refrigerator pickles recipe

refrigerator pickles

prep time: 30 minutes + refrigeration time
cook time: 0 minutes
ready in: 1 week

makes: 20 servings, 1 oz. each


  • 2 heatproof quart glass jars with 2-part lids
  • 1 ½ lb. cucumbers (about 10 mini cucumbers)
  • 4 large sprigs fresh dill
  • 4 large cloves garlic, sliced
  • 1/2 small onion, thinly sliced
  • 2 bay leaves
  • 10 allspice berries
  • 1 teaspoon mustard seeds
  • 1 1/3 cups distilled white vinegar
  • 1 1/3 cups water
  • 1 teaspoon kosher salt
  • 2 Tablespoons granulated sugar

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.
  1. Wash jars and lids in hot, soapy water, then rinse in hot water. Wash cucumbers, slice into spears and pack tightly into jars.
  2. Divide dill, garlic, onion, bay leaves, allspice and mustard seeds between jars and tuck into spaces between cucumbers.
  3. In a medium saucepan, combine remaining ingredients, bring to a boil and stir to dissolve solids. Pour hot liquid into jars to cover cucumbers.
  4. Cap jars tightly, allow to cool to room temperature, then put in the refrigerator.
  5. Serve after 1 week or continue to store in the refrigerator for up to 1 month. Makes 2 quarts.

Per Serving: 10 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 95mg sodium, 3g carbohydrate, 0g fiber, 2g sugars, 0g protein