Easy Refrigerator Dill Pickles

Fridge pickles, also called quick pickles or pickled gherkins, and traditional pickling both keep veggies fresh in a salty solution, but they’re different.

Refrigerator dill pickles are made fast by soaking in brine and keeping them in the fridge. They taste fresh and crispy but need refrigeration.

Traditional pickling takes longer using salt water and sometimes special bacteria, or heating the brine first. It makes tangy pickles that last longer without needing the fridge.

This dill pickle recipe is quick, simple, cheap to make and so useful! Make your own refrigerator pickles today and enjoy them as soon as tomorrow!

Types of Vinegar to Use for Pickling

• White Vinegar: Typically around 5% acidity.
• Malt Vinegar: Typically around 5% acidity.
• Apple Cider Vinegar: Generally falls between 5% to 6% acidity.
• Rice Vinegar: Typically ranges from 4% to 7% acidity.

How To Make The Easiest Dill Pickles Ever!

Step 1. Slice the cucumbers into rounds or spears and place them into a 2-3 cup capacity large jar.

Step 2. Combine the remaining ingredients in a large bowl or jug. Mix to combine and pour over the cucumbers to cover completely. If needed, add a little extra brine (water and vinegar) to ensure they are fully covered. Seal with the lid and chill for at least 2-3 hours for the flavours to develop.

FAQ’s and Hot Tips

Variations

While the basic recipe for refrigerator dill pickles remains fairly consistent, there are countless variations to suit different tastes. Some common variations include:

1. Sweet Dill Pickles: These pickles incorporate sugar or sweetener into the brine mixture, resulting in a slightly sweeter flavour profile. For a low carb version try adding Lakanto Malt Syrup.
2. Spicy Dill Pickles: Adding chilli peppers, crushed red pepper flakes, or hot sauce to the brine gives these pickles a fiery kick.
3. Bread and Butter Pickles: These pickles are sweeter and tangier, typically made with sliced cucumbers, onions, and a spiced vinegar solution.
4. Garlic Dill Pickles: Add a couple of garlic cloves and whole black peppercorns for a tasty garlic kick.

Ways To Serve Dill Pickles

Refrigerator dill pickles are incredibly versatile and can be enjoyed in many ways. Here are some serving suggestions:

• As a Snack: Enjoy them straight out of the jar for a tangy and crunchy snack.
• On Sandwiches: Add slices of dill pickles to sandwiches and burgers (or beef rissoles) for extra flavour and crunch.
• In Salads: Chop them up and toss them into coleslaw or our Big Mac Salad Bowl.
• With Charcuterie: Serve pickles alongside cheeses, meats, Mexican Pickled Onions, and crackers as part of a charcuterie board.

Beyond being a tasty snack or accompaniment, refrigerator dill pickles can be incorporated into various dishes to add flavour and texture. Here are some creative ways to use them:

• In Dips and Spreads: Chop pickles finely and mix them into sour cream or cream cheese for a tangy dip or spread. Try our Keto Tartar Sauce or Keto Big Mac Sauce with them.
• In Deviled Eggs: Add diced pickles to the filling of deviled eggs for a flavorful twist.
• In (Keto) Potato Salad: Mix chopped pickles into potato salad or Notato Salad for a tangy kick.
• In Grilled Cheese: Layer pickles onto a grilled cheese sandwich for a delicious contrast of flavours.

I hope you love our sugar-free dill pickles recipe and make it often. I have been a fan for such a long time and love the chance of sharing how easy they are to make at home. xx

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Refrigerator Dill Pickles

Bursting with flavour and good for you these easy Refrigerator Dill Pickles are going to be your new favourite snack. Packed with fresh crispy cucumbers, fragrant dill, and a brine of wholesome ingredients, these sugar-free pickles are a guilt-free snack that will have you getting caught with your fingers in the pickle jar often!

So good and so ridiculously easy to make!

5 from 33 votes!

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Course: Pickles and Ferments, sides

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan

Recipe Category: Low Carb

Calories: 8kcal

Author: Megan Ellam

Servings: 20 serves

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Equipment

• Mixing Bowl
• Pickling Jars

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Ingredients 

1x2x3x

• ▢ 500 g (1 lb) baby cucumber I use 2 Lebanese cucumbers (optional)
• ▢ ½ onion sliced into strips
• ▢ 1-3 small red chillies left whole, or ½ teaspoon chilli flakes
• ▢ 6 sprigs fresh dill fronds about 1/4-1/3 cup
• ▢ 1 cup water
• ▢ 1 cup rice wine vinegar apple cider vinegar or white vinegar
• ▢ 2 tablespoons salt flakes
• ▢ ½ teaspoon yellow mustard seeds
• ▢ ½ teaspoon fennel seeds or coriander seeds
• ▢ 1 teaspoon black peppercorns

Instructions

CONVENTIONAL METHOD

• Slice the cucumbers into rounds or spears and place them into a 2-3 cup capacity large jar.
• Combine remaining ingredients in a large bowl or jug. Mix to combine and pour over the cucumbers to cover completely. If needed, add a little extra brine (water and vinegar) to ensure they are fully covered. Seal with the lid and chill for at least 2-3 hours for the flavours to develop.

THERMOMIX DILL PICKLES

• Slice the cucumbers into rounds or spears and place them into a 2-3 cup capacity large jar.
• Place remaining ingredients, except dill fronds, into mixer; mix 15 sec/speed 3.
• Pour over the cucumbers to cover completely. Add the dill fronds to the jar. If needed, add a little extra brine (water and vinegar) to ensure they are fully covered. Seal with the lid and chill for at least 2-3 hours for the flavours to develop.

Notes

INGREDIENTS

For the best sugar-free pickles, use Kirby or pickling cucumbers. They’re small and chunky, and they make the crispiest pickles. Avoid using other types of cucumbers, or your pickles might turn out mushier.

HOT TIP 

For easy refrigerator pickles – slice dill pickles and add to the leftover brine from a store bought dill pickles jar. Its the easiest dill pickles recipe. Leftover brine, fresh cucumbers and one jar of leftover juices. I do this from time to time myself. I even reuse the leftover brine from the pickles.

Let’s not forget that the leftover pickle juice is an amazing drink too! I love drinking pickle juice. It is salty, tangy and delicious!

-any cruciferous, or root vegetables can be added in place of cucumbers. I prefer rice vinegar in this recipe over white vinegar. Traditionally white vinegar is used but so is sugar to take the edge off its pungent taste. You can also use apple cider vinegar or any wine vinegar for a more mellow flavour. Use any spices or herbs you like.

STORAGE

– store in the fridge for ages.

SERVE

– dill pickles can be served hot or cold. Use them in dressings, hot dishes or even as a tasty garnish for creamy casseroles. Serve with burgers and fish, use for tasty egg soldiers or coat them in parmesan and bake for a tasty dipper.

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Nutrition

Serving: 1serve | Calories: 8kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Sodium: 699mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.1mg | Magnesium: 5mg | Net Carbs: 1g

Tried this recipe?Mention @meganellam or tag #madcreations!

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