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5 from 1 vote

Easy Homemade Refrigerator Pickles

A great way to preserve summer’s cucumbers growing in your garden or the farmer’s market. Put away the canning equipment and let me show you how to make easy homemade refrigerator pickles.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dishes
Cuisine: American
Keyword: homemade refrigerator pickles
Servings: 36 pickle spears
Calories: 7kcal
Author: Lois

Equipment

Ingredients

  • 2 pounds cucumbers quartered lengthwise
  • 3 ½ cups water
  • 1 ¼ cups white vinegar
  • 1 tablespoon sugar
  • 2 tablespoons canning and pickling salt
  • 4 cloves garlic peeled and crushed
  • 4 sprigs fresh dill

Instructions

  • In a medium saucepan over high heat, bring water, vinegar, sugar, and salt to a boil. Remove the pan from the heat and cool slightly.
  • Drop 2 cloves of garlic and 2 sprigs of dill into each jar. Add the cucumber spears, packing tightly.
  • Pour the vinegar mixture into the jars over the cucumbers.
  • Seal the jars tightly and refrigerate for at least 3 days before serving.

Notes

  1. This recipe should yield 3 to 4 jars of pickles, depending on the size of mason jar you use. For this recipe I used the 16 ounce size mason jars.
  2. Refrigerator pickles must be stored in the refrigerator.
  3. They should keep in the refrigerator up to 4 to 6 weeks. Although they may not be as crispy.

Nutrition

Serving: 1g | Calories: 7kcal | Carbohydrates: 1g | Sodium: 18mg | Sugar: 1g