Refrigerator pickles with garlic and fresh dill are the perfect way to use up cucumbers from the garden! Learn how to make pickles with this easy, small batch pickle recipe.
Cucumbers are one of my favorite things to grow in our garden. I love to grow all varieties, but especially the small pickling cucumbers.
It’s also fun to grow your own dill to use for recipes. Fresh dill is perfect in this pickle recipe!
Refrigerator pickles are so easy to make because there’s no canning involved! You simply take cucumbers, cover them with a brine, and refrigerate them for a few days.
Then they’re ready to enjoy!
These pickles are just the thing when you don’t want to heat up your kitchen with the canner.
When hot summer days bring all the cucumbers to the perfect ripeness, you can enjoy refreshing, cold, homemade pickles without a lot of effort.
Refrigerator Pickles Notes
- This recipe calls for small pickling cucumbers, but you could also use larger cucumbers cut into slices.
- I use fresh dill when I have it in our herb garden, but you could also use dried dill seeds (try about 1 teaspoon dill seeds per jar).
- I don’t add pepper to mine usually, but you could also add about 1/2 teaspoon black peppercorns per jar.
How Long Do Refrigerator Pickles Last?
Refrigerator pickles are good for about 2-4 weeks in the refrigerator. They don’t usually last that long here!
When I have homemade pickles in the fridge, I end up adding them to just about every meal and also eating them for snacks!
What Kind of Salt Do You Use for Refrigerator Pickles?
I always just use sea salt. Since we’re not actually canning them, no special salt is required for this recipe.
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Supplies Needed for This Recipe
Here are a few basic kitchen tools and supplies you may need:
- Pint canning jars with lids
- Small saucepan
- Large mixing bowl
- Glass measuring cup
- Cutting board
How to Make Refrigerator Pickles
(Find the printable recipe card at the bottom of the post!)
Refrigerator pickles are easy to make!
First, wash the cucumbers and dill.
Cut off the ends of the cucumbers and then cut into quarters lengthwise.
Peel and chop the garlic and separate the sprigs of dill into several sections. (If you don’t have fresh dill, you can use about 1 teaspoon dill seeds per jar.)
Add the cucumber spears to clean pint jars.
Divide the garlic and dill evenly among the two jars.
Add the vinegar and water to a small saucepan and bring to a boil. Add the salt to the saucepan.
Stir the brine mixture until the salt dissolves.
Remove brine from heat, and allow to cool for a few minutes. Then pour the brine over the vegetables in the jars.
Add the jar lids and close tightly. Allow the jars to cool a bit and then transfer to the refrigerator.
Wait a day or two before trying your homemade pickles! These will stay good in the fridge for 2-4 weeks.
Find More Recipes Like This
Refrigerator Pickles Printable Recipe
Refrigerator Pickles with Garlic and Dill
- 2 pint size jars with lids
- 1 pound pickling cucumbers
- 6 cloves garlic
- 6 sprigs fresh dill or 2 tsp dill seeds
- 1 1/2 cups water
- 1 cup apple cider vinegar
- 1 tbsp sea salt
- 1 tsp peppercorns optional
- First, wash the cucumbers and dill (if using fresh dill). Trim off the stem ends of cucumbers. Cut the cucumbers into quarters lengthwise, to make sticks. Peel and chop the garlic and separate the sprigs of dill into several sections.
- Add the cucumber spears to clean pint jars. Divide the garlic and dill evenly among the two jars, packing them full.
- Add the vinegar and water to a small saucepan and bring to a boil. Add the salt to the saucepan. Stir the brine mixture until the salt dissolves.
- Remove brine from heat, and allow to cool for a few minutes. Then pour the brine over the vegetables in the jars, covering the cucumbers completely.
- Allow the jars to cool a bit, then cover tightly with the lids. Finally, transfer jars to the refrigerator.
- Wait 48 to 72 hours before trying your homemade pickles! These will stay good in the refrigerator for 2-4 weeks.