Make Refrigerator Dill Pickle Slices without canning! This EASY recipe yields 1 quart of yummy pickle slices for burgers and sandwiches.
Do you enjoy pickles? We sure do! Most of the time I can our homemade pickles, but sometimes I simply only need or want one jar of pickles that doesn’t require canning equipment. That’s where this recipe comes in handy!
Today I am sharing this recipe for making delicious dill pickle slices that all you do is layer pickling cucumber slices with a few other ingredients (brine, peppercorns, garlic and dill) in a jar and then refrigerate. That’s it!
After a week or two of refrigeration you will have a one-quart jar full of delicious dill pickle slices (sometimes a bit more) ready to enjoy and use for burgers, sandwiches or a quick snack!
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Pickling Cucumbers
For this recipe you will need to use “pickling cucumbers”. Unlike “regular” sized cucumbers you would buy in the store, a pickling cucumber is much shorter in size.
Pickling cucumbers also have a “drier” peel”, which allows them to absorb more of the brine when you pickle them!
I am fortunate to grow pickling cucumbers each year in our little raised bed garden, but when they are in season, they can be found at many grocery stores or farmer’s markets.
In the second photo below, you can see several pickling cucumbers (front left) I picked along with some other veggies and fruit from our backyard garden.
How Many Pickling Cucumbers Will I Need?
Today I will be sharing a recipe that will fill a one-quart jar with refrigerator dill pickle slices. To make a one quart jar of pickles you will need approximately 6 pickling cucumbers (about 5-6″ long).
NOTE: Depending on the size cucumbers you use, you might end up with enough slices to fill a small half-pint jar, as well. I always say the minimum yield will fill a one-quart jar but please know you may get more slices out of your pickling cucumbers and require a second small jar!
The number of cucumbers you use will ultimately depend on how many jars you want to make, so the recipe can easily be doubled or tripled for that purpose (as needed).
These pickle slices are refrigerated but are NOT canned, so they are very simple (and safe) to make. Since it is only my husband and I at home these days, we only need a one-quart jar of pickles every couple of months.
A Little Prep First
Before you pack the jar full of cucumber slices, you will need to make the pickle brine and let it cool to room temperature before using it.
Fill a medium sized saucepan with 2 cups of water, 1 cup of white vinegar (5%), 1 Tablespoon of kosher salt and ½ teaspoon of granulated sugar.
Bring this liquid mixture quickly to a boil, stirring occasionally to make sure the salt and sugar fully dissolve. Once they are dissolved, take the pan off of the heat source and let the brine cool down until it reaches room temperature.
While the brine is cooling down, prepare the jar and the cucumber slices so they are ready to go once the brine reaches room temperature.
How To Make Refrigerator Dill Pickle Slices
Prepare a quart sized jar by washing and drying it well. Wash all of the cucumbers you will be using. Cut off and discard both ends of each cucumber. Slice each cucumber into rounds, about ¼ inch thick or so.
Fill the jar by layering the cucumber slices with fresh dill, peeled and smashed garlic cloves, and peppercorns. You will put in a few slices, add dill, garlic cloves and peppercorns, then add more, etc. until the jar is full.
IMPORTANT: Fill the jars full but make sure you don’t pack the ingredients in too tightly, because you need room for the pickling brine to get through, okay?
I typically top off the jar with a couple more cloves of garlic, a few peppercorns and more dill. You can see them in the photo below.
Add The Brine
Pour the room temperature brine into the jar (or jars) you are using. Cover the pickle slices and extra ingredients completely with the brine.
Gently push the pickles (and spices) down into the jar (if necessary) to ensure they are completely covered with the liquid.
IMPORTANT: Fully cover everything with brine! This is very important, so the pickles (below the surface of the brine) can soak up all the flavor they need.
Seal the jar of pickle slices with an airtight lid. Place the sealed jar in the refrigerator and let them “pickle” for AT LEAST 1-2 weeks before you ever open the jar and eat them (for best flavor).
NOTE: I usually let my refrigerator dill pickle slices sit in the fridge for about 2 weeks before we open the jar, because that’s when I personally think they’ve reached the peak of flavor!
Storing The Pickles
Refrigerator dill pickle slices will typically last for several months if they remain fully covered by the brine in the jar and kept refrigerated. They are not shelf stable because they are not “canned”, so they must be refrigerated!
NOTE: I feel that these yummy pickles have their best flavor if they’re eaten within 3 months of making them! After that they’re still good (and safe) to eat but may have slightly diminished flavor.
The refrigerator dill pickle slices (shown below) are the last ones I removed from the jar (and refrigerator) about 3 months AFTER I made them. They were still absolutely delicious AND we loved using them on grilled hamburgers for dinner!
The key takeaway is to keep those pickle slices covered with brine the whole time they are refrigerated! Hope you like them!
I hope you have the opportunity to make a jar of these delicious refrigerator dill pickle slices for yourself and those you love. They really are quite GOOD!
Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a great day.
Looking For More SIDE DISH Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of side dish recipes to choose from, including:
- Bread and Butter Pickles
- Apple Broccoli Quinoa Salad
- Green Beans And Bacon
- Loaded Grilled Cauliflower
- Easy Homemade Rice Pilaf
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Recipe adapted from and with thanks to: Krissy, at Easy Refrigerator Dill Pickles – Self Proclaimed Foodie
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make Refrigerator Dill Pickle Slices without canning! This EASY recipe yields 1 quart of yummy pickle slices for burgers and sandwiches.
- 2 cups water
- 1 cup white vinegar (5% acidity)
- 1 Tablespoon kosher salt
- ½ teaspoon granulated sugar
- 6 pickling cucumbers each approx. 5" long
- ½ bunch fresh dill torn into pieces (most of stem removed)
- ½ Tablespoon whole peppercorns (in spice section at most stores)
- ½ head garlic peeled/separated into cloves/smashed
Fill medium saucepan with water, white vinegar (5%), kosher salt and granulated sugar. Bring this to a boil, stirring to make sure salt and sugar fully dissolve, then take the pan off the heat source. Let brine cool to room temperature.
Wash and dry a quart sized jar. Next, wash the cucumbers. Cut off (discard) both ends of each cucumber. Slice cucumbers into rounds, approximately ¼ inch thick.
Fill the jar by layering cucumber slices with fresh dill, peeled and lightly smashed garlic cloves, and peppercorns. (Example: put in a few slices, add some dill, garlic cloves and peppercorns, then repeat this until the jar is full. IMPORTANT: Fill the jars full but don't pack ingredients in too tightly, because you need room for the pickling brine and spice to permeate the cucumbers.
Pour cooled brine into the jar (or jars). Cover ingredients with brine. Press slices (and spices) down into the jar to ensure they are fully covered. IMPORTANT: Fully cover everything with brine so the pickles (below the surface of the brine) can soak up all the flavor they need.
Seal the jar with an airtight lid. Place jar in the refrigerator; let them "pickle" AT LEAST 1-2 weeks before you open the jar and eat them (for best flavor).
NOTE: The pickles taste BEST if eaten within 3 months of making them! After that they're still good (and safe) to eat but may have slightly diminished flavor. Enjoy!
Here’s one more to pin on your Pinterest boards! 