Refrigerator Dill Pickles

Refrigerator Dill Pickles

These are not your ordinary dill pickles. Adding a secret ingredients makes them special!
Prep Time 1 hour
Cook Time 15 minutes
Course Snack
Cuisine American


  • Canning Jars


  • 9 garden cucumbers
  • 1 1/2 cups organic white vinegar
  • 1 cup water
  • 1 tsp hot pepper flakes
  • 1 tsp Korean hot pepper flakes
  • 2 tsp pickling spice
  • 2 tsp dill weed
  • 1 tsp fennel seed
  • 1 tsp mustard seed
  • 4 tsp grey sea salt
  • Big bunch of fresh dill
  • 1 tsp pepper corns or ground pepper
  • 3 tsp sugar
  • large pinch of saffron
  • 6 cloves of garlic / two per jar


  • Wash your garden cucumbers very well. Cut off the ends of each cucumber as they say the ends are bitter. Slice the cucumbers the way you want your pickles to look . In my jars I cut thin slices for sandwich stackers as well as for spears. If the cucumbers are too long, trim them to fit inside your jars so that the lid fits .Because we are not processing the pickles you don't have to worry about the top space so much in the jars.
  • Next in a bowl measure out the seeds and pepper flakes. Once you have all of your seeds and pepper flakes together into one bowl, stir the spices so that they are distributed evenly. Separate the spices into three clean pint canning jars.
  • Wash the dill and put a few sprigs of dill into each canning jar. I like lots of dill so I use quite a bit. You can control the flavor of your pickles by using the amount you would like. Add your garlic cloves to each jar. I used two large cloves. You can add more or less per your taste preferences.
  • Next add the cucumbers in the jars. You want to pack the jars tight. Get as many cucumbers as you can in each jar. Try to arrange the cucumbers so that the cucumber look pretty in the jars.
  • Now you want to simmer the brine. In a medium sauce pan over medium high heat add your vinegar, water, salt, pepper, saffron, sugar, and stir until the salt and sugar have dissolved. Once the salt and sugar are dissolved and your saffron has given it's pretty coloring take a ladle and fill your jars to the top with the brine. If you have any extra brine save the liquid and store in frig. Check your pickles every couple days to check on he brine level. If the brine level goes down add more of your reserved liquid to keep the cucumbers submerged. If you did not have any extra brine, you can add water or more vinegar.
  • Once I have the lids on the jar of pickles I shake and try to get the spices to spread out within the jars. I check my pickles every couple days and make sure there is enough liquid and shake the jars so that the spices are evenly spread. You want your pickles to taste as good as you can.
  • Your pickles should be ready to eat in 5 to 7 days and last for at least a month in the refrigerator.


It’s mid July and if your a gardener odds are your cucumber plants are busting out! My cucumber plants usually do pretty good each year and I look forward to making refrigerator pickles when my green beauties expand quickly on the vine.
I like crunchy pickles so the refrigerator version over the processing version is what I prefer, plus it’s way easier. I’ve seen recipes where folks say that the pickles are only good for 3 or 4 weeks before they spoil.  I have had mine for a few months and have had no issues with eating them. Just be super careful and always use clean utensils when retrieving your pickles and of course keep in a properly chilled refrigerator. Just watch for cloudy brine or any off smell. 
I love my pickles spicy and full of garlic and dill. This year I added extra jazz by trying the fennel and mustard seed as well as the Korean pepper flakes.  The more flavor the better in my book.
The secret ingredient is saffron in this recipe. I like the color and flavor it gives the brine. This recipe has a lot going on, but you can  make refrigerator pickles much more simply. As long as you have dill, vinegar, and cucumbers you can make pickles. 
This year I sliced my pickles to fit on burgers and sandwiches as well. I like the jars of stacker pickles at the store and thought I can do that too!  I placed the stacker slices in with spear cuts so that I have a choice in each jar. 
The spear pickles are so good in Bloody Mary’s! A splash of the brine in the Bloody Mary mix is also lovely. 
During the summer I make several batches of pickles and share with family and friends. On a side note if you have lots of zucchini you should try pickling them with this recipe instead of cucumbers. I almost like the pickled zucchini better than pickled cucumbers! 
Keyword Organic Food

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