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 mins
Total Time10 minutes mins
Course: Appetizer, Snack
Cuisine: American
Servings: 12
Calories: 177kcal
- 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
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.
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