These easy garlic dill pickles are a refrigerator pickle with no processing. They stay crisp for up to a year and are a quick way to keep your harvest.
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After jams and salsa, pickles were the next thing I made on my teach-myself canning journey.
First, all that vinegar meant they were super safe, so my newbie-canner self didn’t need to worry about that, and second, I love small pickles even though I hate cucumbers! Growing my own and picking them small was the answer.
I started with traditional water-bath canned dill pickles so they could be stored on a shelf, but quickly moved to pickles that are stored in the refrigerator, or “refrigerator pickles.”
Why Refrigerator Pickles?
Here are a few reasons why my family came to prefer the refrigerator pickles:
- They stay crisp.
- They stay crisp.
- They stay crisp.
Yep, it’s the main reason why I don’t water-bath can them anymore.
But there are actually other reasons why you might want to do your pickles this way too:
- They take less time. I can finish a quart in about 20 minutes.
- If you’re growing the cucumbers, you can do 1 or 2 quarts at a time as they ripen. This is especially good for small gardens that can only fit a few cucumber plants and would never have enough for a full canner load.
- There’s no heating the house with a canner on the stove during the height of summer (it’s 104 in the shade at my house today!).
- The recipe can be altered with seasonings and garlic without the risk of food poisoning that comes with playing around with recipes for water-bath canners.
Here’s an important safety note about homecanned pickles:
I know there are some people that “can” their pickles this way all the time, just letting the heat from the vinegar mixture “seal” the jars (a process known as “open kettle” canning) before storing them on a shelf without any water-bath canning.
The people who have done this – for many years in some cases – say that “nothing has happened” in their experience. I hear and read this all.the.time.
However, the USDA says that this practice is not secure and that there is a danger of food poisoning as well as spoilage. Here’s a good article on the subject.
My take on it is this: IF the rare occurrence did in fact happen with one of my home-canned foods, would it be worth it? What about if it might cause intestinal problems?
My answer is NO- it’s only food and never worth sickness (or a life, heaven forbid) and I will never even take that chance, especially when it’s so easy to take the recommended precautions.
So, off my soapbox and onto our fully refrigerated pickles!
How to Make Easy Garlic Dill Pickles
Ingredients & Supplies
- Enough cucumbers to fill a quart jar, minimum. You can multiply the recipe for however many jars you can make.
- Cider vinegar (a little more mild than white)
- Canning & pickling salt
- Fresh dill heads
- Garlic cloves
- Pickling Spices (good price) here’s an organic pickling spice
- Sugar
- Red pepper flakes (optional, but SO good)
- Quart canning jar(s), sterilized in boiling water for 10 minutes or run through the dishwasher as a guard against spoilage. (Confession: I never do more than wash well with hot soapy water, but do as I say and not as I do!)
- Plastic canning storage lids or metal lids and bands: this is a time it’s okay to reuse old canning lids since they are not actually sealed for refrigerator storage (to ensure proper seals in fully canned products always use new lids- this is not the area to scrimp- your time is worth it).
- Metal canning funnel (my preference since we’re pouring in a hot brine) or plastic canning funnel.
Directions
Prepare the Cucumbers
1. Scrub the cucumbers well.
My favorite pickles are from the smallest “baby” cucumbers and it’s the main reason I grow my own. I used to pay a lot for “baby” pickles in the store after realizing that I couldn’t pick out only the little cucumbers at farms. Yeah, for some reason they frowned on that.
2. Find the blossom end of the cucumbers.
That would be the end that doesn’t have the stem where it attached to the vine. (You may laugh, but I had to learn these things!)
Apparently, there’s a wicked enzyme here in this little end that will turn your pickles to a soft, NOT CRISP, pickle. And since we’re making this recipe in order to get a crisp pickle, let’s not cut this corner, OK?
3. Just cut a little off.
We do not want pickles with sawed-off ends. This I tell you from experience (hey, if a little’s good, then a lot’s great, right?).
