Making pickles at home couldn’t get easier! With the perfect amount of vinegar, garlic and dill, these homemade dill pickles are the best crunchy and refreshing sandwich topping or simple snack.
You’re either a “pickle person” or not. If you love pickles like me, homemade dill pickles can’t be beaten. They’re extra crunchy, with no extra fillers, and are even customizable.
With only 10 minutes of prep, you’ll have fresh pickles in the refrigerator for the rest of the week. That is, if they last that long…HA! I’ll be the first to admit, I love snacking on nice, crisp pickles straight from the jar. Heck, the first jar of the summer season is lucky if they actually make it to a sandwich or burger before the jar is gone! If you’re able to save some pickles to use as a tasty topping, you can’t go wrong adding it to an old-fashioned Tomato Sandwich. Light and refreshing– it’s the taste of summer.
How To Make Dill Pickles
Learn how to make dill pickles! Full instructions in the recipe card; this is an outline!
- Slice.
Remove the ends of the cucumbers. Cut the cucumbers into “chips” in about ¼ inch thick slices.
- Add.
Add cucumber slices to a mason jar or other similar container with a lid.
- Add more.
Add sliced garlic and dill sprig.
- Pour.
Pour in vinegar and water. Then top with salt and black pepper.
- Place.
Place the lid on the jar and shake well.
- Refrigerate.
Refrigerate pickles for at least 12 hours, shaking the jar every couple hours if possible. Enjoy within the week.
Watch How To Make Dill Pickles
Dill Pickle Serving Suggestions
These homemade dill pickles are perfect on sandwiches, burgers, salads, or just as a snack! Here are a few of my favorite serving options:
- Burgers: burgers and homemade dill pickles are a match made in heaven! Pile them on top of this Salmon Burger with sliced red onion, avocado, and arugula.
- Sandwiches: the crunchy and tangy element that dill pickles add to sandwiches is one of my favorites! Whether it is for a classic deli sandwich like a ham or Turkey Sandwich or dressing up a simple Grilled Cheese, dill pickles add a delicious, tangy crunch!
- Salads: chopped dill pickles work well in German Potato Salad, Egg Salad, Salmon Salad, and even green salads. Leave them in sliced rounds or chop them finer to make them even more bite-sized!
- Charcuterie boards: needing a flavor-change to all the meat and cheese options on your charcuterie board? Dill pickles are the perfect tangy contrast! Serve as sliced rounds alongside other pickled vegetables and condiments.
- Snack: when in doubt, snack it out. Enjoy these dill pickles straight out of the jar or dipped in ranch for a little added flavor.
Frequently Asked Questions (FAQs)
Pickling cucumbers, or Kirby cucumbers, are the best for pickling. Fun fact, they were actually bred for pickling! Their small size, firmness and ability to retain their crunchiness throughout the pickling process makes them perfect for the job. If you’re unable to find pickling cucumbers, sub with English cucumbers instead.
Yes, you can use whole cucumbers instead of sliced! Whole cucumbers will take longer to absorb all of the flavors, so if you are short on time I do recommend slicing the cucumbers. For whole cucumbers, I would allow for a minimum of 24 hours in the refrigerator before enjoying.
Homemade dill pickles can last in the refrigerator for up to a month, but I recommend eating within one week for best quality. Over time, the cucumbers lose their freshness and crunch.
You absolutely can! Try pickling fresh veggies like green beans, asparagus, or carrots.
More Cucumber Recipes You’ll Love!
Refrigerator Dill Pickles
Equipment
- Mason jar or other medium container with lid
Ingredients
- 3 pickling cucumbers, or 1 English cucumber
- 1 large clove garlic, thinly sliced
- 1 large sprig fresh dill
- ⅔ cup water
- ⅓ cup white wine vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Remove the ends of the cucumbers. Cut cucumbers into “chips,” roughly ¼ inch thick slices.
- Add cucumber slices to a mason jar or other container with lid. Add sliced garlic and dill sprig. Pour in vinegar and water. Add salt and black pepper.
- Place lid on mason jar and shake well.
- Refrigerate pickles for at least 12 hours, shaking jar every few hours if possible. Enjoy within a week for best quality!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m an old country boy and I love my dill pickles and myMom made several kinds of pickle that were all delicious but she always boiled the brine and let them cure in a large crock stored in the cellar with a floating wooden lid. Do the refrigerator cured pickles have the same intense flavor as Mom’s?
Hi Ted!
Thanks so much for the question. Your mom’s pickles sound amazing. I’m not sure if any pickle could ever be as amazing as your mom’s recipe, but I do really love these pickles. The fresh “crunch” of the cucumbers is a real highlight of refrigerator pickles. I suggest trying them and maybe tinkering with the amount of vinegar if it’s not as intense as your mom’s.
Let me know how it goes!
Grace