Pickles | How to Make Refrigerator Garlic Dill Pickles

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 How to Make Refrigerator Garlic Dill Pickles

A few years ago I tried my hand at making homemade pickles for the first time.  At that time I had grown a few vines of kirby cucumbers just so I could make homemade garlic dill pickles. In my How to Make Refrigerator Dill Pickles post, I mention how I only had enough kirby cukes to make a very very small batch of pickles. I am so glad I did because they turned out so delicious. 

How to make easy Refrigerator Garlic Dill Pickles via flouronmyface.comI haven’t had much luck growing kirby cucumbers since so when I saw what I knew to be pickling cucumbers at the grocery store I bought almost all they had so I could make a bigger batch of Spicy Refrigerator Garlic Dill Pickles.

Summer is winding down and you may or may not be staring down at a growing pile of pickling cucumbers from your garden. That is if you are lucky enough to have a garden.  Or maybe you happen to have an awesome farmers market close by. Maybe occasionally you entertain the idea of making pickles as you walk by the bins of pickling cucumbers . Making pickles is so easy and they taste so much better than store bought.  So if you have the chance to grow or buy some small pickling cucumbers do it! Try this recipe and I promise you will look forward to cucumber season every year.


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How to make pickles

What is the difference between refrigerator pickles and canning pickles?

With refrigerator pickles you never process them in a hot water bath. They are not meant to be stored long term. You make them and cure them for about a week and then you eat them. From what I have read with the refrigerator pickling method the pickles stay crunchy because they are not exposed to the high heat from the hot water bath which softens the cucumbers during processing .

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Spicy Garlic Dill Pickles


I have never canned pickles any other way so I really can’t compare the methods. I just know that the refrigerator garlic dill pickles I have made taste awesome.  I like to make them spicy. I even make a few jars extra garlicky and spicy. 

As with any canning process all utensils, jars and lids still need to be sterilized. When canning, whether it be the refrigerator method of making pickles or the long term canning method using a hot water bath to process the pickles be sure to always practice safe canning practices.

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Pickling Spices for Refrigerator Dill Pickles

Easy Homemade Pickles

If for some reason you thought making pickles was too difficult to do let me ease your mind. If you can….

  • sterilize jars & lids
  • measure spices
  •  cut pickles
  • boil a brine

Then you can make these pickles. That is all there is to making refrigerator dill pickles. You can make them spicy. You can make them garlicky. You can make them mild. It’s up to you. 

Let me know if you try it. I’d love to hear what you think about this homemade refrigerator pickle recipe. 

5.0 from 1 reviews
Pickles | How to Make Refrigerator Garlic Dill Pickles
This recipe was adapted from Food In Jars Urban Preserving: Refrigerator Dill Pickles. You can find the original recipe here http://foodinjars.com/2011/06/urban-preserving-refrigerator-dill-pickles/ Take a look while you are there. She has some of the best canning recipes out there.
Recipe type: Canning Pickles
To Make the Pickling Brine for about 4 pints jars
  • 2 cups water
  • 1 cup white vinegar
  • 1 tbs pickling salt
  • kirby or other pickling cucumbers
Into each jar of pickle spears or rounds add
  • 1-2 whole garlic cloves, peeled
  • 4 sprigs of fresh dill per jar
  • 1 tsp peppercorns
  • ½ tsp hot pepper flakes (adjust for personal taste)
Prepare Jars
  1. Sterilize jars + lids
  2. Put 1-2 garlic cloves into the bottom of each jar. Add 4 dill sprigs to each jar.
  3. Add peppercorns and hot pepper flakes.
  4. Wash and trim the ends of your cucumbers. Cut into thin rounds or spears and pack into the jars tightly.
To make the brine boil the water, vinegar and pickling salt.
  1. Pour the boiling brine into the jars over the cucumbers and put the lids on the jars.
  2. Let cool on the counter and then refrigerate.
  3. Cure for one week before eating.
  4. Please follow proper safety measures for food storage when canning or pickling!
You may need to double or triple the amounts for the brine depending on how many jars of pickles you are making.

I tasted mine after 4 days and they were awesome.
Please follow proper safety measures for canning or pickling!



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  1. Jody says

    Can I leave the dill cukes whole instead of cutting them into spears? And how long will these pickles keep fresh in the fridge?

    • says


      I have not tried whole pickles yet. So I can’t say for sure. But I would think they would need much longer in the brine before you could eat them. Once a jar is open they don’t last very long around here so I would say two weeks once opened. I would say an unopened jar would last up to a month. Be sure to mark the date on the jar. And always discard canned items if they smell off or you spot any mold in the jar or on the food.

  2. Jo says

    I want to try these but want to make sure of 2 things – what size jars and if you use dill seeds vs fresh dill what amount per jar – thank you

    • says


      Pickling salt is NOT the same as Kosher salt. It is sold in a 2 pound box and you can usually find it on a bottom shelf right near the round boxes of Morton salt. Pickling salt is a special salt made just for canning and will not make your brine cloudy.

  3. Karen says

    I Love, love, love dill pickles. I want to try these. I am on low sodium diet, can the sodium (salt) be omitted, or reduced? Thanks.

    • says

      Mary I honestly don’t know. I have always used small pickling cucumbers when making pickles. I don’t think regular pickles have the same intense flavor and they are much bigger. You could try a small batch and taste them to see if you like them. Also be aware that store bought pickles have been treated with a wax coating not suitable for pickling.

  4. says

    They were so delicious! I made 2 jars and now about to make more because I ate them too fast. I couldn’t find pickling salt so I used kosher salt & also fresh dill….THANK YOU for sharing :-)

  5. dollie banos says

    Just wanted to confirm: recipe says ‘serves 2 pints’ yet ingredients are for ‘4 pints jars’. Is this correct or should it read “4 1/2 pint jars”? Please respond. Thank you!


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