Making pickles at home couldn’t be simpler! Here are easy recipes for quick refrigerator homemade pickles to get you started.

stacked jars of pickles

Are you a pickle fan? Well you’re in luck, because making pickles at home couldn’t be easier! Why make homemade pickles? They’re infinitely tastier than pickles from the grocery store. And, you’ll have a sense of accomplishment that doesn’t come from grabbing a jar of pickles off the shelf at the store. Here are our favorite easy homemade pickles: all of them are either refrigerator pickles or quick pickles. Keep reading for the recipes.

What are refrigerator pickles?

First off, what are refrigerator pickles? Refrigerator pickles are vegetables that are pickled in a vinegar solution and simply refrigerated for 1 hour: no canning required! They last for 1 month in the refrigerator, instead of a year or more on the shelf like traditional canned pickles.

No special canning equipment is needed and there’s no boiling involved, which makes the entire process fast and simple. Refrigerator pickles last 1 month in the fridge, versus indefinitely at room temp with unopened canned pickles. But they’re so deliciously crunchy, you’ll eat them much faster than that!

What are quick pickles?

Quick pickles are vegetables that are pickled in a vinegar, water, and salt solution and stored in the refrigerator. Sometimes, the term “quick pickles” means something that doesn’t even make it into a jar. You might make our Quick Pickled Red Onions to go on a pizza or tacos. Or this Korean ramen recipe is served with quick pickled cucumbers.

And now…the best homemade pickles recipes!

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How to Make Dill Pickles

15 Homemade Pickles Recipes: Dill Pickles & More!

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 2 jars 1x


These easy homemade dill pickles require just 10 minutes of hands on prep work and are great on sandwiches or eaten straight from the jar!


  • 2 1-pint wide-mouth mason jars with lids
  • 1 1/2 to 2 pounds small cucumbers (like Kirby)
  • 3 cloves garlic
  • ½ tablespoon coriander seeds
  • 1 tablespoon whole peppercorns
  • 1 tablespoon kosher salt
  • ½ tablespoon sugar
  • 2/3 cup white vinegar
  • 1 ⅓ cup water
  • 1 large handful fresh dill (or 2 teaspoons dill seeds)


  1. Wash two mason jars and lids in hot soapy water, rinse, and let air dry.
  2. Quarter the cucumbers into four slices lengthwise (cut off tips so they to fit inside the jar). Peel and cut the garlic cloves in half.
  3. In a saucepan, place the coriander seeds, whole peppercorns, sugar, kosher salt, white vinegar and water. Whisk over low heat until fully dissolved, about 1 minute, then remove from the heat.
  4. In the two clean mason jars, tightly pack the cucumbers, garlic and fresh dill.
  5. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
  6. Wipe jar rims dry and place the lids on the jars and screw on the rings until they are hand tight.
  7. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to 1 month in the refrigerator (they’re not shelf stable, but they never last that long!).
  • Category: Condiment
  • Method: Pickled
  • Cuisine: American
  • Diet: Vegan

Keywords: Homemade Pickles

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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1 Comment

  1. Pictures are so great! Very colorful – cannot wait to make my own homemade pickles! Thank you for sharing.