I’ve never had a pickle better than those I make at home, so I want to share the recipe with you now – enjoy!
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 3 months or better.
We also reuse the mixture a bunch of times, always just topping it off w/a touch more vinegar and making up the difference by filling with water.
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{ 20 comments… read them below or add one }
Thanks for the recipe. I’ll be trying out this week.
Awesome! Is it not recommended to cut the cucumbers into “spears”?
You can cut them into spears, I just like the sandwich slices best.
Hey Matt, have you ever tried using ACV instead of white?
I have tried ACV and like it very much as well.
These look great matt – I’ll have to give them a try soon.
I’ve made something similar but used zucchini as they were prevalent at the time.
I have also substituted zucchini and had great results.
Your method doesn’t mention sterilization methods. What do you do to prevent botulism?
I encourage people to use whatever methods make them feel comfortable.
I just found you through Jeff’s site, and must say you have an excellent blog. Right up my alley.
Those pickles look amazing….I’m actually eating a peanut butter and pickle sandwich right now.
The ARE amazing Jonathan, you should definitely try them out. Peanut butter and pickles? Hmmm, I’ll have to try that!
So excited! Made two jars tonight… had to promise hubby we won’t try them before he gets home on Wednesday. Thank you so much for sharing this!
You’re welcome Bunny, how did they turn out?
Just made my first batch! Unfortunately I was only able to find regular cukes. Wish me luck!!
Just opened up the first batch of pickles & they are ab-fab! The draw back to using regular cukes are the larger seeds & a bit tougher skin. If you don’t mind either of those things than go for it!
Awesome to hear Felisia… glad you like!
Made 2 batches of these and will be making plenty more!!! I used regular cucumbers and they worked great!
Awesome Joanie, don’t you love doing it yourself! God bless.
all i want is butterfly kisses in the morning, peanut butter sandwiches shaped like a heart, and to make you smile until it hurts.