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Refrigerator dill pickles in a plastic container on a cutting board, with stray pickle spears laying beside the container

Refrigerator Dill Pickle Spears

  • Author: Leannda Cavalier
  • Total Time: 36 minute
  • Yield: About 16-20 spears 1x
  • Diet: Vegetarian


These zesty refrigerator dill pickle spears are super easy to throw together, and don’t require any sort of cooking or fermentation. So flavorful you’ll want them all the time!


  • ⅓ cup pickling salt
  • 1 tsp dried dill
  • 1 tsp black peppercorns
  • Pinch red pepper flakes
  • 1 cup white vinegar
  • 45 pickling cucumbers (46 inches), quartered lengthwise*
  • 3 cloves garlic, crushed
  • ½ large bunch fresh dill
  • Several cups filtered water


  • Combine pickling salt, dried dill weed, black peppercorns, red pepper flakes, white vinegar and one cup of filtered water in a quart-sized jar.  Stir until salt dissolves.
  • Place as many cucumber spears as you can fit into the mixture.
  • Place fresh dill and garlic cloves in between and around the cucumbers, using a butter knife to help you push them down if necessary.
  • Top off with filtered water, making sure to cover all of the pickles. Seal tightly and give it a shake to combine.
  • Leave the jar in the refrigerator for at least two days, preferably 3-4. Eat within a week at most.


  • You can always halve any large quarters if you like your pickles thinner.
  • I actually used a deli container this time that I had from buying grape leaves. You can really use just about any air-tight container that holds about a quart. Just don’t use anything that’s going to hold the smell of the vinegar or pass on smells from other foods.
  • This recipe goes great with my Slowcooker Italian Roast Beef!
  • Prep Time: 10 minutes
  • Cook Time: 2-4 days
  • Category: Sides
  • Method: Soaking
  • Cuisine: American

Keywords: Refrigerator dill pickle spears, refrigerator dill pickles