Quick and Easy Refrigerator Pickles

Tested & Perfected Recipes Cookbook Recipe

Refrigerator pickles are quick and easy to make — no sterilizing jars or special equipment required.

Photo by Alexandra Grablewski (Chronicle Books, 2018)

The kids and I discovered a jar of these homemade refrigerator pickles in my parents’ refrigerator door one day and since then, no deli or store-bought pickles have ever come close. They were made by one of my mom’s oldest and dearest friends, Joanne Biltekoff, who is like an aunt to me.

The best thing about Joanne’s pickles is that they’re quick and easy — no sterilizing jars or special canning equipment required. All you do is slice Kirby cucumbers into spears, cover them with brine, tuck them into the fridge, and they’re ready to eat the next day.

What You’ll Need To Make Refrigerator Pickles

ingredients for refrigerator pickles

The most important part of the recipe is to start with Kirby or pickling cucumbers. They’re short, squat and sometimes full of warts, but they make deliciously crisp pickles. Don’t be tempted to substitute another kind of cucumber or you’ll end up with soggy pickles.

Step-By-Step Instructions

Begin by making the brine. Combine the vinegar, salt and sugar in a small saucepan. Heat and stir until the salt and sugar are completely dissolved. Whisk in the cold water, then chill.

When cooking high-acid foods, be sure to use a cooking vessel made of a nonreactive material such as stainless steel, glass, ceramic or Teflon. Pots made from metals like aluminum, copper or cast iron will react with the acid and give your food a metallic taste.

brine for refrigerator picklesNext, stuff the cucumbers into two 1-quart jars. Add the coriander and mustard seeds, garlic, red pepper flakes, dill sprigs to the jars, dividing evenly.

adding cucumbers and spices to jars

Cover the cucumbers with the chilled brine.

adding brine to cucumbers

Cover and let sit in the refrigerator for about 24 hours, then serve. The pickles will keep in the fridge for up to one month.

These pickles will disappear quickly and you’ll likely get requests for more. You don’t have to start from scratch. You can use the pickle brine more than once — it should last for another batch or two of pickles!

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Quick & Easy Refrigerator Pickles

Refrigerator pickles are quick and easy to make — no sterilizing jars or special equipment required.

Servings: About 24 spears, or two 1-quart jars


  • 1-1/4 cups distilled white vinegar (5% acidity)
  • 3 tablespoons kosher salt
  • 2 tablespoons sugar
  • 2 cups cold water
  • 1-3/4 to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
  • 2 tablespoons coriander seeds
  • 6 large garlic cloves, peeled and halved
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon red pepper flakes
  • 16 dill sprigs


  1. Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
  2. Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • Made these this week – they came out great, thank you!

    • — Mike V. on November 28, 2020
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  • To die for!!! These taste just like Claussen brand deli pickles. I didn’t have coriander or mustard seeds, so just used dried mustard and crushed red pepper for some kick. Also, I used extra garlic. These are a staple in my house now. The brine in great in barbecue sauce too. THANK YOU!

    • — O.W. on November 11, 2020
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  • Great recipe, although I found the pickles tasted amazingly better after 2 months in the fridge. I really didn’t care for them after only a week or two.

    • — Debra on November 2, 2020
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  • I did make this recipe — we used mini cukes and tomatillos. The tomatillos were amazing! but all were crunchy and delicious. Am about to do batch two. We added a small jalapeno for a little bite.

    • — Nancy D on October 10, 2020
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  • My food share gave us pickles this year. I remembered a recipe in my favorite cookbook (Yes once upon a Chef) and I made these pickles. It was so easy and they tasted amazing. I brought them to a family gathering and everyone scarfed them up. I re-used the brine for a couple more batches as the directions stated I could and those batches came out just as good as the first. Now I actually request pickles from my CSA when given a choice.

    • — Cheri T on September 28, 2020
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  • Love, love these pickles. They are fabulous! Would it be possible to reduce the salt?

    • — Elizabeth on September 24, 2020
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    • Sure, I think it would be fine to cut back a touch on the salt. (Glad you like them!)

      • — Jenn on September 24, 2020
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  • My first time making refrigerator pickles; I’ve always canned in the past. The texture and flavor are both outstanding. I wouldn’t change a thing. We’ve received many compliments! Thanks so much for the recipe.

    • — Vicki G on September 24, 2020
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  • These pickles are true to the title — very easy and quick to make. I will definitely make them again.

    • — Yvonne on September 22, 2020
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  • These are great! Thank you so much for sharing this recipe. It’s become a staple in my home.

    • — Kristine Witscher on September 20, 2020
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  • My food stores don’t have any dill sprigs. Can I substitute dry DILL weed? And how much? Thank you Chef Segal! I made these refrigerator pickles all summer long and they went fast. Now I can’t find the dill ! 😢
    Thank you. Valerie

    • — Valerie Scurria on September 20, 2020
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    • Hi Valerie, Glad you like these! Yes, you can use dried dill if you can’t find fresh — you’ll need 2 teaspoons dried dill. Enjoy!

      • — Jenn on September 21, 2020
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  • So easy and delicious!

    • — Amm on September 19, 2020
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  • Can a clear plastic quart take out container and lid be used rather than a mason jar? Mason jars are hard to come by for some reason right now. Any other suggestions for a container?

    • — Joy Gianolio on September 14, 2020
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    • Sure, Joy, any container will work as long as it’s airtight and the cucumbers are fully submerged in the brine. Hope you enjoy!

      • — Jenn on September 14, 2020
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  • Can I make these using rice vinegar (4% acidity) or should I stick to the white vinegar?

    • — Stella on September 13, 2020
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    • Hi Stella, I’d stick with white vinegar. Hope you enjoy!

      • — Jenn on September 13, 2020
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  • Made this recipe for 2 jars of 3 cucumbers each and the recipe worked out perfectly for both spears and sliced. Could not have been happier with the results.

    • — Chris on September 12, 2020
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  • These are the best pickles EVER!!! Will never purchase in a store again. Thanks so much for this amazing recipe-all my family and friends are requesting the recipe and/or more pickles from me.

    • — jhs on September 11, 2020
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  • Jenn, you missed one word in the title of these pickles… it should be “Quick, Easy & DELICIOUS Refrigerator Pickles!” I don’t believe I could ever bring myself to purchase store-bought pickles again! As a side note, our new abbreviated name is “Quickles!” Thanks for all of your fabulous recipes, both here in your blog and in your amazing cookbook!

    • — Patty A. on September 6, 2020
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    • LOL — love the amended title — so glad you like them! 🙂

      • — Jenn on September 7, 2020
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  • Does this recipe work if I slice the kirbys in slices instead of spears?

    • — Deavon O. on September 5, 2020
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    • I haven’t made them that way, but it should work. Please LMK how they turn out!

      • — Jenn on September 7, 2020
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  • Just made your quick refrigerator pickles- – waiting 24 hrs to taste them – it’s a great and easy recipe -at the end of the recipe it said the cucumbers will last a month in the fridge – do you mean the pickles? – how long will the pickles last?
    Thanks, Mary

    • — Mary Lannan on September 3, 2020
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    • Hi Mary, sorry for any confusion — I’m referring to the pickles. I think I’ll update that to make it more clear. Hope you enjoy! 🙂

      • — Jenn on September 3, 2020
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  • So my friends and I have a big canning day this Saturday. We want to make 12 Quart size jars of these! How should I convert the ingredients to make enough for that? Or should I make a couple of different batches instead of all at once? Thanks!

    • — Jamie C. on September 3, 2020
    • Reply
    • Hi Jamie, I think this is the kind of thing that you could make a big batch of brine for. You’ll just need to multiply all the ingredients by 6. Please keep in mind though that I did not develop this recipe with canning in mind, so I can’t guarantee that they’re appropriate for canning.

      • — Jenn on September 3, 2020
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      • Thank you! We are making salsa bit using your method for these!

        • — Jamie on September 3, 2020
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  • These are fantastic! How do I change the recipe to be able to make this a canning recipe?

    • — Carlee on August 28, 2020
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    • Hi Carlee, I wish I could be more helpful but this recipe isn’t meant for canning, and I don’t know enough to feel confident advising you. I’m sorry!

      • — Jenn on August 30, 2020
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  • I’m surprised at how good these are! One of the best things I’ve made this year. I say made lightly; the hardest part was slicing cucumbers. I added extra red pepper and a jalapeño. These pickles are excellent. Thank you for the recipe!

    • — Mistie on August 25, 2020
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  • I made these yesterday and they are AMAZING Jen!! It hasn’t even been 24 hours since making them and there are hardly any left… we couldn’t even let them sit to pickle for 24 hours! This will be a staple in our fridge. Great flavor and so easy to make. Thank you for sharing your greatness with us. Been spending the last few weeks on your website making all sorts of greatness 🙂

    • — Joy on August 23, 2020
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    • 💗

      • — Jenn on August 24, 2020
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  • is it 2 tbsp. of coriander for each jar. or divided between the jars. i assumed it was divided because of the garlic. 3 for each jar

    • — kathleen kiniskey on August 23, 2020
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    • Yes, all of the ingredients are divided into the two jars. Hope you enjoy!

      • — Jenn on August 24, 2020
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  • Could I can these in a water bath like regular canned pickles so they last longer in storage?

    • — Hallie on August 22, 2020
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    • Hi Hallie, this recipe wasn’t developed with canning in mind so I don’t know that it would be safe — sorry!

      • — Jenn on August 22, 2020
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  • I’m diabetic. Would removing sugar greatly affect flavor?

    • — Kyle done on August 21, 2020
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    • Unfortunately, I think the pickles would be too sour without the sugar — sorry!

      • — Jenn on August 21, 2020
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      • Can you substitute a diabetic sugar for regular sugar.

        • — Dorothy E Woodington on August 25, 2020
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        • Hi Dorothy, I’ve never used a sugar alternative here so it’s hard to say for sure, but I think it’s worth a try if you’re willing to experiment! Please LMK how they turn out if you try it. 🙂

          • — Jenn on August 25, 2020
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        • I just made some with monkfruit sweetener. Monkfruit has zero net carbs and does not raise your blood sugar. The pickles came out fine!

