This post may contain affiliate links. Please read my disclosure policy for more information.
Got cucumbers? If you do, then you can easily make this homemade dill pickle recipe in the refrigerator or on the countertop without any canning process needed. And I think it’s a pretty quick dill pickle recipe too because your pickles are ready to enjoy the very next day.
Another thing I like about this refrigerator dill pickle recipe is that it can be made in a small batch too. Just one cucumber at a time if that’s all you want to do!
Ingredients for Homemade Pickles
If you look at the ingredient labels of store bought jars of pickles, you might find things there that you want to avoid such as food dyes, sugar, or the ever mysterious “natural flavors”. When you make your own dill pickles, you can control the ingredients for a more natural finished product. For this pickle recipe (which is a refrigerator pickle type of recipe), the cucumbers are flavored with dill, salt, pepper, garlic, and vinegar. Pretty simple!
I usually make this recipe in a small batch – just one cucumber at a time – and the first step is to do a little slicing and dicing.
First, I cut my cucumber into 16 spears. I do this by cutting my cucumber in half crosswise, and then cutting each half into eight pieces. Then I dice up three garlic cloves too.
Then I get a quart canning jar (I think the wide mouth canning jars work best) and start adding the ingredients. If using fresh dill, I use about ¼ cup and put some of it in the jar first with a bit of the chopped garlic. Then I add in my cut cucumber pieces, and add the rest of the flavoring ingredients. Then I top it off with distilled or filtered water (I usually use water from my Brita water filter pitcher). You’ll want to add enough water so that the pickles are just covered. Then put a lid on your jar. I often use these plastic screw-on lids for canning jars, but you can use the metal lids and a band too if you wish.
Pretty easy so far, right? And depending on how patient of a person you are, this next part is easy too.
Let your jar of homemade pickles sit on the countertop for 12 hours. If it’s a very hot day and your house is warm, then I would suggest using the refrigerator. Otherwise I just do this on the countertop and they are fine. After the first 12 hours or so, I then tip the jar upside down (make sure the cover is on tight!) and let it set for another 12 hours (again, I just do this on the countertop). This distributes the flavors around a little bit again, and gets the other end of the cucumber spears fully soaked as they sometimes want to float up out of the water a little bit.
Once this brining portion of the process is complete, I keep the pickles in the refrigerator until we use them up.
A few more quick notes about the ingredients: If you don’t have (or don’t want to use) fresh dill in this recipe, you can use 1 tablespoon of dried dill instead. The dried dill makes a very tasty homemade dill pickle too! The one drawback of the dried dill is that the little pieces may stick to your finished pickles, but that’s a minor detail. I also prefer Kosher salt for this recipe as it’s a purer form of salt and has a larger grain, but you could also use table salt if that’s a more convenient ingredient for you.
Related Idea: Make Your Own Vegetable Broth
If you’ve never made your own dill pickles, this is a fun and easy way to give it a try. It makes a crisp and flavorful pickle, and you might never be satisfied with the store bought versions again!
Note: This post was originally published on 8/11/14 and was updated 2/20/21. You may have seen this original picture floating around Pinterest!
Check out more – – > Homemade Condiment Recipes
Homemade 24 hour Dill Pickles (No Canning Needed)
- 1 Cucumber
- 1/4 cup Fresh Dill Sprigs (lightly packed) (Or 1 Tbl Dried Dill)
- 3 Garlic Cloves
- 2 tsp Kosher Salt
- 1/4 tsp Whole Peppercorns (about 25)
- 3 Tbl White Vinegar
- Distilled or Filtered Water
- Quart Canning Jar with a Lid (I prefer the wide mouth type)
- Begin by slicing your cucumber. I like to slice an average sized cucumber into 16 spears. Also finely chop the garlic cloves.
- Place about half the fresh dill and some of the chopped garlic into the bottom of the quart canning jar.
- Add the cucumber slices to the jar. You can add more of the dill during this step too.
- Then add the remaining dill and garlic, and also add in the salt, peppercorns, and white vinegar.
- Pour the filtered water over everything, adding just enough water to cover the contents of the jar.
- Screw a lid onto the jar and then let the jar set for 12 hours. I just do this on my countertop, but you could also do this in the refrigerator.
- After 12 hours, give the jar a little shake to mix things up a bit again, and then turn the jar over (make sure the lid is on tight!) and let it set for another 12 hours in this upside position.
- At this point your cucumber slices should be infused and are ready to be enjoyed as pickles. Keep the jar in the refrigerator as you use up your pickles.