How To Pickle Cucumbers [Refrigerator Pickles] by MATT JABS ·

Homemade refrigerator dill pickles


This recipe was derived from a lot of personal taste testing trial and error. Out of all the recipes I’ve tried, this is the best. Try it, I think you’ll agree – most folks do. You don’t need a canner, we’re not going to cook these pickles, they’re called “refrigerator pickles” because you let the vinegar and other ingredients tenderize and flavor the cucumbers with no need for cooking. You end up with crispy, fresh, delicious pickles that have all the raw nutrients in tact.

This is all you need to make your own.

1 quart jar with a metal (or plastic) lid
3 pickling cucumbers
5 sprigs of fresh dill
2-4 cloves of garlic crushed and minced (or scapes) – do to taste, we use 4
3 Tbsp white vinegar
1/2 – 1 Tbsp kosher salt to taste (I use 3/4 Tbsp)
distilled or spring water (enough to top off jar)


All you do is cut the pickles into discs or sandwich slices and add to the jar with all ingredients except the water. Once everything is in the jar, fill to the very top with distilled or spring water and put the lid on very tightly. Now shake the jar up and place on top of the refrigerator for 24 hours. After 24 hours shake again and turn upside down for another 24 hours (make sure the lid is on very tight to avoid leaking.) After the 2nd 24 hours you can taste your creation and simply place them in the fridge and enjoy!

I’m not sure how long they last in the fridge since they aren’t cooked, but ours never last long enough to go bad. I think the longest we’ve had them around was a month or better, and they’re still delicious, crunchy, and safe. If I had to guess I would wager to say they will last for at least three months or better.

We reuse the mixture until it loses it’s flavor potency (do to your taste) by topping it off w/a touch more vinegar and making up the difference by filling with water.

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