Garlic Dill Refrigerator Pickles
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Garlic Dill Refrigerator Pickles are a quick and easy way to convert delicate cucumbers to yummy pickles! With just the right balance of salt, vinegar, garlic and dill, you may never want to purchase store bought Dill Pickles again!
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I absolutely LOVE pickles as a snack or even in our favorite Bacon Cheeseburger Meatloaf recipe! While I love and appreciate the convenience and quality of store bought pickles, I equally love making my own at home. There is just something so personal about preparing your own goods! When I serve them to my guests, I do so with an abundance of pride! I love to keep a jar handy to give as the perfect hostess gift.
If you’re not much into canning (I don’t do any canning at all), this Dill Refrigerator Pickle recipe is perfect for you! So quick and simple, they take only minutes to prep and within 3 days you can begin to enjoy them! You’ll want to wash your jars with hot soapy water before getting started. While it is not necessary I find it so easy after washing, to pour boiling water over the jars and lids.
While the pickles will be ready within 3 days of refrigeration, if you can leave them longer they will have far better flavor, so try to be patient! Cutting the pickles into coins instead of spears makes the best refrigerator pickles. These rounds also are not as thin as what you might see in a bread and butter sweet pickle to help keep that crunch we love so much.
If you are a garlic lover like me, you can choose to add an extra clove or two! Depending on how many cucumbers you have, you can easily half this recipe. Once thing you’re going to want to be sure of is that your cucumbers are unwaxed and washed.
While store bought canned goods have their place in our world, and I do enjoy the convenience and variety available to me, I still feel the need to get back to my roots! This Dill Refrigerator Pickle Recipe helps me to do exactly that!
- 3 1/2 cups water
- 3/4 cup white vinegar
- 1/2 tablespoon coarse salt
- 1 tablespoon granulated sugar
- 6 peppercorns
- 2 lbs mini cucumbers sliced
- 4 large sprigs fresh dill or to taste
- 3-5 cloves garlic
- Combine water, vinegar, salt, sugar and peppercorns in a saucepan and bring to a boil. Remove from heat and cool completely.
- Slice Cucumber into 1/2" rounds. Place cloves of garlic in a glass jar (or jars).
- Layer dill and cucumbers and pour cooled brine over the cucumbers.
- Seal and refrigerate at least 3 days before serving.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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