          • — Grace on September 7, 2020
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    • Is it possible to use mini English cucumbers cut in spears for these pickles?

      • — Deb on September 26, 2020
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      • Sure – Hope you enjoy!

        • — Jenn on September 28, 2020
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  • Delicious! After tasting, I decided to add an additional Tablespoon of sugar. The result did not taste sweet at all, just more balanced IMO. Halfway through the jar, I added fresh okra to refill the jar…also delicious.

    • — Lisa on August 21, 2020
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  • These are good and very easy to make. I do, however, have two suggestions.

    1. Wait a few days longer before eating them. After three days mine just tasted like cucumbers in brine. After another week they were proper pickles. (And thanks again, Jenn, for your reply to my question.)

    2. Make some extra brine. I ran out on my second jar and topped it up with water. These were still good, but not as tangy as the first one.

    I’ll be making these every year. Much less fuss and more reliable results than the traditional method.

    • — Jim on August 20, 2020
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    • I’m a dill pickle lover and these are DYNAMITE!! It is great that the pickles aren’t processed and that they stay so crunchy. Jenn, I used dried dill weed and they turned out amazing. I also used the cucumbers that were growing in my garden, not Kirby ones … Still fantastic. Just waiting for my next little garden haul to make more. Thank you!!

      • — Cathy H on August 21, 2020
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      • They are just wonderful. My husband has a little plate of them every evening. No more supermarket pickles for me.

        Maureen H – London – November 2020.

        • — Maureen Haltrecht on November 17, 2020
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  • These are fabulous and super easy. My sister made them too and her husband (a pickle guru) loved them and so did our dad! Great flavor, crispy & fresh tasing.

    • — Susan on August 18, 2020
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  • Thanks, Jenn! These are so great! Made them yesterday morning and they were ready for today’s lunch. No chance they’ll last a month in the fridge, but I can always make more. So very simple and so delish!

    • — Catherine Harvey on August 17, 2020
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  • I can’t say enough about these pickles! My family finished them off in a day. Thanks Jen!

    • — Leslie Swan on August 17, 2020
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  • My Aunt used to make these 40+ years ago, and I couldn’t find a similar recipe until now. They were my favorite back then, and now my family can enjoy as well. They are a summer favorite at our house, and who knows if they keep for a month. I make a batch about every 2 weeks 🙂
    Thanks Jennifer!!

    • — Heide on August 17, 2020
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  • I picked up everything I need to make these, except the fresh dill 🙁 Can I use dried dill weed instead? TIA

    • — Kate on August 16, 2020
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    • Sure — you’ll need 2 teaspoons dried dill. Please let me know how they turn out!

      • — Jenn on August 16, 2020
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  • My family are obsessed with pickles and this was a huge hit and saves me money!

    • — Amber on August 15, 2020
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  • I have to admit that I wasn’t sure I’d like these, but boy was I wrong. These pickles are amazing. I love them. The first jar didn’t last long that’s for sure. So easy to make and they are so good. Thanks for sharing

    • — Debbie on August 14, 2020
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  • So easy and delicious! Thank you!! I’ve made 3 batches now.

    • — Debbie on August 14, 2020
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  • These are the bomb! So good. The first time I made them, I used mini English Cucumbers and they were mushy. But this time I used pickling cucumbers and they’re great. The flavor was spot on the first time so I knew if I got the right kind of cukes they would be a winner. Only change I made was to add a jalapeño to hubby’s jar cuz he likes them spicy. Thanks for sharing another great recipe!

    • — Cindy on August 14, 2020
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  • Love this recipe, super simple with great flavor. I always use dill & coriander seeds from the garden. Again, these are fantastic!!! Question, when reusing the brine, are there any additional steps that need to taken? Thank you!!!

    • — Charlie on August 13, 2020
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    • Yes, you can reuse it for a second batch without doing anything to it. (Glad you like them!)

      • — Jenn on August 13, 2020
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  • Made these and loved them! Used the original brine for a second batch, and the pickles aren’t bad, but they just have less flavor than the first batch. Any suggestions of adding something to the pickles to bring up the flavor? I made them about 48 hours ago. Thanks so much

    • — Merrill on August 12, 2020
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    • Hi Merrill, I’d just add a splash or two of vinegar to freshen the brine up.

      • — Jenn on August 14, 2020
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  • Do you taste the sugar? Are they sweet?

    • — Alexandra on August 11, 2020
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    • You really don’t taste the sugar; it just helps to balance out the other flavors in the brine. Hope you enjoy if you try them!

      • — Jenn on August 12, 2020
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  • My first time making pickles, and this recipe is easy and really good. The only things I varied from the original recipe was: (1) instead of red pepper flakes I added slices of a hot banana pepper, and (2) I used “pickling cucumbers” instead of Kirby cucumbers since I don’t know what a Kirby cucumber looks like. I love that the pickles have a lot of flavor and there is no harsh vinegar bite. I will make these again.

    • — Kaye on August 8, 2020
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  • If I wanted to sub. green beans and wax beans should they be blanched first? Then proceed with the recipe as written?

    • — low and slow on August 6, 2020
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    • Good question — I think you could go either way, but they will definitely be more crunchy if you don’t blanch them so it depends on the texture you’re going for. I’d love to hear how they turn out!

      • — Jenn on August 7, 2020
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    • Are these sweet at all? just wondering about the sugar

      • — BRIANNE MCVEAN on August 17, 2020
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      • No, they’re more like dill pickles. The sugar just helps to balance out the flavors; they’d be really sour without the sugar. Hope that helps!

        • — Jenn on August 17, 2020
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  • I made these yesterday and they are great. They remind me of NYC deli pickles and I plan to make more to share. We are a pickle eating family!!!!
    Every recipe I’ve prepared from your site has been great, especially the pimento cheese. I love how you share the stories behind the recipes.

    • — Linda R on August 5, 2020
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  • I am curious if different types of cukes can be used with similar results, my garden is crazy with cucumbers this year and need something easy like this to do with them.

    • — Debbie on August 3, 2020
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    • Hi Debbie, I wouldn’t recommend using other cucumbers here – you’ll end up with soggy pickles – sorry!

      • — Jenn on August 4, 2020
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      • I used a ton of my Burpee regular cukes right from the garden, and they were just as amazing. They didn’t get soggy at all. Nice and crunchy! The only thing I noticed, here and there, was a bitter taste once in a while from the skin on some of the cukes. I solved this by peeling off most of the skin (just in case of bitterness) and using them that way. They were still very crunchy. I wasn’t about to buy pickling cukes when I had so many regular ones to use up.

        • — Vicki on August 18, 2020
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    • I tried this with various kinds of cucumbers. I think it doesn’t matter because it’s not for canning, so it stays quite crispy actually, although the typical pickling cucumbers do hold their crunch better.

      • — Herlina Schmitt on August 4, 2020
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    • I made these because my bf likes dill pickles. I took an extra jar to work and everybody is raving about them. I didn’t use Kirby cukes because my garden was overflowing. They are still crunchy. I’ll be using this recipe from now on for all my dills. Thanks!

      • — Buffie Vaught on August 5, 2020
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  • I made these pickles earlier in the week and ended up tripling the brine because I had 5lbs of pickling cukes. I also ended up using pickling salt instead of kosher and doubled the amount of garlic. The quantity of brine was perfect and I was able to fill 10 500ml jars of pickles & brine. Everyone loves them! I love how easy it was to make and put together. I have no time for processing so this was the perfect recipe.

    • — Alisa on August 2, 2020
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  • It was so easy! I did have to make changes to recipe with what I had on hand. Frozen crushed garlic, mustard powder and 5 pepper blend. Everyone loved them! Thanks!

    • — Dana on August 2, 2020
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  • I made this recipe two days ago and couldn’t wait to try them! They are simply delicious and so much better than any store bought ones! Can’t wait to make more and share with friends! As always, Jenn, your recipes are fabulous!

    • — Gay Harrison on August 2, 2020
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  • These are the best pickles we have ever eaten and my family loves all kinds of pickles. Thank you for sharing this recipe. These are the best.

    • — Charyl Hanson on August 1, 2020
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  • My 8 year old and I made these pickles and they were delicious!! Our brine did fade a bit after the first round was gobbled up but it is super easy to just make more!

    • — Chad Hunter Gould on August 1, 2020
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  • I don’t even like pickles much, but I had a lot of cucumbers from my garden, so I tried this recipe. They are soooooo good I think I could eat the whole jar at once. Had to use store bought minced garlic, ground dry mustard and coriander along with fresh dill and pepper flakes. Still great.

    • — Joy D. on July 31, 2020
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  • I am anxious to try this recipe but I can’t seem to find mustard seed. Is it possible to make without, or should I just keep on looking? Any substitutions?

    • — Judy Weiss on July 31, 2020
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    • Hi Judy, It’s fine to leave it out. Enjoy!

      • — Jenn on July 31, 2020
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  • Hello,
    Just bought green tomatoes that I want to pickle. Can I use this same recipe or do you have one for green tomatoes? Thank you.

    • — Marilyn on July 30, 2020
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    • Hi Marilyn, I think it will work. Please LMK how it turns out if you try it. 🙂

      • — Jenn on July 31, 2020
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      • Sorry just getting back you. These green tomatoes were fantastic. Even better than the store bought ones. I used about 10 cloves of garlic. On my second batch. I have even used this recipe for pickling cauliflower. I did blanch it first. I am now the pickling queen in my neighborhood. Thank you much for this recipe.

        • — Marilyn on August 9, 2020
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        • Thanks so much for the follow-up. Glad to hear your experimenting has worked out well! 🙂

          • — Jenn on August 10, 2020
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  • Thank you for this perfect recipe. The pickles are fantastic. I have made it over and over and comes out perfect every time. I have been using the small Persian cucumbers that are readily available where I live.

