Refrigerator Pickles Recipe
This refrigerator pickles recipe is a bit of an easier way to preserve pickles to avoid having to break out the heavy equipment of canning. They need refrigeration and don’t last as long as canned pickles, but pickles don’t typically last in this house anyway!
How to Make Refrigerator Pickles
Begin with 10-12 clean pickling cucumbers and slice them into 1/4 inch slices or spears. Divide the sliced cucumbers into 3 glass quart jars and set them aside.
Do not pack the cucumbers super tight as you’ll want room for the brine. Add the one head of fresh dill, a peeled and smashed garlic clove, and 3-4 peppercorns to each jars.
To make the brine, combine 4 cups of water, 2 cups of vinegar, 2 tablespoons of kosher salt, and 1 teaspoon sugar in a medium saucepan.
Bring the brine to a boil stirring to dissolve the sugar and salt. Remove from heat and cool to room temperature.
Finish the pickles by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week.
Pickles should be good for at least 4-6 weeks after that. We’ve tested this limit and had them in there longer and they still tasted great, but after 3 months they start to get to an undesired texture.
This recipe is for 3 quart jars of pickles, but could result in more or less depending on the amount and size of pickles & dill used.
Refrigerator Pickles Printable Recipe
Refrigerator Pickles
This recipe is for homemade easy delicious refrigerator pickles that last about 4-6 weeks in the fridge, but we have actually tested that limit and we able to use them all summer long! Very easy to follow steps to make and preserve homemade pickles with fresh cucumbers from the garden.
Ingredients
- 10-12 pickling cucumbers
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons kosher salt
- 1 teaspoon sugar
- several heads of dill, add as much or little as desired
- 1 head of garlic, peel and smash cloves
- 10 peppercorns
Instructions
- Slice cucumbers into 1/4 inch slices or spears. Set aside
- To make brine, combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and stir to dissolve sugar and salt. Remove from heat and cool to room temperature.
- Add cucumbers to jars. Do not pack them super tight as you'll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.
Notes
This recipe is for 3 quart jars of pickles, but could result in more or less depending on the amount and size of pickles & dill used. Enjoy!
Hope you enjoy these easy to make refrigerator pickles. To spice these pickles up you can add a slice of hot peppers to the jar along side the cucumbers. Let me know if you mix it up and how it comes out!
More Recipes you will love:
For the entire library of recipes check out the Vittles Page.
Growing Cucumbers in your Backyard Garden
If you’re just getting started with a backyard garden check out Gardening 101. To learn more about how we get started with our cucumber plants head to the Farm to Fork Cucumbers Page.
