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Home » Quick Pickles » How to Make Refrigerator Garlic Dill Pickles

How to Make Refrigerator Garlic Dill Pickles

Published: Jun 8, 2016 · Modified: Aug 27, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe
A wide mouth pint jar filled with refrigerator dill pickle spears.

Want to learn how to make easy homemade pickles?

Refrigerator Garlic Dill Pickles are the easiest pickles to make and you don't need any canning experience.

A wide mouth pint jar filled with refrigerator dill pickle spears.
Refrigerator pickles photo updated 2021

A few years ago I tried my hand at making refrigerator garlic dill 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.

Refrigerator Garlic Dill Pickles: How to make easy Refrigerator Garlic Dill Pickles via flouronmyface.com

I am so glad I did because they turned out so delicious.

Free Printable Refrigerator Garlic Dill Pickles Canning Labels.

Update 8/18/16 CanningCrafts.com was nice enough to design some custom canning labels for my Refrigerator Garlic Dill Pickles recipe.

As a thank for being a Flour On My Face reader download these free printable Refrigerator Garlic Dill Pickles canning labels.

Print them on a full sheet of Avery sticker paper and cut them out or print them on the (affiliate link) Avery Template 5294 round labels.

Free Printable Garlic Dill Pickle Canning Labels via flouronmyface.com

Cucumbers for Pickles?

I 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.

I wanted to make a bigger batch of Spicy Refrigerator Garlic Dill Pickles.

Fresh cucumbers in a colander.

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 the cucumber season every year.

pickles, pickling, garlic pickles, refrigerator pickles, canning
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 canning. They are not meant to be stored long term in a cabinet.

You make them and refrigerate them. You can eat them after a day but they taste so much better after about a week.

Refrigerator pickles stay nice and crunchy because they are not exposed to the high heat from the hot water bath canner which will soften the cucumbers during the canning process.

pickling, dill pickles, how to make pickles, easy pickles, refrigerator pickles
Spicy Garlic Dill Pickles

I have made homemade pickles both ways and prefer a refrigerator pickle that is crisp when I bite into it.

The refrigerator garlic dill pickles I make taste awesome.

I like to make them spicy. I even make a few jars of extra garlicky and spicy.

As with any canning process all utensils, jars, and lids still need to be sterilized.

pickling, refrigerator pickles, dill pickles, homemade pickles, how to make pickles, easy homemade pickles
Pickling Spices for Refrigerator Dill Pickles
Looking down into canning jars packed with fresh dill and pickling spices.

Easy Homemade Pickles

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

  • wash and 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.

Directions

Ingredients needed to make enough pickling brine for about 4 pints size jars of pickles.

  • 2 cups water
  • 1 cup white vinegar
  • 1 tablespoon pickling salt
  • kirby or other small thin skinned pickling cucumbers ( sometimes labeled salad cucumbers)

Spices to place into each jar. Into each jar of pickle spears or rounds add

  • 1-2 whole garlic cloves, peeled
  • 4 sprigs of fresh dill per jar
  • 1 teaspoons peppercorns and ½ teaspoon hot pepper flakes(adjust for personal taste)
  • Or use my Gourmet Pickling Spice in place of the peppercorns and pepper flakes.

Directions

  1. Prepare Jars
  2. Sterilize jars + lids
  3. Put 1-2 garlic cloves into the bottom of each jar.
  4. Add 4 dill sprigs to each jar.
  5. Add peppercorns and hot pepper flakes.
  6. Wash and trim the ends of your cucumbers.
  7. Cut into thin rounds or spears and pack into the jars tightly.
  8. To make the brine boil the water, vinegar and pickling salt.
  9. Pour the boiling brine into the jars over the cucumbers and put the lids on the jars.
  10. Let cool on the counter and then refrigerate.
  11. Cure for one week before eating.
  12. Please follow proper safety measures for food storage when canning or pickling!

