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Dill Pickles Recipe

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
Brine Time2 days
Total Time2 days 15 minutes
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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.