Easy Refrigerator Dill Pickles

A quick refrigerator pickle to use up those summer cucumbers with classic, crisp dill pickle flavor

5 from 1 vote

Prep Time 10

Total Time 10

Course Condiment

Cuisine American

Servings 24

Calories 17 kcal

¾ cup White Vinegar
¼ cup Apple Cider Vinegar
1 tbsp White Sugar
1 tbsp Salt We used Pink Himalayan but white is fine.
1 cup Water
4 Medium Sized Cucumbers, sliced or cut into spears Pickling size is best. Ours came from the garden.
6 - 8 Baby Carrots, cut into thin sticks or coins Or 1 regular carrot
2 Serrano Peppers, halved lengthwise Optional for spice
4 cloves Garlic, halved and peeled
1 tbsp Whole Black Peppercorns Adjust to taste
2 tbsp Caraway Seeds
1 oz. Fresh Dill Probably two handfuls. We had two 0.5 oz. packages.
2 Bay Leaves Use one per jar. See notes.

Combine sugar, salt, and vinegar in a bowl. Whisk until salt and sugar dissolve completely. Add the water and set aside.
Place the cucumber slices (or spears), serrano peppers (optional), carrots, garlic, caraway seeds, and dill into one or more jars. If more than one jar, divide evenly. Fill jars to the top, submerging all contents. Screw tops on tightly and place in the refrigerator for 24 hours.

These should keep for up to a month in the fridge
These are NOT the same as canning and therefore are not shelf stable
You'll notice in our finished picture we have 4 jars. We underestimated how many slices/spears we would have so we made two experimental jars (Oops! But then again maybe they'll turn out well)
We estimated the servings with a "best guess"

Keyword Brine, Cucumbers, Dill, Dill Pickles, easy recipe, Pickles, Under 30 minutes, Under 500 Calories, Vinegar