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.
- 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
- 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.
Hope says
March 8, 2014 at 3:05 pmHi Jody,
Just wondering with the refrigerator pickles if you have to use the sugar? Im trying to stay away from sugar and was wondering if it did something to the process and by not adding it would it hinder the process? Thanks~
Hope
Jody says
March 9, 2014 at 3:58 amHello Hope,
While the recipe of course wont taste quite the same, you can certainly do it without sugar. They will still be infused with flavor from the other ingredients. I myself actually cut down on the amount of sugar that most pickle recipes use and my hubby still finds it to be a pretty sweet recipe. Let me know how you like them if you try it without sugar!
donna says
June 30, 2014 at 4:22 pmHow long before you can eat them
Jody says
July 1, 2014 at 9:29 amI would wait at least 48 hours for them to infuse with the flavors. The longer they sit the better they taste in my opinion.
Judi says
July 5, 2014 at 1:14 pmFor how long to they last under refrigeration? They sound like they will taste like the crock pot garlic dill pickles my mom used to make. Can’t wait to try them
Jody says
July 7, 2014 at 1:38 pmThey should last up to month without the canning process, I have had mine a little longer than that and they were still great.
Michele says
October 4, 2014 at 9:56 pmI bet these would make great hostess gifts. Going to make several quarts for the holidays!
Linda@MixedKreations says
April 14, 2015 at 8:28 amI will have to try these. I planted extra cucumbers so I could can some, but I’ll have to try these too. Thanks for sharing your recipe. Pinning to my canning board and sharing!
christina says
April 14, 2015 at 7:19 pmOH YUM! Thanks so much.. glad I found you on Worthwhile Wednesdays Hop!
Erin @ Making Memories says
April 16, 2015 at 2:52 pmI love homemade pickles and yours look delicious! Makes me think of summertime =o)
Jaime says
April 18, 2015 at 4:50 amI LOVE pickles! These look so easy; I’ll have to try them.
Don-G says
April 30, 2015 at 2:43 pmcan u store the pickles cabinet , or do they have to be stored in the refrigerator ?
Don-G says
April 30, 2015 at 2:46 pmWhat is the shortest amount of time before you can start eating the pickles?
a curious chef says
June 7, 2017 at 12:27 amHow do you sterilize the jars?
Alea Milham says
June 7, 2017 at 2:12 pmBoil them in hot water. Then remove them with tongs and allow them to dry on a clean cloth.
Sherry Weber says
July 4, 2017 at 3:36 pmCan you cut them in slices instead?
Billy says
September 26, 2017 at 9:11 amThank you for your recipe! How do you make sure these stay crunchy in the jar? I’ve had pickling experiences where they turned out tasting great but the crunch just wasn’t there.. Thanks again!