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 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.
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.
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 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 the cucumber season every year.
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.
I have never canned pickles any other way at this point 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 of 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.
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.
How to make Refrigerator Garlic Dill Pickles
- To Make the Pickling Brine for about 4 pints jars
- 2 cups water
- 1 cup white vinegar
- 1 tablespoon 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 teaspoons peppercorns
- ½ teaspoon hot pepper flakes(adjust for personal taste)
- Prepare Jars
- Sterilize jars + lids
- Put 1-2 garlic cloves into the bottom of each jar.
- Add 4 dill sprigs to each jar.
- Add peppercorns and hot pepper flakes.
- 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.
- Pour the boiling brine into the jars over the cucumbers and put the lids on the jars.
- Let cool on the counter and then refrigerate.
- Cure for one week before eating.
- Please follow proper safety measures for food storage when canning or pickling!
Canning Supplies Needed to Make Refrigerator Garlic Dill Pickles (affiliate links)
- 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 How to make 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.
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More quick pickles recipes
How to Make Refrigerator Garlic Dill Pickles
- 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
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.
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.
- Wash and trim the ends of the cucumbers. Cut into thin rounds or spears. and pack into the jars tightly.
- Pack the pickles into the jars tightly.
Make the brine
- Measure the vinegar and water into a large saucepan.
- Add the 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. Place a flat lids on the jars and twist a band on.
- Let cool on the counter and then refrigerate.
- Refrigerate the pickles for about a week to cure before eating.
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.
- 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!)
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.