Go Back
+ servings
mason jars filled with refrigerator pickles shown on a wooden cutting board
Print Recipe
4.67 from 6 votes

Quick & Easy Refrigerator Pickles

Refrigerator pickles are so crisp and full of garlic and dill flavor – I promise if you make them, you’ll never want to buy a jar at the store again! Enjoy these pickles with a sandwich, in salads, on top of hamburgers, or by themselves as they make a super healthy and easy homemade snack.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 12
Calories: 177kcal

Ingredients

  • 1 1/4 cups white vinegar
  • 3 1/2 cups water
  • 1 tablespoon sugar
  • 1 tablespoon sea salt
  • 2 cloves garlic minced
  • 2 heads of dill weed
  • peppercorns to taste, but about 20 per jar
  • 4 cups cucumbers or about 3-4 average sized cucumbers

Instructions

  • Cut cucumbers into spears or slices. We typically do jars of both.
  • Combine water, salt, sugar, and vinegar in a saucepan and bring to a boil on the stove. After it starts boiling, remove from heat and let cool completely.
  • Place cucumbers, dill, and garlic in one large glass jar or several small jars. Get as many pickles into your jars as you can without crushing any of them.
  • Pour cooled liquid in jars and seal and refrigerate for 3 days. They should last about a month in the fridge.

Nutrition

Calories: 177kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7037mg | Potassium: 770mg | Fiber: 4g | Sugar: 20g | Vitamin A: 538IU | Vitamin C: 21mg | Calcium: 138mg | Iron: 2mg