Make Your Own Pickles: Refrigerator Dill and Sweet Bread-and-Butter Recipes
Got lots of cucumbers this time of year? Make pickles! Here are two easy recipes for homemade pickles that don't require a lot of time or effort.
Refrigerator pickles are the easiest pickling project. No canning equipment, no processing, no waiting weeks. Just cucumbers, brine, jars, and a fridge. The trade-off is shelf life (2-3 months refrigerated vs. a year canned). For most households the trade is worth it. Two classic recipes below.
Quick Reference
- Refrigerator pickles: no canning, no special equipment. Ready in 1-2 days.
- Best cucumbers: Kirby (pickling cukes), thin-skinned and crunchy. Slicing cucumbers (English, garden) get soft.
- Brine ratio: 1 part vinegar to 1 part water for dill; more sugar for bread-and-butter.
- Equipment: clean glass jars, fresh dill or other herbs, garlic, mustard seeds.
- Storage: 2-3 months refrigerated.
- For shelf-stable pickles: use the canning method (see our canning 101 guide).
Refrigerator Dill Pickles
Ingredients (1 quart jar):
- 4-6 pickling cucumbers (Kirby), cut into spears or thick slices
- 2 cloves garlic, peeled and smashed
- 1 head fresh dill (or 1 tablespoon dried dill)
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- ½ teaspoon red pepper flakes (optional)
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- Pack cucumbers into a clean quart jar with garlic, dill, peppercorns, mustard seeds, and red pepper flakes.
- Whisk vinegar, water, salt, and sugar in a saucepan. Bring to a boil; stir to dissolve.
- Pour hot brine over cucumbers, covering completely.
- Cool, lid, refrigerate. Wait 24 hours minimum. Best after 3-4 days.
- Keeps 2-3 months refrigerated.
Sweet Pickles
Bread-and-butter style. Sweet, tangy, gentle. Perfect for sandwiches.
Ingredients (1 quart jar):
- 4-6 pickling cucumbers, thinly sliced
- 1 small onion, thinly sliced
- 1 cup apple cider vinegar
- ¾ cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon mustard seeds
- ½ teaspoon celery seed
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cloves
- Toss cucumber and onion slices with 1 tablespoon kosher salt. Let sit 1 hour. Drain and rinse.
- Whisk vinegar, sugar, salt, and spices in a saucepan. Bring to a boil.
- Add cucumbers and onions. Simmer 3 minutes.
- Pack into a clean quart jar. Cool, lid, refrigerate.
- Wait 48 hours. Best after a week.
- Keeps 2-3 months refrigerated.
Tips for the Crispest Pickles
- Kirby cucumbers only. Pickling cucumbers stay crisp. Slicing cucumbers (English, garden, hothouse) get soft.
- Cold start. Refrigerate the jar immediately after pouring hot brine. Quick cooling helps the cucumber stay firm.
- Add a grape leaf or oak leaf. The tannins keep pickles crisp. Two leaves per quart.
- Cut off the blossom end. The blossom end of a cucumber has an enzyme that softens pickles. Trim ¼ inch off both ends.
- Wait. The minimum is 24 hours, but the flavor deepens over a week. Patience pays.
Frequently Asked Questions
Do refrigerator pickles need to be canned?
No. The vinegar brine plus refrigeration is enough preservation for 2-3 months. For shelf-stable pickles that keep a year unrefrigerated, you need water-bath canning.
Why are my pickles soft?
Wrong cucumber (use Kirby, not slicing), blossom end not trimmed, or pickles were over-processed. Soft pickles cannot be revived; remake with the right ingredients.
Can I reuse pickle brine?
Yes for one more batch of refrigerator pickles, but the brine gets weaker each time. Best for a single fresh batch.
Is one type of vinegar better than another?
White vinegar gives the cleanest dill flavor. Apple cider vinegar adds depth and works in sweet pickles. Avoid balsamic and red wine vinegar; the colors discolor the pickles.
How long do refrigerator pickles last?
2-3 months refrigerated, sealed tightly. They get softer over time but stay safe.
Jaime McLeod
Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.
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How to keep them crisp. Mine eventually turn very soft.
This is perfect as not enough cucumbers get to the right size for big batches and I could l pickle them just by adding them to the jar.
I make a similar refrigerated dill with cucumbers from our garden. I make the brine and pour it into a 1-gallon glass jar. Then, as my cucs are the right size (small) I wash them gently and remove the blossom and pop them into the brine. When the cucs are no longer covered with brine, I make more brine and pour it in. I stuff fresh dill weed in each time as well. Do this until the jar is full. I usually make two jars. One for the kitchen fridge and one for the garage fridge. Now I have enough for the two of us for the winter. Yes. Mine keep beautifully for a year. I have been doing this for years now.
I would love to have your recipe as it is only myself and my husband and this would be great for us. I need measurements.
I would love the recipe also!
Doesn’t garlic create 2 much bacteria to store longer than a week or 2?
This recipe only makes 1 quart????
Hi Steven Nelson: yes, this recipe makes 1 quart, but feel free to double or triple the recipe.
My mom is on salt restrictions, could these be made without Salt?
No, salt is a vital preservative.
excellent excellent
thank you
excellent