Refrigerator Pickles

By Lucy Olschan July 19, 2026

Prep Time : 10 minutes
Cook Time : 15 minutes
Yield : 2 quart jars or 1 large apothecary jar

Ingredients

water - 3 cups
white vinegar - 3/4 cup
granulated sugar - 3 tablespoons
salt - 2 tablespoons
pickling cucumbers (kirby) - 6
fresh dill
garlic - 2 cloves
mustard seed - teaspoon
whole peppercorns - teaspoon

Instructions

In a medium sauce pan, combine water, vinegar, granulated sugar, and salt And bring to a boil. Reduce heat to low and simmer for 15 minutes. Set aside to Cool.

Wash the cucumbers thoroughly and cut each in half or spears depending on size. Add cloves of garlic, dill, mustard seed and peppercorns to the jars. Fill each jar with cucumbers as tight as you can. Pour the cooled down brine over the cucumbers and seal with a lid.

Refrigerate for at least 24 hours for best taste. Enjoy 🙂

Last week we had some unhealthy air warning due to wildfires burning in Canada and were advised not to go outside. I knew that my super active 9-year-old will struggle with the idea of not being able to go outside and ride his new electric bike. I had to come up with something to pique his interest – that’s when I saw a local farm advertising boxes of pickling cucumbers for sale. I had my husband pick one up while I was working. I also sent him to get some large apothecary jars from Target. The scene was set as I knew he has enjoyed making homemade pickles since he was little.

As soon as he got home, I presented him with the idea of making care packages for friends and family of homemade pickles. He was all ears as pickle making is his favorite pastime. If you love pickles, you can also make your own at home with this fantastic refrigerator pickle recipe. Simply slice your cucumbers any way you like in a homemade pickle brine with garlic and dill – You’ll be surprised how easy it is to make homemade pickles that taste way better than store bought pickles. Refrigerator pickles are extra easy because there’s no sterilization needed. This recipe makes two big jars of pickles or one large apothecary jar that will keep in your fridge for up to a month. If you eat all your pickles, just keep the brine in your fridge and add fresh cucumbers.