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Refrigerator dill pickle halves on a plate with slices of jalapenos.
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Easy Refrigerator Dill Pickles Recipe (Small Batch)

Want to make pickles with lots of crunch and great flavor at home? It's easy to do with this refrigerator dill pickles small batch recipe! Make one jar of pickles at a time to satisfy your pickle craving! 
Prep Time 5 minutes
Total Time 1 day
Servings 4
Calories 32kcal

Ingredients

  • 1 pound cucumbers Persian or pickling
  • 1 ½ tablespoon kosher salt
  • 1 ½ cup water
  • ¾ cup white vinegar
  • 4 cloves garlic whole
  • 6-8 peppercorns I am using mixed but black work too.
  • 2 sprigs fresh dill or one teaspoon dried
  • 1 jalapeno pepper sliced

Instructions

  • Heat the water, salt and vinegar to boiling and stir until the salt dissolves. Remove from heat and allow to cool slightly.
  • In the meantime, prepare the cucumbers. Cut off the blossom end. Cut lengthwise for long pickle halves and then in half lengthwise again for spears. You can cut into slices or leave whole if using smaller cucumbers.
  • Place the garlic cloves, peppercorns, and jalapenos in the jar and then pack as many of the cucumbers as you can fit in the jar.
  • Pour the liquid over the top and place the jar in the fridge. The pickles will usually be ready to eat in one or two days.

Notes

You can also add fresh cut cucumbers to leftover pickle juice when your pickles are gone. Let them sit 1-2 days and they will infuse with flavor.
Use pickling cucumbers or Persian cucumbers for the crunchiest homemade pickles.
These easy refrigerator pickles can be enjoyed the next day but the longer they sit the more flavor they develop. 
These crisp pickles can be enjoyed on their own or served up with your favorite burgers, sandwiches, and chopped into salads.
Cut your pickles however you want! Make pickle chips for burgers or cut cucumber spears to make pickles you can eat with your fingers! 
For a crunchier pickle, let the brine cool down completely before pouring it over the pickles. This also ensures a slightly greener pickle.
These pickles aren't shelf stable and must be stored in the refrigerator.
Make sure to start this easy pickle recipe with clean jars!

Nutrition

Calories: 32kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 2625mg | Potassium: 197mg | Fiber: 1g | Sugar: 2g | Vitamin A: 192IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 0.5mg