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Have you ever made pickles and just didn’t like the way they turned out? We have been making refrigerator dill pickles and they are awesome.

Refrigerator Dill Pickles

Crispy, crunchy dill pickles made in the refrigerator with no canning and no fuss.

Course Side Dish
Cuisine American
Keyword dill pickles, pickles, refrigerator pickles
Prep Time 20 minutes
Total Time 20 minutes
Servings 10
Author Christina


  • 3 c white vinegar
  • 1 c sea salt
  • 4 qt. water
  • 3 pounds cucumbers
  • 6 tsp peppercorns
  • 6 hot pepper fresh or dried (whole)
  • 6 clove garlic
  • 6 bunches fresh dill


  1. Bring water to a boil. Remove from heat and add vinegar and salt. Stir to dissolve and cool.

  2. Wash cucumbers and cut up. The kids love cutting the cucumbers. They don’t have to be perfect, any shape tastes great. Even if they are misshapen, the kids are still super proud to eat something they remember making. It’s a great learning activity for them and a wonderful opportunity for them to develop some motor skills and cooking skills.

  3. Wash 6 quart sized canning jars.

  4. Let the kids add to each jar, (this is a great opportunity for kids to take turns adding items to the jar.) 1/2 tsp peppercorns, one hot pepper, one clove garlic, and 1 bunch of dill.

  5. Pack cucumbers into jars tightly (fit as many in a jar as you can, the kids love helping with this part too)

  6. Pour brine over cucumbers.

  7. Place lid on refrigerator dill pickles and set in the refrigerator for about two weeks.