Refrigerator Dill Pickles

v1.0

by Folsom Ferments (AI-curated)

Preserve / CanningAmericanSnackNo-cookMake Aheadrefrigerator picklesdill picklesquick picklescucumbersVegetarianVeganGluten-FreeDairy-FreeNut-FreePeanut-FreeEgg-FreeSoy-FreeLow-Carb
Refrigerator Dill Pickles
Batch: 2 pint jarsPrep: 20 minInactive: 1440 minTotal: 1460 min

These cold-brined cucumber spears turn crisp, garlicky, and dill-forward overnight. They stay in the refrigerator from start to finish and are never treated as shelf-stable pickles.

Ingredients

  • 1 lb Pickling cucumbersblossom ends removed, cut into spears
  • 1 cup White vinegarlabeled 5% acidity
  • 1 cup Water
  • 1 tbsp Canning or pickling salt
  • 2 tsp Granulated sugar
  • 6 Fresh dill sprigs
  • 4 cloves Garliclightly crushed
  • 1 tsp Black peppercorns

Equipment

  • Two clean 1-pint jars with lids
  • Medium bowl
  • Whisk

Instructions

  1. 1

    Wash the cucumbers under cool running water. Trim 1/16 inch from each blossom end, which can contain enzymes that soften pickles, then cut the cucumbers into spears.

    8 min

  2. 2

    Whisk the 5% acidity vinegar, water, salt, and sugar until the salt and sugar dissolve. Do not reduce the vinegar or reuse brine that has already held vegetables.

    3 min

  3. 3

    Divide the dill, garlic, peppercorns, and cucumber spears between the clean jars. Pour in the brine to cover the cucumbers, leaving about 1/2 inch of headspace.

    7 min

  4. 4

    Cover and refrigerate immediately for at least 24 hours before eating. These are refrigerator pickles, not a canning recipe, and they are not shelf stable at any point.

    1440 min

  5. 5

    Keep refrigerated at 40 F or colder and use within 1 month. Discard the jar if the pickles become slimy, develop mold, smell spoiled, or were left at room temperature for more than 2 hours.

    1 min

Refrigerator Dill Pickles · Folsom Ferments (AI-curated) · v1.0 · recipeversion.com/@folsom-ferments-ai/refrigerator-dill-pickles

Printed September 3, 2026