    • — Kathy on July 30, 2020
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  • Hi Jenn,
    I have never made pickles before and am looking forward to trying these out. Could I use dried dill, or will only fresh work? I have all the ingredients except fresh dill on hand. Thanks!

    • — Chelsea Swanson on July 30, 2020
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    • Hi Chelsea, Dried dill will work — I’d add a teaspoon to each jar. Hope you enjoy the pickles!

      • — Jenn on July 31, 2020
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  • These are great! I added halved jalapeños to my jars.

    • — Laura on July 30, 2020
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  • Looks like a great recipe, Jen. Looking forward to trying it. One question: Can you make pickle chips this way, or would they get soggy too fast?

    • — Rick on July 30, 2020
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    • Hi Rick, I think it will work.

      • — Jenn on July 30, 2020
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  • We are hooked on these pickles! I couldn’t wait for the Kirby cukes to start coming in at our farmer’s market. So easy to make and so good. Everyone loves them.

    • — Kay on July 30, 2020
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  • These are the best pickles.I Followed your recipe to a T. My husband doesn’t like pickles and he is crazy for these.
    Your IG says you modified the recipe. I didn’t see any changes

    • — Dana Blanchard on July 29, 2020
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  • Best pickled we have ever had! The whole family loves them. Almost done with the first batch and then I will make more. Thanks for the recipe!

    • — J Muehlman on July 27, 2020
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    • I am almost keeping up with all the zucchini and Summer squash from my garden. Almost is the operative word here. 😊 I thought I might pickle these too. How would zukes and Summer squash taste when pickled?

      • — Corrine on July 30, 2020
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      • Hi Corrine, I think it should work, but not sure they’ll be crispy like the cukes.

        • — Jenn on July 30, 2020
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        • I’m going to make these soon but I’m trying to follow a low-carb diet. Can they be made with stevia or any other sugar substitute or would you just leave it out?! Thanks!

          • — Tara on August 15, 2020
          • Reply
          • Hi Tara, I’ve never made these with any sort of sugar substitute so I can’t say for sure how they would turn out, but I definitely wouldn’t leave the sugar out as the pickles will be too tart. If you do try it with a sugar substitute, I’d love to hear how they turn out!

            • — Jenn on August 15, 2020
  • I can’t find corriander seeds, What else can be used?

    • — Margaret on July 26, 2020
    • Reply
    • Hi Margaret, It’s fine to just leave them out. Hope you enjoy!

      • — Jenn on July 26, 2020
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      • Can you use powdered coriander?

        • — loren on August 4, 2020
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        • Sure, Loren, that will work. You’ll need about 1 teaspoon.

          • — Jenn on August 5, 2020
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  • I don’t have access to kosher salt. Can I use table salt or sea salt ? If so, how much should I use? thanks

    • — Janie on July 26, 2020
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    • Hi Janie, I’d use 2 tablespoons table salt. Hope that helps!

      • — Jenn on July 26, 2020
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  • Jenn,
    Could I use this same recipe to pickle other vegetables? Specifically green beans?

    • — Jenny W. on July 25, 2020
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    • Hi Jenny, That should work. Enjoy!

      • — Jenn on July 27, 2020
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  • My wife and I made these pickles for the first time in 2019, and will never make any other recipe again. Not only are they easy. But they are delicious. We will make them as long as our farmers market has cucumbers.

    • — Cayce Lassiter on July 25, 2020
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  • I made your recipe for refrigerator pickles last week they are outstanding! I am making another batch today. I made three jars – one for my daughter, and my son and his family, my granddaughter who is 20 months old couldn’t stop eating them. So I am doubling the recipe this time. Thanks for sharing! We love them.

    • — Pete on July 23, 2020
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  • Hey Jenn I wanted you to know I have WASTED so much product just trying to get a good recipe for icebox pickles and THIS ONE is the greatest yet! I have no need to go any farther. Made these last night and had for breakfast ( yes they are that good). Thanks for the recipe!

    • — sherry a pratt on July 23, 2020
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  • This is my first time trying to make pickles this way. My family and I love it! My son is very picky about his pickles. He likes these so much he has helped me make more. Theses are so easy and inexpensive. This will definitely help save me some money.

    • — Shannah Armstrong on July 22, 2020
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  • First of all, I LOVE your cookbook. Everything is amazing! This recipe has me stumped. I have attempted this recipe twice, first with table salt – too salty, then pickling salt- even saltier. I thought the pickling salt would be the right change. Is 3tbsp correct? It just seems a high ratio compared to other recipes I’ve seen. Thanks so much for the advice.

    • — Darci on July 21, 2020
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    • Hi Darci, It is correct. Did you by chance cut back on the sugar?

      • — Jenn on July 22, 2020
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      • I doubled the recipe, so 2.5 cups vinegar, 4 cups of water, 6 tbsp of pickling salt and 4 tbsp of sugar.

        • — Darci on July 22, 2020
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        • Your ratios sound right. Maybe your taste is just for a little less salt. Feel free to cut back on it next time you make these.

          • — Jenn on July 23, 2020
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        • Can you use Apple cider vinegar instead of distilled white vinegar?

          • — Laura on July 28, 2020
          • Reply
          • Hi Laura, I think it should work. Enjoy!

            • — Jenn on July 30, 2020
        • I made them again, without doubling and just a bit less salt. I think your right, it’s just personal taste in this instance. This recipe is amazing for taste. I know I said it once before, but I really love your recipe book. Everything has been a huge hit!!! I’m a big fan of yours!

          • — Darci on August 5, 2020
          • Reply
          • Glad you liked it better with the reduced salt (and that you enjoy the recipes)! 🙂

            • — Jenn on August 5, 2020
    • My husband also thinks it’s too salty. But I also think tbsp is kinda relative, some people put more in a tbsp than others. I cut it back to 1,5 tbsp (but I do kinda mound my salt a bit on the spoon, hope you understand) and it tastes perfect!

      • — Herlina Schmitt on August 4, 2020
      • Reply
  • These are the best refrigerator dills I’ve made (and I’ve tried several different recipes). I used dill flower / seed heads in addition to dill leaves for extra dill flavor. The pickles are so easy to make, crisp and just delicious. Thank you for a great recipe.

    • — Debbie on July 19, 2020
    • Reply
  • can I use normal white vinegar instead of distilled? And if so, how much? Do I also need to alter the amount of sugar and Salt in the brine? Thanks

    • — Jay on July 18, 2020
    • Reply
    • Hi Jay, the same amount of normal white vinegar should work here with no other adjustments to the recipe. Hope you enjoy!

      • — Jenn on July 19, 2020
      • Reply
  • These turned out great and so simple. I picked some of my cukes quite small so did 1 jar whole dills and one jar quarters. Waited about 5 days to sample. These remind me of Clausen half dills.

    • — Patti on July 16, 2020
    • Reply
  • I never knew making pickles could be so easy. These were not quite ready after 24 hours, but after 1 week they are perfect!

    • — Tara on July 15, 2020
    • Reply
  • Hello! Wow, I feel so lucky that this is the first pickle recipe I tried and it is also the last one I’ll ever need. My family loved these so much. I don’t think we’ll buy a commercial pickle ever again. I’m pickling all the little early bits from the garden, too. Thank you.

    • — Mamabear on July 14, 2020
    • Reply
  • If I prefer to make pint jars of pickles, how many pints does this recipe make or should I stick with quart jars? Also, I already purchased Ball Mixed Pickling Spice (mustard seed, black peppercorns, dill seed, cardamom, cassia, ginger, coriander, allspice, chili pepper, cloves and bay leaves). Would I end up with the same results if I use this prepared spice mixture? Thanks in advance!

    • — Rene' on July 11, 2020
    • Reply
    • If you use pint-sized jars, it should make 4 jars worth. And I’m not familiar with the Ball Pickling spice mix so I’m not sure how the taste will compare to this recipe, but I’m sure it will be tasty.

      • — Jenn on July 12, 2020
      • Reply
  • This recipe is my all-time pickle favorite.

    • — ROBIN R HILL on July 10, 2020
    • Reply
  • Made these and my family can’t believe how good they are! Much better fresh like this than canning and eating soft. Love them!

    • — Ronald Curtis on July 6, 2020
    • Reply
  • Delicious. Just shared with my daughter so that she can make them too! By the way I used dried dill as I did not have fresh.

    • — Scott on July 5, 2020
    • Reply
  • I haven’t even tried any other recipes because this one is amazing. Everyone asks for it 😂

    • — Sarah on June 23, 2020
    • Reply
  • Are these ingredients for one jar?

    • — K Kirschner on June 19, 2020
    • Reply
    • Actually, I use two 1-quart jars. Hope you enjoy if you make them!

      • — Jenn on June 19, 2020
      • Reply
      • I have made this pickle recipe three times , because they are awesome! I make four jars at a time and I double the amounts of sugar, salt, vinegar and water. Along with the spices , I also add allspice to all the jars and lots of dill !! Best recipe for refrigerator PICKLES!

        • — Jerry Nowesnick on July 9, 2020
        • Reply
      • This is the first pickle recipe I’ve tried and likely the last! I have one “problem” however. I’m getting more cucumbers than we can go through in a reasonable amount of time. So my question is, could this recipe be canned?

        • — Jolene on July 25, 2020
        • Reply
        • I don’t recommend it, Jolene — sorry!

          • — Jenn on July 27, 2020
          • Reply
    • Quick question. You divide the brining ingredients in half for each jar, like 8 dill sprigs per jar, 1 tablespoon of coriander seeds per jar, and so on? Also if you’re short on dill sprigs can you use freeze dried dill? Thanks in advance. Hope I did this right, they look delicious!

      • — Heath on June 26, 2020
      • Reply
      • Yes, that’s correct, Heath. And it’s fine to use the freeze dried dill. Enjoy!

        • — Jenn on June 27, 2020
        • Reply
      • These are delicious and crisp, with a touch of lemon flavor (which I’m guessing is actually the coriander.) The boys have declared this their new favorite dill pickle recipe, though I’ll still do traditional as well for storage purposes. Quartered vs halved cucumbers worked much better for absorbing the flavor, even for small ones. Thank you for the recipe!

