Crunchy Dill Pickles (Refrigerator Style)

Crunchy Dill Pickles (Refrigerator Style) by @SpicieFoodie | #summer #pickling #dill #cucumbers #pickles #howto #vegan

When it comes to dill pickles I want them tart and crunchy. Here in Prague it is a very rare occasion that you come across a tart (cucumber) pickle. The local pickles are sweet and frankly I do not like them one bit. When we lived in the states often times we stopped out our local deli that was owned by Polish immigrants. Their dill pickles were the best, fresh, crunchy and tart. The first time we purchased a jar of dill pickles here in Prague we were surprised with their sweetness. We (ignorantly) figured since Czech Republic and Poland are neighbors some things would be the same.

Crunchy Dill Pickles (Refrigerator Style) by @SpicieFoodie | #summer #pickling #dill #cucumbers #pickles #howto #vegan

We just accepted the local variety and added dill pickles to the list of things we missed from back home. One summer my craving got so bad I took it upon myself to research and make a small batch. So just like making our own grape jam I also started making dill pickles every summer. The recipe I am going to share with you today is one that has been sitting in my drafts since last year. Better late than never right?

Crunchy Dill Pickles (Refrigerator Style) by @SpicieFoodie | #summer #pickling #dill #cucumbers #pickles #howto #vegan

What makes these pickles crunchy is the soaking in the ice cold water so do not skip that step. Also these are refrigerator style but if you are comfortable and able to do safe canning these would also be perfect for that. On a last note this recipe yields enough for a small jar or enough for 2 people, feel free to double or adjust as desired.

5.0 from 7 reviews
Crunchy Dill Pickles (Refrigerator Style)
Prep time
Cook time
Total time
Easy homemade crunchy dill pickles for two. No need for canning using this safe refrigerator style canning.
Recipe type: Condiment, Snack
Serves: 2
  • 500 grams or 1.1 lb pickling cucumbers
  • 250 ml or 1 cup white vinegar ( estragon infused)
  • 500 ml or 2 cups water
  • ½ Tbs. coarse sea salt
  • pinch sugar
  • 2 garlic cloves
  • ¼ tsp. yellow mustard seed
  • 25 grams fresh dill
  1. Wash the cucumbers then place in a container and cover with ice cold tap water and several ice cubes. Cover the container and place inside the refrigerator overnight. The next day do not take the cucumbers out until you are ready to use them. Peel and thingly slice the garlic cloves, set aside.
  2. Sterilize the jars you will be using, either washing with hot water in dish washer or boiling on the stove top in boiling water for 10 minutes. Have the dry jar(s) ready. Bring the vinegar,water and sea salt to a boil. Then add the slices of garlic and mustard seed and continue boiling for another 5 minutes, turn the heat off and set aside.
  3. Drain the cucumbers then slice off both top and bottom off all the cucumbers. Slice the cucumbers into spears, thin lengthwise slices or any shape you like. Place some fresh dill inside the bottom of the jar(s) then begin arranging the cucumbers inside the jar. Add layers of cucumbers and dill, then pour in some of the vinegar mix as you go until you have used up all ingredients. Cover and allow to cool down to room temperature then you can place inside the refrigerator.
  4. Allow the cucumber/pickles to sit in the refrigerator for 1 week before eating. THESE PICKLES SHOULD ONLY BE STORED IN THE REFRIGERATOR IF ONLY FOLLOWING THE INSTURCTIONS LISTED HERE. If following proper canning technique then store as usual. These dill pickles will keep for 1 month inside the refrigerator.


Crunchy Dill Pickles (Refrigerator Style) by @SpicieFoodie | #summer #pickling #dill #cucumbers #pickles #howto #vegan This is how you should start the layering of the jars.

Crunchy Dill Pickles (Refrigerator Style) by @SpicieFoodie | #summer #pickling #dill #cucumbers #pickles #howto #vegan Allow the cucumber/pickles to sit in the refrigerator for 1 week before eating. It will be a long 7 days of waiting but well worth it.

Crunchy Dill Pickles (Refrigerator Style) by @SpicieFoodie | #summer #pickling #dill #cucumbers #pickles #howto #vegan After one week they will look like this. Yummy and ready to eat!

