Dill Pickles Featured
Recipe, American, Appetizer, Dinner, Favorite, Featured, Lunch

Easy Refrigerator Garlic Dill Pickle Recipe

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Learn how to make pickles at home! It’s a simple recipe yielding crisp, tangy dill pickles that can be eaten as a snack or sandwich topping. This dill pickle recipe will have you wondering why you ever bought pickles in the store.

dill pickle recipe

I wondered why on earth I’d spent so many years buying pickles at the grocery store. Surely, I thought, there must be a better way. And then, I found it, I would learn how to make my own. My first homemade dill pickle was better than anything I’d ever tasted from the store.

These pickles are super easy to make (most of the work is done by the refrigerator), and they taste delicious. They have a crisp, tangy, and refreshing flavor, with an addictive garlic-dill flavor. You’ll want to eat them as a snack right out of the fridge or add it to your favorite sandwich.

How to Make Pickles

Homemade pickles are a great way to use up any extra cucumbers in your garden or to save money when the grocery store has a sale. And they aren’t complicated to make. Just follow these easy dill pickle recipe directions.

Dill Pickles Pic 2

First, cut the cucumbers into quarters or slices. I usually make this recipe with Persian cucumbers, but small pickling cucumbers work here too. Slice them lengthwise into quarters to make spears, or thinly slice them horizontally to make dill pickle chips.

Then, fill the jars. Divide the cucumbers among 4 8-ounce or 2 16-ounce jars, and add fresh dill, halved garlic cloves, mustard seeds, and peppercorns to each jar of pickles.

Next, make the brine. I use a mix of water, white vinegar, sugar, and salt. If you’re not a sweet pickle person, don’t worry! The sugar doesn’t make the refrigerator pickles sweet. Instead, it balances the pungent vinegar and salt to create an irresistible sour pickle flavor. Heat the brine on the stove until the sugar and salt dissolve and pour it over the jarred cucumbers. Then, set the jars aside to cool to room temperature.

Finally, refrigerate! This is the hard part! These guys aren’t ready right away – they need some time in the fridge to soak up the brine and become flavorful. Dill pickle chips will be ready in 24 hours, while spears will take at least 48. They’ll keep in the fridge for several weeks, and they get better as time goes on. For best flavor, wait about 5 days.


Dill pickle recipe

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Here are some of ways to serve your dill pickles.

These homemade pickles taste great on sandwiches, burgers, and more! Pile dill pickle chips onto veggie burgers, mushroom burgers, or BBQ sandwiches at your next cookout. Alternatively, you can serve spears and sandwiches together as a deli-style meal.

If you’re not in the mood for a sandwich, try adding your refrigerator pickles to a salad. I love to toss diced dill pickles into my homemade potato salad.

Dill Pickles Pic 3

Finally, they’re delicious on their own! Enjoy them straight out of the fridge for a tangy, refreshing snack.

Dill Pickle Recipe

Ingredients

  • 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
  • 4 garlic cloves, halved
  • 2 teaspoons mustard seeds
  • 2 teaspoons peppercorns
  • a few good-sized dill sprigs, per jar
  • 2 cups water
  • 2 cups distilled white vinegar
  • ¼ cup cane sugar
  • 2 tablespoons sea salt

Instructions

  1. To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
  2. Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
  3. Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
  4. Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.

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Dill Pickle Recipe

0 from 0 votes
Recipe by Don Carroll Course: Appetizers, Dinner, LunchCuisine: AmericanDifficulty: Easy
Servings

16

servings
Prep time

10

minutes
Cooking time

1

minute
Calories

56

kcal
Chill Time

24

minutes
Total time

11

minutes

An easy but delicious way to make Garlic Dill Pickles.

Ingredients

  • 12 to 14 Persian Cucumbers or 8 to 10 pickling cucumbers

  • 4 Garlic cloves, halved

  • 2 tsp Mustard seeds

  • 2 tsp Peppercorns

  • A few good-sized dill sprigs, per jar

  • 2 c Water

  • 2 c Distilled white vinegar

  • 1/4 c Cane sugar

  • 2 tbsp Sea salt

Directions

  • To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
  • Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
  • Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
  • Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.

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Nutrition Facts

16 servings per container

Serving Size1 pickle


  • Amount Per ServingCalories56
  • % Daily Value *
  • Sodium 241mg 11%
  • Potassium 464mg 14%
  • Total Carbohydrate 11.7g 4%
    • Dietary Fiber 2.9g 12%
    • Sugars 8.7g
  • Protein 3g 6%

  • Calcium 4%
  • Iron 6%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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