Easy Homemade Dill PIckle Recipe | Living Locurto

Refrigerator Dill Pickle Recipe

The best homemade Refrigerator Dill Pickle recipe! An easy old fashion family recipe for crunchy zesty dill pickles. No canning needed. You'll never buy store bought dill pickles again!
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Course: Snack
Cuisine: American
Keyword: dill, homemade, pickles, Snack
Prep Time: 20 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 20 minutes
Servings: 48 people
Calories: 29kcal
Author: Amy Locurto


  • 2 quarts Water
  • 1 quart White Vinegar
  • 1 cup Pickling Salt *makes enough liquid for six 1 quart jars
  • 25 Small Cucumbers
  • 6 cloves Garlic Chopped (about 2 cloves per jar)
  • 1 Onion chopped (a small handful per jar)
  • 2 bunches Fresh Dill
  • 24 Peppercorns 4 per jar
  • 3/4 teaspoon Ball Pickle Crisp 1/8 tsp per jar
  • 1 Grapevine Leaf per jar optional - it's supposed to make the pickles crisp.
  • 6 1 Quart Mason Jars
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  • Wash the cucumbers before canning by rinsing in water.
  • Sanitize your jars and lids. Clean jars with hot water and soap. Place lids in boiling water and remove gently with tongs.
  • Combine water, vinegar and salt to a pan and heat to nearly boiling. This makes the brine. Our family recipe says "Heat mixture just hot enough to put finger in."
  • Add garlic, onions, Pickle Crisp, fresh dill, 4 peppercorns and one grapevine leaf (optional) into a jar.
  • Pack cucumbers into the jars.
  • Use a funnel to pour the liquid mixture over the cucumbers in the jar.
  • Seal the lids on the jars and let them cool.
  • After the jars have cooled, place in the refrigerator for about 2 months to pickle before eating.


This recipe makes 6 Quart Jars, which is about 48 servings.

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Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1574mg | Potassium: 239mg | Fiber: 1g | Sugar: 3g | Vitamin A: 202IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg
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