Refrigerator Pickles {NO BOIL}
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Refrigerator Pickles are a simple pickle recipe made with vinegar, dill, and garlic. This no boil pickle recipe will become a family favorite in no time!
Refrigerator Pickles remind me of growing up in south Florida. I was raised in the land of the Jewish deli (oh, how I love a good Jewish deli) where they would always put a dish of of crunchy pickles on the table for munching before your entree arrived. Oh, I love those pickles. So I went ahead and made some.
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I have no idea if the authentic deli pickles are made this way, I just make these the easiest way I know how. Also the most delicious. Most. Deeeelicious. I like to serve them with a tuna stuffed tomatoes or on top of pulled pork sandwiches!
Refrigerator Pickles
Refrigerator Pickles {NO BOIL}
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Ingredients for Refrigerator Pickles
- Cucumbers – use whatever kind of cucumber you like, but if you use the type with wax make sure to peel them first.
- Fresh garlic – I like to slice mine thin and then eat them with the pickles. Yummmm.
- Sweet yellow onion – Also super delicious pickled. Don’t worry, they don’t make your pickles oniony, they just add more flavor.
- Dill seed – Yes! Dill seed, not weed! Dill weed will work in a pinch, but dill seed is definitely better.
- Salt – kosher, please.
- White vinegar – nothing fancy!
- Filtered water – it’s really important to use filtered water, you don’t want your pickles tasting like chlorine.
How do you make refrigerator pickles?
⭐ First, add cucumber, onion, and garlic to a large bowl. Sprinkle with dill seed and salt, then mix well (alternately you could layer directly into your mason jar).
⭐ Next, pack mixture into mason jars. Pour some vinegar into jar. Fill remainder of the jar with water, screw on cap (tightly!) and give it a good shake.
⭐ Then, taste your brine (no, SERIOUSLY) – this is your opportunity to make adjustments!
⭐ Finally, refrigerate overnight, then enjoy!
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Preparation
How far in advance should you make refrigerator pickles?
We recommend refrigerating for at least 24 hours before enjoying. It will take about that long for the cucumbers to absorb the flavor of the brine.
What other flavors can you use in refrigerator pickles?
This recipe is super versatile! You can add all kinds of flavors (and even vegetables!) to the brine. Here are some ideas:
- Whole peppercorn
- Sliced ginger
- Hot peppers
- Red pepper flakes
- Basil
Storage and leftovers
How long can I keep refrigerator pickles in the fridge?
They will keep in the refrigerator for a few weeks but will start to lose their crunch after that. That said, we’ve never had them last more than a couple weeks because they’re so popular!
Do pickles need to be refrigerated after opening?
Yes, pickles should be refrigerated after opening. And in this case, because they are not sealed (as opposed to water bath canned pickles), you will want to keep them in the refrigerator before you open them too.
Can you freeze refrigerator pickles?
No, if put in the freezer they will get soft and mushy. One of the great things about pickles are their crunch, so you definitely don’t want to mess with that!
Refrigerator Pickles {NO BOIL}
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What to eat with refrigerator pickles (serving suggestions)
These go great on or alongside pretty much any sandwich ever, but if we’re talking specifics, definitely try them with our pulled pork recipe, chicken salad recipe, potato salad recipe, and egg salad recipe!
More Pickle Recipes
Other delicious snack ideas
Suggested Tools
- V-blade Mandoline Slicer – We love this mandoline slicer for making perfectly even pieces of cucumber for your pickles. Use the thick slicer for crunchier pickles and thinner for perfect sandwich pickles.
- Ball Quart Wide Mouth Canning Jars – These are the size jars we typically use. Our pickled onions are refrigerator pickled onions, not water bathed, so it’s just for pretty storage purposes.
- Wide Mouth Plastic Storage Lids – Since these aren’t water bath canned, I prefer to use these plastic storage lids. They’re one piece and screw on really easily.
