Refrigerator Dill Pickles

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These are super easy to make and very tasty. More like a Claussen pickle.

Screen Shot 2013-11-11 at 8.00.35 AM


  • 1 bunch fresh dill
  • 4 cloves garlic, peeled
  • 3-4 medium-large cucumbers
  • 3 cups water
  • 6 tbsp. distilled white vinegar
  • 3 tbsp. kosher salt


  • Add 1 minced or pressed clove of garlic and a few springs of dill to the bottom of each jar.
  • Cut the cucumbers into spears or whatever shape you like.  Add the spears to the jars, packing in as many as you can without having to force them in.
  • In a large container, combine the water, vinegar, and salt.  Stir well until the salt is dissolved.  I throw mine all in the Vitamix for a bit.
  • Pour the mixture into each jar over the cucumber spears so they are completely covered.
  • Top with an additional few sprigs of dill, if desired.
  • Screw on the lids of the jars.
  • Repeat with remaining cucumbers, making additional brine as needed.
  • Refrigerate for two days. Continue to store in refrigerator.

NOTE: If you use regular salt they will be too salty. If this happens, just replace some of the brine with water and toss back in the fridge for a day.

Posted in , on November 11, 2013
Recipe entered by: Lena

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