Basic Canning Supplies Needed

  • Wide Mouth Canning Jars Amazon Best Seller!
  • Wide Mouth Funnel makes filling jars with brine mess free
  • Pickling Spice
  • Pickling Salt: you must use pickling salt.

This Refrigerator Garlic Dill Pickles recipe was adapted from Food In Jars Urban Preserving: Refrigerator Dill Pickles.

You can find the original recipe here. Take a look while you are there. She has some of the best canning recipes out there.

Gourmet Pickling Spice

Buy my new Gourmet Pickling Spice to make the best homemade pickles ever.

Gourmet Pickling Spice

Gourmet Pickling Spice

The perfect blend of eight herbs and spices for all your pickling needs.

$8.99
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Recipe Expert Tips

  • Filtered water: Use filtered untreated water for best results. Treated (city water) has a tendency to turn the garlic cloves a weird dark almost black color. The garlic is still safe to eat but it is very unappealing looking.
  • Dill: fresh dill is best when making refrigerated pickles but in a pinch you can use a teaspoon of dill weed or dill seeds instead.
  • You can use a mixed pickling spice in place of the pepper corns and red pepper flakes. If you want extra spicy pickles add the red pepper flakes even if you use a pickling spice.
  • You may need to double or triple the amounts for the brine depending on how many jars of pickles you are making.
  • Choose firm unblemished cucumbers.
  • Test out the recipe and then make adjustments to the garlic and pepper flakes to find your perfect spicy garlic pickle flavor.
  • You can use recycled glass jars to make refrigerator pickles because they will not be processed in a water bath canner.

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Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

How to Make Refrigerator Garlic Dill Pickles

Arlene Mobley - Flour On My Face
If you want a quick homemade pickle recipe this Refrigerator Garlic Dill Pickles recipe is it. You can be enjoying the crisp and garlicky flavor of homemade pickles in just a few hours. Make a large batch or a small batch with this easy quick pickle recipe.
5 from 18 votes
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Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Condiment, Side Dish
Cuisine American
Share by Text
Servings 2 quarts
Calories 92 kcal

Ingredients  

  • 2 lbs. kirby or other pickling cucumbers

To Make the Pickling Brine for about 4 pints jars

  • 2 cups water (unfiltered untreated water is highly recommended)
  • 1 cup 5% white vinegar
  • 1 tablespoons pickling salt

Into each jar of pickle spears or sliced rounds add

  • 2 cloves garlic (peeled)
  • 4 sprigs sprigs of fresh dill per jar
  • 1 teaspoon black peppercorns (or pickling spice)
  • ½ teaspoon hot pepper flakes (adjust for personal taste)
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Instructions 

Sterilize the jars

  • Sterilize jars + lids by dipping them into a pot of boiling water. Allow the water to drain on a towel near by. Or run them through the dishwasher on high heat.

Prepare Canning Jars

  • Put 1-2 garlic cloves into the bottom of each jar. Add 4 sprigs of fresh dill to each jar.
  • Add the peppercorns and hot pepper flakes. Or ½ a teaspoon of pickling spice.
  • Wash and trim the ends of the cucumbers.
  • Cut the pickles into thin rounds or spears and pack the cucumbers into the jars tightly.

Make the brine

  • Measure the vinegar and water into a large saucepan.
  • Add the pickling salt to the pan.
  • Bring to a boil.
  • Use a ladle to pour the boiling brine into the jars over the cucumbers leaving ¼ inch head space. Use a chop stick or canning bubbling tool to release the bubbles in the jars. If there is room in the jar push more cucumber pieces in. Wipe the jar rims and place a flat lid on top of the jars and twist a band on.
  • Place on a towel and let cool on the counter to room temperature before refrigerating.
  • Refrigerate the pickles for about a week to cure before eating.

