Easy Homemade Pickles

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 10 pickles 1x
  • Category: Staples
  • Method: Stovetop
  • Cuisine: American


Turn cucumbers into spicy delicious pickles in 48 hours…with no canning! This fun recipe for easy homemade pickles happens all in the fridge.


  • 2 pounds of kirby cucumbers (about 10 pickles), washed and halved or quartered
  • 1 1/2 cups white vinegar
  • 1/8 cup sugar
  • 4 teaspoons kosher salt
  • 2 teaspoons mustard seeds (you can find these in the spice aisle)
  • 2 cups hot water
  • 1 cup chopped fresh dill
  • 1/4 to 1/2 teaspoon red pepper flakes, depending on how spicy you like things!
  • 5 garlic cloves, peeled and crushed


  1. Stir together vinegar, sugar, salt, mustard seeds, and hot water until sugar and salt are dissolved, and let cool.
  2. Put the pickles, dill, red pepper and garlic into a large deep bowl and stir until the dill is evenly distributed.
  3. Pour the vinegar mixture over the cucumbers. If they aren’t submerged, add a little more water until they are. Put a plate on top of the cukes to keep them down in the liquid, cover the bowl with plastic wrap and refrigerate.
  4. Marinate for about 48 hours. These pickles will keep several weeks in the fridge, and they will get spicier over time. Once I go past the 48 hour mark, I keep them in a covered glass cookie jar in the brine – takes up less fridge space that way!