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Cori’s Refrigerator Pickles

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Turn fresh cucumbers into delicious and easy dill pickles. They don’t require canning, just a little bit of time and a refrigerator.

Jar of homemade pickle spears.

I love a good crisp deli pickle.  You know the kind.  They have a green skin and a pale white interior.  The have a snap when you bite into them and the garlicy brine is just right.  These are just like that!

homemade pickle spears on plate ready to eat.

My cousin Cori shared the recipe that she uses for refrigerator pickles and it is amazing!  It is a great way to use up the glut of cucumbers coming out of the garden right now.  

The best part is, you don’t have to can them!  Just stick them in jars, cover them with the brine and let them sit for 3 days.

 Waiting is the hardest part!  After that, you can keep them in the refrigerator for months.

 I doubt they will last that long, but go ahead and try!

More recipes from Cori:

Yield: 36 Servings

Refrigerator Pickles

Jar of homemade refrigerator pickle spears.

Turn fresh cucumbers into delicious and easy dill pickles. They don't require canning, just a little bit of time and a refrigerator.

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 3 days
Total Time 3 days 25 minutes

Ingredients

  • 1 gallon of cucumbers – make sure they don’t have a wax coating if using store bought
  • 1/3 cup dried minced onion
  • 6 cloves fresh garlic
  • 1/2 T mustard seeds
  • 6 heads fresh dill
  • 6 cups water
  • 2 cups apple cider vinegar
  • 1/2 cup canning salt

Instructions

  1. In a saucepan, boil the onion, garlic, mustard seeds, water, vinegar and salt until the salt is dissolved completely.  Let cool. 
  2. Meanwhile, slice the cucumbers lengthwise into spears.
  3. Place dill in jars.  Just divide it up between the jars you plan to use. Then fill jars with cucumber spears.
  4. Pour the liquid over the cucumbers.  
  5. Place lids on the jars and let sit on the counter for three days, shaking occasionally.
  6. After three days on the counter, refrigerate at least over night but up to 6 months.  They are ready when you are!

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1576mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Share with your friends!

Carlee

Friday 14th of August 2015

Thank you so much!

Unknown

Thursday 13th of August 2015

I want to try these! Maybe I missed it,but what size jars are shown? I think even I can make them! : D

Carlee

Thursday 13th of August 2015

We filled 6 quart sized jars with this recipe. You can certainly do it!

Val

Wednesday 5th of August 2015

These sound very simple. I'm going to have to give them a try!

Carlee

Wednesday 5th of August 2015

They are easy and delicious! Canning is still a bit intimidating to me, so anything I can make and pop in the fridge or freezer is perfect!

Anonymous

Tuesday 4th of August 2015

I think my husband would really like these. Thanks for sharing the recipe!

Carlee

Tuesday 4th of August 2015

I hope he loves them! I am a really big fan of the deli style pickles, so they were perfect for me!

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