🥒 No-Canning Refrigerator Pickles (Dill & Bread & Butter Styles)
Make your own crisp dill pickles, WITHOUT having to dig out the pressure cooker or water bath canner! This easy “No-Canning” recipe is great for serving fresh crisp pickles at your favorite get-togethers with friends and family.
Pickles are cucumbers that have been soaked in a pickling liquid, either vinegar or brine usually with added spices, usually for a minimum of 3 days. They are most often eaten as a sandwich garnish or as the main ingredient of a salad.
🥒 Overnight Refrigerator Pickles – Crisp Dill Pickles
You’ll Need:
- 1 or 2 Cucumbers
- 1 Tablespoon Dried Dill Weed (or 1/4 cup fresh dill sprigs)
- 3 Garlic Cloves – chopped
- 2 teaspoons Kosher Salt
- 1/4 teaspoon Black Peppercorns
- 4 Tablespoons White Vinegar
- Bottled Water (Or Filtered Water)
- 1 Quart Canning Jar with a Lid
Wash and slice the cucumbers into spears. If your cucumbers are slightly bitter – here’s a tip for remedying that.
Pack dill, garlic, salt & peppercorns into the jar, then the cucumbers. Add 4 TBS of vinegar, then fill the jar with water. Cap it and shake well to dissolve the salt.
Let it sit overnight. In the morning, shake the jar again and let it sit another 24 hours. Refrigerate. The pickles are perfect after 24 hours and can be stored up to 2 weeks—but don’t worry, they won’t last that long!
🍯 Overnight Bread & Butter Pickles
Sometimes you don’t feel like dragging out the canning supplies and messing up the whole kitchen just to enjoy fresh crisp pickles, that’s why this recipe is one of my favorites. We grab a few fresh cucumbers from the garden and throw together a couple of jars of these easy overnight bread and butter pickles.
They’re really great for bringing to potlucks, on the boat, or to cookouts because everyone absolutely loves them.
A few tricks to get you started: If you like crispier pickles, slice the cucumbers thin. This goes for the sweet Vidalia onion in the recipe as well!
You’ll Need:
- 8–10 medium cucumbers, thinly sliced
- 1 medium sweet onion, thinly sliced
- 3 tablespoons kosher salt
- 1-1/2 cups sugar
- 1/4 cup coconut sugar (or brown sugar)
- 2 cups cider vinegar
- 3 teaspoons mustard seeds
- 1/2 tsp celery seed
Salt the cucumber and onion slices with the Kosher salt (don’t substitute this—use KOSHER Salt!) and toss them together until coated. Cover and chill in the fridge for 1 hour. Don’t skip this step—it’s what makes your pickles nice and crisp!
Remove the veggies from the fridge and rinse thoroughly with cold water. Drain well and pack into a quart jar.
In a saucepan combine the remaining ingredients and cook, stirring occasionally until the sugars are completely dissolved. Pour the hot mixture over the veggies, let it cool. Seal the jar and place in the fridge overnight.
They’re best after 24 hours, but seriously, no one will complain if they only get 12 hours. I usually double the recipe because they disappear so fast!
© Can Stock Photo Inc. / Dream79
💸 Budget101® Price Breakdown
| Ingredient | Amount Used | Package Size | Full Cost | Used Cost |
|---|---|---|---|---|
| Cucumbers | 1–2 | 3-pack | $1.88 | $1.25 |
| Dill Weed | 1 tbsp | 0.5 oz | $1.14 | $0.28 |
| Garlic | 3 cloves | 1 bulb (10 cloves) | $0.64 | $0.19 |
| Kosher Salt | 2 tsp | 3 lb box | $2.32 | $0.04 |
| Black Peppercorns | 1/4 tsp | 2 oz | $2.94 | $0.06 |
| White Vinegar | 4 tbsp | 64 oz | $1.28 | $0.08 |
| Cider Vinegar | 2 cups | 64 oz | $2.24 | $0.70 |
| Sugar | 1.5 cups | 4 lbs | $2.38 | $0.45 |
| Coconut/Brown Sugar | 1/4 cup | 16 oz | $3.48 | $0.36 |
| Mustard Seeds | 3 tsp | 1.75 oz | $1.96 | $0.23 |
| Celery Seed | 1/2 tsp | 1.5 oz | $1.74 | $0.08 |
| Sweet Onion | 1 | Each | $0.78 | $0.78 |
| Quart Canning Jar | 1 | 12-pack | $11.97 | $1.00 |
| 🧾 Total Recipe Cost: | $5.50 | |||
| 👨👩👧👦 Cost Per Serving (Makes ~2 jars): | $2.75 | |||
❓ Frequently Asked Questions
How long do refrigerator pickles last?
Both dill and bread & butter pickles will last up to 2 weeks in the refrigerator. Be sure to keep them chilled in a tightly sealed jar.
Can I use apple cider vinegar instead of white vinegar in the dill pickles?
Yes! Apple cider vinegar gives a slightly sweeter, fruitier flavor and works great if you’re out of white vinegar.
Why does the recipe say not to skip salting the cucumbers first?
Salting draws out excess moisture, which is key for achieving crispy pickles. Skipping this step will result in soggier pickles.
Can I reuse the pickling brine?
While you can reuse it once for a second batch, the flavor and acidity may be weaker. It’s best to make fresh brine for the best results.
Do I need to peel the cucumbers first?
Nope! Leave the skins on for crunch and nutrition—just make sure to scrub them clean first, especially if they’re garden-fresh.