4. Repeat with all your cucumbers.
TIP: When dealing with a larger amount of cucumbers (for 3 or more jars) I separate the cucumbers into 3 piles by size: large, medium, and small. Then it’s easy to fill the jars with the larger cucumbers, then medium and ending with the baby size.
Make the Pickles
1. Fill each clean jar with:
- four cloves of garlic, sliced in half to release all the garlicky goodness
- 1-2 heads of dill (if you’d like even more dill flavor you can add a teaspoon of dried dill seed as well)
- red pepper flakes
The pepper flakes are optional, but really add to the flavor. You can try everything from a few shakes to 1/2 of a teaspoon for each jar, depending on the spiciness level you’d like to achieve.
2. Pack the cucumbers into the jars, right on top of the other ingredients.
You can pack them as tight as you can, but allow enough room at the top for the brine to cover all the cucumbers.
3. Add vinegar and water to a large saucepan along with pickling spice, pickling salt, and sugar.
Bring to a boil, reduce the heat and simmer for 5 minutes.
4. Pour the hot brine into the jar(s) using a canning funnel and ladle.
Fill to cover the cucumbers, leaving about 1/4″ head space (the space between where the brine stops and the very top of the jar rim).
Since these will be stored in the fridge, we don’t have to be quite so particular about the head space.
Anything that covers your cucumbers, but doesn’t touch the lid is okay.
5. Label the lid with the day as well as the month and year.
You will need to let these “cure” in the refrigerator about 3 to 4 weeks before they’ve pickled enough to eat, so you will want to have the day that you made them on the label.
I think they are best after a whole month, so usually we wait that long at least, and they will continue to improve over the months in storage.
Update: I’ve gotten some questions, so I’ll clarify that the waiting period isn’t a safety issue, it’s to let the brine penetrate all the way to the center of the cucumbers for the best tasting pickle (in my opinion). If you taste them and decide you like them earlier – go for it.
6. Store in the refrigerator.
I think they are best after a month, so usually we wait that long at least to eat the first pickles, and they will continue to improve over the months in storage.
That’s it – you’ve just made the BEST dill pickles you will ever eat!
How long do refrigerator pickled cucumbers last?
I make enough quarts with our summer harvest of cucumbers to last us until the following summer (12-13 for our family) and have had no problems with them storing in the fridge for that length of time.
We’ve eaten them at a year-and-a-half, too, and they’re still great.
Reader Reviews:
“I made this and it comes out exactly as described. I am making them again and have this recipe printed and saved in favorites! 100 out of 10 itβs that good!” -Carol
“Love this recipe! Thank you so much for sharing and also for sharing your best practices. Not going to lie β normally I skip right down to the recipe, however with your useful extra information and easy to follow writing I really enjoyed your entire post from start to finish.” -Anna
“Soo good, last year did a half bushel, this year my son and I did a bushel and a half. Everyone just loved them.” -Dave
“They were so delicious! I made 2 jars and now about to make more because I ate them too fast.” -Vivian
Easy Garlic Dill Pickles {No Canning Needed}
Ingredients
For each quart (increase as needed for each quart added):
- 1 quart pickling cucumbers enough to fill a qt. jar, washed and blossom-ends cut off
- 4 garlic cloves peeled and sliced in half
- 1 to 2 large fresh dill heads add up to 1 tsp. dried dill seed, if desired for more dill flavor
- 1/4 teaspoon red pepper flakes optional
- 1ΒΌ cups cider vinegar
- 1ΒΌ cups water
- 2 teaspoons pickling spices
- 1 tablespoon + 1 teaspoon pickling salt
- 1Β½ teaspoons sugar
Instructions
- Prepare the number of quart jars equal to amount of pickles you have by running through the dishwasher or boiling for 10 minutes in a pot of water to sterilize.
- Place the garlic and dill in the bottom of each jar, along with optional red pepper flakes. Pack the cucumbers on top, leaving a 1/2 to 1 inch of head space.