Crunchy Dill Pickles (Refrigerator Style) by @SpicieFoodie | #summer #pickling #dill #cucumbers #pickles #howto #vegan One of our favorite ways of eating dill pickles is on the side of a deli style sandwich. A perfect lunch. Perhaps my husband’s favorite way of eating them is right out of the jar as a snack.

Crunchy Dill Pickles (Refrigerator Style) by @SpicieFoodie | #summer #pickling #dill #cucumbers #pickles #howto #vegan And this is my latest batch. Impatiently awaiting 6 more days.

More canning or pickling recipes:
How To Can Marinara Sauce Using Fresh Tomatoes, by Gina at SPCookie Queen
Apricot and Garam Masala Jam, by Gina at SPCookie Queen
Grape Jam for 2 ( refrigerator style), Spicie Foodie
Zanahorias en Escabeche or Mexican Spicy Pickled Carrots, Spicie Foodie

What are you canning this summer ? Oh, and don’t forget to save that pickle juice incase you need a hangover cure.


Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie



  1. says

    Oh wow…I never tried making pickles, but my family did every single year..I got too lazy!:)) But this is really great recipe for homemade, and fast I must say! I am so glad that you posted this…Have a great Sunday!

  2. says

    Delicious! I’m lucky, I like both tart and sweet pickles and we have both! However, I think I may have to try these…homemade pickles = delicious!

  3. says

    Yum, I adore dill flavored pickles and like your husband, would them straight out of the jar! I can’t believe you waited a year to share this recipe, now I simply have to try my hand at pickling because you make it sound so easy.

  4. says

    Bummer I just used my last dill! I will remember to make these next time I have dill at hand. Is there any difference between a “normal” cucumber and a “pickle” cucumber?

  5. says

    Okay, I don’t even like pickles, but I want to try them just because of your amazing photos. Thanks for the linky love. Finally sitting down for a minute to catch up. I said no more canning for me this summer, lol, but know I want pickles. I think we need to find a doctor who treats our particular disorder, he he. Hope you are having a great week.

  6. says

    These look gorgeous! I so needed you 3 weeks ago when I found some really cute baby cucumbers. I found a recipe to pickle them but yours look and sound so much more interesting and tempting! I’m not even going to wait for mine to be ready. I’m going out to get more cucumbers and doing it your way. Thanks so much for the recipe! Beautiful pics btw.

  7. says

    I lost you somehow in teh Bogshere; happy I found you again. I used to make dozens of these jars when my boys were growing up. Thanks for sharing this recipe for 2.

  8. says

    Great post. They look great. One of the hardest things for me when I am making dill pickles is waiting the necessary number of days! I want to eat them right away. Take care and have a good week.

  9. says

    I can not stand sweet pickles of any variety, nor when they are soft instead of crunchy. These are perfectly beautiful and I must get over my canning fear to give them a try :) Stunning photos as always!

  10. says

    DELICIOUS!!! OMG I can taste the pickle from your pictures… Lovely I must say.
    Wonderful recipe, you made it sound so easy now I have to try this.

  11. says

    pickle rocks. I havent made any yet, but I think so my mum has. Just planted my 3 little test ghirkin batch into our garden. lets see if they survive the crazy insects here. at least the snails will be less.
    I have never had cut open pickle, so I am kind of seeing this for the first time. I love my pickle very tangy, not sweet, chrunchy, filled with terragon and a couple of small spring onions. yumm!

    Thanks for sharing Nancy!

  12. Alibell says

    These look great!!! I’m going to make them this weekend. Question: what is the difference between a pickling cucumber and other cucumbers. I was thinking of using small Persian cucumbers. Would those work?

    • says

      Hi Alibell,
      Thanks and enjoy them. The difference is that pickling cucumbers are those small ones most commonly used for pickling. I’ve never used larger, or Persian, cucumbers for pickling. But I do think they would work just as well. Let me know how they turn out so I can try it too.

    • says

      Haha, I think you’ll survive Maz! :) But your pickles will taste different than mine. Good luck and let me know how they taste, you might have discovered something delicious.

  13. says

    Just as we thought; easy to make, with clear instructions from you our dear blogger friend Nancy Lopez:)
    It’s amazing how many things we can preserve with homemade recipes and enjoy them, knowing they’re additives/chemicals free, isn’t it?
    Thank you for teaching us this dear Nancy!
    Hugs from both,
    Panos and Mirella


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