Video

Recipe Expert Tips

  • filtered water: treated (city water) has a tendency to turn the garlic cloves a weird dark almost black color. The garlic is still safe to eat but it is very unappealing looking. 
  • dill: fresh dill is best when making refrigerated pickles but in a pinch you can use a teaspoon of dill weed or seeds.
  • You can use a mixed pickling spice in place of the pepper corns and red pepper flakes. If you want spicy pickles add the red pepper flakes even if you use a pickling spice.
  • You may need to double or triple the amounts for the brine depending on how many jars of pickles you are making.
  • Choose firm unblemished cucumbers.
  • Test out the recipe and then make adjustments to the garlic and pepper flakes to find your perfect spicy garlic pickle flavor.
  • You can use recycled glass jars to make refrigerator pickles because they will not be processed in a water bath canner.
  • I tasted mine after 4 days and they were awesome.
  • Please follow proper safety measures for canning or pickling!
  • Use within 2 months (if they last that long!)

Nutrition

Serving: 1pickle spear | Calories: 92kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 3533mg | Potassium: 692mg | Fiber: 4g | Sugar: 6g | Vitamin A: 736IU | Vitamin C: 16mg | Calcium: 102mg | Iron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Did you enjoy the How to Make Refrigerator Garlic Dill Pickles post? Since I made them I have canned Dill Pickles. 

After making and processing Kosher Dills a few years later I have to agree.

You can read about it over at the How to Make Kosher Dill Pickles recipe.

Kosher Dill Pickle Sandwich Slices via flouronmyface.com

Looking for more canning recipes? Head over to my canning recipes page where you will find all my canning recipes.

Canning and preserving recipes via flouronmyface.com

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  • How to make Refrigerator Garlic Dill Pickles via flouronmyface.com
    How To Make Refrigerator Dill Pickles
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Susanne

    January 10, 2021 at 7:37 am

    Just made these. Are the seals supposed to “pop”? I wasn’t expecting that.

    Reply
    • Arlene Mobley

      January 10, 2021 at 10:05 pm

      Susan

      Yes the flat lids will seal (popping sound) but they must be refrigerated because they have not been hot water bath canned. They are not really sealed in the same sense. The heat from the hot brine will cause the lid to seal.

      Reply
  2. Laurie

    April 16, 2019 at 6:32 pm

    I have never canned or made any type of pickles, so I have no experience. I’ve been reading recipes and trying to learn because I desperately want to make the refrigerator pickles I remember from my youth. Unfortunately, there is no one left to ask how Nana did it. I’m a little confused by something. You say that hot water causes the pickles to soften, yet you pour boiling brine over these pickles. Is there a difference between a hot water bath for canning and pouring boiling water over these pickles ? I have seen many refrigerator pickle recipes that don’t require hot water. What is the advantage of the boiling brine? The thing I remember most is how crispy Nana’s were.

    Reply
    • Arlene Mobley

      April 17, 2019 at 2:05 pm

      5 stars
      Laurie

      Great questions!
      1. When you Can pickles using the hot water bath method the filled jars are place in a pot of water and the water is brought up to a boil. You then boil with jars for 10 miuntes. The hot water and the tem minute boiling time will cause the cucumbers/pickles to be soft and not crunchy as crisp and crunchy as refrigerator pickles
      2. For refrigerator pickles you boil the brine so the pickling salt dissolves before pouring it over the cucumbers. You then allow the jars to come to room temperture before refrgerating them. They are not submerged in boiling water and cooked for 10 minutes. It is the extended time the jars are in the boiling water that soften the pickles.

      Does that make more sense and explain the difference?

      Reply
  3. Christy Roppel

    March 11, 2019 at 3:03 pm

    Hi!
    By pouring hot brine over the cukes, does this make them less crispy?Thanks!!
    Christy

    Reply
    • Arlene Mobley

      March 13, 2019 at 5:49 pm

      5 stars
      Hi Christy

      Refrigerator pickles are a little more crispy than hot water bath canned pickles. The heat from the hot water bath is what usually takes the crispiness out of the pickles. You can buy a product from Ball call Pickle Crisp that is supposed to help keep the pickles crispy. I've never tried it so I can't say how crispy the pickles stay. (affiliate link) https://amzn.to/2T71Ajn

