Easy Garlic Refrigerator Pickles

 This garlic refrigerator pickles recipe is a quick and easy way to make pickles!

Going forward with our series on making the most of your produce, here is another fabulous way of preparing and using up fresh produce.  I love canning but I don’t always have the time or feel like setting up supplies for a canning session. A super solution to this problem is refrigerator pickling.

These refrigerator pickles are so amazingly delicious I would venture to say they are better than any of the store brands. If you like a crunchy, tart, and garlicky pickle this will knock your socks off.  It is best to let them sit several days and “marinate” but I usually can’t resist and start snacking out of the jar within hours ( I have to at least let them get cold first).  Grab some of the little green pickling cucumbers the next time you see them and give these a try, let me know what you think! You can use a mason jar, a cleaned out recycled pickle jar, or any other jar with a lid- I do prefer glass to plastic since plastic tends to retain odors and flavors.

How to Make Easy Garlic Refrigerator Pickles 

For each quart jar, you will need the below ingredients. Adjust the ingredients based on how many jars of refrigerator pickles you want to make.

Ingredients:

• 4 – 5 small cucumbers, quartered
• 1 cup water
• 1 cup white vinegar
• 4 cloves crushed garlic
• 1 Tbsp. salt
• 2 Tbsp. granulated sugar
• 2 tsp. Dill weed
• 1 tsp. Red Pepper flakes

Directions:

Sterilize your quart mason jar.

Place crushed Garlic, Dill, and Red Pepper flakes on bottom of  jar.

Quarter 4-5 small cucumbers. Place the quartered cucumbers in jar until filled, but not too  tightly, allow room for the vinegar mixture to soak in.

In a small pot over medium heat stir water, vinegar, salt, and sugar and stir until completely dissolved.

Pour vinegar mixture over pickles.

Allow to cool, cover with lid, and refrigerate for up to 2 weeks.

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5 from 6 votes

Easy Garlic Refrigerator Pickles

Course Snack

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Alea

Ingredients

• ▢ 4 - 5 small cucumbers quartered
• ▢ 1 cup water
• ▢ 1 cup white vinegar
• ▢ 4 cloves crushed garlic
• ▢ 1 Tbsp. salt
• ▢ 2 Tbsp. granulated sugar
• ▢ 2 tsp. Dill weed
• ▢ 1 tsp. Red Pepper flakes

Instructions

• Sterilize your quart mason jar.
• Place crushed Garlic, Dill, and Red Pepper flakes on the bottom of the jar.
• Quarter 4-5 small cucumbers and place in the jar until filled, but not too tightly, allow room for the vinegar mixture to soak in.
• In a small pot over medium heat stir water, vinegar, salt, and sugar and stir until completely dissolved.
• Pour vinegar mixture over pickles.
• Allow to cool, cover with lid, and refrigerate for up to 2 weeks.

More Ways to Preserve Produce:

• Sweet Pickle Relish Canning Recipe
• Pressure Cooker Applesauce
• Pressure Cooker Pear Sauce
• Strawberry Jam Sweetened with Honey
• Mixed Berry Jam Sweetened with Honey