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    Home » Low Carb Appetizers & Snacks » Spicy Dill Refrigerator Pickles

    Published: Aug 3, 2022 by Carolyn

    Spicy Dill Refrigerator Pickles

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    5.1K shares
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    Refrigerator pickles are simple to make and have a freshness that can’t be beat. This easy keto recipe has all the tang and flavor of a classic dill pickle, with a kick of spice.

    A jar of keto refrigerator pickles in front of a cutting board with cucumbers on it.

    I have made these refrigerator dill pickles so many times, I don’t even need to look at the recipe anymore. My family loves them and now that we grow our own cucumbers, I make multiple jars every summer.

    I created this recipe in my early, early, EARLY days of keto recipe development. And I have to laugh that it took me this long to update the post with tips and best practices. Because I make these every year… so what was I waiting for?

    And I have kept to the same recipe year after. It’s just that good! And after the pickles are done, I save the brine for keto chicken wings and grilled pork chops.

    Close up shot of refrigerator pickles in the jar with a sprig of dill on top.

    Why you will love this recipe

    Refrigerator pickles have many benefits over canned pickles. They are extremely easy to make and don’t require any special equipment. You don’t need a canner and you don’t have to heat up your kitchen!

    Canning vegetables requires much more precision so that they don’t spoil. You have to sterilize the jars and lids, get the water up to temperature, and make sure that everything seals properly. You avoid all of this work with my easy refrigerator pickle recipe.

    And while I like mine with a little kick of spiciness, you can adjust these to your liking. You can leave out the jalapeno, add more garlic or dill, or add some other seasonings. You can even add a little sweetener if you like.

    These keto pickles are so crisp and fresh, and you can cut the cucumbers any way you like. I like round slices because they work well for hamburgers and you can fit more slices into a single jar. My husband prefers the spears so sometimes we make them that way as well.

    Ingredients you need

    Labeled top down image of ingredients for refrigerator pickles.
    • Cucumbers: Choose smaller, shorter cucumbers for refrigerator pickles. Pickling cucumbers work well, as do varieties of Persian cucumbers. They are crunchier, and have thinner skins, so they preserve well. We grow a variety called Mideast Prolific and they make fabulous pickles.
    • Jalapeños (optional): I love the spiciness that the peppers add, but you certainly don’t have to use them.
    • Garlic: A few garlic cloves add wonderful flavor.
    • Dill: Use fresh dill for these pickles. Dried dill simply doesn’t have the right flavor.
    • Peppercorns: Grab some whole peppercorns for this recipe. They add a little pepperiness without making it too strong.
    • Coriander: Ground coriander adds a truly unique flavor to these refrigerator pickles. I highly recommend it.
    • Vinegar: The brine requires plenty of vinegar, as it’s what preserves the pickles and keeps them from spoiling. I like a mix of white vinegar and apple cider vinegar.
    • Salt: Use kosher salt for this recipe. It can be either regular kosher salt or kosher sea salt.

    Step by step directions

    A collage of 4 images showing how to make Refrigerator Pickles.

    If you’ve never made refrigerator pickles before, you are going to be astonished at how easy it is!

    1. Slice the cucumbers: Slice the cucumbers about ¼ inch thick and place into jars. You can use one quart jar and one pint jar, or three pint jars.

    2. Add the seasonings: Place the jalapeños, garlic, dill, peppercorns, and coriander in the jars with the sliced cucumbers. If you are using a quart jar and a pint jar, put two-thirds of the seasonings in the quart jar and one third in the pint jar.

    3. Prepare the brine: Combine the vinegars, water, and salt in a saucepan and bring to a simmer. Whisk until the salt is dissolved, then divide between the jars. Fill the jars all the way to the top.

    4. Let sit: Place on the counter for 3 days, then refrigerate and let sit for at least two weeks. The flavor continues to develop as they sit.

    A white bowl filled with refrigerator pickles, with jars of pickles in the background.

    Expert Tips and FAQ

    The pickles can be eaten after 48 hours but they develop much better flavor if left to sit for at least 2 weeks.

    You can slice your pickles any way you like. I prefer the crosswise slices, as they are easier to cut and great for burgers. But you can also slice them lengthwise or into spears.

