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–+ servings
Jar filled with cucumber spears in brine mixture with onion flakes and seasonings at the bottom of the jar.

Refrigerator Pickles

Turn fresh cucumbers into delicious and easy dill pickles. They don't require canning, just a little bit of time and a refrigerator.
Prep Time15 minutes
Cook Time10 minutes
Additional Time3 days
Total Time3 days 25 minutes
Servings: 36 Servings
Author: Carlee

Ingredients

  • 1 gallon cucumbers make sure they don’t have a wax coating if using store bought
  • ⅓ cup dried minced onion
  • 6 cloves fresh garlic
  • ½ Tablespoon mustard seeds
  • 6 heads fresh dill
  • 6 cups water
  • 2 cups apple cider vinegar
  • ½ cup canning salt

Instructions

  • In a saucepan, boil ⅓ cup dried minced onion, 6 cloves fresh garlic, ½ Tablespoon mustard seeds, 6 cups water, 2 cups apple cider vinegar and ½ cup canning salt until the salt is dissolved completely.  Let cool. 
  • Meanwhile, slice 1 gallon cucumbers lengthwise into spears.
  • Place 6 heads fresh dill in jars.  Just divide it up between the jars you plan to use. Then fill jars with cucumber spears.
  • Pour the liquid over the cucumbers.  
  • Place lids on the jars and let sit on the counter for three days, shaking occasionally.
  • After three days on the counter, refrigerate at least over night but up to 6 months.  They are ready when you are!

Nutrition

Serving: 1Serving | Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 1577mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 89IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 0.3mg
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