Refrigerator Dill Pickles

Just 5 minutes of prep and no canning required! These quick refrigerator pickles are crisp, tangy, and made with fresh dill, garlic, and red onion. A simple, classic recipe you can customize and enjoy the next day.

Course Appetizers, Snacks

Cuisine American

Recipe Type Camping, Garden Harvest, Healthy Choices, Kid-Friendly, Summer, Summer Snacks, Vegetables, Vegetarian

Skill Level Easy

Prep Time 5

Total Time 5

Servings Servings

Calories 66kcal

Author Angela G.

Ingredients

4-5 pickling cucumbers
¼ red onion thinly sliced
4 sprigs fresh dill
2 teaspoon salt
2 teaspoon heaping minced garlic
2 teaspoon mustard seeds
2 cups filtered water
1 ½ cups white vinegar

Instructions

Slice cucumbers into spears, discs or leave whole depending on your favorite pickle style.
Add cucumbers, onions, dill, salt, garlic and mustard seeds to mason jar.
Fill mason jar half way with filtered water, then the rest of the way with vinegar. Add more or less vinegar to taste.
Seal the jar with a lid and put in the fridge.
Let pickle. Pickles will be ready to eat in as little as 24 hours. Ideally 48 hours is best for a more saturated flavor.

Notes

Using red onion makes the pickles turn a light pink color. If you want to avoid this, use yellow or white onions.

Nutrition