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.
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 thinly 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, sea salt, and sugar 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.
Recipe by Spicie Foodie ™ at