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Refrigerator Dill Pickles in a mason jar on a wooden board

Refrigerator Dill Pickles

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 Jars
Calories: 76kcal
Author: Holly
With just the right balance of salt, vinegar, garlic and dill, you may never want to purchase store bought dill pickles again!


  • cups water
  • ¾ cup white vinegar
  • ½ 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 ½" 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 calculated by the jar.


Calories: 76kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 704mg | Fiber: 2g | Sugar: 8g | Vitamin A: 633IU | Vitamin C: 16mg | Calcium: 86mg | Iron: 2mg