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Refrigerator Dill Pickles

Course Appetizer
Cuisine American


  • 1 pound cucumbers
  • 4 garlic cloves, peeled
  • 2 teaspoons dill seed
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tablespoons pickling salt
  • 1 quart mason jar


  • Directions:
    Wash and dry the cucumbers and cut off the bottom ends. Slice them into spears or rounds. Add the garlic and dill seed to the jar, followed by the cucumber slices. Combine the vinegar, water, and salt in a small saucepan and bring to a rolling boil over high heat. Allow to simmer for 5 minutes, then pour the brine over the cucumbers, leaving half an inch of headspace. Allow to cool to room temperature, cover, and refrigerate for up to 1 month. Allow pickles to sit for at least a few days before opening and enjoying. Note: this is not a canning method so they must be kept in the fridge.
Keyword dill pickle recipe, garlic dill pickle recipe
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