Refrigerator dill pickles

An American preserve dish built on whole ingredients.

Servings: 8
Active time: 20 min
Total time: 24 h

Organic sourcing

Cucumbers are on the Dirty Dozen, so it's worth buying them organic. Fresh dill's pesticide load can also be high, making organic a good choice here as well.

Ingredients

• 1 kg fresh cucumbers
• 4 cups water
• 2 cups distilled white vinegar
• 2 tbsp sea salt
• 2 tbsp sugar
• 1 tbsp black peppercorns
• 8 garlic cloves, peeled
• 1 tsp mustard seeds
• 1 tsp dill seeds
• 1 bunch fresh dill
• 1/2 tsp red pepper flakes

Method

1. Wash the cucumbers thoroughly and cut off the blossom ends.
2. Slice the cucumbers into spears or rounds, depending on preference.
3. In a large saucepan, combine the water, vinegar, sea salt, and sugar.
4. Bring the mixture to a boil, stirring until the salt and sugar dissolve.
5. Place the cucumbers in sterilized jars, layering with garlic cloves and fresh dill.
6. Add the black peppercorns, mustard seeds, dill seeds, and red pepper flakes to the jars.
7. Pour the hot brine over the cucumbers, leaving about 1/2 inch of headspace.
8. Seal the jars and let them cool to room temperature.
9. Refrigerate the pickles for at least 24 hours before consuming.

Notes

• Use pickling cucumbers for best texture.
• Refrigerator pickles are great for about 4 weeks.
• Adjust spice level with more or fewer red pepper flakes.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic American recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.