Make your own fresh and crisp Refrigerator Dill Pickles at home! Made with freshly sliced cucumbers in a simple homemade brine with fresh seasonings like garlic, sliced onion, and fresh dill. No canning required!
Trim off the ends of the cucumbers, and then cut them into your desired shape and size (slices, spears, halves, etc). Place into a bowl of ice cold water and refrigerate (up to 8 hours)
In a medium saucepan over medium-low heat, prepare the pickling brine by combining water, vinegars, sugar, and salt. Stir until the sugar and salt dissolves. Remove from heat and allow to cool to room temperature.
To the bottom of 2 pint jars, add dill, garlic, peppercorns, mustard seed, and red pepper flakes.
Add the cucumbers and sliced onion into the jars until full, carefully packing to reduce wasted space.
Pour the cooled brine over the top of the cucumbers until they are completely submerged.
Place an air-tight lid on the jar, and then move to the refrigerator.
Refrigerate for at least 24 hours. For optimum flavor, allow the pickles to marinate in the refrigerator for at least 5 daysbefore consuming.
Video
Notes
Not enough brine? Top off the remaining space with plain white vinegar.
Storage: Store pickles in airtight containers, refrigerated up to two months. Pickles will become less crisp the longer they are kept.