Homemade refrigerator pickles with dill and garlic are easy to make! Grab a bunch of cucumbers, vinegar, minced spices and create a crunchy, tangy treat to keep on hand for burgers or sandwiches or just as a snack!
Homemade Garlic Dill Pickles
Are you a pickle fan? Well, today is your lucky day because I am about to share with you a recipe for refrigerator pickles that will knock your socks off. These little pickles will make your taste buds sing songs, dance around and yell for more!
Yeah, they’re that good.
I’ve always liked pickles, but never loved them. I would peel them off my cheeseburgers and pass by the “dilly-dally” pickles that were plopped on the plates at diners.
They were usually rubbery and just not appealing. I liked the big garlic pickles you could find in huge jars in the deli. They were fresh, had a crunch to them, and were super garlicky; everything that a pickle should be in my book.
Now I want them on everything, take subs for instance- not only will I put in a special order, but my whole family will request “extra pickles”…and when the counter person says “good?” we say “a few more please.”
What you need to make dill refrigerator pickles
- Cucumbers that are small. The best are Kirby cucumbers. You can grow them in the garden, or find them in the produce section of the grocery store.
- Vinegar is the second main ingredient in making easy refrigerator pickles. White distilled vinegar is best to achieve that familiar tang when it comes to pickles.
- Wide Mouth Mason Jars are perfect for this pickle recipe. Wide mouth jars make it easier to pack and easier to grab your pickles to snack!
- Paring knife makes slicing these little cucumbers quick and evenly. A good cutting board also helps- I love this small Epicurean cutting board because it's a perfect size!
- Spices are the last item needed for pickles. My family likes garlic, so I use dried minced garlic, dried dill, salt, and peppercorns.
Ingredients for Refrigerator Garlic Dill Pickles
You only need a few ingredients to make these easy no cook refrigerator pickles. Toss in a jar- add your stuff, shake the jar, and put in your fridge. Done. Simple. See? I told you- super easy!
- Kirby cucumbers or small cucumbers- you can find at your local farmers market, your own garden, or in produce section of the grocery store. English cucumbers can be used as a substitute. These are the long, seedless variety you find, usually wrapped up tight in plastic wrap.
- Vinegar- white distilled vinegar is best. I like to use Heinz brand or store brand is fine too.
- Dill- if you have fresh dill, great! If not, dried dill is perfectly fine.
- Garlic– you want to make sure to use dried minced garlic so the garlic doesn't get mushy.
- Salt– Kosher salt is what I use for all my cooking and baking. I like the coarseness and helps control how much I add to recipes.
- Peppercorns- found in the spice aisle. Any brand of black peppercorns will do.
The slices of cucumbers stay crisp and crunchy, the vinegar gives your tongue that bit of tart-bite and the garlic just makes you want more. Honestly, I never thought making pickles could be so easy and downright delicious.
I’m pretty sure these will be a constant item found on the door of our fridge, well, forever.
How to make refrigerator pickles with dill and garlic
- Wash and dry 5-7 medium-sized Kirby cucumbers and dry on a paper towel.
- Slice cucumber in thin slices and place in a pint-sized canning jar.
- Top cucumber slices with salt, dill, peppercorns and garlic flakes.
- Pour vinegar over the pickles slices and close jar tightly.
- Give a gentle but thorough shake and place jar in the fridge.
- Over the next few hours, give the jar a shake or two.
If you can resist taking a taste, your pickles should be ready in 6-8 hours; but if you need to try them after an hour or two, they taste amazing- not that I would know that or anything….
- 5-7 firm Kirby cucumbers (or ½ an English cucumber)
- 1 ½ tsp kosher salt
- 1 tsp dill (fresh or dried)
- 1 tsp garlic flakes
- 5 peppercorns
- ½ cup white vinegar
- Wash and dry cucumbers.
- Slice cucumbers very thin-about 1/8-inch slices and place in a pint-sized wide-mouth canning jar.
- Add all spices and then pour vinegar over the top.
- Seal top securely and give a gentle shake or two.
- Place in the fridge and shake every once in a while.
- Shake in the jar before opening.
- Pickles will stay fresh in the jar for up to 3 weeks.
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The Monster Book of Pickle Jokes (The Monster Book of Jokes Series)
Heinz Distilled White Vinegar, 32 oz
McCormick Minced Garlic, 3 oz
Mercer Culinary M22003 Millennia 3.5-Inch Paring Knife, Black
Epicurean Kitchen Series Cutting Board, 8-Inch × 6-Inch, Natural
Ball Wide Mouth Mason Jars (16 oz/Capacity) [6 Pack] with Airtight lids and Bands. For Canning, Fermenting, Pickling, Decor - Freezing, Microwave And Dishwasher Safe. Bundled With SEWANTA Jar Opener
Amount Per Serving: Calories: 22Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 293mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g
We have a great tutorial video on our YouTube channel making homemade refrigerator pickles! Click the picture to play our video & subscribe while you're there. We'll be adding more cooking videos!
Original post: 8/7/14
Updated post: 8/5/20