This is one of our absolute favorite pickle recipes. I make them year round, using pickling cucumbers during the growing season and English cucumbers during the winter months. Recently, I started adding a mild spicy pepper to the jar for an added kick. When making pub burgers, potato salad, or a vegetable tray, these pickles are always a great accompaniment to the dish.
Garlic & Dill Refrigerator Pickles
Note: The ingredient amounts listed in this recipe are for a single one quart jar. Make as many quarts as you like by doubling or tripling ingredient amounts to fit your need.
3-5 pickling cucumbers or 1-2 English cucumbers per jar
1 mild flavored pepper, sliced
1 1/4 cups water
1 cup vinegar
1/4 teaspoon mustard seed
1/4 teaspoon whole allspice
1/4 teaspoon celery seed
1/4 teaspoon dill seed
1/4 teaspoon red pepper flakes
1/4 teaspoon whole cloves
1/4 teaspoon whole pepper corns
2 crushed fresh garlic cloves
Several small sprigs of fresh dill – to taste
1 teaspoon sugar
1 tablespoon kosher salt
Prepare jars by washing in warm soapy water. Also, wash rings and bands; let air dry.
In a medium saucepan combine water, vinegar, salt, and sugar. Heat on high, stirring until salt and sugar are completely dissolved. Turn off heat; cool completely.
To prepare cucumbers; wash, trim ends, and slice to desired size. Crush garlic and add to jars with dried spices and fresh dill. Firmly pack cucumbers and pepper slices into jars, leaving about an inch of headspace.
Add cooled liquid to jars until the spaces surrounding the cucumbers are filled, leaving 1 inch head space. Place the jars in the refrigerator and let sit for 5 to 7 days; each day giving the jars a light shake to redistribute the spices. After 7 days, enjoy the crispy crunch of these delicious pickles. These will keep in the refrigerator for up to a month.
11 thoughts on “Garlic & Dill Refrigerator Pickles”
Sounds like great pickles
Everyone seems to enjoy this recipe. I’ve made my share of pickles over the years (including the Kraut Source Fermented “Real Pickles”) and none of them seem to appeal to my family the way these pickles do. Thanks for your valued comment… enjoy your day!
Yep, they are yummy. … And, super easy to make. I love the recipe because I can make one jar at a time, if I feel like it. Usually, I make five jars and then store them in the fridge until they are gobbled up. Then, I make another batch. Enjoy your day!
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You too! Thanks for sharing!😉
Must try these — thanks for the recipes. I’m addicted to “half sours”…these sound similar. For some reason my “canned” dill pickles always come out soft and/or salty — I hope this recipe solves my problem!
I feel the same way… whenever I preserve my pickles in a water bath canner, they seem far less appealing to me. These pickles are pretty great. My whole family really enjoys them. Good luck!
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These sound great! I will have to try this recipe. I am a fan of your blog and I will be following 🙂 Feel free to check out my blog for tips and advice for how to eat healthfully while in college and beyond https://theartsypalate.wordpress.com
I’ll be sure to visit… All the best to you in 2019!
I love pickles! These look wonderful and I can’t wait to try them. Thank you 😊
I’ll be interested to know how you like the recipe… take care!😊