Zesty Refrigerated Dill Pickles

5 from 3 votes

Zesty Refrigerator Dill Pickles that are crunchy, sour, and absolutely perfect!

Prep Time10

Cook Time10

Total Time20

Course: Appetizers

Cuisine: American

Servings: 32- ounce mason jar

Calories: 10kcal

Wash the cucumbers and slice them in half. Pack in a sterilized 32-ounce mason jar.
Add garlic, dill, and hot peppers (if using) by fitting them in the spaces between the cucumbers.
Next, add vinegar, water, salt, and sugar to a small saucepan. For extra dill flavor, add some dill too. Bring to a boil, while you whisk the liquid until the salt and sugar are dissolved. Cool slightly, then pour the pickling solution over the jar ingredients until they're fully submerged and seal the jar.
Refrigerate for at least 3 days before opening the jar. Yes, you can enjoy the pickles as early as the next day, but they will get better as they sit. Good things come to those who wait... but, hey, it's totally up to you.

Although you will store the dill pickles in the refrigerator, you still need to sterilize the jar prior to filling it with the cucumbers. Especially if you want them to last a few months or longer.
Laying the jar on its side as you add the cucumbers will keep the cucumbers from tipping over as you work.
Besides using fresh dill, I recommend using fresh garlic as well. Whatever you do, don't use the pre-peeled stuff you find in jars. Yes, it's convenient, but it sure doesn't taste like fresh garlic.
If you decide to add pickling spices, add anywhere from 1 to 2 teaspoons. If you don't have pickling spices on hand, you can make some of my homemade corned beef spices which contain a lot of the same ingredients!