Easiest Fridge Dill Pickles Recipe

Ingredients

• ~2 pounds pickling cucumbers (Kirby variety)
• 6 large cloves garlic, peeled and lightly smashed
• 2.5 tablespoons Diamond Crystal kosher salt
• 1 teaspoon dill seed
• 4-5 large sprigs of fresh dill
• 1/2 cup distilled white vinegar
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon red pepper flakes

Prep the Cucumbers

The best pickles start with the right cucumbers. You need to use small, firm pickling cucumbers, often called Kirby cucumbers. They should have bumpy skin.

Wash the cucumbers well. Identify the blossom end (the one opposite the stem end) and trim about 1/16th of an inch off. This part must be removed. Slice the cucumbers lengthwise into quarters to make spears.

Pack the Jar and Shake

In a large jar with a tight-fitting lid (a half-gallon jar works well), combine the cucumber spears, smashed garlic, kosher salt, dill seed, fresh dill sprigs, both vinegars, black peppercorns, mustard seeds, and red pepper flakes.

Screw the lid on tightly and shake the jar vigorously for about a minute. When you’re done, you will see very little liquid at the bottom of the jar. This is correct.

Let the Brine Form

Place the jar in the refrigerator. The salt will immediately begin to pull water from the cucumbers. After a few hours, you will notice a significant amount of brine has formed. Give the jar another good shake to redistribute the seasonings.

Shake and Wait

For the next day or two, give the jar a shake whenever you open the refrigerator. This ensures all the cucumbers are evenly pickled.

The pickles are edible after about 5-6 hours, but their flavor and texture are much better after a full 24 hours in the brine. They reach their peak crispness and flavor after 48 hours. They will keep in the refrigerator for several weeks.

Easiest Fridge Dill Pickles

This method for making pickles requires no canning, no special equipment, and no boiling water bath. The technique is simple: salt draws moisture directly out of the cucumbers, creating a concentrated, crunchy pickle in its own brine. The most important step is trimming the blossom end of the cucumber, which contains an enzyme that will turn your pickles mushy.

Prep Time15 minutes mins

Brine Time2 days d

Total Time2 days d 15 minutes mins

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Ingredients

• ~2 pounds pickling cucumbers Kirby variety
• 6 large cloves garlic peeled and lightly smashed
• 2.5 tablespoons Diamond Crystal kosher salt
• 1 teaspoon dill seed
• 4-5 large sprigs of fresh dill
• 1/2 cup distilled white vinegar
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon red pepper flakes

Instructions

• Wash the pickling cucumbers and trim 1/16 inch off the blossom end.
• Cut the cucumbers lengthwise into quarters to make spears.
• Place the cucumber spears in a large half-gallon jar with a tight-fitting lid.
• Add the smashed garlic, the kosher salt, the dill seed, the fresh dill sprigs, both vinegars, the black peppercorns, the mustard seeds, and the red pepper flakes to the jar.
• Seal the jar tightly and shake vigorously for one minute.
• Place the jar in the refrigerator.
• After a few hours when brine has formed, shake the jar again to redistribute the seasonings.
• Continue shaking the jar once or twice daily for the next 48 hours.
• The pickles are ready to eat after 24 hours but reach peak flavor and crispness at 48 hours.

Notes

Store in the refrigerator for up to several weeks.

The pickles will be edible after 5-6 hours but wait for best results.

You will see very little liquid initially – this is normal as the salt draws moisture from the cucumbers to create the brine.