Refrigerator Dill Pickle Recipe

A quick and easy way to make a pickle without canning.


  • 4-5 Pounds Cucumbers preferably small
  • 4 Cups Water
  • 4 Cups Cider Vinegar or white vinegar, 5% acidity
  • 5 tbsp Pickling Salt or Kosher Salt
  • 1 Onion Thinly Sliced
  • 10-15 Garlic Cloves
  • 5 Dill Heads or fresh dill sprigs
  • 5 tsp Mustard Seeds
  • 5 tsp Dill Seeds
  • 5 tsp Coriander Seeds


  1. Slice the cucumbers into 1/4 inch slices and pack into mason jars.  This recipe makes about 5 pints, and can easily be cut in half or adjusted to both smaller or larger batches.

  2. To each jar, add 1 tablespoon salt, and 1 teaspoon of each of the spices.  Top with a few dill sprigs, 2-3 garlic cloves and a few slices of onion.

  3. Mix the vinegar brine together, using half water and half apple cider vinegar.  For 5 pints, you'll need approximately 8 cups of liquid total.  Reduce the total for a smaller batch.

  4. Top each jar with the vinegar and water mixture, leaving about 1 inch of headspace.  Tighten on the lids, and give each jar a shake to distribute the contents.

  5. Allow at least 24 hours for the flavors to infuse, but preferably several days.  For better flavor, you can bring the spices and salt to a boil with the vinegar and water, and allow it to cool before pouring over the cucumbers.