This crispy, crunchy Refrigerator Dill Pickles Recipe (Keto and Whole30) is easy to make using a 5-minute method. Let them sit overnight in a savory brine and enjoy the homemade pickles for months!Jump to Recipe
Easy refrigerator pickle recipe
Never waste your money on storebought pickles again with this Refrigerator Dill Pickles Recipe. Put the cucumbers and brine together in minutes, let them pickle overnight, then enjoy your homemade pickles for months! Made without any strange ingredients or added sugar, these fresh fridge dill pickles are both keto and Whole30.
Refrigerator pickles are the easy alternative to old-fashioned or pressure-cooked pickles. All you have to do is throw everything in one mason jar and let them pickle in the fridge. No canning, sealing, boiling jars, or cooking involved!
These fresh dill pickles are a must at any picnic, barbecue, snack board, or lunch party! Slice them up for burgers, top them on this Keto Cheeseburger Soup, include them on a Charcuterie Board, or add them to a classic club sandwich. There’s never a bad time for pickles!
Are pickles keto?
Yes! Well, most are. These homemade refrigerator pickles are keto-friendly because there isn’t any sugar or corn syrup in the brine which can sometimes find its way in some storebought brands.
Homemade keto pickles ingredients
- Cucumbers – I have Persian cucumbers in my garden, so that’s what I used. You can also use pickling cucumbers, which are small, firm, and crunchy, making them the best choice for this recipe. English cucumbers work as well but they won’t be as crisp as the smaller varieties.
- Dill – While fresh dill is best, you can make dill pickles with dried dill. Just use 1 tablespoon instead.
- Mustard seeds – They provide texture and crunch, heat and sweetness. You can swap it out wiht black peppercorns instead.
- Garlic – A classic ingredient in dill pickle brine. There’s no substitute for fresh garlic cloves.
- Pickling brine – Made from water, vinegar, and salt. I used rice vinegar but white vinegar will give it a stronger flavor. The kind of salt you use is also very important! Kosher salt is best but if all you have is table salt at home, it will work in a pinch.
How to make refrigerator dill pickles
- Trim the ends of the cucumbers. Slice them into spears, slices, or rounds (depending on how you usually like to eat pickles).
- Make the pickle brine by combining the water, vinegar, salt, and smashed garlic in a small pot. Bring it to a boil, then turn the heat off and let it cool before adding it to the mason jar.
- Add the sliced cucumbers, garlic, mustard seeds and dill to a pint mason jar and pour the brine over top. Cover with a lid and refrigerate for at least 12 to 24 hours.
- Enjoy the next day on sandwiches, a charcuterie board, or a burger!
Tips and tricks
- When cutting the cucumbers, make the rounds at least 1/4″ thick pieces. For spears, cut the cucumber into quarters or however thick you like your pickles.
- Adjust the flavor of the pickles by adding mustard seed, coriander seed, red pepper flakes, or peppercorns to the brine.
- You can reuse the pickle brine over and over again for multiple batches. Just adjust the seasoning when you reuse the brine.
- If you don’t want to slice the cucumbers, leave them whole instead. They’ll take a little longer to pickle but still taste delicious!
- Use wide-mouthed pint mason jars. The cucumbers should be packed tightly in the jars so they can all soak in the brine evenly.
Can you use other veggies to pickle?
This refrigerator method is great for any kind of veggie! Use the same brine to pickle carrots, daikon radish, cauliflower, green beans, radishes, peppers, garlic, beets, or zucchini. You can also do a mix of multiple veggies in the same jar.
Just know that the harder or crunchier the vegetable, the longer they’ll need to soak in the brine, such as carrots. Carrot Tip: Cut the carrots into matchsticks so they absorb the pickling brine faster!
How long do refrigerator dill pickles last?
Refrigerator dill pickles last in a sealed jar in the fridge for up to 2 months.
Use your dill pickles with these recipes
Did you try this Refrigerator Dill Pickles Recipe? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.
Refrigerator Dill Pickles Recipe (Keto and Whole30)
- 1-liter mason jar
- 5-6 small cucumbers or use 1 English cucumbers
- 4 sprigs fresh dill
- 2 cloves garlic smashed
- 1 tbsp mustard seeds optional
- 1 ¼ cup water
- ¾ cup rice vinegar or replace with white vinegar for stronger flavor
- 1 ½ tbsp kosher salt
- Trim both ends off the cucumber. Depending on how you like your cucumbers, I prefer spears for snacking and rounds for sandwiches. Cut the rounds into 1/4″ thick pieces. For spears, cut the cucumber into quarters or however thick you like your pickles.
- In a small pot combine the water, vinegar, salt, and the smashed garlic. Bring to a boil or until salt melts. Then let it cool a bit before adding it to the mason jar.
- In a 1-liter mason jar, add the cucumbers and sprigs of dill, add pickling brine. Cover, then refrigerate for at least 12-24 hours. Depending on how pickled you like your pickles.
- These will keep in the refrigerator for at least 2 months.
- Can you use other veggies to pickle? Yes, this method is great for any veggie! Carrots, daikon radish, cauliflower, radishes, peppers, garlic, beets, zucchini. Or do a mix of veggies. The harder the veggie, the longer they’ll need to soak for the best flavors, such as carrots.
- Carrot Tip: Cut the carrots into matchsticks so they absorb the pickling brine faster!
- What Salt should I use? The type of salt you use is SUPER important! I prefer kosher salt (for pickling purposes). It’s not super salty like table salt. But if you only have table salt, then start with 1/2 tbsp salt and adjust to your liking.
- Storing: Keep the dill pickles in a sealed mason jar in the fridge for up to 2 months.