        • — Momof4 on July 23, 2020
        • Reply
  • I have all the ingredients except the coriander. What could I substitute for that or can I leave it out.
    Are these dill or sweet flavor pickles?

    • — Hazel on June 15, 2020
    • Reply
    • Hi Hazel, You can just omit the coriander. If you like the taste of fennel, you can replace the coriander with the same amount of fennel seeds. And these are more of a dill pickle. Hope that helps!

      • — Jenn on June 16, 2020
      • Reply
      • What do you mean by Whisk in the cold water?

        • — Drew Joice on July 11, 2020
        • Reply
        • Hi Drew, After you’ve combined the vinegar, salt, and sugar and transferred the mixture into a bowl, you’ll then whisk/mix in the cold water. Hope that clarifies and that you enjoy the pickles!

          • — Jenn on July 12, 2020
          • Reply
  • Hi! I love this recipe and was wondering what other vegetable pickles use the same brine recipe. Can you use these ratios for carrots or beets but just change up the herb choice? Just wondering if you have done that before. Thanks!

    • — Anna on June 5, 2020
    • Reply
    • Hi Anna, Glad you like this! I haven’t tried pickling other vegetables with this recipe, but I suspect it should work. (Depending upon how you cut them they may take more or less time to pickle.) I’d love to hear how it turns out if you use other veggies!

      • — Jenn on June 5, 2020
      • Reply
  • Excellent! Quick and easy and everyone loved them.

    • — Doug on May 8, 2020
    • Reply
    • With this recipe my pickles take about a month in the refrigerator before they are ready to eat. They hold up for 1-2 months after that.

      • — Mike P on July 13, 2020
      • Reply
  • I have made these pickles many times & love them. Easy & quick.

    • — Patsy on May 7, 2020
    • Reply
  • Can I substitute dried dill for the fresh? If so, how much?

    • — Maureen on May 6, 2020
    • Reply
    • Sure, Maureen – I’d use 2 teaspoons dried dill. Please let me know how they turn out!

      • — Jenn on May 7, 2020
      • Reply
      • Great and easy recipe. This is my second time making these pickles. I have increased the volume to can 6 quarts each time. Keep a couple for me and the rest give away. My only variation was adding pearl onions to all jars and fresh Tabasco peppers to a few jars.

        • — Clint Ponton on July 26, 2020
        • Reply
  • I’m going to try this out tomorrow, but I got a question-
    Can I make this with whole cucumbers and not cut them into halves or spears? I’m talking about small gherkin cucumbers that I just bought today.

    • — Sam k. on April 27, 2020
    • Reply
    • Sure, you can leave them whole; they may just take longer to pickle. Hope you enjoy!

      • — Jenn on April 28, 2020
      • Reply
      • Are these a dill flavor or sweet pickle?

        • — Hazel on June 15, 2020
        • Reply
        • Hi Hazel, they’re more of a dill pickle. 🙂

          • — Jenn on June 15, 2020
          • Reply
  • So good! First time making refrigerator pickles and I tried this and one other recipe and this was the winner! Didn’t have mustard seeds so next time I’ll try it with the those but these were great.

    • — Laura on April 22, 2020
    • Reply
  • Easy, easy, pickle recipe with lots of great taste! Lemony flavor of coriander seeds sets them apart. I can’t wait to make these in season with garden cucumbers. No preservatives and chemicals not to mention less sodium besides being more flavorful than store pickles. I used pure maple syrup instead of sugar.

    • — Sarah on April 19, 2020
    • Reply
  • I made these twice. First time I read the recipe wrong and used 3 tsp. Salt and they were delicious. Second time I used 3 Tbsp. and the batch was ruined. Way too salty! First time 5 star, second time 1 star.

    • — Lisa on April 1, 2020
    • Reply
    • There is a difference between kosher salt and regular salt. Kosher is much less salty. Not sure what kind of salt you used, but that could be the problem.

      • — Jenn on June 12, 2020
      • Reply
  • Demeyere cookware is 3 ply aluminum and very good cookware though you say not to use aluminum. This essential pot, though exceptional, would not be good to use??

    • — Rhonda on March 26, 2020
    • Reply
    • I wouldn’t recommend it, Rhonda — sorry!

      • — Jenn on March 27, 2020
      • Reply
  • Perfect pickles 24 hours later! Even better the longer they sit. I’ll never buy dill pickles from the store again. These are the bomb! One of the first recipes in her book! So excited!

    • — Carmen on January 3, 2020
    • Reply
  • I have made these pickles several times and everyone goes nuts over them! You are correct-I will never buy a jar of pickles again!

    • — Marie frank on January 1, 2020
    • Reply
  • Outstanding pickles! Thank you for the recipe. I am wondering if they can keep longer than a month in the fridge?

    • — Deb on November 7, 2019
    • Reply
    • Hi Deb, I think a month is probably the max. Sorry!

      • — Jenn on November 7, 2019
      • Reply
  • Hi
    Is there a way to make several jars and keep them over maybe 6 months and have them remain as half sour pickles ? I can not get the pickling cucumbers over the winter, would like to make and have them as half sours.
    Thanks !

    • — dibster on October 22, 2019
    • Reply
    • Hi, Unfortunately, I don’t think there’s a way to keep these for 6 months. Sorry!

      • — Jenn on October 24, 2019
      • Reply
  • These pickles are wonderful! I’ve been making them using your recipe for years actually, but I actually just bothered to read the whole article (whoops) where you recommend reusing the brine to make more batches.

    So I just finished eating a delicious batch of pickles, but they soaked up most of the brine, and now my pickle jar is only 2/3 full of brine. My question is, do you just add water to the remaining brine, or should I add other components like a bit of vinegar, salt, etc to balance it out? I hate the thought of bland pickles!

    Anyway, thanks for the recipe, these pickles are far tastier than anything in the store and cheap to make too!

    • — Will C on October 21, 2019
    • Reply
    • Glad you like the pickles, Will! Yes, I would add a little more vinegar, salt etc. to the brine as just adding water will dilute the flavor too much. 🙂

      • — Jenn on October 22, 2019
      • Reply
  • Oh my gosh! These are truly the best pickles ever! I will never buy pickles again! They are crunchy and have just the right tang. I love them.

    • — Marie Frank on October 11, 2019
    • Reply
  • I love these pickles and have made them many times. They don’t last at all in my house. We usually eat them within a week’s time. Just make a few jars and going to give a jar to a friend. I know they last a month, but is the dill going to be OK for that long?

    • — Sheila on September 14, 2019
    • Reply
    • Hi Sheila, So glad you like these! Yes, the dill will be okay for up to a month in the jars, but it’s fine to discard it after a week or so as the flavor is already in the brine.

      • — Jenn on September 15, 2019
      • Reply
  • These pickles were so delicious! I made 4 quarts and will certainly be making them again. I found them even better after 48 hours of curing.

    • — Pam Reimer on September 6, 2019
    • Reply
  • Hi Jenn!
    Just wanted to ask you why the pickles should be eaten in one month? I thought they would last longer since they are in brine. The pickles are delicious! Have received many compliments. Thank you for your all of your wonderful recipes.


    • — Suzanne on September 4, 2019
    • Reply
    • Glad you like these, Suzanne! While they may last for a bit longer than a month they’re definitely at their best if eaten within that time. (These are not designed for canning.)

      • — Jenn on September 5, 2019
      • Reply
  • These were so good!!! So crisp and so flavourful. Everyone raved about them. I did try to make another batch using mini English cucumbers but they didn’t stay as crisp. I can only get pickling cucumbers in late summer : (

    • — Kim Douglas on September 3, 2019
    • Reply
  • I loved the pickles. Never had these before. It is in my recipe collection. Tom

    • — Thomas Kloeckl on August 29, 2019
    • Reply
  • I made this pickle recipe but went the additional steps and canned them. The taste was far better than any store bought ones but canning them made the pickle a little soft. I added more garlic and they were very pronounced garlicky by the time I opened the jar a few weeks later. But I love that. Thank you!

    • — Jeff H on August 27, 2019
    • Reply
  • Fantastic recipe and very simple to prepare. So much better than any refrigerated pickles at the supermarket.

    • — Susan on August 15, 2019
    • Reply
  • Never buying another jar of pickles. Simple recipe with fantastic crunch and flavor! These won’t last long in my house. Thanks Jenn and Joanne for sharing this recipe.

    • — Stephanie on August 15, 2019
    • Reply
  • I made these two days ago. I did 3 wide mouth jars. I made them as stated with the exception of adding a jalapeño to one of the jars for my husband. They are so good that all 3 jars are going to be gone before the sun rises tomorrow. Thank you for such a simple but wonderful recipe. I was lucky enough to have fresh dried coriander from my garden as well as dill so it turned out I had everything on hand to make them. This will be my go-to for using up our excess cucumbers. On another note… I happened upon your site while looking for this sort of recipe. WOW! I will be spending some time cruising around your recipes. Only wish I had found your page earlier!

    • — Jenna on August 12, 2019
    • Reply
    • Happy you’re enjoying the pickles and found the blog — hope you find lots of other recipes you like just as well! 🙂

      • — Jenn on August 13, 2019
      • Reply
  • Hi there,

    I know you said the brine can be used for another 2-3 uses – but is the dill OK to last this long as well? It won’t turn / go bad?

    • — Becky on August 10, 2019
    • Reply
    • Hi Becky, I’d probably discard the dill as its flavor is already in the brine.

      • — Jenn on August 11, 2019
      • Reply
  • I’m getting ready to try this out to use up our abundance of cucumbers. Are these a sweet pickle or more of a dill? I prefer a classic dill so I thought about reducing the sugar. Thanks! So excited to get going.

    • — Jenna Pegel on August 10, 2019
    • Reply
    • Hi Jenna, These are more of a dill; I think they’ll be too sour if you reduce the sugar. Hope that helps!

