Small Batch Refrigerator Dill Pickles

Small Batch Refrigerator Dill Pickles

My garden provided a lot of cucumbers and dill this year. Which is great, but I had to google to find an easy pickle recipe to try.  My first attempt at refrigerator Pickles were a success!

Prep Time: 20 mins // Cook Time: 10 mins // Chilling Time : 1 day

Pickles - fresh ingredients from the garden!


  • 1 ½ cups white vinegar
  • 3 tablespoons kosher salt
  • 2 tablespoons sugar
  • 2 cups cold water
  • 2 pounds cucumbers pickling cucumber
  • 2 tablespoons whole peppercorns
  • 6 cloves garlic
  • 1 pinch red pepper flakes
  • 16 sprigs fresh dill


Prepare the Brine

  1. Heat the vinegar, kosher salt, and sugar in a small saucepan.
  2. Bring to a boil over high heat and stir to dissolve the salt and sugar.
  3. Remove from the heat, add the cold water and stir.
  4. Cover the brine and place in the refrigerator until cool.

Prepare the Jars

  1. While the brine is chilling, prepare the cucumbers by slicing into rounds, spears, or halves.
  2. Smash the garlic cloves in half but do not mince or chop.
  3. Place garlic, fresh dill, pepper flakes, and peppercorns into two clean quart jars (or 4 pint jars).
  4. Pack the fresh cucumbers inside as tightly as you can. Pour the brine on top.
  5. Cover the jars and place in the refrigerator.
  6. Allow them to chill at least a day before eating so that the flavor can develop.

**Will keep in the fridge 2 months.


  • This recipe is easily adaptable by adding different spices to the jars.  Try 1/4 teaspoon of mustard seed in each jar, or extra garlic or red pepper.
  • The freshest cucumbers make the crispest pickles.  Try making the brine, placing it in the fridge, then heading to the garden or farmer's market.


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