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How to make Refrigerator Garlic Dill Pickles via flouronmyface.com

How To Make Refrigerator Dill Pickles

Arlene Mobley - Flour On My Face
How To Make Refrigerator Dill Pickles at home with fresh cucumbers from the garden or Farmers market. Making homemade pickles is easy.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Condiment, DIY, Side Dish
Cuisine American
Servings 2 Pints
Calories 82 kcal


  • 3 large Kirby Cucumbers
  • 2 cups water
  • 1 cup 5% white vinegar
  • 1 tbs pickling salt
  • 2 whole garlic cloves peeled
  • 8 sprigs sprigs of dill
  • 1 tsp pepper corns
  • ½ tsp hot pepper flakes
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  • Sterilize 2 pint jars + lids
  • Put 1 garlic clove into the bottom of each jar. Add 4 dill springs to each jar. Divide the pepper corns and hot pepper flakes between the two jars.
  • 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.
  • The pickles will be ready in about a week. I tasted mine after 4 days and they were awesome.

Recipe Expert Tips

  • This makes 2 pints or 1 quart of pickles.
  • Please follow proper safety measures for food storage when canning or pickling!


Serving: 1Spear | Calories: 82kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 3520mg | Potassium: 623mg | Fiber: 4g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 1mg
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