      • — Jenn on August 11, 2019
      • Reply
  • Wow, made pickles so many times, and they never turn out right, either too salty or off flavors.
    Then I made these!! Amazing!!!! fresh and crisp tasting with subtle yet full flavor that won’t disappoint. Will make these for good now, no other recipes needed.

    • — DW from Concord OH on August 1, 2019
    • Reply
    • Excellent recipe, pickles are crisp and the flavor is perfect. So simple! Will only use this recipe from now on.

      • — Julie on August 2, 2019
      • Reply
  • I found pickling cucumbers at my farmers market and gave these a try. They are fantastic and so easy. I don’t think I will ever be able to go back to store bought. Thank you for sharing this recipe.

    • — Tish Greco on July 28, 2019
    • Reply
  • Once again Jen, your recipes are the BEST! I never made a pickle before in my life, LOL. Now my husband is spoiled, he will not eat store bought pickles. Thanks!??
    Rebecca 🙂

    • — Rebecca Silverstone on July 21, 2019
    • Reply
    • 😂

      • — Jenn on July 21, 2019
      • Reply
      • Would it be ok to use dried dill? If so, how much would you suggest? Eager to try these!


        • — Steph on July 25, 2019
        • Reply
        • Sure, Steph — I’d suggest 2 tsp. dried dill. Hope you enjoy!

          • — Jenn on July 25, 2019
          • Reply
  • I think these would taste great, but the 3 tablespoons of salt is way to much. Is that a typo in the recipe? The brine was super salty, but I thought once it soaked into the cucumbers it would be ok. Nope, too salty to eat. I may have to throw these out unless there is some way to rescue them. I’ll give it four stars just because of the oversaltiness, though they otherwise taste really good and was pretty easy to put together.

    • — Monica on July 18, 2019
    • Reply
    • Hi Monica, Sorry you found these too salty. Did you use kosher salt or regular? Either way, you can reduce the saltiness of the brine by adding more water and vinegar (in the same ratio as they are used in the recipe). Hope that helps!

      • — Jenn on July 18, 2019
      • Reply
  • Hi Jenn:
    Should I also add to your recipe 1/4 tsp. per quart of BALL PICKLE CRISP GRANULES? It is calcium chloride used to keep pickles crispy.

    • — Debbie on July 18, 2019
    • Reply
    • Hi Debbie, I’m not familiar with the granules, but I don’t think they’re needed here. Hope you enjoy the pickles if you make them! 🙂

      • — Jenn on July 18, 2019
      • Reply
      • I have added a fresh grape leaf to mine each time to keep them crunchy. Luckily my neighbor grows grapes.

        • — Helen on July 24, 2019
        • Reply
  • I’ve been making a simple but delicious version of refrigerator pickles for several years now enjoyed by my family and friends alike. Last month I made Jenn’s recipe just for comparison. At first, I was the only one who snacked on them. But after they gathered flavor for about a week, my wife and daughter tried one. They couldn’t stop at one! From now on I will make this recipe instead of my old one. Irresistibly delicious and easy to make!

    • — John Barrett on July 18, 2019
    • Reply
    • Is this recipe safe to use for canning also?

      • — Melanie on July 20, 2019
      • Reply
      • Hi Melanie, Unfortunately, I don’t know for sure if it’s safe for canning, so I don’t recommend it. Sorry!

        • — Jenn on July 21, 2019
        • Reply
  • These pickles taste exactly like the kosher dill pickles in the fridge section of the grocery store that I spend $5.99 per jar on. Now I know they are so easy to make at home and I can get four to five jars for the price of one store bought one. I reduced the kosher salt to 2 tablespoons and found the pickles well seasoned. I used all of the other spices as directed. I also made a batch of just lots of fresh dill and chopped garlic. Both types were very good. I did a batch of round slices and vertical slices to put on sandwiches and the cucumbers stayed nice and crunchy. Thank you Jennifer for sharing this awesome recipe!

    • — Danielle on July 16, 2019
    • Reply
  • I made these and took them to work and to say they were well received is putting it lightly. I pretty much have to bring a jar at least every other week now . Simply put best pickles ever.

    • — Lisa on July 15, 2019
    • Reply
  • I’ve made these pickles for the last Three years with fresh farmer’s market produce and everyone loves them! The recipe is simple and lends itself well to improvising. I’ve added fresh horseradish for example and more hot pepper to a few batches and they were delish too! Everyone wants a jar😊Thanks for sharing!

    • — Maxine on July 14, 2019
    • Reply
  • These were delicious, easy to make, and disappeared quickly. I’ll definitely make them again, but I have a question. The dill weed became less attractive and uninviting after the first few days (yet the pickles were still yummy!) and I thought about removing it from the brine (which would also make it easier to see how many pickle spears remained, and to fish them out) but I wondered if it would affect the flavor of the remaining pickles, or especially wondered if it would make the brine not reusable. Should I replace the dill if making another batch?

    • — Judy on July 7, 2019
    • Reply
    • Hi Judy, glad to hear you like the pickles! Yes, I think you could get away with removing the dill and that the brine would still be good for a second batch. (I think the brine has soaked up plenty of flavor at this point so it shouldn’t be an issue.) Hope that helps!

      • — Jenn on July 8, 2019
      • Reply
      • Would recipe work as well if I left cucumbers whole, did not cut them in half? Thanks

        • — Dibster on July 10, 2019
        • Reply
        • Sure — keep in mind that it may take a bit longer for them to pickle if left whole, but it will work. Hope you enjoy!

          • — Jenn on July 10, 2019
          • Reply
  • OMG! The easiest best pickles! I have a feeling I’ll be making these all summer, glad I can use the brine for a second batch! They are delicious by themselves and great on sandwiches (I cut a few into planks just for sandwiches).

    • — LAURA COX on June 29, 2019
    • Reply
  • I am unable to find coriander seed, and I don’t want to have to order it online. Can I use ground coriander?

    • — Nancy Kahm on June 29, 2019
    • Reply
    • Sure, Nancy — I would use 1 teaspoon ground coriander. Enjoy!

      • — Jenn on June 29, 2019
      • Reply
      • Thanks I appreciate your prompt reply

        • — Nancy Kahm on July 1, 2019
        • Reply
      • Is that 1 tsp of Corianader per quart or divided between the the 2 quarts. The same question for using dried dill.


        • — Thomas Kloeckl on August 7, 2019
        • Reply
        • Hi Thomas, Everything should be divided between the two jars. Sorry for the confusion!

          • — Jenn on August 7, 2019
          • Reply
    • I have added a fresh grape leaf to the jar to preserve crunchiness. Luckily my neighbor grows grapes.

      • — Helen on July 24, 2019
      • Reply
  • What if the brine doesn’t cover the cukes? Mine have been in the fridge overnight and they’re still not covered.

    • — Becky on June 27, 2019
    • Reply
    • Hi Becky, the cucumbers should be fully submerged by the brine. If they aren’t, just add a bit of cold water to the jars until the brine covers them.

      • — Jenn on June 27, 2019
      • Reply
  • I’ve really enjoyed your recipes and when I saw these cucumbers at the store, I had to try this one. They tasted so fresh. I’ve never made pickles before!
    Question: I love garlicky pickles so how can kick-up the garlic taste? Should I add more and chop? Crush them?

    • — Mark P. on June 24, 2019
    • Reply
    • So glad you enjoyed the pickles, Mark! To up the garlic, you could add more peeled and halved cloves to the brine or, or for an even stronger garlicky taste, you could chop them. Hope that helps!

      • — Jenn on June 24, 2019
      • Reply
      • Well, I tried adding 3 chopped garlic and that was overkill. So I think your original recipe tastes the best!

        • — Mark P. on July 4, 2019
        • Reply
  • Can this recipe be adapted to make a bread-and-butter pickle?
    Thanks, have loved every recipe of yours I’ve tried!

    • — Carol on June 20, 2019
    • Reply
    • Sure, Carol – you may want to increase the sugar. I’d love to know how they turn out!

      • — Jenn on June 20, 2019
      • Reply
  • When the pickles are all gone (because I’ll eat them so fast!), can you add a new batch of Kirby cucumbers to the existing seasoned brine to refrigerate or should I make up a whole new brine?

    • — Sally M. on June 20, 2019
    • Reply
    • Hi Sally, Yep, you can use the brine again — it should last for another batch or two. Enjoy!

      • — Jenn on June 20, 2019
      • Reply
    • I don’t have jars. Can I use a bowl and cover it with plastic wrap?

      • — Betty Greenberg on June 23, 2019
      • Reply
      • Sure, Betty, any airtight container will work as long as the cucumbers are fully submerged in the brine. Hope you enjoy!

        • — Jenn on June 24, 2019
        • Reply
  • I am a HUGE OUAC fan and am working my way happily through the cookbook which I highly recommend. These pickles are amazing. There is never a time when I do not have them in my refrigerator. Many people have told me I should be selling them! I say, “not my creation”!!

    • — Beth on June 20, 2019
    • Reply
    • Reading your review, and curious to know if they are really edible in just one day?

      • — Melanie Humphreys on June 20, 2019
      • Reply
  • ….of course…..another perfect recipe! For presentation sake, I suggest lining some of the dill on the outside of the jar, as you stuff the jar, as well as adding half the spices and garlic to the bottom of each jar, and half to the top.These will not last long!

    • — Gayann on April 26, 2019
    • Reply
  • Delicious snack. I made them and had to make more the next day, as they went so quickly.

    • — Beth on April 11, 2019
    • Reply
  • You are my favorite chef, bar none, and I could review many of your recipes and give them five stars, but I chose this one because since I made these pickles for the first time, they have always been in my refrigerator. Always! Family members ask for them when they visit because they love them and know they will be there. I have not bought one commercial pickle since I started making these. I have also used the same brine to pickle carrots, peppers, and cauliflower. It’s just so easy, and the results are amazing.

