These Easy Refrigerator Dill Pickle Slices are so easy and delicious, and they are the perfect addition to burgers and sandwiches. These are perfectly tangy, garlicky, and so full of flavor you'll wonder how you ever settled for store-bought pickles!
These pickle slices come together in about 20 minutes (not counting the overnight rest in the refrigerator) and only get better the longer they sit.
These are perfect for just about any sandwich, but really shine on a burger. They have just the right amount of acidity and flavor to cut through the richness of the beef and cheese. Check out these burger recipes for Double-Double Animal Style Smash Burgers, or my Ultimate Smash Burgers for some burger inspiration!
If you're more of a sweet pickle fan, you'll love my recipe for Quick Bread and Butter Pickles, too!
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Ingredients
Using fresh cucumbers, dill, and garlic is key to getting the flavor of these dill pickles just right. A smattering of spices like red pepper flakes, coriander, and black peppercorns add the perfect amount of extra kick to make these pickles really delicious!
- Pickling Cucumbers - Fresh is best! Any cucumber variety that is short, and not too thick will work perfect for this recipe.
- Kosher Salt - This is crucial to getting the flavor and texture of these pickles just right.
- Fresh Dill - Opt for fresh dill if you can get you hands on it. Dried dill will work in a pinch, but fresh dill will give a brighter and fresher flavor.
- Whole Garlic Cloves - Adds a nice garlicy punch that is important for that classic dill pickle flavor.
- Yellow Mustard Seeds - Brings a touch of earthiness to the party.
- Black Peppercorns - Adds a bit of spiciness for balance.
- Coriander Seeds - Brings a touch of fruity brightness.
- Red Pepper Flakes - Adds just a touch of heat.
- Water - Key to diluting the acid and salt levels to get just the right amount of tang and salt.
- Distilled White Vinegar - Is tart and bright, which helps to add some zing.
- White Wine Vinegar - is a bit softer and not as sharp as distilled white vinegar, which helps to balance these pickles.
- Sugar - brings a touch of much needed sweetness. Feel free to add any sweetener you like, honey, or agave would work great.
Instructions
As the name suggests, these pickles are super easy to put together. The instructions below outline the whole process from start to finish!
Step 1: Thinly slice the cucumbers to your desired thickness. I like to keep them relatively thin - no more than ⅛th of an inch.
Step 2: In a large bowl, toss the pickles in kosher salt to evenly coat and let sit for 1 hour.
Step 3: Prepare the mason jars by placing half of the fresh dill, garlic, mustard seeds, black peppercorns, coriander seeds and red pepper flakes into the bottom of each jar.
Step 4: Pack the cucumbers into both jars. Split the remaining liquid from the bottom of the bowl that the cucumbers rested in between each jar. (This liquid contains a lot of the necessary salt in this recipe - Don't miss this step!)
Step 5: Combine the the water, distilled white vinegar, white wine vinegar, and sugar in a medium saucepan and heat until boiling.
Step 6: Pour the warm brine evenly over the cucumbers. Fill the jars until the cucumbers are totally submerged. It will fill up most of the jars. Allow to cool, then transfer to the refrigerator and rest overnight.
Hint: I like to use this mason jar funnel to keep things neat and clean!
Substitutions
Don't have the exact ingredients called for on hand, or want to make this recipe your own? These ingredients can be swapped out with these substitutions if needed:
- Vinegars - Use a different combinations of vinegars. As long as you use vinegars that are diluted to 5% acidity (or if you adjust the water level accordingly), this recipe will work.
- Salt - This brine needs around 3% salt solution by weight. Use the same weight measurement (not volume), of whatever salt you choose.
- Sugar - Any sweetener will do - things like honey, agave nectar, etc. will work perfect.
Recommended Equipment
The key piece of equipment for these pickles is the 32 oz (1 quart), wide mouth mason jars and lids. This recipe fills two quart sized mason jars (or you can make half of the recipe and only fill one). This mason jar funnel is also really convenient for keeping thigs mess-free too!
A mandolin slicer, while not required, will make quick and consistent work of slicing the cucumbers to the desired thickness. You can certainly cut them by hand, but it does take longer and it won't be as consistent.
Storage
These pickles will last about 3 months in the refrigerator as long as they are submerged in the brine.
Related Recipes
Looking for other recipes like these pickles? Try out these other pickle and condiment recipes below
Dill Pickle Uses
These recipes below are some of my favorite uses for these pickle slices. Go check them out and let me know what you think!
Did you make this recipe for Easy Refrigerator Dill Pickle Slices?
Let me know how yours turned out in the comments below, and don't forget to leave a rating!
Recipe
Easy Refrigerator Dill Pickle Slices
Equipment
- Mandolin Slicer Optional
- Large Mixing Bowl
- 2 Mason Jars Quart Size - 32 oz.
- Medium Saucepan
- Mason Jar Funnel Optional
Ingredients
- 3 lbs. Fresh Pickling Cucumbers Sliced to your desired thickness - About ⅛ of an Inch recommended.
- 3 Tablespoons Kosher Salt
- ½ Cup Water
- ¾ Cup Distilled White Vinegar
- ¾ Cup White Wine Vinegar
- 2 ½ Tablespoons Sugar
- 2 Fresh Dill Sprigs
- 2 Garlic Cloves
- 1 Teaspoon Yellow Mustard Seeds
- 1 Teaspoon Black Peppercorns
- ½ Teaspoons Coriander Seeds
- ⅛ Teaspoons Red Pepper Flakes
Instructions
- In a large mixing bowl, add the sliced cucumbers and kosher salt. Rest for 1 hour. Split the fresh dill sprigs, garlic cloves, mustard seeds, black peppercorns, coriander seeds, and red pepper flakes evenly into two quart (32 oz.) sized mason jars. Pack the sliced cucumbers into the jars. Split any remaining water leftover from the rest equally into both jars.
- Add the water, distilled white vinegar, white wine vinegar, and sugar to a medium saucepan and heat until boiling. Pour the brine liquid over the cucumbers and allow to cool. Cover and refrigerate overnight.
Julie Duncan says
I don’t have white wine vinegar. Can I use additional 3/4c white vinegar as a substitute?
Spencer Klickman says
Hi, Julie! White vinegar can be a little more acidic than white wine vinegar, so I would only add ½ cup. If the liquid level is low, you can top it off with water as needed.
Let me know how they turn out!
Paula says
Used this recipe for a bunch of cucumbers from the garden. Great flavor, and I love to have them on hand in the summer!