Garlic and Dill Refrigerator Pickles

You’ll love these homemade Garlic and Dill Refrigerator Pickles, which are crisp and zesty. This easy DIY recipe does not need canning. Use those summer cucumbers to make this excellent side dish. It’s perfect for burgers, sandwiches, charcuterie boards, or a crunchy snack!

These Garlic and Dill Refrigerator Pickles use a quick pickling method. This method allows a vinegar and salt brine to marinate the cucumbers in the fridge. As a result, they turn into a tasty treat. Adding garlic, dill, and other spices takes them over the top in the flavor department. Best of all? No canning equipment is needed for this quick recipe!

Summer brings an abundance of cucumbers, whether you grow your own or bring them home from the farmer’s market. Making these refrigerator pickles is also a great time because they’re low-effort. You’re not heating your kitchen or spending time over the stove, canning and sealing the hot jars. These pickles are outrageously delicious and make the perfect side for summer meals. Oh, and kids love them too!

Ingredients Needed

Water – use filtered water for best results.
White Vinegar – can substitute with apple cider vinegar.
Pickling Salt—ensure it’s not table salt, which has anti-caking agents. You want pure salt with no additives.
Pickling Cucumbers – sliced. I like to use Kirby cucumbers.
Garlic Cloves – peeled and cut into chunks. Adds the traditional spicy flavor to pickles.
Fresh Dill – to add flavor. Use fresh dill, not powdered.
Whole Mustard Seed – to add flavor.
Whole Peppercorns – to add flavor.

How To Make

1. Combine water, vinegar, and pickling salt in a small saucepan. Cook over medium heat until the mixture boils.
2. While the water is heating, place cucumbers, garlic, dill, mustard seed, and peppercorns in a pint-size jar.
3. Pour the hot water over the mixture until the jar is full. Place the lid on the jar and seal tightly. Lightly shake the jar to combine the ingredients.
4. Place the jar in the refrigerator and allow it to cure for one week before eating.

What’s The Difference Between Refrigerator Pickles and Canned Pickles?

The big difference is the process used to make the pickles. In both, a brine helps pickle or cure the cucumber. However, canned pickles need to be placed in a water bath. This makes them shelf-stable for up to a year or more. Refrigerator pickles don’t need that since the filled jars remain in the refrigerator. With this method, the brine can cure the cucumbers in as little as 24 hours. The caveat is that refrigerator pickles will only last a few weeks in the fridge.

How Long Does It Take The Pickles To Cure?

I like the pickles to sit in the fridge for at least 5 days. This allows the brine to infuse the cucumbers into a true pickle. However, I have been known to open the jar after 24 hours! The difference is that the cucumbers will be crunchy. They will not have the depth of flavor that occurs when you let them sit for several days.

What Variety Of Cucumber Should I Use?

I find that small pickling cucumbers, such as Kirby cucumbers, work the best. They have thin skin that you can leave on. If you use any cucumber with a waxy finish, peel the skin off before slicing and pickling.

What Type Of Jar Should I Use?

I like using actual pint canning jars since you’ll pour hot brine over the sliced cucumbers. The glass should be made to handle the heat. If you want to double the recipe and use a larger jar, you’ll need a 32-oz jar like these.

Variations

• Flavors: Add some red pepper flakes or jalapeños for a spicier kick. Try swapping out the dill for rosemary. If you want a sweeter pickle, leave out the dill and add 1/3 cup sugar.
• Cut: Instead of slicing the cucumber into chips, you can slice it lengthwise into spears.
• Vegetable: You can use this recipe with zucchini, carrots, or radishes.

Storage

These pickles must be stored in the refrigerator. They will last 2-3 weeks. Note that the longer they sit, the softer they will become.

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