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Homemade Refrigerator Pickles!

Have you ever made your own refrigerator pickles? They are easy, delicious, and don't require canning. Just seal and refrigerate!
Course Appetizer
Cuisine American
Keyword dill pickles, homemade pickles, pickle recipe
Prep Time 10 minutes
Refrigerate 2 days
Total Time 2 days 10 minutes
Servings 2 jars
Calories 3kcal


  • 1 lb . pickling cucumbers
  • 1 head of garlic sliced
  • 1 package fresh dill
  • 1 T . salt
  • 3 cups water
  • 3 3/4 cups white vinegar
  • red pepper flakes to taste


  • Bring water and vinegar to a boil. Stir in salt. Pack jars tight with cucumbers (that have been sliced or speared), minced garlic, and lots of fresh dill. Sprinkle with red pepper, flakes if desired, and pour vinegar/water into jars until it reaches about 1/2″ from the top of the jar.
  • Add lids and screw on tight. Let sit on counter for 15 minutes then refrigerate. Ours usually seal on their own due to the hot brine inside. Really, they should refrigerate several days, but you can sample them after 24 hours if you’d like!
  • They will last at least month in the refrigerator.


Calories: 3kcal