Refrigerator Garlic Dill Pickles

Sandy Bauder


My teenage grandchildren love these pickles and stop by frequently to take home a jar (or more). The amount of garlic and peppercorns are strictly a personal preference. I did make the mistake of adding 4 cloves of garlic to one jar and they were overwhelming.

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4 jars
30 Min


3 - 4 medium
3 c
cold water
6 Tbsp
distilled white vinegar
3 Tbsp
kosher salt
1 pkg
fresh dill weed
4 - 8 clove
garlic, crushed
20 + small
whole black peppercorns (optional)
4 pt
glass jars with lids


1Wash and dry jars and lids. Slice cucumbers into desired thickness for rounds, or slice each cucumber in half, then into quarters, lenghtwise for pickle slices.
2Combine the water, vinegar and salt, stirring until salt dissolves.
3Place a couple of sprigs of dill, garlic clove(s) and peppercorns in the bottom of each jar and pack the cucumbers tightly into each jar until they reach the top. Top with another sprig of dill and fill with water mixture.
4Screw tops on tightly and refrigerate immediately. Keep refrigerated for two days before eating. Waiting is the really difficult part!!

About Refrigerator Garlic Dill Pickles

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy