• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    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
    Jump to Recipe Print 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.

    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

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    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.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Whatcha Makin' Now? says

      July 26, 2011 at 11:08 pm

      I've never done pickles – looked scary. But you made it look fun! Not to mention all links to other awesome recipes! Thanks!

      Reply
    2. E.K.R says

      July 25, 2011 at 7:17 pm

      oooooo these sound soooo delicious!! I can't wait to try them out. I love that you don't have to use a canner. Thanks so much for sharing (and for your kind comments on my blog!).

      Reply
    3. Zoe says

      July 23, 2011 at 11:49 pm

      I am a diehard pickle fan. This recipe is going in my favourites – I can't wait to try it! 🙂

      Reply
    4. Torviewtoronto says

      July 21, 2011 at 3:42 am

      pickle looks wonderful easy to make

      Reply
    5. Lindsey @ Gingerbread Bagels says

      July 20, 2011 at 8:29 pm

      I am sooo excited about this recipe, I am pickle obsessed. I've never made my own pickles before but can't wait to make these. 🙂

      Reply
    6. Kate@Diethood says

      July 20, 2011 at 5:51 pm

      Oh they sound so good! I grew up on canned/pickled everything and anything… my mom's pantry is always packed with jars and jars of pickled peppers, pickles, tomatoes, cauliflower, etc…

      P.S. When you find out where the time went, please let me know 'cause I can't find it, either.

      Reply
    7. Hester Casey - Alchemy in the Kitchen says

      July 20, 2011 at 11:06 am

      Thanks for the introduction to another great blog. Love these refrigerator pickels and your photos are wonderful. Looking forward to my next visit already!

      Reply
    8. Cake Duchess says

      July 20, 2011 at 2:10 am

      Something I really, really like is homemade pickles. I'm happy you got to "meet" Renee through the SRC. These look delicious:)

      Reply
    9. Kim - Liv Life says

      July 20, 2011 at 2:00 am

      I'm not a pickle fan, but my husband adores them! How happy would he be with me if I presented him some that I made myself??? Love it Carolyn! Thanks for introducing me to the SRC… I'm loving it!

      Reply
    10. Adora's Box says

      July 19, 2011 at 9:23 pm

      This looks like the real deal, Carolyn. I hope I can find the cucumbers for these. We are seriously deprived of REAL cooking ingredients in our area.

      Reply
    11. Delishhh says

      July 19, 2011 at 8:46 pm

      WOW – i would love some of these! This looks fabulous. Nice work on the Secret Recipe Club. Isn't it fun. I love finding new blogs and reading through them.

      Reply
    12. Chef Dennis says

      July 19, 2011 at 6:09 pm

      what a wonderful entry for the SRC, my wife loves pickles and I think even I can make these! Thanks for the easy directions for this tasty creation!

      Reply
    13. Denise says

      July 19, 2011 at 6:01 pm

      Thanks for posting this. I was looking for a refrig dill pickle recipe but I'm going to use zucchini instead – and SPICY dills are even better!! SRC is a fantastic resource to meet up with other foodies.

      Reply
    14. claire gallam says

      July 19, 2011 at 5:21 pm

      I LOVE PICKLES!!

      Reply
    15. Rachel says

      July 19, 2011 at 4:58 pm

      Yum! I love your choice! Super delicious!!!

      Reply
    16. briarrose says

      July 19, 2011 at 4:19 pm

      So easy to customize these….they look perfect.

      Reply
    17. Katrina {In Katrina's Kitchen} says

      July 19, 2011 at 3:28 pm

      Oh wow! I just love this! LOVE it! I could polish ff a jar pretty quickly I think. My grandfather made pickles. I haven't had homemade in about 20 years.

      Reply
    18. Jennifer (Savor) says

      July 19, 2011 at 3:22 pm

      We are going to try canning pickles this week! Love me the SRC. Come on by to see what I made

      Reply
    19. Roxana GreenGirl says

      July 19, 2011 at 2:20 pm

      I love pickles but I;ve never canned anything. Unfortunately i'm the only one in my family that eats pickles and just don't find the energy to make just for me. Maybe … one day …

      Reply
    20. Cookin' Canuck says

      July 19, 2011 at 2:12 pm

      I remember my parents commenting on how "time flies" when I was a kid. Now I know exactly what they mean!

      I would love to find a jar or two of these pickles in my fridge.

      Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023