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How to make refrigerator pickles
Refrigerator Pickles
Ingredients
- Cucumbers sliced (Use whatever kind you prefer, I like to do a variety but if you get the kind with a coat of wax, be sure to peel it!) - I use enough to nearly fill a quart jar
- Fresh garlic thinly sliced - I use 2-3 large cloves per quart jar
- Sweet yellow onion thinly sliced - I use 1 small onion per quart jar
- Dill seed yes, seed NOT weed - I use about a tablespoon per quart jar
- Salt - I use 1 -2 tablespoon per quart jar
- White vinegar
- Filtered water
Instructions
- Add cucumber, onion, and garlic to a large bowl. Sprinkle with dill seed and salt, then mix well (alternately you could layer directly into your mason jar).
- Pack mixture into mason jars. Pour vinegar into jar until it is about 1/4 - 1/3rd full. Fill remainder of the jar with water, screw on cap (tightly!) and give it a good shake. Taste your brine (no, SERIOUSLY) - this is your opportunity to make adjustments!
- Refrigerate overnight, then enjoy! (These will keep for about 2 weeks in the refrigerator, but I seriously doubt they will last that long.)
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If you love cucumbers + dill, you’ll definitely want to try our Creamy Cucumber Salad recipe next!
Refrigerator Pickles {NO BOIL}
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I've tried making refrigerator pickles a few times now and each time I've failed miserably… never used dill seed… maybe that is the key!
It may be the salt you use, use plan salt….not with iodine.
Oh, I love refrigerator pickles! If you love dill and garlic, you may want to give these a try!
Could I use pickling spice in lieu of dill seed…or is the dill seed key??
I have made this at least once a week since I found your recipe a few months ago. They are easy and awesome. Just the kind of recipe I like.
Love the fried pickles too… if we have them we pickle green tomato too
I'll try the fried pickles
I absolutely love this recipe, I found this site last year and have been making them since.
Where can I buy dill seed? I ordered it from Amazon because none of my local grocers carry it in CT…
our local walmart has it 🙂
This looks like a great recipe April! I love all of your pictures, you did a great job of showing every step of the process! I'll definitely have to give this one a try the next time I pickle! Thank you for sharing.
Just been placed on a no-low sodium diet. Is the salt for taste or necessary for the pickling process? Would potassium chloride work and yield crispy pickles?
the salt in this recipe is necessary for both flavor and pickling, sorry!
I use a crinkle vegetable cutter (pampered chef) I heard that sea salt is pretty good as an alternative.
I haven’t tried your recipe yet because I just found it but I am wondering if you mind have a recipe for a bread and butter type pickle that is this easy.
I don’t I’m sorry. Maybe try the brine from our pickled onions? It’s sweeter 🙂 https://www.mamalovesfood.com/easy-pickled-red-onions/
I love pickles I’ve been looking for an easy recipe instead of 6 to 8 weeks of brine in barrel thanks I will keep this recipe
hope you enjoy it as much as we do!
Hi I’m soo excited to try your recipe! I LOVE pickles on the table with a meal! Also I have been looking for a quick and simple recipe because I love to pickle brocoli cauliflower and boiled eggs. Unfortunately my Mom’s recipe for quick and easy brine passed with her. So thanks I’ll be updating you on my success!
I’m so sorry to hear about your mom. I hope you love the pickles and that they bring back lots of good memories <3
I tried these and they are wonderful and so easy. Thanks for sharing.
I live in the country & have 100% well water. Is that good enough OR would I STILL have to use Destiled water??
The idea is to use a water that isn’t going to have any taste or smell to it as you don’t want that to affect the flavor of the pickles. If you feel like your well water fits that bill, then you’re good. Our well water has a bit of a sulfur smell/taste, so I wouldn’t use it.
The best dills ever.I think dill seed is the key.
agree!
I’m going to try this recipe this week. Can you tell me what kind of salt you use? Table, Kosher, Pickling? Thanks!
Never mind the salt question. I missed the area you talked abou Kosher Salt!! Thanks again!!
you bet!
First-timer! Great recipe, easy and the finished product was delicious! So much better than store-bought!
yay! so glad you loved our refrigerator pickles!