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An overhead shot of homemade pickles in a jar. There is a fork resting on the rim of the jar.
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5 from 1 vote

Refrigerator Pickles

Crunchy cucumber spears pickled in a brine of dill, garlic, and spices. This Refrigerator Garlic Dill Pickle Recipe is one that you'll go back to over and over again, for its ease and for its amazing flavor!
Prep Time15 minutes
Sit10 days 2 hours
Total Time10 days 2 hours 15 minutes
Course: Side Dish
Cuisine: American
Servings: 24 servings
Calories: 28kcal
Author: Kadee & Desarae

Ingredients

  • 12 mini cucumbers or 6 full sized cucumbers
  • 2 cups water
  • 1 ¾ cups white vinegar
  • ⅛ cup sugar
  • 1 ½ tablespoon coarse salt
  • 1 tablespoon pickling spice
  • ½ teaspoon red pepper flakes or to taste
  • 8 cloves garlic minced
  • 1 ½ cups fresh dill minced

Instructions

  • Slice cucumbers into spears (4 quarters long ways), place in the jars you will be refrigerating them in.  I like to use pint sized, wide mouth jars - but your favorite jar will work.  Cut cucumbers to fit into the jars. If using pint sized jars you will be able to fill 3-4 jars.
  • In a saucepan add water.
  • Pour in vinegar.
  • Add sugar.
  • Sprinkle in salt, pickling spice, and red pepper flakes.
  • Add in fresh minced garlic.
  • Add in chopped fresh dill.
  • Stir together and simmer just until the sugar dissolves.
  • Pour prepared brine into jars, making sure to cover the cucumbers completely.
  • Let sit at room temperature for 2 hours. Transfer to the refrigerator and let sit for 10 days.

Nutrition

Serving: 2spears | Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 230mg | Fiber: 1g | Sugar: 3g | Vitamin A: 347IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg