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Refrigerator Pickles


The pickles are best after a few days and keep for up to 3 months!

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  • 10 cloves garlic, peeled
  • 2 cups white vinegar
  • 6 tsp. kosher salt
  • Several sprigs fresh dill
  • 1 tsp. celery seed
  • 1 tsp. coriander seed
  • 1 tsp. mustard seed
  • 1/2 tsp. black peppercorns
  • 6 Kirby cucumbers, quartered lengthwise
  • 6 medium carrots, peeled and cut in half lengthwise
  • A handful of green beans
  • A few pieces of cauliflower
  • 2 jalapenos


Servings 32


Step 1

In a medium saucepan, boil 4 cups of water, reduce to a simmer and add garlic. Cook 5 minutes. Add vinegar and salt. Stir until salt dissolves. Remove from heat.

In 2 two 1 quart Mason jars, add dill, seeds, and peppercorns. Using tongs, remove garlic from brine and ADD to the jars. Pack jars with vegetables and chilies! Bring brine to a boil and pour over vegetables to cover. Cool. Cover and refrigerate.


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