      Reply
  4. Louis

    December 01, 2018 at 8:45 pm

    5 stars
    These were addictive. I hate the whole jar in two days! 😡

    Reply
  5. Christine Huerta

    September 08, 2018 at 7:57 pm

    Anyway, I love canning and making pickles. I'm in Mexico, so having some trouble finding jars, but we'll have to because we're going to have a big garden. I canned when I lived in Italia several years ago, but don't have 1of those lovely jars now. My husband and I are making refrigerator pickles. We put two batches in large mayonnaise Jars I got from a local restaurant. We made a big of refrigerator dills, and a large jug of mixed veggies sweet. They going to be so good. When they cooled, they'll go in the fridge to cool properly. Can't wait!!

    Reply
  6. cammie mcclure

    August 22, 2018 at 6:00 pm

    These sound amazing and I can't wait to try them. I do have a question though. In your canning supplies list, you have mixed pickling spice listed but it's not in the ingredients list. How much am I supposed to use for this recipe? Thank you!!

    Reply
  7. John Burke

    August 13, 2018 at 1:49 pm

    Thanks, I wasnt sure if I mixed it wrong. Would adding more garlic and dill change it.

    Reply
    • Arlene Mobley

      August 14, 2018 at 12:29 am

      John

      Yes, you can add more garlic and dill until you find the perfect combination for your tastes. Keep notes and mark your jars with the amounts so when you find the perfect pickle flavor you can make them again.

      Reply
  8. john burke

    August 13, 2018 at 9:55 am

    I made the refrigerator garlic dill pickles and waited about two weeks to eat them. They are crunchy but the vinegar taste seems to overpower the garlic and dill taste. Should I add sugar or is that how they taste.

    Reply
    • Arlene Mobley

      August 13, 2018 at 12:30 pm

      Hi John

      That is how they taste. The amount of vinegar used is needed to preserve the pickles. If you add sugar it will change the flavor to more like a sweet pickle.

      Reply
  9. Michele

    August 05, 2018 at 12:22 pm

    Do they taste like cucumbers? I love pickles but not a fan of cucumbers? I think I’ll try them and also some green beans and asparagus.

    Reply
    • Arlene Mobley

      October 11, 2018 at 11:16 am

      5 stars
      Michele
      They taste like pickles to me. Hope you enjoyed the recipe!

      Reply
  10. Jenny

    July 30, 2018 at 6:00 pm

    Dill pickles are my favorite. Thanks for sharing the recipe at Merry Monday!

    Reply
  11. Andrew

    July 21, 2018 at 3:01 am

    I love pickles, especially Claussens. However, I'm on a low sodium diet restriction because of my heart health. Would it be possible to omit the salt used? Would really love to try to make my own pickles because store bought ones are so high in sodium. But a tablespoon of salt has almost 7000 mg of sodium in it and I'm on a 2000 mg restriction. At a conservative estimate, each pickle would have 300 mg (probably more) of sodium which is too much and would require a lot of planning for my meals during the day to fit in. Do you think it can be done? Would the vinegar and seasoning brine be enough to pickle the cucumbers?

    Reply
    • Arlene Mobley

      July 22, 2018 at 1:31 pm

      Hi Andrew

      This How To Make Kosher Dill Barrel Pickles can be made omitting the salt.

      Reply
  12. Phil Reilly

    June 18, 2018 at 10:31 am

    5 stars
    I adjusted the tecipe for two 4 pt jars. I added a lil more garlic and half the red pepper flakes. After 1 week they were good.....after two weeks they were KILLER! This is now the go to refrigerator garlic dill recipe for this family.
    Phil Reilly

    Reply
    • Arlene Mobley

      June 19, 2018 at 11:24 am

      Phil

      Glad you enjoyed the pickles recipe!

      Reply
  13. Billy

    July 17, 2017 at 2:45 pm

    I've never gone through the worry of canning pickles - I've always just refrigerated them and they turn out fine! In my opinion, I want my pickles refrigerated and every little speck of nutrition to stay around - I don't want to process them at all if I can help it. Thank you for this great recipe! Your pictures look wonderful.