    • — Kate Meyer on April 11, 2019
    • Reply
  • Hi Jen,
    Can you substitute table salt for the kosher salt? I notice you use kosher salt and sea salt in a lot of your recipes. Are they all interchangeable and if so are the measurements the same? I love your site and never get my recipes anywhere else. Yours always comes out fantastic and I know I can count on yours to taste fabulous the first time! Also I love how you “teach us in your recipes why we do something a certain way”. I also love your “text ingredients”. This is great because when I’m at the grocery store I know I have all the ingredients. Thanks for a great site and a great cookbook!! Denise Ksen-Smith

    • — Denise Ksen-Smith on February 15, 2019
    • Reply
    • Hi Denise, Yes, you can use table salt here. And kosher salt and sea salt are interchangeable with table salt, but the measurements are slightly different; when a recipe calls for kosher salt (or another coarse grain salt) and you want to use table salt, cut the amount back by 1/3. And so glad you enjoy the recipes and the “text ingredients” function! 🙂

      • — Jenn on February 15, 2019
      • Reply
  • Best pickles ever!

  • These pickles were so easy to make. I followed the recipe exactly and my entire family loved them…even the child who claims that she “doesn’t like pickles”! The hardest thing for me was to find the Kirby cucumbers. In my opinion, they were essential to the success of the recipe.

  • Are you kidding me! These came out delicious. The taste reminded me of my childhood, when we would sneak into the cellar of my best friends house and eat all the jarred pickles his Mom had made. Delicioso!!

    • Hi Jenn-
      I saw this recipe in your FABULOUS cookbook and I’ve always wanted to try it! My kiddos don’t like any sweetness in their pickles. Should I omit the sugar in the brine or is it even detectable when the pickles are ready to eat?

      • — Mindy on June 20, 2019
      • Reply
      • Hi Mindy, They really don’t taste sweet; the sugar just balances the flavor. Maybe cut it in half?

        • — Jenn on June 20, 2019
        • Reply
        • I seem to have not too good tasting Brine. I used an old dutch oven pot to make the brine.

          • — Margaret on July 10, 2019
          • Reply
          • Hi Margaret, Dutch oven‘s are generally cast iron with an enamel coating on top. You mentioned your Dutch oven is old — is the coating wearing off at all? I so, that could impact the taste of your brine.

            • — Jenn on July 11, 2019
        • These pickles are the best! Will make them again and again. Used Kirby cukes. The skin seemed tough tho. Any suggestions?

          • — Barbara Goldman on July 14, 2019
          • Reply
          • Hi Barbara, I’ve never had that problem. May have just been the batch of cukes you got. I would suggest trying it again with new cucumbers (once these are used up) and you’re likely to have better luck the second time around

            • — Jenn on July 15, 2019
  • Wow! I was looking for a recipe to use some cukes that were given to me and I had to use them fast. They weren’t Kirbys but I peeled and seeded them, threw in a Poblano pepper and didn’t have mustard seeds. I did have fresh dill and dried pepper flakes. Followed the recipe and voila! I opened the jar after 4 days and they are so good. I was afraid they might not be crunchy but they are.

  • Hi Jenn! Your recipe calls for distilled vinegar. Can I substitute it with white vinegar? Can any other type of vinegar be used? Many thanks from your big fan.

    • White vinegar should work here, Olga. Hope you enjoy!

      • Thanks, Jenn! How about apple cider vinegar? (The first jar I made with white vinegar was gone in one evening)

        • Hi Olga, I’ve never tried these with apple cider vinegar, so I can’t say for sure – I’m sorry! I’d love to hear how they turn out if you try them that way, though!

          • Hi Jenn, I’ve made them with apple cider vinegar (everything else was exactly as in your recipe). They turned out delicious. They have a more subtle taste than the ones with white vinegar, which I like (my husband loved them too). But my 8-year olds prefer your version. I will be making two jars now, one for adults and one for kids.

            • — Olga
  • Wonderful tasting pickles! I’ve yet to dare change anything in your recipes because they all turn out great!

  • I only have canning salt can I use that?

    • Yes definitely!

  • Best dill recipe I’ve made in years (well, maybe forever!) I have 4 quarts in the refrigerator right now.

    Can it be used to pickle lovely long green beans? TW

    • Hi Te, Glad you like these! I haven’t pickling other vegetables with this recipe, but I suspect it should work. Because green beans are so much thinner than the cucs, they will not need as much time to pickle. I’d love to hear how they turn out if you try it!

  • These were a big hit with my family – wanlted to see what they tasted like after a week in the fridge but they didn’t last that long. Will be making another batch to see if flavour potency increases with age.

  • Wow, wow, wow! So delicious! And I am a picky pickle person. For me the perfect balance of salty and just a hint of sweetness. I realized I didn’t have any coriander in the house so I omitted it and even without these are extremely tasty. (I did add a ton of dill because I had a surplus) Thank you for sharing!

    • — Lindsay, Boh Small Batch
    • Reply
  • Can you reduce the amount of salt? I’m on a low sodium diet and I love pickles but I can’t have the store bought ones. I’d like to make these, I’m just not sure about the amount of salt.

    • Yes, that’s fine Candi but I wouldn’t reduce too much or they’ll be bland.

  • This is a great recipe! Such a fantastic way to use bountiful southern Ontario produce this time of year. I’ve loved every recipe in your book so far!

  • Hi Jenn,
    I’m trying to stick with a no-added-sugar diet. Your recipe sounds wonderful! Do you think I could omit the sugar? What other parts of the recipe might need adjusting? Thanks!

    • Hi Cathy, If you’re able to have a little sugar, I’d suggest cutting the sugar in half as it balances out the flavors nicely. While I’ve never made these without sugar, I think it can be done with no alterations. They may just be lip-puckeringly vinegary. I’d love to hear how they turn out if you try them!

  • Wow! Another winner Jennifer. I never would have believed that you could infuse that much flavor into those cucumbers in 24 hours. My grandchildren are coming to visit today and they’re going to love them. Thanks for another wonderful recipe!

  • Hello. A man here that grew up on Alot of garden veggies. That being said. I’m still a little confused. Is this also considered “fermenting” I understand the entire concept. But I hear conflicting information regarding safety of bacteria and mold etc. That can happen if not sealed right etc. Like in canning. I also see special fermenting lids which is not listed here. Can we clarify this please. Thank you!

    • Hi Ronnie, This is different than fermenting. They are not intended for canning, but will last up to a month in the fridge. Hope that clarifies!

  • Can you make the brine and just keep it in the fridge as needed? Using this recipe for 2 years and they are great. Would love to make up several batches of the brine and just keep it on hand as the cucumbers come out of the garden.

    • Sure!

    • Delicious! Made this with my pickle-loving grand daughter. It was fun and we could hardly wait to try them. She made labels for the jars and we posted our accomplishment on Facebook.

      Extra brine we used with shaved red onions and made amazing pickled onions!

      • — Anita Cherry on June 25, 2019
      • Reply
  • I have dill growing in my garden – but most of it is in heads now- can I use that? and if so, how much per jar?

    • Sure, Julie – amount should be the same.

  • I only have fresh dill head (seed). How much would you recommend to replace dill sprigs?

    • I’m not 100 percent sure, but my guess would be that you’d use around the same amount.

  • These pickles were the best ever! My daughter loves things extra spicy so we added a sliced jalapeno to one of the jars . . . delicious! I don’t think I’ll be buying pickles from the grocery store anytime soon!

  • Is the dry ingredients per jar or per the 2 guarts?

    • Hi Jesse, The recipe is enough for two jars. Hope that helps!

  • I searched several stores for Kirby cucumbers but never found them so I settled on small Persian cucumbers and hoped for the best. The only other ingredient difference was that I omitted the crushed red pepper. The pickles turned out great. My little girls finished one jar in an afternoon!

  • Jenn, these pickles are absolutely amazing! We love them so much that I just had to share the recipe on my blog – with full credit to you, of course! I feel as though my search is over for the perfect homemade dill pickle. And, btw, love your cookbook!

    • — rosemary | a hint of rosemary
    • Reply
    • So glad you enjoyed them, Rosemary! I checked out your blog and it is lovely — your photos are so beautiful.

  • My friend made and brought these pickles to an Shakespearean outdoor play in Asheville, NC. I love pickles anyway but these are the best. she later sent the recipe and I made the pickles for the first time. Super easy and just as tasty as my friend’s! I have since turned by boyfriend on to Jenn’s recipes and we have since made the chicken pot pie and crustless broccoli quiche. I made a fan out of many non pickle lovers as well as anti broccoli folks through Jenn’s fabulous recipes! And of course I have preordered her cookbook!

  • I have a small-mouth quart jar – how much room should I leave at the top before popping these (covered) babies into the fridge? Thank you!

    • Hi Caitlin, you want the brine to just cover the cucumbers. If you need to, add a little cold water to get the cucumbers completely covered. Hope you enjoy!

  • Can you use ground mustard and coriander?

    • Sure, Jen. Hope you enjoy the pickles!

  • I’ve made several batches of pickles this summer. This was, BY FAR, the best recipe. I’m actually making them again today.
    I did sub ground coriander and dill seed because that’s what I had on hand- and they were wonderful. Thanks for a great recipe!

  • Is there anyway to make these last longer than a month? Can you use the recipe as is, but then use a hot water bath to can it?

    • This recipe is not meant for canning, Allison. Sorry!

  • Super easy and deliscous … They way I like to cook. Had small batches of cucumbers coming from the garden and this was perfect. Much easier than canning a whole pile of cukes at once … Plus there’s no waiting to enjoy your harvest. The first quart was devoured the second we opened them. I’ve made this twice now in a week and will be my pickle recipe forever… I substituted mixed pickle spice for the coriander and mustard seeds, since that’s what I had planning to make canned pickles, and it worked great.

  • Excellent recipe. Thanks.

  • I was looking for a refrigerated dill pickle recipe and found your recipe. I made them last week and the pickles are great. They have a nice fresh taste and are better than other recipes. I will definitely make them again.

  • Trying to fix my batch of pickles before throwing out all my hard earned cucumbers. I made these as directed and they are really, really bad. There is a strange aftertaste that I can’t even name. Any ideas?

    • Sorry they didn’t turn out, Julie. Any chance to used a reactive pot (such as aluminum) to make the brine? That would lend an unpleasant metallic aftertaste.

