumbers, then wedge 1-4 jalapeno slices (optional, but encouraged) down the sides.

  9. Once the brine is cool, pour it into the jars, making sure they completely cover the cucumbers. Wipe rim with a clean paper towel, then top with lid and ring. Refrigerate immediately.

  10. Allow cucumbers to pickle for 48 hours before enjoying. These should keep good in the refrigerator for 6-12 months!