- In a large saucepan, combine water, vinegar, spices, salt and sugar. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Ladle the brine into the jar leaving 1/4 inch of head space. Attach lids.
- Let cool to room temperature, label the lids with day and year and then store in the refrigerator.
- The pickles can be eaten after 3-4 weeks and continue to improve over the months of storage.*
Notes
Nutrition
Other Easy Preserving Recipes You May Like:
Garlic Spiced Canned Pickled Beans
Safe-to-can Roasted Tomato Sauce
Freeze Green Beans without Blanching
Note: this article was originally published in 2009 and has been updated with current information, all new photos, clearer formatting and printable recipe.
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Karen Pruemer says
My husband and I have been gardening/canning for years and are always looking for something different to try or new to grow in our garden. I came across your garlic dill pickles recipe and have to say they are a huge hit! It has been 6 months since I put them in the fridge and they are still very crisp and flavorful. We are down to the last 2 quarts and our 5 1/2 year old grand-daughter called yesterday to ask grandpa to grow more so we can do more of those really good pickles! I still will look for other things to try, but these pickles will have to stay on the list for this coming summer and beyond! Green beans are also something we can LOTS of, so next I think I’ll try your no blanch green beans for some of them. Thanks!
Jami says
Glad you – and your family – like these, Karen! Thanks so much for the review.
Christina says
Have you tried these with sliced cucumbers? Thanks!
Jami says
I haven’t because I don’t care for those (they remind me too much of cucumbers which I don’t like, lol).
Pretty sure they’d work just the same, though!
Anna says
Love this recipe! Thank you so much for sharing and also for sharing your best practices. Not going to lie – normally I skip right down to the recipe, however with your useful extra information and easy to follow writing I really enjoyed your entire post from start to finish. So not only thank you for the recipe but everything else too!
Jami says
Wow, thank you so much, Anna!! I’m so glad to know that the tips were useful to you.
Carol says
I made this and it comes out exactly as described. They are right too the longer in the fridge the better they taste! Just like the store bought ones! I am making them again and have this recipe printed and saved in favourites! 100 out of 10 itβs that good! @anotegoncottage.com
Jami says
Wow, 100 out of 10? That’s high praise – thank you, Carol! I’m thrilled you like these that much.
Michelle Stringer says
Does the lid need to pop with this recipe ?
Jami says
Nope – it’s a refrigerated product, so it’s good with any kind of lid and no popping of the 2-piece lid is needed.
Marian Locascio says
I followed your directions and packed my quartered pickles into two jars. There was a quarter inch headspace after I added the brine. But after it cooled the spears floated up and now the top of each one is at the surface. As they age in the fridge will this cause a problem? Should I go into my garden and stuff a few more in?
Jami says
I haven’t noticed a problem with pickling of all the cucumbers, even if parts floated up. I wouldn’t add more at this point, but if you have any glass weights you could always add one if you’re worried. There’s no safety issue since they’re refrigerated, it’s more of a taste issue.
bill wildman says
Hi,tried your recipe yesterday,,slight variation,we like pickles a bit sour,we do can fruits etc,different ways,the wold is a little crazy with super hygiene,wonder how our parents and their parents survived,no refrigerators etc, guess common sense must prevail, pickled many things many ways,and I’m still here,nice site you have,cheers Bill
Jami says
Great, hope you enjoy them, Bill.
Dan H says
Hey just a quick question – after curing in the fridge for a few weeks, you mention “storage”. Is that cold/root – wine cellar storage or do these have to remain in the fridge until they’re eaten? I expect those who do larger quantities will follow the more rigorous and onerous canning process…
Dan H says
My bad, sorry. I guess I missed the `store in refrigerator’ part of the post lol
Jami says
π
Jami says
Yes, you’re right – my brother-in-law cans his because he doesn’t have fridge room. We just don’t eat them because they aren’t crisp, so I do the amount we can store in our garage fridge so we actually do eat them!
Peggy Seme says
I have also used this recipe for zucchini when I have had and over abundance of them and everyone loved loved them. I do use for cubes. I have gifted them to friends and business associates and anyone I give them to love them.
