Refrigerator Pickles

Refrigerator Pickles are a simple pickle recipe made with vinegar, dill, and garlic.  This no boil pickle recipe will become a family favorite in no time!
Course Snack
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cucumber
Calories 8kcal
Author April Woods


  • 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


  • 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).
  • 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!
  • Refrigerate overnight, then enjoy! (These will keep for about 2 weeks in the refrigerator, but I seriously doubt they will last that long.)



Calories: 8kcal