Can I use regular pickles for this recipe?

You can, but since they are a softer consistency than Kirby pickles, you will get much softer pickles. If you can't find Kirby pickles, I would slice regular cucumbers into rounds (like the kind you put on burgers)...those tend to be softer anyway. And you can also slice the Kirby cukes into rounds if you prefer those to cucumber spears.

Where on earth do I find mustard seeds?

They are in the spice aisle of your friendly neighborhood grocery store!

Why is there sugar in this recipe?

Excellent question, since we are going for a tart, dill flavor...however without a little sugar to tone down the vinegar, the pickles will be a little TOO tart.

Have a question I didn't cover?

Pop your question in the comments section below and I promise to answer pronto!

Easy Homemade Dill Pickles

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Turn cucumbers into easy homemade dill pickles in 48 hours…with no canning! This fun recipe for easy refrigerator pickles happens all in the fridge. Let’s get to pickling!

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Marinating Time: 48 hours
Total Time: 48 hours 20 minutes
Yield: 10 1x
Category: Side Dish
Method: Refrigerator
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

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Instructions

Stir together vinegar, sugar, salt, mustard seeds, and hot water until sugar and salt are dissolved, and let cool.
Put the pickles, dill, red pepper and garlic into a large deep bowl and stir until the dill is evenly distributed.
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.
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!

Equipment We Used to Make This Recipe

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!

Find it online: https://www.framedcooks.com/easy-homemade-dill-pickles/