    • Could be the coriander. Coriander is the same thing as cilantro. So, if you don’t like cilantro, that could be the taste you are picking up on.

      • Just a comment for Jenn. Sometimes the cucumbers themselves can be bitter. I always taste a slice first before pickling them. Also, now live in a country where pickling cucembers aren’t readily available. I use thinly sliced English cucumbers — it’s not the same, but still delicious.

  • My husband loves dill pickles and he devours these! I even use this recipe on zucchini. Not quite the same as pickles but still really good when you have way too many zucchini

  • This is the tastiest and easiest recipe I have found for refrigerator pickles. They are crisp, delicious and make great gifts. They are best using just picked cucumbers.

  • I live in Mexico, where the crunchy, savory, seasoned dill pickles of my childhood are simply not a thing. It never occurred to me that they would be possible to make, however, until I stumbled upon this recipe. I have made this recipe over and over again without changing a thing about it, and I’m hooked – better (and far cheaper) than the grocery store variety any day. And endlessly shareable – everyone who has tried them has demanded the recipe from me. Great work!

  • WOW!!! I thought I loved pickles, but after making a few batches of these, I can’t stand regular supermarket dills!

    These also got rave reviews at a potluck. I couldn’t keep track of all the people who asked me for the recipe.

  • Hey there! I made these before and they were amazing!!! I’d love some for the fall and winter months do you know how to can these? Do you need special tools? Thanks!!!

    • Hi Lindsey, so glad you enjoyed them! Unfortunately, these pickles are not intended for canning– sorry!

  • I asked Google, but didn’t find the answer: What is a sprig of dill? Is it the whole piece or is each little branch a sprig? Thanks for your help. I prepared this last night, but I am not sure if I used enough. Thanks for providing so many reliable recipes!

    • Hi, A spring is one “branch.” Hope you enjoy the pickles!

  • These are the absolute best pickles I have ever had. I’ve tried to make a few recipes over the years the old fashioned canning way, and they were a mushy mess. I’m now 4 months pregnant and make these refrigerator dills once a week. Haha. My husband and 3 year old love them and routinely ask for them. I also have made them for my office and my neighbors and everyone goes nuts for them. I omitted the sugar and add a sliced jalepeno. The jalepeno doesn’t add much spice at all, just another flavor dimension. Love the whole coriander flavor but the seeds can be hard to find, Whole Foods has it for surprisingly cheap. Please do yourself a favor and make these!!

  • These look delicious! I love dill pickles! Have you ever tried fermenting them? Not a quick process, but so yummy.

    • I haven’t Rhianon – sorry!

  • Great pickles. Soooo easy. Will be serving them on Thanksgiving in a relish tray. Though I hate to share. lol

  • I love this recipe and so does my family. And so do our friends. Ever since I started making them, I get requests from people to please, please bring a jar when we visit. The recipe is incredibly easy and it truly takes little time to whip up a batch. For our home I double the red pepper flakes as we do like spicy here. But I bring the original recipe to others!

  • I have no experience with canning & wanted to try to make my own pickles since someone had a garden & brought in small fresh cukes. I didn’t have corriander, & I love pepper so I substituted with peppercorns. The hardest part was waiting to try & boy were they delicious!! I will never buy store bought again. Thanks so much:)

    • — Michelle Madison
    • Reply
  • Hello and thanks for the great recipe, I am super excited to start. I do pickles every year but wanted to try something new. I have about 27 pounds, is it ok to quadrupole the recipe and can I leave the pickles whole or do I have to cut them? Thank you!!!

    • Hi Shannon, It’s fine to quadrupole the recipe and leave the pickles whole; they may just take a bit longer to pickle.

      • Hi Jenn!
        Can you use regular table salt instead of kosher salt and if so is it the same amount? What is the difference between kosher salt, sea salt, and table salt in recipes?



        • — Denise Ksen Smith on February 9, 2019
        • Reply
        • Hi Denise, yes you can use table salt here in place of kosher salt. I would cut it back to 2 tablespoons. And all the varieties of salt you mentioned taste the same; the texture and the size of the grains are what distinguishes them. You can read more about it here. Hope you enjoy the pickles!

          • — Jenn on February 12, 2019
          • Reply
  • First of all thank you to Jenn for this amazing recipe. I too am a classically trained chef and mom now cooking for my family. Unfortunately I never got to cook in the fancy restaurants…..yet! Lol
    Anyhow, I love, love, love this pickle recipe. Not only do I love it but but I made the mistake of sending pickles to work with my husband for the ladies in admin. Every day he comes home telling me stories of how much everyone loves them and now I am being begged to make more. So I made another double batch this morning for my family and my hubbies work family. I actually grow cucumbers and use those. I have been using lemon cucumbers and oh my gosh they are the best pickles I have ever had and everyone who has had them says the same. Thanks again for the wonderful recipe, it will be passed along and down to the kids! 🙂

  • Made these today. Halved the sugar, omitted the garlic and red pepper flakes and added peppercorns. Delish and so easy!

  • These are delicious and so easy to make. Thanks for sharing the recipe!

  • This was an awesome recipe to make quick dill pickles. I grow my own dill and coriander and it all came together beautifully. My daughters ate 2 jars the day after I made them. I used Northern Pickling cucumbers that I grew from seed (Johnnys Seeds) and they were crunchy and delicious. The only thing I changed was rather than add red pepper flakes, I took a jalepeno from the garden and split it in half. One for each jar. And I ended up with a delicious dill pickled jalepeno. Thanks for this great recipe.

  • This is our new family favorite pickle recipe. I used the pickling cucumbers, dill and green beans I grew in my garden for the first batch. And, I didn’t have coriander, so just used the other spices. My son loved them so much that he said he has to change his answer to what food he would take if stranded on a desert island – “my mom’s” pickles. 🙂 Thanks for making me look so good!

  • I made these pickles 4 days before the 4th of July. Served them on the fourth to family and friends and they raved about them and they were gone in a second. They are now my dill pickle go to recipe….no need to try any others. Can’t wait to make more.

  • I’m about to make these tomorrow and just wondering if I can use other vegtables as well? Also what would make it a little spicy?

    • Hi Candace, Yes, you can definitely use other veggies. Some good options are green beans, bell peppers, celery and cauliflower. And if you want to spice things up a bit more, you could double the red pepper flakes. Enjoy!

  • Hi, can I make the brine a day ahead and add to pickles the next day?

    • Definitely- hope you enjoy them!

  • These are the absolute best dill pickles that I have ever eaten !!! They are flavorful, crisp, and addictive. I have now made 4 batches at the request of my family and they are clamoring for more. I would say however that I bought organic coriander and mustard seeds and it was a substantial improvement in flavor. Thank you for the great recipe.

  • I read your website regularly, and came across this recipe when I was looking for an alternative to my usual fresh dill pickle recipe. I have never had such delicious dill pickles….ever! You do have to have the pickling cucumbers….that is a must. In France I grew their “cornichons” in my garden, but I let them get bigger than the French people use them. They are the same type of cucumber as the Kirbys, and they always stay crisp. However, it seems to me that there is something special about this recipe. It is probably the ratio of water to vinegar (I think I used to use 50-50) and also chilling the brine before pouring it over the cucumbers. Whatever it is….I love them!!!

  • Excellent recipe! I brought these to a cocktail party and they were gone in less than 15 minutes. The only question I have is that I’ve read it is important to cut the blossom end of the cucumber because there’s an enzyme in the blossom that can make the pickle soft.

  • Made these for the first time yesterday and had to leave a review. If you like garlic dill pickles, make these! They are nothing but fabulous. I doubled the recipe but didn’t double the garlic and they’re still plenty garlicky. I’m super impressed by how easy this recipe is with such wonderful results. Thanks so much for posting. I have already shared the recipe AND the pickles!

  • can you substitute dried coriander and dry dill in place of fresh? Have not made the recipe yet but was wondering about substituting dried herbs. Would also wonder how much to use if substituting.

    • Hi Cathy, Sure that should work. I would use 1 teaspoon ground coriander and 2 teaspoons dried dill. Please let me know how it turns out.

      • Used the dry ingredients and the pickles were wonderful…thanks for sharing the recipe.

  • Fabulous recipe!!! Absolutely delicious! Question.. Can I reuse the brine? If so, for how long? Thanks!

    • Hi Emily, Yes, you can use refrigerator pickle brine again — should last for at least another batch or two.

  • Rave reviews from everyone who ate them! You’re right – they get gobbled up well before the one-month mark. Thanks for the recipe!

  • Now you’ve done it. I just picked my first quart of kirbys for the year, not exactly enough to start a traditional kosher fermented batch. So I looked for a refrigerator recipe and found yours. The reviews looked great and I had everything on hand, so I made them. Then today after opening the jar to try one, I lost all control. I ate half a quart of pickles in 5 minutes. I just put the pickle jar in a brown paper bag and pushed it to the back of the refrigerator so I can’t see them. I can and eat a LOT of pickles of all types…these are the best I have ever had. Even worse they’re SIMPLE to make. Now I’m stuck at the house and forced to leave the jar alone so my lovely wife can have some. I’m already having anxiety over what’s going to happen in winter when I can’t have these! (Shudder)

  • I love those glass jars. What is the brand name? Can’t wait to make these.

    • Hi Julie, I don’t remember the brand name but I got them at Whole Foods 🙂

  • very good recipe. No changes needed but I cut pickles in half instead of spears with great results.

  • These are the best made them for the first time last summer and they would get ate as fast as I could make them. Now our local farmers market is open again. So I’m back in pickle heaven.

  • My husband is a pickle snob. He only wants to buy Bubbies at Whole Foods, but they are really expensive. These are even better and I can make the quantity I like.

  • Just got a box of cucumber and would like to slice them and pickle only got dill seed so tell me a easy way to do this

    • Hi Cathy, As long as you have all of the other ingredients, I think they should still be good.

  • Can I use Mini cucumbers instead? I could not find pickling or Kirby cucumbers at the store. If so, should I keep them whole. I think they are Persian cucumbers but not sure.

