This small batch of refrigerator dill pickles is so easy (no canning or special equipment required!) and makes one pint of the best, flavorful, crisp pickles to snack on or thrown in your favorite sandwich or salad. Customize with more spices or keep things simple with just garlic and dill.
I have been so obsessed with pickling anything and everything, you'd never believe I didn't like dill OR pickles until last year.
I can't explain it, but now I can't get enough of a vinegary bite. I still don't love some of the store-bought pickles though so I grabbed some fresh cucumbers and started making homemade pickles and now I can't go back!
These small batch refrigerator dill pickles are SO easy and make the perfect amount for me - one pint. Other small batch recipes often make a couple of pints, which is totally fine, but my fridge is always full of other jars of sauces and things (I have a problem) so don't always have room for multiple jars of pickles.
While these aren't quick pickles (you'll want to wait to eat until the next day), they are very simple to make and super customizable. This technique also makes for super crisp pickles, which I just love.
So if you've been looking for an easy recipe for a truly small batch of refrigerator pickles, look no further!
Ingredients
Cucumbers: Pickling cucumbers work best, but aren't always so easy to find so any fresh cucumber will work. I generally use the small Persian cucumbers my local grocery store sells, but regular or English cucumber will work as well. (If using regular cucumbers, peel some of that thicker skin off first.)
White vinegar: Just regular ol' white vinegar. Nothing fancy!
Sugar & salt: Equal amounts for flavor.
Garlic cloves: Use as much as you want! You can either slice them or just smash and keep them in there whole.
Fresh dill: Another ingredient you can measure with your heart. I use about 4-5 sprigs for one jar, but feel free to add more or less depending on how much you love dill.
Optional flavor extras: Whole peppercorns, celery seed, mustard seeds, red pepper flakes, bay leaf or anything else you like to add extra flavor.
Note: This pickle brine will work for other vegetables too. Use it for pickled onions, green beans, celery or jalapeno peppers for something new!
How to make a small batch of refrigerator dill pickles
Truly so simple, you won't believe it (and may never buy pickles at the store again!!):
- Combine water, white vinegar, salt and sugar in a small saucepan. Set over high heat and bring to a boil. As soon as it starts boiling, turn off the heat and let the mixture cool completely (this is important to ensure you get super crisp and crunch pickles).
- While the vinegar mixture cools, cut your cucumbers however you'd like. I do a mix of thick coins for snacking and thinner ones for sandwiches, but you can also do spears or even leave them whole if you prefer.
- Add sliced cucumbers to pint jar (make sure it's a clean jar!), along with garlic and dill. Really pack things in there so add enough cucumbers to fill up the jar!
- Once the vinegar mixture is completely cool, pour over cucumbers, garlic and dill. Add lid to jar and let sit at room temperature for 30 minutes and then put in the refrigerator.
These dill pickles will be good after 24 hours, but will start tasting the best after 2-3 days.
Frequently Asked Questions
Since this a small batch recipe, you'll likely use these pickles up in a week or two, but they'll last in the fridge for up to 2 months. After 1 month they might start to lose some of their crispness, but will still be delicious.
Since you are not canning these pickles, you don't have to use a glass jar. I prefer mason jars, but have also done this in a plastic deli container.
I like a 1:2 ratio of vinegar to water, but you'll see recipes vary anywhere from 1:1 to 1:4 - it all depends on how vinegary you like your pickles. This recipe produces pickles that tase great within 24 hours, but don't get TOO vinegary as time goes on.
YES! One of the best things about refrigerator dill pickles is that the brine can be used over and over again. Just add more cucumbers, or other vegetables you want to pickle, and let them sit for a couple of days. If you plan on doing this, try to use clean utensils every time you dip into the jar to avoid any unnecessary bacteria getting in.
What to do with refrigerator pickles
As if you don't know! Obviously these are great for snacking or to throw on a burger or sandwich.
I also like to chop them up and add to tuna or chicken salad, or put a few on a cheese board for a vinegary bite.
Small Batch Refrigerator Dill Pickles
- Total Time: 15 minutes
- Yield: 1 pint 1x
Description
This small batch of refrigerator dill pickles is so easy (no canning or special equipment required!) and makes one pint of the best, flavorful, crisp pickles to snack on or thrown in your favorite sandwich or salad. Customize with more spices or keep things simple with just garlic and dill.
Ingredients
- 1 cup water
- ½ cup white vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ lb cucumbers
- 3 garlic cloves
- 4-5 dill sprigs
Instructions
- Combine 1 cup water, ½ cup white vinegar, 1 teaspoon salt and 1 teaspoon sugar in a small pot. Set over high heat and bring to a boil. As soon as it comes to a boil, turn off the heat and let cool completely.
- While the vinegar mixture is cooling, cut ½ lb cucumbers however you'd like. I generally do a mix of thicker, ¼-inch coins for snacking and thinner coins to put on sandwiches. You can also do spears or pickle them whole!
- Thinly slice 3 garlic cloves, and combine with cucumbers and 4-5 sprigs of dill into a mason jar (preferably) or a plastic container. Pour cooled vinegar mixture over everything. If everything is not submerged, add more water.
- Keep jar in fridge and let pickle for at least 24 hours before eating. They'll start tasting the best after 2-3 days, and will last up to 6 months in the fridge.
Notes
- As you can imagine, pickling cucumbers are the best for this refrigerator pickle recipe and will produce the best crisp and crunchy end product. If you can't find them, feel free to use any cucumber you like. Other varieties might be a little mushier, but still delicious!
- This recipe is for the most simple version of a garlic dill pickle. Feel free to add more flavorings like black peppercorns, other herbs, peppers and more. This recipe is just asking to be experimented with!
- You can use the brine over and over again, so once you are done with the first batch just add more fresh cucumbers and you'll have a new batch of dill pickles in a few days. For safety, use clean utensils every time you take pickles out of the jar to keep the brine as bacteria-free as possible.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Lynsey
These are my favorite refrigerator pickles! Specially at the beginning of the season when I'm harvesting a little bit here and there when I get enough cucumbers in this is the first thing I do with them lol such a delicious and easy recipe just as is or sometimes I like to add peppercorns mustard seed celery seed a pinch of turmeric and I don't always have dill on hand but I always have dried oregano from the garden and it makes a delicious pickle! Thank you so much for sharing!!
★★★★★
Lynn
I love this recipe! The pickles stay crisp( I used whole pickling cukes) and the flavor just gets better and better. I add a little pickling spice, some chili pepper flakes and a little white wine vinegar. Thank you!
★★★★★
Carol
Can I use dried dill and jarred garlic instead of fresh?
Mansee Muzumdar
Hi Carol! I haven't tried that, but I definitely think you could. I'd maybe use a little less dried dill than fresh. Please let me know if you try it out!