How long do refrigerator dill pickles last?

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.

Do you need to use glass jars for refrigerator dill pickles?

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.

What is the best vinegar to water ratio for refrigerator pickles?

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.

Can you reuse pickling brine?

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.

Small Batch Refrigerator Dill Pickles (One Pint)

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

Scale

1 cup water
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon sugar
1/2 lb cucumbers
3 garlic cloves
4-5 dill sprigs

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Instructions

Combine 1 cup water, 1/2 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 1/2 lb cucumbers however you'd like. I generally do a mix of thicker, 1/4-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