There’s something incredibly satisfying about making your own pickles. No fancy equipment, no canning setup—just a cucumber, a good brine, and a little patience. These refrigerator dill pickles are crisp, garlicky, and full of classic dill flavor, with just enough heat to keep things interesting.
This is a true small-batch recipe, perfect for when you have a cucumber or two hanging around and want something fresh and crunchy by tomorrow. Because the pickles are kept in the fridge, the flavor stays bright and clean, and you can easily adjust the spice level or the vinegar depending on your taste.
Homemade pickles like these pair especially well with simple, comfort-forward meals. They’re great alongside Classic Sloppy Joes, Done Right, tucked next to a Chicken Filet Sandwich, or served with something hearty like Cozy Chicken Pot Pie with a Flaky Crust.
If you enjoy easy, make-ahead staples, you might also like Israeli Hummus or Restaurant-Style Salsa You Can Make at Home — simple recipes that punch above their weight.
These pickles are proof that good things don’t need to be complicated. A day in the fridge, and you’ve got something crisp, salty, and deeply satisfying. Savor the process, and thanks for cooking with us. Check out our other recipes. Visit us on Pinterest
Crisp Garlic Dill Pickles
Ingredients
- 1 large cucumber
- 1 clove garlic, smashed
- 1 sprig of fresh dill
- ½ teaspoon pickling spice
- ½ teaspoon red pepper flakes
- 1 or 2 bay leaves
- ¼ cup vinegar, any kind, white or cider, work best
- Brine
Instructions
- Boil 8 cups of water. Let it boil for 2 minutes.
- Add ½ cup salt and boil until the salt is dissolved. About 1 minute more
- Set aside to cool. This could be done a day ahead.
- Slice the cucumber however you’d like. Round slices or in spears, etc.
- Add the pickles to a mason jar
- Add remaining ingredients. Don’t forget the vinegar
- Fill the jar with brine so everything is covered
- Seal and place in the fridge for a day (if you can wait that long)
My family loved this!