Mama Loves Food

Garlic Dill Refrigerator Pickles Recipe

Garlic Dill Refrigerator Pickles are a simple recipe for delicious crispy pickles.  This no boil pickle recipe will become a family favorite in no time!
Garlic Dill Refrigerator Pickles Recipe

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Fresh Garlic Dill Pickles remind me of growing up in south Florida.  I was raised in the land of the Jewish deli (oh, how I love a good Jewish deli) where they would always put a dish of of crunchy pickles on the table for munching before your entree arrived.  Oh, I love those pickles.  So I went ahead and made some.  I have no idea if the authentic deli pickles are made this way, I just make these refrigerator pickles the easiest way I know how.  Also the most delicious. Most. Deeeelicious.

These pickles are always a huge hit and I make tons extra so I can hand them out to friends.  Here's a tip - if you're going to give pickle gifts, start saving your glass jars a few months ahead of pickle season so you don't have to buy expensive mason jars.  Just make sure you boil them to sterilize first!

Garlic Dill Refrigerator Pickles - cutting cucumbers
Garlic Dill Refrigerator Pickles - cutting onions
Garlic Dill Refrigerator Pickles - cutting garlic
Garlic Dill Refrigerator Pickles - ingredients in a bowl
Garlic Dill Refrigerator Pickles - with dill seed
Garlic Dill Refrigerator Pickles Recipe - with vinegar

Garlic Dill Refrigerator Pickles Recipe - ready to can


Garlic Dill Refrigerator Pickles, Ingredients:

  • Cucumbers, sliced (Use whatever kind you prefer, I like to do a variety but if you get the kind with a coat of wax, be sure to peel it!) - I use enough to nearly fill a quart jar
  • Fresh garlic, thinly sliced - I use 2-3 large cloves per quart jar
  • Sweet yellow onion, thinly sliced - I use 1 small onion per quart jar
  • Dill seed (yes, seed NOT weed) - I use about a tablespoon per quart jar
  • Salt - I use 1 -2 tablespoon per quart jar
  • White vinegar
  • Filtered water

Garlic dill refrigerator Pickles, Directions:

  1. Add cucumber, onion, and garlic to a large bowl.  Sprinkle with dill seed and salt, then mix well (alternately you could layer directly into your mason jar).
  2. Pack mixture into mason jars.  Pour vinegar into jar until it is about 1/4 - 1/3rd full.  Fill remainder of the jar with water, screw on cap (tightly!) and give it a good shake. Taste your brine (no, SERIOUSLY) - this is your opportunity to make adjustments!
  3. Refrigerate overnight, then enjoy! (These will keep for about 2 weeks in the refrigerator, but I seriously doubt they will last that long.)


You may also enjoy:

Easy Fried Pickles Recipe
Spicy Garlic Refrigerator Pickles Recipe
Pickled Garlic Jalapeno Recipe


  1. I've tried making refrigerator pickles a few times now and each time I've failed miserably... never used dill seed... maybe that is the key!

  2. Oh, I love refrigerator pickles! If you love dill and garlic, you may want to give these a try, too. They use sugar and Tabasco:

  3. Could I use pickling spice in lieu of dill seed...or is the dill seed key??

  4. I have made this at least once a week since I found your recipe a few months ago. They are easy and awesome. Just the kind of recipe I like.

  5. Love the fried pickles too... if we have them we pickle green tomato too

  6. I absolutely love this recipe, I found this site last year and have been making them since.

  7. Where can I buy dill seed? I ordered it from Amazon because none of my local grocers carry it in CT...

  8. This looks like a great recipe April! I love all of your pictures, you did a great job of showing every step of the process! I'll definitely have to give this one a try the next time I pickle! Thank you for sharing.


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