    Reply
    • Arlene Mobley

      July 17, 2017 at 3:29 pm

      Billy thanks so much. Enjoy the pickles!

      Reply
  14. Sandra

    March 12, 2017 at 12:22 pm

    Do you think this would work to make pickled green beans? My boyfriend loves them and they are really expensive in stores we've been wanting to make them ourselves but the canning process is kind of scarry to me... so we've waited... but this looks way easier and possibly tastier as well!

    Reply
    • Arlene Mobley

      March 12, 2017 at 3:15 pm

      Sandra yes this method will work with green beans and other vegetables that will be eaten within a couple of weeks. Refrigerator pickling is not meant to be kept for long periods of time. If you try it let me know what you think. You might have to play around with the spice amounts to get a flavor that is good with the green beans. I suggest following my recipe for a small batch and then make adjustments from there.

      Reply
  15. Debra @ Bowl Me Over

    September 01, 2016 at 4:26 pm

    Great step-by-step tutorial, love canning, love pickles! YUM!! Wanted to pop by from Foodie FriDIY to let you know I'm sharing your recipe this week as a feature - come link up again!

    Reply
    • Arlene Mobley

      September 02, 2016 at 11:32 am

      Debra

      Thank you so much for the feature!

      Reply
  16. Jamie Marie

    August 25, 2016 at 8:58 pm

    Yummy, and with nice little labels too!
    Thanks for sharing with us on the Homesteader Hop!

    Reply
  17. Tana Mason

    August 24, 2016 at 1:20 pm

    I love pickles and this looks simply yummy! Please come on over and share this at our blog hop we have every week Wed-Sun https://www.floydfamilyhomestead.com/! We would love to have you!

    Reply
    • Arlene Mobley

      August 24, 2016 at 9:52 pm

      Thanks for the invite Tana!

      Reply
  18. Julie @ Running in a Skirt

    August 24, 2016 at 11:22 am

    What a lovely recipe! I have so many cukes right now so I can't wait to give it a try.

    Reply
  19. Lauren

    August 21, 2016 at 11:19 pm

    This looks good! Thanks for sharing your recipe at Motivation Monday on Mom Home Guide!

    Reply
    • Arlene Mobley

      August 22, 2016 at 1:37 pm

      Thank you Lauren!

      Reply
  20. michelle

    August 19, 2016 at 12:13 pm

    I made the refrigerator dill pickles and they were awesome. Would I also be able to do a water bath on this recipe so I can keep them longer?

    Reply
    • Arlene Mobley

      August 19, 2016 at 3:17 pm

      Michelle

      I am not so sure this recipe can be used for water bath canning. If you check the foodinjars.com website where this recipe source came from you will probably find a suitable water bath pickle recipe.

      Reply
  21. dollie banos

    December 14, 2015 at 3:11 pm

    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!

    Reply
    • Arlene Mobley

      December 14, 2015 at 4:56 pm

      The recipe will make 2 quarts or 4 pints. Sorry for the confusion.

      Reply
  22. vivian@sweetandwarm

    August 20, 2015 at 9:31 am

    5 stars
    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 🙂

    Reply
    • Arlene Mobley

      August 20, 2015 at 2:49 pm

      Vivian

      So glad to hear you loved the pickle recipe. They are addicting!

      Reply
  23. Elizabeth De Rue

    August 13, 2015 at 1:35 pm

    I want to freeze the pickles after waiting the 5 days in the brine, how do I do it ?

    Reply
    • Arlene Mobley

      August 13, 2015 at 6:36 pm

      Elizabeth

      I would'nt suggest freezing homemade pickles. They would probably turn to mush.

      Reply
  24. mary

    September 05, 2014 at 12:16 pm

    can you use regular cucumbers for this ?

    Reply
    • Arlene Mobley

      September 05, 2014 at 3:38 pm

      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.

      Reply
  25. Karen

    August 25, 2014 at 10:34 am

    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.