    • — Danielle werchowsky
    • Reply
    • Hi Danielle, You can use Persian or mini cucumbers (I would still slice them in half) but they may not be quite as crisp and crunchy as Kirby cucumbers. Please let me know how they turn out.

  • I had an over abundance of homegrown pickling cucumbers in my community garden plot. Thankfully they didn’t all ripen at the same time. I made batch one last weekend. They are the best darn pickles ever. The red pepper flakes add a subtle heat. My mom doesn’t like spicy or hot but she loved them. Neighbor loved them. I have shared the recipe many times already after my friends saw the pictures on facebook and instagram. I linked them back to your website. Making batch two now and will leave red pepper flakes out of a few jars. I was out of fresh coriander seed for batch one and the pickles still came out fine. This batch will have the coriander seeds.

    I was asked for a good recipe for bread and butter as well as sweet pickles (one of my friends said they are different then bread and butter). Do you have a quick refrigerator recipe for any of them?

    • So glad you enjoyed the pickles, Lori — and thank you for spreading the word about my site! Unfortunately, I don’t have recipes for bread and butter or sweet pickles but I will add them to my list. Stay tuned 🙂

    • to Lori-
      try this Bread & Butter recipe it is not refrigerator- but still pretty easy

      Here is the basic Bread & butter pickle recipe I use

      15 c sliced pickling cucumbers
      2 onions thinky sliced
      1/4 cup course salt
      4 cups cracked ice
      2 1/2 c cider vinegar
      2 1/2 c sugar
      3/4 tsp tumeric
      1/2 tsp celery seed
      1 T mustard seed

      1. clean your cucumbers slice them and the onions & let them sit in salt & ice for 3 hours
      2. Mix well
      3. Put a weight & let sit for 3 hours
      4. Drain well
      5. Combine vinegar, sugar, tumeric, celery seed & mustard seed
      6. Add drained cucumbers
      7. Place on medium low heat- bring almost to a boil but don’t boil
      8. I boil jars for 10 minutes to process

    • Lori, the very best B&B refrigerator pickle recipe I’ve found is Alton Brown’s B&B recipe. Google it. They last far longer than what the recipe recommends. I made my last batch in October 2015 and in April or May they were still as good as when I first made them.

      • — Ingrid C. Hanson
      • Reply
  • Recipe is simply amazing. I compared a few others and this was the hands down winner.

    Question- Can I can these? I know I need to sterilize the jars and following canning processes, but is there anything I need to do to the recipe itself?

    • Hi Paul, So glad you enjoyed the pickles! Unfortunately, the recipe will not work for canning.

      • is there anything I can do to modify this recipe so I can can it. I have a lot of cucumbers and I can’t make refrigerator pickles out of all of them 🙂

        • Hi Paul, To be honest, I don’t have a lot of experience with canning but my main concern is that most canned pickle recipes call for a brine with a 1:1 water-vinegar ratio. I believe that is necessary to make the pickles shelf stable. This recipe is much less acidic with almost a 2:1 water-vinegar ratio. For me, that’s what makes these pickles so good; they aren’t overly sour like so many others. So, unfortunately, if you change the brine, the pickles will taste much different.

  • Is it possible to use this recipe and can them instead of using them just in the fridge? If so, would I need to change anything about the preparation and/or ingredients?

    • Hi Leah, Unfortunately, the recipe won’t work for canning. Sorry!

  • I made two quarts of refrigerator pickles (another recipe) last week, and tried them today….I was extremely disappointed in their bland flavor. I dumped a bunch of seasoning into those jars today and went on a search for another recipe to try….

    I found this one through Pinterest, and immediately saw that it had more seasoning and vinegar than the other recipe I’d tried. So I used a 2 quart bail and toggle jar from Ikea and put everything in one jar today.
    (I don’t usually have pickling cucumbers on hand, but I went to the Farmer’s Market and canned some bread and butter pickles yesterday, so I had the leftovers to use.)

    I didn’t have fresh dill on hand, so I used 4 tsps dried dill leaves. I calculated 1 tsp per four fresh strands in the recipe.

    When I open the refrigerator, I shake the jar and put it back. I can hardly wait to open it, but I’ll wait a couple days to let the flavors permeate. I’ll report back!! 🙂

    • They turned out very well!! In fact, there are only a few left! Using the dried dill worked fine, but since the little leaves stick to the spears, I think you get a little more dill flavor than you would using fresh dill. If you aren’t a huge fan of dill, you might want to reduce the dried dill just a little when you make it.
      I’ll be making this recipe again! 🙂

  • Excellent recipe…we put of 9 quarts of pickles and I tried on less than 24 hrs. later and Wow !, it was already good and I can only imagine how much better they will taste in a few days…Very easy recipe too….

  • This summer, I grew cucumbers and dill in my garden. So, I thought I’d try making pickles of course.

    I’ve never done this before so I was a bit apprehensive. I think the hardest part was waiting for 24 hours for the cucumbers to marinate, or whatever cucumbers do!

    I was really surprised! These are really, really good!

    I have a date this Friday and I am going to give her the gift of pickles 🙂 (Heck with flowers!)

  • We love this recipe! These are now our favorite dill pickles! Thanks!

  • I LOVE these pickles! I’ve made them several times. Since we live in Mexico, we have to many foods from scratch. I’ve been using small whole Mediterranean cucumbers instead Kirby and they are SUPER crunchy. In my most recent batch, I bumped up the red pepper flakes to 3/4 tsp. and used minced garlic instead of cloves just to amp up the flavor. They are a favorite of the whole family! The hardest part is waiting for a WHOLE day to taste them. Thanks for such a great recipe. 🙂

  • Looked at loads of these types of recipes and cannot see how long they will last on my shelf in the pantry…do they have to go in the fridge? If so
    Why are the ones on the supermarket shelf any different

    • Hi Andrea, These are quick refrigerator pickles, and they do need to be kept in the fridge as they aren’t properly canned (using sterile jars, etc.).

  • Im pregnant and craving pickles. I’m so glad that I found this recipe! Doing this today!!

  • This is on my to-do list now! I am still tweaking my own pickle recipe. I do prefer to use rice wine vinegar but it gets expensive quickly. Thanks for this one!

    • KD-
      We buy rice wine vinegar by the gallon from Amazon- much cheaper than the small containers!

      • — Rebecca on July 2, 2019
      • Reply
  • I finally got around to making these two days ago and had my first one today, all I can say is OMG! These are wonderful! I have never made pickles and I am just shocked at how simple this recipe is. Thank you soooo much. This will satisfy my crunchy salty craving! Much better for you than a bag of chips!

  • Yummy! These are DELICIOUS!

  • I made these the other night and OMG – absolutely addictive, easy & delish. I used chipotle pepper flakes (I was out of the regular ones), which added a slightly smoky flavor, and recommend that as a variation if you like chipotle. Thanks so much for sharing this recipe – it’ll be in regular rotation here.

    • Love that idea. Thank you!

  • Since receiving this recipe by e-mail from Once Upon a Chef, I have made 12 jars of these pickles. They disappear as fast as I make them!!! I sent some to both my mother and my brother, and then sent back their jars with a request for MORE. The frst time I made them, I didn’t have whole coriander or mustard seeds on hand, so I used ground of each (1 tsp. of each). Also, I reduced the sugar by 1 T. Still delicous. Since then, I’ve experimented with different variations….adding chopped red onions to the jars, eliminating the red pepper flakes, adding black peppercorns. The base recipe is SO good that it’s easy to substitute and still come out with a crave-worthy pickle. I’ve got four more jars in the fridge right now, and I’m sure they’ll be gone by the weekend!! Thanks for a great recipe!!

    • — Anne Trant Sirois
    • Reply
  • I had no idea making pickles at home could be so quick and easy. Thanks for the recipe!

  • I made these with my granddaughter a couple of weeks ago. I was excited to find a refrigerator pickle recipe and she was excited that we were making them. After letting them sit in the fridge a few days I added more sugar. The next time I will probably cut back on the vinegar, replace it with water and add more sugar. They were great!

  • I made these with my grandchildren and it was so quick and easy!! Great pickle recipe!! Even my grandchildren loved them!!! WOW!Thanks for sharing!

  • These pickles are amazing. I may never buy pickles again. Super easy to make. Thanks for the recipe!

  • I just made these 2 days ago and they are FANTASTIC! My adjustments: since I like garlic (the more the better) I added an additional clove each jar. I also doubled the sugar (which you can’t even taste). These pickles remind me of NYC deli pickles. Yum!!!

  • My fiance and I are both huge pickle fans – I’ll definitely have to try this for sure! They keep such a lovely green hue!

  • I am inspired! My daughter loves this type of pickle, so I will try it. Thanks for the recipe and the information on the pretty jars.

  • A really easy way to make dill pickles… If you have purchased a jar and eaten all the pickels…save the brine/juice, cut up cucumbers and place in the jar. After a few days…voila!!

    • Great suggestion, Barbara. You can also do the same with these. Once the pickles are gone, simply cut up more cucumbers and stuff them in the jar. They’re ready in 24 hours!

      • These were awesome! I now have 2 empty jars and 2 more pounds of cukes! If I was to use the same brine over, do I stick with the “use within one month” timeframe? Using the date on the original jar of pickles and brine?

        • Hi Katie, Yes, that’s correct. So glad you enjoyed them!

  • thanks for the recipe. I have made regular pickles before but my busy life prohibits that. I have heard of refrigerator pickles before but never tried to make them. I will now. I love pickles!

  • Oh I love pickles! Thanks for the idea!

  • ahh i LOVE pickles! Thanks for the great idea! would be great to serve as a side for a sandwich.

  • Aunt JoJo’s pickles are the BEST!!! Claussen beware!

  • What kind of jars are you using and where did you get them?

    • Hi Sarah, I got the jars (by WECK) at Whole Foods.

  • Beautiful pics! Makes you just want to crunch right into one of them.

  • I make pickles all the time. Love my bread and butter ones and also dill. Will definitely try this recipe.

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