Spicy Refrigerator Dill Pickles

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Easy refrigerator dill pickles with garlic, dill, pickling spice and crushed red pepper flakes.


  • 1 ½ cups water
  • 1 cup distilled white vinegar
  • ½ cup apple cider vinegar
  • 1 tablespoon coarse salt
  • 3 pounds cucumbers, sliced in rounds or speared
  • 8-12 cloves garlic, peeled and smashed
  • ¼ cup fresh dill leaves
  • 3 tablespoons pickling spice
  • 3 tablespoons crushed red pepper flakes


  1. Wash 2 32-ounce jars with soap and water.
  2. Bring water, vinegars and salt to a boil in a saucepan and boil until salt has dissolved, whisking regularly. Allow brine to slightly cool.
  3. Pack cucumber slices/spears in the jars, then pack a few garlic cloves in each. Distribute dill, pickling spice and red pepper flakes into each jar. Pour brine to the top of the jar and secure tightly with the lids. Allow jars to cool to room temperature, then refrigerate.
  4. Allow to pickle for at least a week. Pickles last in the refrigerator up to one month.


Canning Tip: To make these pickles shelf stable: Once jars are washed with soap and water, boil jars and rings for 10 minutes before starting the jarring process. Be sure lids seal during the cooling process. Store for up to one year in a dark, cool area.