    Reply
  26. Laura

    August 17, 2014 at 12:27 pm

    How long are they good for after the curing process?

    Reply
    • Arlene Mobley

      August 17, 2014 at 9:32 pm

      Laura

      At least a month. Thanks for stopping by!

      Reply
  27. Tammy

    July 31, 2014 at 10:11 pm

    Is "pickling salt" the same as Kosher salt?

    Reply
    • Arlene Mobley

      August 01, 2014 at 10:30 am

      Tammy

      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.

      Reply
  28. Jo

    July 11, 2014 at 9:16 am

    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

    Reply
    • Arlene Mobley

      July 11, 2014 at 10:42 am

      Hi Jo

      I used the 16oz wide mouth jars here but have used regular quarts in the past that worked well. I would substitute 1/4 teaspoon to a 1/2 teaspoon dill seeds or dill weed per 16 oz jar. If using quart jars I would use 1/2 to 1 teaspoon.

      Reply
      • Jo

        August 02, 2014 at 7:56 am

        thank you - made them and they are yummy

      • Arlene Mobley

        August 02, 2014 at 11:10 am

        Jo so glad you enjoyed the recipe!

      • Robin M

        July 20, 2016 at 1:47 am

        Can you use Dill Heads and if so 1 per pint jar?

      • Arlene Mobley

        July 20, 2016 at 1:02 pm

        Yes you can use dill heads. If they are large one should be enough. If on the smaller size 2 or 3.

  29. Kieran@Best Mini Fridge

    November 05, 2013 at 10:51 am

    I love pickle! (but I have never thought of using herbs & spices - great idea). I always thought you could keep pickled food outside of the fridge though - am I wrong?

    Kieran @ www.BestMiniFridgeGuide.com

    Reply
  30. Jody

    September 05, 2013 at 9:29 pm

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

    Reply
    • Flour On My Face

      September 06, 2013 at 12:56 am

      Jody

      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.

      Reply
  31. Korrie

    September 04, 2013 at 10:11 am

    I would like to ask if dried dill is ok to use with this recipe? It is not so easy to come by where I live.

    Reply
    • Flour On My Face

      September 04, 2013 at 4:10 pm

      Korrie yes you can use dried dill or even dry dill seeds.

      Reply
      • Korrie

        September 05, 2013 at 6:06 pm

        Oh thank you, I did find some fresh baby dill.

      • Flour On My Face

        September 06, 2013 at 12:58 am

        Korrie

        You are very welcome!

  32. Amber

    August 17, 2013 at 10:05 am

    Pinned this!! HOW YUMMY!!

    Reply
    • Flour On My Face

      August 17, 2013 at 6:02 pm

      Thank you Amber!

      Reply
      • Karen

        April 19, 2019 at 10:49 pm

        I have been making refrigerator pickles for a few years and am happy to try this recipe. I have always salted my cucumbers for one day to make them crispy. Then I leave them out for one day on the counter . Will try this recipe, Seems much easier!

      • Arlene Mobley

        April 23, 2019 at 2:39 pm

        5 stars
        Karen

        yes try it. The pickles turn out so crispy this way. I have a full shelf in my fridge full of jars of pickles using this recipe. I made a bunch of quick pickled recipes in the past month. They are amazing.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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Todays Popular Recipes

Appetizers

Bacon Cheddar Kale Chips via flouronmyface.com

Bacon Cheddar Kale Chips

celebrating with Tyson, Tyson Appetizers, Holiday Appetzers

Holiday Tree Trimming Party

Mini Guacamole Boats appetizers on a serving platter.

Mini Guacamole Boat Appetizer Recipe

How To Make a Cheese Platter

How To Make a Cheese Platter

More Recipes;

Breakfast Recipes

Homemade Vanilla Bean Yogurt in a small jar topped with strawberry preserves.

Homemade Vanilla Bean Yogurt

easy yogurt parfaits, Dole Fruit in Jar, yogurt, breakfast ideas

Easy Yogurt Parfaits #DOLEJars

A plate with a serving of apple cinnamon breakfast casserole.

