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The Best Easy Homemade Refrigerator Dill Pickle Recipe

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one jar of dill pickles, with garlic cucumber and dill on the counter

It is so easy to make the best refrigerator dill pickles right in your fridge. Super simple ready in 3 days. If you have cucumbers in our garden or a peck from the local farmers market you can serve these pickles as a side dish for dinner or just a snack.

Pickles, what can you say about pickles? They are sweet, salty, crunchy, sour, delicious, garlicky and they are perfect for a snack or on the side of a burger. Pickles are a great summertime food for any time and are easy to eat as a portion of finger food.

Jim’s cousin Pete (who is name is John but everybody calls him Pete) makes the best garden-fresh refrigerator garlic and dill pickles. Easy to make and just as easy to eat. Like most years we have a bumper crop of cucumbers, easy garlicky dilly homemade refrigerator pickles are the plans for the week’s activity.

slices of dill pickles with dill weed in a gray bowl, in the background a jar of pickles, garlic head and a cucumber

Find all my top 5 canning recipes in this post: 5 Basic Garden Canning Recipes.

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slices of dill pickle in a gray bowl with fresh dill week springs

Supplies Needed:

Basic Steps

  • First, you will need 6 to8 sterilized wide mouth ball canning jars with lids and rims. Washed in the dishwasher.
  • Next, pick all your Cucumbers washed and in the kitchen. Then cut off any bad marks or bad ends and slice them lengthwise.
  • Pick fresh dill, More than you think you’ll need, As you want to put a lot of dill in each jar.
  • With 2 to 3 heads of garlic, remove the skins but leave the cloves garlic whole.
  • In each jar place 1 teaspoon of pickling spice. Put in one clove of garlic and a sprig of dill.
  • Gently load the sliced pickle spears into the canning jars, packing, and as many as you can.
The Best Easy Homemade Refrigerator Dill Pickle Recipe
  • When your jars are full of the cucumbers spears, put in a teaspoon of pickling spice, 1 to 2 close of garlic and as much dill as you can squeeze in the jar.
  • Now it’s time to make the brine. Mix 3 cups of cold water with 8 tablespoons of white vinegar and three rounded tablespoons of salt. Mix this well until the salt is dissolved.
  • Put a pot of boiling water on the stove and boil the lids and rims 5 minutes. This ensures that they are properly sterilized and free of bacteria. Use metal tongs to remove the lids and rims when you are ready to put them on the jars.
  • Next, you pour the brine into the wide mouth canning jars with the cucumbers and ingredients loaded in, leaving a half an inch room at the top. Place lids and rims on the jars. Next, tighten the rims.


Your jars of refrigerator dill pickles now go to the refrigerator and can be eaten in three days. They last about four weeks in the refrigerator.

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Refrigerator Dill Pickles

It is so easy to make the best refrigerator dill pickles right in your fridge. Super simple ready in 3 days. If you have cucumbers in our garden or a peck from the local farmers market you can serve these pickles as a side dish for dinner or just a snack.

  • Total Time: 60
  • Yield: 6 1x

Ingredients

Scale
  • 6 to 10 Fresh Garden Cucumbers
  • 3 Heads of Garlic
  • Large Bunch of Fresh Dill
  • Pickling Spice
  • 3 cups of water
  • 8 TLB White Vinegar
  • 3 TLB Salt

Instructions

  1. First You will need 6 to8 sterilized wide mouth ball canning jars with lids and rims. Washed in the dishwasher.
  2. Next pick all your cucumbers get them washed in the kitchen. Then cut off any bad marks or bad ends and slice them lengthwise.
  3. Pick fresh dill, More than you think you’ll need, As you want to put a lot of dill in each jar.
  4. With 2 to 3 heads of garlic, remove the skins but leave the cloves garlic whole.
  5. In each jar place 1 teaspoon of pickling spice. Put in one clove of garlic and a sprig of dill.
  6. Gently load the sliced cucumber spears into the canning jars, packing and as many as you can.
  7. When your jars are full of the cucumbers spears, put in a teaspoon of pickling spice, 1 to 2 close of garlic and as much dill as you can squeeze in the jar.
  8. Now it’s time to make the brine. Mix 3 cups of cold water with 8 tablespoons of white vinegar and three round tablespoons of salt. Mix this well until the Salt is dissolved.
  9. Put on the stove, a pot of boiling water and boil the lids and rims 5 minutes. This ensures that they are properly sterilized and free of bacteria. Use metal tongs to remove the lids and rims when you are ready to put them in the jars.
  10. Next, you pour the brine into the wide mouth canning jars with the cucumbers and ingredients loaded in, leaving a half an inch room at the top. Place lids and rims on the jars. Next, tighten the rims.
  11. These pickles then going to the refrigerator and Candy eaten in three days. They last about four weeks in the refrigerator.

Notes

  • You may need more than one batch of Brine: water, vinegar, salt depending on how many jars you fill.
  • Author: Cousin Pete
  • Prep Time: 60
  • Category: Canning
  • Method: Refrigerator
  • Cuisine: American

Keywords: Refrigerator Dill Pickles

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5 Comments

  1. Lovely photos! I should make these, I’ve canned pickled cukes in the past (water bath), but this seems like a wonderful recipe addition, and having some stashed away in the fridge for quick use is a great concept. Thanks so much for sharing these pickles at Fiesta Friday!

  2. I just love dill pickles and homemade are the best. Thank you for sharing this recipe at Over the Moon.

  3. I love refrigerator pickles! I made a huge batch just a couple weeks ago because my cucumber plant is going crazy.

  4. I have not yet had the courage to attempt canning or pickling anything – yet! I was thinking though that I should try refrigerator pickles, these look awesome! Thanks for linking up with us today at the To Grandma’s House you go link party πŸ™‚ Pinned!

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