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fraiche living quick dill pickles
5 from 1 vote

Quick Dill Pickles

These quick refrigerator dill pickles are crunchy and satisfying and everything a pickle should be, minus the work of canning!

Course Appetizer
Cuisine American
Keyword dill pickle, pickled
Prep Time 30 minutes
Servings 2 0.5 L jars
Author Fraiche



  • 1 cup water
  • 1 cup white vinegar
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar


  • 2 teaspoons mustard seeds
  • 2 dill flower heads optional
  • 2 pounds small pickling cucumbers, washed & quartered* around 7 cups
  • 8 dill sprigs
  • 4 cloves garlic, peeled & cut in half


Make the Brine

  1. In a small non-reactive saucepan (stainless steel or similar), combine the water, vinegar, salt and sugar. Bring to a simmer over medium heat and whisk until the sugar and salt have dissolved. Remove from the heat and set aside to cool.

Make the Pickles

  1. Divide the mustard seeds and dill heads (if using) between the jars and pack each jar tightly with the cucumbers, dill sprigs and garlic.

  2. Pour the cooled brine (it can still be slightly warm) into each jar over the cucumbers to cover. Cover the jars with the lids and place in the refrigerator for 2-3 days before enjoying or for up to 1 month refrigerated.

Recipe Notes

*you can alternately cut them into slices