Apple Cinnamon Bacon Breakfast Casserole

16 Breakfast Skillet Recipes to make the mornings easier via flouronmyface.com

16 Breakfast Skillet Recipes

Peach Strawberry Smoothie recipe via flouronmyface.com

Peach Strawberry Smoothie

Homemade blueberry sauce in a vintage glass

Blueberry Sauce

More Recipes;

Side Dishes

A bowl filled with Instant Pot Gouda Mac and Cheese.

Instant Pot Gouda Mac and Cheese

easy grilled vegetables, grilled eggplant, grilled, summer vegetable recipes

Easy Grilled Summer Vegetables

Individual serving bowl filled with citrus fruit salad garnished with a sprig of fresh mint.

Citrus Fruit Salad

Old Fashioned Broccoli Casserole recipe red casserole dish on the table

Old Fashioned Broccoli Casserole

More Recipes;

Easter Recipes

39 Easter Dessert Recipes via flouronmyface.com

39 Sweet Easter Dessert Recipes

Easter Bunny Bark on a cake plate.

Super Easy Easter Bunny Bark

25 Fantastic Carrot Cakes recipes perfect for your Easter celebration via flouronmyface.com

25 Carrot Cake Recipes

Easter Candy Cupcakes, Easy Easter Cupcakes , HERSHEY'S Easter, #BunnyTRail

Easy Easter Cupcakes #BunnyTrail

More Recipes;

Pasta Salads

Glass bowl filled with broccoli and tomato pasta salad.

Broccoli and Tomato Pasta Salad

Pasta Medley Salad Recipe

Kraft Zesty Garden Pasta Salad

Italian Garden Pasta Salad Recipe

overhead photo of a white glass serving bowl filled with a pasta salad made with tomatoes and fresh asparagus

Perfect Asparagus Tomato Pasta Salad

More Pasta Salads;

Freezer Meals

Johnsonville Sausage

How To Make Sausage Lasagna For A Crowd

Freezer Meals Recipe: Cilantro Lime Chicken via flouronmyface.com

Freezer Meals Cilantro Lime Chicken

Freezer Meal Cheesy Cauliflower Soup recipe via flouronmyface.com

Easy Freezer Meal-Cheesy Cauliflower Soup

Examples of three easy freezer meal recipes that you can use when prepping for a day of freezer meal making

How to Prepare for a Day of Freezer Meal Making

More Freezer Meals;

Crock Pot Recipes

A yellow soup crock filled with white rice topped with Creole Jambalaya.

Crock Pot Creole Jambalaya

Tender shredded pork carnitas meat piled on a tortilla with salsa.

Crock Pot Pork Carnitas

Crock Pot Garlic Herb Chicken recipe via flouronmyface.com

Crock Pot Garlic Herb Chicken

Dinner plate with a serving of orange chicken and asparagus.

Crock Pot Orange Chicken with Sweet Potatoes

Cream Cajun Pork Chop recipe via flouronmyface.com

Crock Pot Creamy Cajun Pork Chops

Crock Pot Slow Cooker Tater Tot Casserole recipe via flouronmyface.com

Crock Pot Tater Tot Casserole Recipe

More Crock Pot Recipes;

Instant Pot Recipes

A brown soup crock filled with beef stew with chunks of potatoes, carrots and a thick beef gravy.

Instant Pot Beef Stew Hearty & Delicious

Country style pork ribs on a brown dinner plate with potato salad and coleslaw.

Country Style Pork Ribs (Instant Pot)

Two racks of Instant Pot Baby Back Ribs on a serving platter.

Instant Pot Baby Back Ribs

Chicken salsa served on warm tortilla with toppings on an orange plate

Instant Pot Salsa Chicken

Mini Corn Dog Bites served with ketchup on a blue plate.

Instant Pot Corn Dog Bites

Overhead photo of chicken mushroom and wild rice soup.

Instant Pot Chicken Wild Rice Mushroom Soup

More Instant Pot Recipes

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