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!
Two jars of pickled cucumbers on a white chopping board.


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!

The Ingredients

  • Baby Cucumbers – use baby cucumbers like Kirby cucumbers. Most supermarkets and good grocers have baby cucumbers available. I picked up mine from my local Coles Supermarket.
  • Vinegar – use any of these vinegars listed below for a tasty result
  • Dill – use plenty of fresh dill to flavour the pickles. The dill flowers can also be added. You can use dried dill, but try to use fresh dill if you can. I like to add mustard seeds, fennel seeds, fresh chilli and a little garlic sometimes too. You can use dried dill, but try to use fresh dill if you can.
  • Kosher Salt – use kosher salt or sea salt flakes. Kosher salt has larger, irregularly shaped grains compared to table salt, which allows it to dissolve quickly and evenly. It doesn’t contain any additives like iodine, which can sometimes impart a bitter taste to food. Kosher salt is perfect for brines, pickling, and general cooking.

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!

Sliced dill pickles in a jar on a white chopping board with dill fronds.

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

Sliced dill pickles in a jar photographed from above.

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

Do I need to refrigerate homemade dill pickles?

With this recipe, yes you do need to store in the fridge.

What is the difference between dill pickles and gherkins?


The main difference between a dill pickle and a gherkin lies in their size and flavour profile. Dill pickles are larger cucumbers that are typically brined in a solution containing vinegar, water, salt, dill, garlic, and other spices. They have a tangy flavour with a strong dill taste. Seeing I have used baby cucumbers there is very little difference between these fresh dill pickles and a homemade gherkin recipe.

How long do refrigerator dill pickles last?

If you love them as much as me, not very long. Seriously though, homemade fridge dill pickles will last 3-4 weeks in the fridge when stored correctly. I have stored them longer but it will depend on temperatures and how they stored.

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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

A big jar of dill pickled on a white cutting board.

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Two jars of pickled cucumbers on a white chopping board.

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!
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Pickles and Ferments, sides
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan
Recipe Category: Low Carb
Calories: 8kcal
Author: Megan Ellam
Servings: 20 serves
Tap or hover over number to scale ingredients
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Ingredients 

  • 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.

Your Own Notes

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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15 responses to “Easy Refrigerator Dill Pickles”

  1. Janis

    5 stars
    This is absolutely the best!! I made it last night and it’s unbelievably good.

  2. 5 stars
    Dill pickles are so easy to make and I prefer homemade ones. I have made a batch using your recipe, family enjoyed it so much that we can’t make it again.

  3. Veronika

    5 stars
    Dill pickles are my favorite, especially the homemade ones! I always like the easiest methods better than a canning process so I loved this recipe. Definitely adding these to my rotation with quick pickled onion!

  4. 5 stars
    These pickles are a total novelty for me. I need to get those mini cucumbers because I love pickles and want to try your recipe. Thanks for sharing!

  5. Lauren

    5 stars
    My husband has been on a pickle making kick lately. Decided to try these dill pickles and they were SO good – loved the spiciness!

  6. veenaazmanov

    5 stars
    Best for Pickle lovers. This is so easy to make. I will relish this combination at every meal. I am drooling.

  7. Jackie

    5 stars
    I could not stop eating these!! I am a pickle snob, it has to be crunchy AND taste like more than just vinegar, and these pickles checked all my boxes! Thank you so much for sharing this recipe!!

  8. Jordan

    5 stars
    Pickles have gotten wayyyy too expensive at the grocery store. This is an easy way for me to feed my pickle obsession and not go broke every week. Life saver!

  9. Cathleen

    5 stars
    I know it’s cliche, but ever since I got pregnant I am obsessed with pickles. This is perfect, thank you so much for sharing 🙂

  10. Marta

    5 stars
    I really am a pickle whore. I love all things fermented, but these refrigerator pickles were the truth! They were so easy to make, which is a good thing because I ran through a batch in 4 days.

  11. Tracy

    5 stars
    We LOVE that these are sugar free! We have so many cucumbers in our garden so I can’t wait to make them again with fresh garden cucumbers!!

  12. Nat

    5 stars
    I tested a batch of these today. I am hoping they turn out great. The recipe was very easy and the brine tasted nice as it was so I am sure they will be delicious. Thanks Megan

  13. Helen

    5 stars
    These are so easy, I just made some with the full recipe and some leftover juice from the last of my pickles in the fridge. I even liked them after just soaking them

5 from 33 votes (20 ratings without comment)

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