Garlic Dill Refrigerator Pickles are crunchy, tangy, and packed with fresh garlic and dill flavor. These homemade pickles are made with fresh cucumbers and a simple vinegar brine, with no canning required.
I enjoy making homemade pickles when fresh cucumbers are plentiful. They’re easy to prepare, and keeping them in the refrigerator makes it simple to grab a few whenever I want something crunchy.
About the Ingredients ⭐
- Pickling Cucumbers: Use fresh, firm cucumbers for the best crunch.
- Garlic: Fresh garlic cloves add plenty of flavor.
- Dill & Seasonings: Fresh dill, dill seed, and pepper give the pickles their classic flavor.
- Pickle Brine: White vinegar, water, and pickling salt make up the brine.
Be sure to check out the full recipe and ingredient list below
How to Make Garlic Dill Refrigerator Pickles 🥒
Prepare the jars: Wash 8 pint-size jars and lids thoroughly with hot, soapy water and rinse well.
Make the brine: Combine the white vinegar, water, and pickling salt in a large pot. Bring to a boil, stirring until the salt dissolves.
Prepare the cucumbers: Wash the cucumbers, trim the ends, and cut them into quarters.
Fill the jars: Divide the fresh dill, dill seed, garlic, and pepper among the jars. Pack the cucumber spears into each jar.
Add the brine: Carefully pour the hot brine over the cucumbers, leaving about ½ inch of space at the top.
Refrigerate: Let the jars cool briefly, then refrigerate promptly at 40°F or below. Allow at least 24–48 hours for the flavors to develop.
Garlic Dill Pickles
Garlic Dill Pickles are the perfect way to use up your pickling cucumbers this summer. Here is the perfect garlic dill pickles recipe that you can use for canning.
Ingredients
- - 12 pickling cucumbers
- - 24 cloves garlic, peeled
- - Fresh dill
- - Dill seed
- - Whole or cracked black pepper
Pickle Brine
- - 8 cups white vinegar (5% acidity)
- - 8 cups water
- - 6 tablespoons pickling salt
Instructions
- Wash 8 pint-size jars and lids with hot, soapy water. Rinse thoroughly.
- Combine the white vinegar (5% acidity), water, and pickling salt in a large pot. Bring to a boil, stirring until the salt dissolves.
- Wash the cucumbers, trim the ends, and cut into spears.
- Divide the garlic, fresh dill, dill seed, and pepper evenly among the jars.
- Pack the cucumber spears into each jar.
- Carefully pour the hot brine over the cucumbers, making sure they are completely covered.
- Place the lids on the jars and let cool briefly.
- Refrigerate promptly at 40°F or below.
- Allow at least 24–48 hours for the flavors to develop before enjoying.
Notes
These are refrigerator pickles, not shelf-stable canned pickles. Keep refrigerated at all times. Do not process using the original water-bath canning instructions.
Nutrition Information:
Yield:
32Serving Size:
1Amount Per Serving: Calories: 26Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 24mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 1g
How much dill, dill seed, pepper, and garlic in each jar? Showing 6 cloves of garlic but with 24 cloves and 8 jars, that should be 3 per jar. When you have to wait a month plus to try it, a bit more precision would be helpful.
How much of each ingredient in jars?