    If you want to make sweet pickles, add your favorite sweetener to the brine. How much you add depends on how sweet you want them. Most bread and butter pickle recipes take as much as a cup of sugar for 1 ½ pounds of cucumbers. You can prepare the brine and add more sweetener to taste.

    Try playing with the spices. Add some cumin in place of the coriander, or try a few cloves. You can also add turmeric for a more yellow color.

    A large glass jar filled with keto pickles.

    Frequently Asked Questions

    How long will refrigerator pickles last?

    These refrigerator dill pickles are good for up to 3 months in the fridge. To be honest, I’ve kept mine for up to 6 months and had no issues, since the brine takes mostly vinegar. However, for food safety reasons, I recommend consuming them by the 3 month mark.

    What is the difference between refrigerator pickles and canned pickles?

    Canned pickles are shelf stable, whereas refrigerator pickles must be kept in the fridge at all times. The canning process heats the filled jars to the boiling point and allows the lids to seal. But they often taste less fresh than refrigerator pickles.

    Which pickles are keto friendly?

    These refrigerator keto pickles have no added sugar and only 1g of carbohydrate per serving.

    For store-bought brands, look forpickles with no added sugars. Most dill, garlic, and sour varieties are processed without sugar. However, bread and butter and sweet pickles do contain sugar, as does sweet relish.

    More keto recipes you will enjoy

    • Lemon Dill Tuna Patties
    • Dill Pickle Egg Salad
    • Everything Bagel Cucumber Bites
    • Thai Cucumber Salad
    A jar of keto refrigerator pickles in front of a cutting board with cucumbers on it.

    Refrigerator Pickles Recipe

    Refrigerator pickles are simple to make and have a freshness that can't be beat. This easy keto recipe has all the tang and flavor of a classic dill pickle, with a kick of spice.
    5 from 2 votes
    Print Pin Rate
    Course: Snack
    Cuisine: American
    Keyword: keto pickles, refrigerator pickles
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Servings: 24 servings
    Calories: 4kcal

    Ingredients

    • 1 ½ lbs pickling cucumbers
    • 1 medium jalapeno pepper quartered
    • 2 cloves garlic quartered
    • 3 tablespoons chopped fresh dill
    • 1 ½ teaspoons whole black peppercorns
    • 1 ½ teaspoons ground coriander
    • 1 ½ cups white vinegar
    • ¾ cup apple cider vinegar
    • ¾ cup water
    • ¼ cup kosher salt
    US Customary – Metric

    Instructions

    • Slice the cucumbers crosswise into ¼-inch rounds or lengthwise into ¼ inch slices. Arrange the slices in 1 quart jar and 1 pint jar (or 3 pint jars)
    • Divide the jalapeno, garlic, dill, peppercorns and coriander between the jars.
    • In a medium saucepan, bring the white vinegar, apple cider vinegar, water and salt to a simmer, stirring to dissolve most of the salt.
    • Divide the brine between the jars, and fill almost to the top. No need to leave any headroom.
    • Leave the jars on kitchen counter for at least 3 days. Then refrigerate for at least 2 weeks before eating.

    Notes

    Storage information: Store the pickles in the refrigerator in glass jars for up to 3 months. 
    Nutrition Facts
    Refrigerator Pickles Recipe
    Amount Per Serving (1 ounces (about 4 slices))
    Calories 4
    % Daily Value*
    Carbohydrates 1g0%
    Fiber 0.1g0%
    Protein 0.2g0%
    * Percent Daily Values are based on a 2000 calorie diet.
    5.1K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Scott Daniels says

      September 02, 2022 at 11:43 am

      5 stars
      Loved it. I made a second batch even hotter by doubling the pepper

      Reply
      • Carolyn says

        September 02, 2022 at 12:25 pm

        Excellent! We like them hotter as well but I have to write recipes for the average palate!

        Reply
    2. Mary Smith says

      August 27, 2022 at 10:15 pm

      Maybe this question has already been asked and answered…. But Can these pickles go in the traditional boiling water bath in order to be processed for longer term storage? We don’t eat pickles quick enough for the refrigerator storage method.

