• El Rio Reyes

Refrigerator Dill Pickles

Easiest homemade pickles - ever!

Every year we grow cucumbers in our backyard gardens for the express reason that we love this recipe for homemade dill pickles. Use your home grown cucumbers, ones from the farmer's market, or from the grocery - this recipe is great!


3 1/2 cups water

1 1/4 cups white vinegar

1 tbs sugar

1 tbs sea salt

4 cups cucumber spears

2 cloves garlic, whole

2 heads fresh dill


1. Stir water, vinegar, sugar, and sea salt together in a sauce pan over high heat. Bring to a boil, remove from heat and cool completely.

2. Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days before eating.

Tips - when dividing the cucumbers spears between several smaller containers: add spears, dill and garlic into each container or jar and then pour the vinegar mixture over the spears until just covered. When I do this, I put one garlic clove and 2 heads of dill in each jar! But my family really likes dill. To make more jars - just double (or more) the liquid ingredients and cucumbers while also increasing the garlic and dill based on how many jars you plan to fill.


(Pickles are good in the refrigerator for two months or more!)

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