Refrigerator Pickles

This homemade Refrigerator Pickles recipe is a treat to be enjoyed all year round. The crispy pickles require no canning and take about 10-minutes. 
Course Side Dish
Cuisine American
Keyword Refrigerator Pickles
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 servings
Calories 26kcal


  • 4 lbs. cucumbers
  • 2 small dill stem heads
  • 1 bunch fresh dill

pickling brine-

  • 7 cups lukewarm water, boiled and cooled
  • 2 1/2 Tbsp pickling salt
  • 10 garlic cloves, sliced
  • 8 black peppercorns
  • 1/4 tsp crushed red pepper flakes


  • Combine the water with salt, peppercorns, garlic, and red pepper flakes. Mix until the salt completely dissolves.
  • Wash the cucumbers. Cut off the ends of the cucumbers.
  • Tightly pack cucumbers in mason jars or a cooking pot.
  • Add the remaining dill and dill stem/over tops of cucumbers.
  • Pour brine over cucumbers. 
  • Allow the cucumbers to sit a room temp for 2 days, then refrigerate. (Wait at least 4 days to enjoy the refrigerator pickles.)


The cucumbers will stay fresh up to 2 weeks. 


Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 1758mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 0.5mg