How long do refrigerator dill pickles last?

Refrigerator dill pickles can last up to 2 months when stored properly in an airtight jar in the coldest part of the fridge. They’re at their peak flavor and crunch within the first 2 to 4 weeks . Be sure to keep the cucumbers fully submerged in brine and avoid introducing contaminants like dirty utensils to extend their shelf life.

Do you have to boil brine for refrigerator pickles?

No, you don’t have to boil the brine. Many refrigerator dill pickle recipes use a no-boil method where you mix vinegar, water, salt, and sugar cold. However, slightly heating the brine can help dissolve salt faster and extract more flavor from spices and garlic. Just let it cool before pouring it over cucumbers to preserve their crunch.

What is the best vinegar to use for refrigerator pickles?

The best vinegar depends on the flavor profile you're after. Distilled white vinegar is the classic choice—it’s sharp, clean, and colorless. For a sweeter or more complex flavor, use apple cider vinegar . Always make sure your vinegar has at least 5% acidity to ensure proper preservation.

Should you refrigerate dill pickles?

Yes, refrigerator dill pickles must be kept cold at all times. Unlike canned pickles, these are not shelf-stable. The cold temperature slows bacterial growth and helps maintain crispness. Store them in the back of your fridge , not in the door, where temperatures fluctuate more.

Refrigerator Dill Pickles – The Best 9-Step No-Cook Crunchy

Ingredients

Scale

1 cup water
1 cup white or apple cider vinegar (5% acidity)
1 tbsp pickling salt
1 tsp sugar (optional)
2–3 garlic cloves, smashed
3–5 sprigs fresh dill
1 tsp peppercorns (optional)
Kirby cucumbers or pickling cucumbers
Optional add-ins: mustard seeds, red chili flakes, coriander seeds, bay leaves

Instructions

Wash cucumbers thoroughly and trim off blossom ends.
Slice cucumbers into spears, chips, or leave whole if small.
Optional: Soak cucumbers in ice water for 1–2 hours for maximum crunch.
Sterilize jars by washing with hot soapy water and drying completely.
Add dry spices and garlic to the bottom of jars.
Pack cucumbers tightly into jars.
In a bowl or saucepan, combine water, vinegar, salt, and sugar (if using).
Stir until salt dissolves. Slightly heat if needed, then cool before pouring.
Pour brine over cucumbers, ensuring they’re fully submerged.
Seal jars tightly and store in the back of the refrigerator.
Let pickles brine for at least 24–48 hours before eating.
Keep refrigerated and consume within 2 months.

Notes

Use only fresh, firm cucumbers like Kirbys for best texture. Always store pickles cold and use clean utensils to prevent contamination.

Author: Olivia
Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Condiment
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 spear
Calories: 5
Sugar: 0g
Sodium: 200mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Keywords: refrigerator pickles, dill pickles, homemade pickles, easy pickling