Easy Garlic Dill Refrigerator Pickles


This is our first real summer in Portland since last summer consisted of trips to IKEA, yard sales and busting open windows that were painted shut so we could cool down our 92 degree bedroom. Now that we’re settled in and worked our butts off all Spring picking weeds, we have a pretty bad-ass vegetable garden in our back yard. We’re growing tons of veggies; tomatoes, peppers, corn, pumpkins, watermelons, lettuces, herbs, snap peas, eggplant and of course, cucumbers.

The cucumbers and dill are from my garden! So exciting.

The cucumbers and dill are from my garden! So exciting.

This is the first time I’m growing cucumbers meant for pickling, Little Leaf Pickling variety to be exact. I actually wish I grew “normal” cucumbers too, because to be honest, they don’t taste great on their own. But pickled, man are they good. Like, way better than that sad gherkin with yellow #5  sitting next to your sandwich. Yes, lots of pickles have dyes in them! These literally took me 15 minutes to make and I couldn’t have been more excited. You’re supposed to keep them in the fridge for 24 hours, but after I impatiently ate one after three, I found out they get delicious pretty damn fast.

You know you want one.

You know you want one.

I used a mandoline to slice my little guys into ridged pickle chips, but also hand cut some spears just to mix it up. I ended up using two jars, one large and one small, but you can do one huge jar, two medium, etc. I’ve also seen other recipes with mustard seeds, celery seeds and and even onions added. I kept mine simple but I want to mix it up a bit next time. Keep in mind these are refrigerator pickles, not the kind you are sterilizing and putting in your cabinet for years to store! Eat them within a few weeks for best results. As I write this, ours are almost gone in three days and my fingers smell like vinegar.

Refrigerator Pickles


  • 2lb cucumbers (about 6 cucumbers of the pickling variety like Kirby)
  • 1 1/2 cup white vinegar
  • 2 cups cold water
  • 4 cloves garlic (peeled, left whole)
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 bunch fresh dill (about 1/4 cup)
  • 1 pinch red pepper flakes (optional)
  • 1 teaspoon peppercorns (optional)


In a small saucepan, whisk the salt, sugar and vinegar over low heat until everything is dissolved. Take off the heat and add the cold water. In two quart sized jars, layer cucumbers, garlic, dill and pepper if using. Pour liquid over cucumbers so they are completely submerged. Add more water if necessary. Sealed them up and stick them in the fridge for 24 hours before eating.

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