      Reply
    3. Mabel Gibbs says

      August 07, 2022 at 1:31 pm

      Carolyn, have you canned the sugar free cranberry sauce for shelf stability? I don’t know if sugar alternatives are canning stable, or how to go about doing that, any help would be appreciated! Thank you! Love your recipes

      Reply
      • Carolyn says

        August 08, 2022 at 12:50 pm

        Hi Mabel… I haven’t because cranberry sauce it so easy to cook, I don’t see a need. However, if you get Pomona’s Pectin, they walk you through how to can jams and jellies with low sugar.

        Reply
    4. B Brown says

      August 04, 2022 at 1:50 pm

      5 stars
      I’m just passing on a time tested addition to refrigerator pickles (not sweetened pickles). An older farm lady told me to put a grape leaf in each jar, and within 24 hours, those pickles will be so crunchy, you can hear it crunch across the room. She was right! I always put a grape leaf in my dill pickle jars now.

      Reply
      • Carolyn says

        August 04, 2022 at 3:45 pm

        Fascinating! Thank you.

        Reply
    5. Eileen says

      August 04, 2022 at 8:36 am

      Stupid question alert from a never-before pickle maker:

      You never mention nor photograph the jars with covers on them. When they sit on the counter, should they be covered, or left to open air (say, to facilitate the fermentation?)

      I plan to give these a go–the recipe looks both simple and delicious! (Except for possibly details for which the answer is obvious to everyone but me ????)

      Reply
      • Carolyn says

        August 04, 2022 at 10:36 am

        Good point! You need to put the lids on… I will add that to the recipe. I just didn’t add those pics because they weren’t as nice. 🙂

        Reply
    6. Karen says

      July 24, 2022 at 12:47 pm

      No sugar needed for the brine? In another recipe I have it calls for 2 tbsp sugar in the brine. If I leave it out will the pickles still taste the same or should I use Monkfruit or swerve instead?

      Reply
      • Carolyn says

        August 01, 2022 at 9:22 pm

        I don’t use sugar so no.. it’s not needed. It’s never needed for pickles.

        Reply
    7. Mike Keefe says

      March 19, 2017 at 6:34 pm

      Other fridge pickle recipes say they only last for 4-6 weeks. These really last for several months? Also, how many jars does this recipe make?

      Reply
      • Carolyn says

        March 20, 2017 at 9:39 am

        It makes 1 quart and 1 pint jar. We’ve never had an issue with keeping them for several months but I haven’t looked up the food safety issues. on this.

        Reply
      • Carolyn says

        March 20, 2017 at 9:40 am

        But I did just google it and see this: http://www.fullcircle.com/goodfoodlife/2012/09/15/how-to-make-refrigerator-pickles-at-home/

        Reply
    8. dijo says

      August 08, 2012 at 8:55 pm

      i made these, and overall the brine is pretty good, w/the exception that it is way too much salt. these will wind up in the trash, but i can adjust the next batch to be much less salty. thanks for the recipe and the idea.

      Reply
    9. ladyberd says

      August 22, 2011 at 8:37 pm

      I'll have to try this recipe – I just made bread and butter pickles for the first time but would love to make some dill pickles too! thanks for sharing.

      Reply
    10. Veronica says

      August 04, 2011 at 2:33 pm

      Wow, FABULOUS pictures and the recipe sound delish. I love that it is so simple and that I have everything to make it. Usually pickle recipes call for things I don't have so I just don't make them. I have to try these!

      Reply
    11. Amanda says

      August 04, 2011 at 1:18 pm

      These look so awesome Carolyn! I have featured this post today on SRC http://secretrecipeclub.com/spicy-dill-refrigerator-pickles-all-day-i-dream-about-food/

      Reply
    12. Anne @ Quick and Easy Cheap and Healthy says

      August 02, 2011 at 9:00 pm

      I just made refrigerator pickles for the first time this year, too. I LOVE them! Didn't used to be a huge pickle fan, but suddenly I'm craving them.

      Reply
    13. Amy says

      July 29, 2011 at 3:15 pm

      I'd love to try making my own pickles. Thanks for posting!

      Glad to be part of SRC with you!

      Amy @ A Little Nosh

      Reply
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