Can I make these with zucchini or squash?
Yes! Zucchini and summer squash can be used in place of cucumbers in both recipes, though they may soften a bit faster.
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🖨️ Print-Friendly Overnight Bread and Butter Pickles Recipe
Overnight Refrigerator Pickles (Crisp Dill & Bread and Butter Styles)
Equipment
- Quart-size glass jars with lids (2)
- Knife & Cutting Board
- Saucepan (for bread & butter version)
Ingredients
- 1-2 large cucumbers (cut into spears)
- 1 tbsp dried dill weed or 1/4 cup fresh dill sprigs
- 3 garlic cloves (chopped)
- 2 tsp kosher salt
- ¼ tsp whole black peppercorns
- 4 tbsp white vinegar
- Bottled or filtered water (to fill jar)
- 1 quart-size glass jar with lid
- 8-10 medium cucumbers (thinly sliced)
- 1 medium sweet onion (thinly sliced)
- 3 tbsp kosher salt
- 1½ cups white sugar
- ¼ cup coconut sugar (or brown sugar)
- 2 cups apple cider vinegar
- 3 tsp mustard seeds
- ½ tsp celery seed
- 1 quart-size glass jar with lid
Instructions
👩🍳 Instructions (Dill Pickles)
- Wash and slice cucumbers into spears.1-2 large cucumbers
- Add dill, garlic, salt, and peppercorns to a clean jar.1 tbsp dried dill weed or 1/4 cup fresh dill sprigs3 garlic cloves2 tsp kosher salt1/4 tsp whole black peppercorns
- Pack cucumber spears into the jar.1 quart-size glass jar with lid
- Pour in vinegar, then fill the rest of the jar with bottled water.4 tbsp white vinegarBottled or filtered water
- Seal and shake well to dissolve salt.
- Let sit overnight at room temperature.
- Shake again the next morning and refrigerate.
- Enjoy after 24 hours. Keeps well for up to 2 weeks in the fridge.
👩🍳 Instructions (Bread & Butter Pickles)
- Toss sliced cucumbers and onions with kosher salt in a large bowl.8-10 medium cucumbers1 medium sweet onion3 tbsp kosher salt
- Cover and chill in fridge for 1 hour.
- Rinse well with cold water, drain, and pack into a clean jar.1 quart-size glass jar with lid
- In a saucepan, combine sugars, vinegar, mustard seeds, and celery seed.1½ cups white sugar1/4 cup coconut sugar2 cups apple cider vinegar3 tsp mustard seeds1/2 tsp celery seed
- Heat until sugars are fully dissolved (do not boil).
- Pour hot mixture over cucumbers and onions.
- Let cool completely, seal, and refrigerate overnight.
- Best after 24 hours. Stores up to 2 weeks in the fridge.
Equipment
Notes
💡 Recipe Notes & Bonus Tips:
Crispy Trick: For extra crispiness, soak cucumbers in ice water for 20–30 minutes before slicing.Flavor Boost: Add a pinch of crushed red pepper flakes for spicy pickles. Sweet Swaps: Try agave nectar or maple syrup in place of coconut sugar. Pickle Chips Option: Slice into rounds instead of spears for a snacking favorite. Garden Fresh Tip: Don’t peel cucumbers—just scrub well, especially if homegrown. Make It a Gift: Tie a ribbon around the jar for an adorable homemade gift.
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
Nutrition
🥒 More Pickle Recipes to Try
If you’re loving the no-fuss flavor of these overnight pickles, you might also enjoy these unique homemade pickle recipes from Budget101®:
-
🍉 Watermelon Rind Pickles
Don’t toss those rinds! Transform them into a sweet and tangy old-fashioned treat that’s perfect with grilled meats or cheese platters. -
🌿 Mustard Pickles
A creamy, zesty classic made with cauliflower, cucumbers, and onions in a mustard-spiced sauce. A favorite for cold plates and sandwiches.
These recipes are perfect for gardeners, homesteaders, and anyone who loves a good homemade condiment. Try them all and discover your favorite!
Will be making some of these right away. Thank you for the recipe. :stars:
Made these, you’re right don’t last long, every time I turn around the bottle is empty!
I love frsh made pickes, but I forget to make them. Thanks for the reminder.:springsmile:
The ingredient list calls for 3T vinegar while the directions call for 4T. Which is correct? Am I correct in interpreting this as they sit overnight on a counter top, you shake, let it sit another 24 hours, THEN you refrigerate?
I’m trying this for the first time. I just happened to have 4 pickling cucumbers in the garden and that is all. It filled a pint jar perfectly.
I’m hoping I love these.
I just made these. I used 4 tbsp vinegar. And like you I
Not sure when to refrigerate.
I have decided not to refrigerate until 48 hrs are up .
I’ll let you know how it turns out!
These sound easy to make and I bet their yummy too! I will be making these soon.:party1:
Done and on the counter. I sure hope these taste like the half dills I got at ALDI a few weeks back!
I added some dried red pepper for a tad of heat.
Can you substitute sea salt for kosher salt and if using tap water should you boil it first?
You can have homemade crispy pickles without the hassle of fermenting. This overnight refrigerator dill pickles recipe is excellent! They came out crisp, as promised. I’ve been making these for years and they never disappoint. The trick is to use fresh cucumbers from your garden or farmer’s market – not store bought ones that have been sitting around too long. If you don’t grow your own, try finding some at a local farm stand or farmers market near you!