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Refrigerator dill pickles


These are AMAZING! Very crisp with just the right amount of tart and seasoning. I used 1-1/2 cloves of garlic per jar to give it a more garlicky taste. Feel free to adjust sugar to your liking (original recipe called for 1 T). This made 4 pint-sized jars for me.

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Rate this recipe 4.4/5 (9 Votes)
Refrigerator dill pickles 1 Picture


  • 3-1/2 c. Water
  • 1-1/4 c. White vinegar
  • 1 t. Sugar
  • 1 T. Sea salt
  • 4 c. (?) cucumber spears or slices
  • 1/4 white onion, chopped
  • 2-4 cloves garlic, halved
  • Fresh dill


Servings 4


Step 1

Boil water, vinegar, sugar, and salt; set aside to cool.
Pack jars with garlic, onion, dill sprig, and cucumbers.
Once vinegar mixture has cooled to room temperature pour over cucumbers to 1/2" from rim. Seal and refrigerate for 3 days before eating.

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