Refrigerator Dill Pickles

This refrigerator pickle recipe makes it easy to extend the shelf life of fresh cucumbers.

4.92 from 12 votes

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Prep Time: 15

Total Time: 15

Servings: servings

Author: Kris Bordessa, National Geographic author

Bring water, vinegar, sugar, and salt to a boil in a saucepan. Remove the pan from heat and cool slightly.
3 ½ cups water, 1 ¼ cups white vinegar, 1 tablespoon sugar, 2 tablespoons salt
Meanwhile, remove a thin sliver from both ends of the cucumbers. Quarter the cucumbers lengthwise to make spears (as shown) or feel free to cut cukes in slices or chunks.
2 pounds cucumbers
Drop 2 sprigs of dill into each jar. Divide minced garlic between the two jars, then add the cucumber spears, packing tightly.
4 cloves garlic, 4 sprigs fresh dill
Pour the vinegar mixture into the jars over the cucumbers.
Affix a lid on the jar and refrigerate for at least 3 days before serving.

Recipe yields 2 quart jars.
This recipe does not require processing so it's perfectly fine to use an upcyled glass jar; no need to use a special canning jar unless you have an abundance.
Opt for non-iodized salt that is free of additives. Good options include canning salt, kosher salt, or sea salt.
Don't hesitate to play with flavors, here. You can add a variety spices, such as mustard seeds or celery seed, or give them a little heat by dropping in a fresh hot pepper or red pepper flakes.