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half gallon glass jar with sliced cucumbers in a pickle brine
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Homemade Refrigerator Pickles

Refrigerator dill pickles are an easy and delicious way to preserve summer cucumbers so you can enjoy them all winter long
Prep Time15 minutes
Total Time15 minutes
Course: condiment, Snack
Cuisine: American
Keyword: Cucumbers, Food Preservation, Pickles, Quick Pickle
Servings: 1 Half Gallon
Calories: 1kcal
Cost: $5-10

Equipment

  • Half Gallon Jar with Airtight Lid
  • Measuring cups and spoons

Ingredients

The Brine

  • 2 Cups White Distilled Vinegar
  • 2 Cups Filtered Water
  • 1 TBSP Salt – I recommend Redmond Real Salt
  • Cucumbers
  • 5 Bay Leaves

Brine Additions (optional but highly recommended)

  • 4 Sprigs of Dill
  • 4 Cloves Garlic crushed or sliced
  • 1/4-1/2 Thinly Sliced Onion

Instructions

  • Chop cucumbers into your desired shape. This recipe is best for spears or rounds as both shapes allow the brine to easily soak into the cucumbers.
  • Slice your garlic into thin pieces (roughly ¼ inch slices) or spears.
  • Layer the cucumbers with the dill and garlic slices.
  • Add one tablespoon of salt on top of one half gallon of sliced cucumbers
  • Mix equal parts water and vinegar in your measuring cup and pour over your layered cucumber, dill and garlic.
  • Mix the water and white distilled vinegar in one to one ratio of until you cover all of the sliced cucumbers.
  • Secure an airtight lid and place in the fridge.
  • At a minimum, the pickles will be ready to enjoy when the contents of the jar become chilled. Keep the jar in the fridge until all of the pickles are eaten.