Jami says
Good idea, Peggy, thanks!
Dave says
Soo good,last year did a half bushel,this year my son and I did a bushel and a half. Everyone just loved them.
Jami says
Yay – so glad you and your family like this recipe as much as we do!
Shannon B says
Dear Jamie,
Must you add the sugar to the dill pickles? how does it tone down the garlic, dill, rep peppers and ACV?
I realize your family taste buds are driving this recipe, just wondering if you ever had made without sugar. Thanks, Jamie
I point people to your site all the time! How I successfully made good bread using spelt!
thank you again.
Jami says
This is one of those recipes you can totally adapt to your own tastes, Shannon, since it’s refrigerated and makes one quart at a time. You can try one without any sugar and see if your family likes it. You can also try one with less and see about that.
For us, that little bit of sugar really does a lot to temper the vinegar and just seems to allow the other flavors to come out more.
Thank you for helping to spread the word about AOC! I’m so glad you had success with spelt in the bread recipe. π
Mary Ann says
Can more garlic be added? Iβm obsessed with garlic and dill pickles π
Jami says
Since this is a refrigerated product (vs. being canned to be stored at room temp), it’s okay to add more garlic!
Jeff says
I found your recipe and decided to give it a go. My first time making pickles. I got tired of lugging home huge jars of crappy pickles for the kids. I reused a Vlassic pickle jar and followed the recipe faithfully. I had to stop myself a few times from opening that jar before a month had passed to sneak a taste. Finally, the day has arrived. I think they are really good (and crunchy!) but my family thinks they are too sour. They are way more intense than store bought pickles. So, how would you suggest backing off the tartness? Can I use less vinegar? Would they mellow out in the fridge after a few more weeks if left alone?
Jami says
Gosh, obviously we love these just as they are, Jeff, but every one has different tastes – which is why it’s great to make your own foods! Here are some things to try:
First – did you use all apple cider vinegar or distilled white? Apple cider vinegar is milder so I use that exclusively with pickles.
Second – you can add more sugar. Start by doubling the amount and taste the brine. You can also make jars with varying amounts to find what your family prefers.
Third – you can also decrease the vinegar to 1 cup and increase the water to 2 cups. Since these are being canned, it’s fine to adjust any part of the recipe to your tastes and still be safe.
Let me know how it goes!
Elana Laurie says
Does it have to be cider vinegar or will white work too?
Jami says
White vinegar will work, I just prefer the milder flavor of cider vinegar.
Pearl Towk says
Can I add garlic after I already put the batch in. Got water
Jami says
The batch in the refrigerator? I think so- you can open the lids, add garlic, and replace them. Refrigerate for a month to allow the garlic to flavor the pickles.
Scott Horensky says
Sounds good, but you didn’t give amounts of each ingredient? What is the water to vinegar ratio? How much salt?
Jami says
Click the arrows to go to the full recipe (at the top of the page and the bottom).
Rachel says
These pickles look delicious. I prefer making refrigerator dill pickles too…they definitely do end up being more crisp!
Abe says
Amazing!! Been looking for a non canning recipet for a while. Got a small batch of cucumbers this year and tried this with my first one. I had 4 friends over and they said best pickles they ever had. Thanks!!
Jami says
Yay – happy to know this, Abe. π
Kathy says
I donβt have a lot of refrigerator space so I make mine in a gallon jar .after 3 weeks of sitting in the frig can I then can them in a water bath so I can make more and keep them on a shelf.
Jami says
Oh, well I use to can these all the time, we just prefer them crisp from the fridge. Can I ask why you fridge them first and then can?
Ray Turkovich says
You didn’t provide measurements for vinegar, water, salt & other ingredients. How do you make this with an incomplete recipe? Not to bright young woman
Jami says
CLICK on the arrows at the top or the bottom of the page to go to the full recipe!
Tanya says
If you go to the top and read the complete instructions you will see nothing was left out.