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    Home » Whole Food Recipes » Canning & Preserving Recipes » Canning Recipes

    September 8, 2016 | By Jami

    Easy Garlic Dill Pickles (No Canning Needed)

    Jump to Recipe

    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.

    Refrigerator Garlic Dill Pickles in quart jars

    Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.

    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.

    Quick Refrigerator Garlic Dill Pickles packed in jars

    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

    Garlic Dill Pickle Ingredients

    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

    Quick Refrigerator Garlic Dill Pickles-Prepping cucumbers for pickling

    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.

    Quick Refrigerator Garlic Dill Pickles-packed in jars

    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.

    Quick Refrigerator Garlic Dill Pickles-adding pickling brine

    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).

    Quick Refrigerator Garlic Dill Pickles-packed with brine

    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.

    Easy Garlic Dill Pickles labeled with date

    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.

    Crisp and Easy Refrigerator Garlic Dill Pickles

    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 it’s that good!" -Carol

    "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."  -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

    Refrigerator Garlic Dill Pickles in jars
    Print Recipe Pin Recipe
    4.82 from 48 votes

    Easy Garlic Dill Pickles {No Canning Needed}

    These quick & delicious garlic refrigerator dill pickles require no processing, stay crisp for a year, and make it easy to keep up with the harvest by putting up a few quarts at a time.
    Prep Time15 mins
    Cook Time5 mins
    Total Time20 mins
    Course: Preserving
    Cuisine: American
    Yield: 1 quart
    Author: Jami Boys

    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
    • 1¼ cups cider vinegar
    • 1¼ cups water
    • 2 teaspoons pickling spices
    • 1 tablespoon + 1 teaspoon pickling salt
    • 1½ 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

    *How Long Do They Store? I've stored them for 12-15 months and they just increase in flavor. Occasionally a jar doesn't store well and I have to toss it, but it's very rare (the pickles became shrunken and or cloudy/slimy).

    Nutrition

    Serving: 1medium pickle | Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 587mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 76IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    Other Easy Preserving Recipes You May Like:

    Garlic Spiced Canned Pickled Beans

    Garlic Spiced Canned Pickled Beans

    Safe-to-can Roasted Tomato Sauce

    Safe-to-can Roasted Tomato Sauce

    Green beans from the freezer

    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.

    Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read my full disclaimer and advertising disclosure.

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

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      Recipe Rating




    1. Cat says

      August 20, 2022 at 5:23 pm

      Can I just use my own recipe -
      6 cups water, 1 cup vinegar, 1/2 c pickling salt instead with the garlic and dill?

      Reply
      • Jami says

        August 22, 2022 at 1:24 pm

        Yep! Since this isn't a canned recipe, there aren't any safety measures to follow, just flavor and taste.

        Reply
    2. Norma says

      July 29, 2022 at 10:32 am

      Jami--
      I never seem to be able to find dill seed heads and have had zero luck in growing it. Would you use fresh dill instead? These look yummy and since I make your pickled jalapenos on a regular basis, want to give them a try.

      Reply
      • Jami says

        August 02, 2022 at 4:32 pm

        Yes, I use fresh dill fronds as well as extra dried dill seed when I can't find the heads - it's still good!

        Reply
    3. April Driggers says

      July 28, 2022 at 11:45 am

      I'm so intrigued! What if you like the slices and not the whole pickles? Zesty bread & butter are my favorites... do you ever change the flavor profile or use slices rather than whole pickles?

      Reply
      • Jami says

        July 28, 2022 at 3:26 pm

        You can definitely do the same thing with slices! You can even add more sugar or spices to make them like the bread and butter pickles you like. Because they are refrigerated, there is no off-limit additions, safety-wise.

        Personally, I prefer small, baby pickles so that's what I do. But I know many prefer slices, so go for it!

        Reply
    4. Pam says

      July 28, 2022 at 7:34 am

      What kind of pickles should I buy and can I use the little Persian cukes? Unfortunately I don't have a garden

      Reply
      • Jami says

        July 28, 2022 at 3:29 pm

        I've grown all kinds of pickling cucumbers, Pam - they all have worked great for pickling (some produced better in my climate than others, which is why I experiment).
        I haven't grown Persian cukes, but I did read that they are great for pickling, too, so you can use those.

        Reply
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