Simple Refrigerator Garlic Dill Pickles

This post is part of our restricted diet series from Beth of Tasty Yummes.

This time of year, if you have a garden or get a CSA box, the cucumbers are definitely abundant. One of my favorite things to do with the cucumbers from my garden is a quick batch of homemade refrigerator pickles. No canning needed! Just make the quick brine, pour it over the cucumbers or other veggie of your choice and that’s it. You can eat them as soon as the next day, though the longer you wait to open it up, the better they will taste. I usually try to wait a week or so.  If canning and preserving intimidates you, this recipe is the perfect way to enjoy homemade pickles without the stress. Plus, this same brine is also great with hot peppers, carrots, zucchini or any other vegetable of your choice.

refrigerator dill pickles

Simple Refrigerator Garlic Dill Pickles – Gluten-Free + Vegan

Makes a couple of jars (depends on the size of your cucumbers and your jars, etc.)

2 pounds local gherkin cucumbers (you can also use any other small firm cucumber of your choice)
2 1/2 cups water
2 1/2 cups white distilled vinegar
3 tablespoons raw cane sugar
3 tablespoons coarse kosher salt
2 bay leaves
2 tablespoons whole coriander seeds
4 cloves garlic, peeled
2 tablespoons black peppercorns
A couple of sprigs of fresh dill (or a couple of teaspoons of dried dill)
Optional spicy add-ins: 1 or 2 spicy dried peppers, red pepper flakes or you can add some sliced jalapeños in with the cucumbers.

Clean the cucumbers very well and slice them as thin as you would like them. I would say I cut mine to about 1/4″ thick rounds. You could also cut them into spears or leave them whole depending on their size. Place them in a large glass preserving jar or two smaller jars.

In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.

Remove from heat and pour the brine over the cucumbers. Place the lid on the jar and let cool. Once cool, refrigerate. You can start enjoying them the next day, but they are better after a couple of days. They’ll keep for about 2 months in the fridge.

* This brine is great on lots of other veggies, like carrots, cauliflower, peppers, etc. You can also add onion slices to the jar with the cucumbers, if you wish. Play with the recipe and make it your own.

refrigerator dill pickles

For more of Beth’s recipes visit her blog Tasty Yummies.

More healthy recipes from the BLDG 25 Blog.

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Beth C
10 years ago

I make fridge pickles all the time… I eat them so quick! So delicious!

10 years ago

Oh yum! I have cucumber overload at the moment, and am soooo going to be making these!

xo, Juliette Laura

10 years ago

I just started working part time for my friend who started a pickling business. We make pickles in a similar way but at a higher volume…I’m totally addicted. We do a spicy okra that is soo good! I think I’m going to experiment with the extra cauliflower and red peppers that I have with the extra brine tomorrow. I’m thinking it needs turmeric…and maybe something spicy.

10 years ago

Oh how yummy! I tried it over carrots and it was absolutely delicious!

10 years ago

this sounds so delicious! I’ve made pickles before, but had to wait a month or so to eat them but then I forgot about them so they ended up going bad.. I’m definitely going to try this

10 years ago

So these are not canned pickles that can sit for months? I can’t seem to find a dill pickle recipe that I can just put in the closet for months/year. AH :O


10 years ago

These are SO good! And simple. Of course, I couldn’t find any dill, so I made do. I also chopped up a couple jalapenos from my garden. They turned out to be spicy little buggers too…YUM!!

10 years ago

I have done the first recipe, they are absolutely my favorite! Awesome to snack on or on burgers

9 years ago

I can’t wait till tonight to make this with my husband. They look amazing.

8 years ago

I think it’s pretty easy to find fresh dill right now though – they even have it in the supermarkets around us right now. You definitely want to use fresh garlic cloves, and then if you like, a pinch of red pepper flakes, a few black peppercorns and little mustard seed to round out the flavors.