Refrigerator Pickles

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Refrigerator pickles


100 servings

  • 10 Cucumbers, peeled & cut into spears
  • 2 Onions, thinly sliced
  • 5 clove Garlic, thinly sliced
  • 40 Fresh dill, plucked
  • 1/4 cup Peppercorns
  • 1 quart White vinegar
  • 1 quart Water
  • 3/4 cup Sugar
  • 1/2 cup Canning salt
  • Steps

    1 hour

  • Combine first 5 ingredients in a large bowl.
  • Combine water, vinegar, sugar & salt. Bring to a boil until salt is desolved.
  • Pour over everything in the bowl.
  • Let sit in the fridge for 24 hours.
  • Divide into jars. Will keep in fridge for 2 months.
  • Refrigerator Pickles

    image credit: Lorin Fedonick


  • 1 cup White Vinegar
  • 1 cup Water
  • 3 cup Cucumbers
  • 3 small Onions
  • 1 cup Sugar
  • 2 tsp Salt
  • 2 tsp Celery Seed
  • Steps

  • Place cucumber slices and onions sliced thin in a jar
  • Mix remaining ingredients together and pour over top of cucumbers and onions
  • Seal the jar and put them in the refrigerator
  • Refrigerator Pickles


  • 9 lb pickling cucumbers
  • 2 cup White vinegar
  • 2 cup Apple cider vinegar
  • 18 head fresh dill
  • 14 clove garlic, finely minced
  • 2 tbsp black peppercorns
  • 2 tbsp mixed peppercorns (or more black)
  • 2/3 cup dried minced onion
  • 1 cup pickling salt, scant
  • 12 cup water
  • 1 tbsp mustard seed
  • 1 tsp red pepper flakes, if desired
  • 10 quart Mason jars with lids
  • 1 sliced jalapeƱos or peppers as desired
  • Steps

  • Add vinegars, water and spices to a large pot and bring to a boil. Once salt is dissolved remove from heat and allow to cool.
  • Wash Mason jars. Evenly divide dill among jars.
  • Wash and halve or quarter pickles length wise. (I also sliced some for pickle chips.)
  • Once vinegar/spice mixture has cooled, strain out the solids and divide evenly among jars.
  • Pour remaining brine evenly into filled jars.
  • Cover jars finger tight. Let rest on counter 2 days. Gently shake jars once a day to evenly distribute brine seasonings.
  • On day 3 put jars in fridge. Should keep up to 1 year. I have even refilled empty jars with more cucumbers!
  • Refrigerator pickles

    image credit: Rainbow


  • Pickle solution
  • 2 2/3 cup sugar
  • 2 cup white vinegar
  • 1 tbsp celery seed
  • 1/2 tbsp peppercorn medley (peppercorns, coriander, pink peppercorns, white peppercorns, allspice, green peppercorns)
  • 1/2 tsp cayenne pepper
  • Veggies
  • 6 cup sliced cucumber
  • 2 small white onions
  • 3 clove garlic
  • Steps

    20 mins

  • Slice cucumbers, onions, and garlic set aside. You can add any veggies you want!
  • Mix sugar and vinegar until sugar is dissolved. Add peppercorn medley, celery seed, and cayenne to sugar mixture.
  • Pour pickle solution over veggies in an air tight container and refrigerate for 5 days and enjoy! They will be good around 2 days but the longer they set the better they are! This recipe has a small amount of heat but you can add more cayenne for more spice! This will keep for a month refrigerated.
  • Spicy Dill Refrigerator Pickles

    image credit: Heather


  • 2 cup water
  • 1 cup white vinegar
  • 1 tbsp pickling salt
  • 2 clove garlic
  • 4 sprigs of fresh dill
  • 1 tsp whole black peppercorns
  • 1 tsp cayenne pepper flakes
  • 5 fresh pickling cucumbers cut into spears or halves
  • Steps

  • In a medium saucepan, bring to a boil water, vinegar, and salt to make your brine.
  • Place garlic, peppercorns, red pepper flakes, dill, and cucumbers in a clean quart size canning jar. (I run my jars through the dishwasher to help sterilize them.) You should have enough cucumbers to fill the jar without big spaces.
  • Pour boiling vinegar mixture into jar, filling to 1/4 inch from the top.
  • Remove air bubbles from jar by gently sliding a butter knife around the edge to release any air trapped inside. Put the lid on. Screw on ring and let cool on counter. The lids should “suck down” as they cool.
  • No canning necessary. Just put the jar in the fridge and the pickles will be ready in about 7-10 days.
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