Go Back
+ servings
Print

Easy Refrigerator Dill Pickles

Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 20 minutes
Servings 3 quart jars

Ingredients

  • 1 cup white vinegar
  • cup pickling salt
  • 2 tbsp sugar
  • 4 ½ cups cold water
  • 3 tsp pickling spice
  • 12 sprigs fresh dill
  • 3 large cucumbers
  • 3 32 oz quart mason jars with lids

Instructions

  • Place vinegar, salt, and sugar into a medium pot. Bring to a low boil and stir to allow the salt and sugar to dissolve.
  • Once sugar and salt is dissolved, remove from heat, add the water, and allow the liquid to cool for about 20 minutes while you prepare the pickle jars.
  • Wash cucumbers and slice cucumber about ¼ -½ inch rounds.
  • In the clean jars, evenly divide the pickling seasoning and add 2 sprigs of dill to the bottom.
  • Divide cucumber rounds between the jars. Top with remaining dill.
  • Pour the cooled liquid over the pickles. The brine should cover all the cucumbers.
  • Secure lids on the jars and give them a light shake.
  • Store in the fridge for at least 3 days (5 is ideal) for best results. The pickles can be stored in the fridge for 4-6 weeks.

Notes

Cucumber size can vary and you may have more or less cucumber slices. 3 large should be plenty, but if you are short on brine you can make a little additional brine.