Refrigerator Dill Pickles
Author: Jackie @ Blessings Overflowing
  • 14-16 Pickling Cucumbers
  • 3 Cups White Vinegar
  • 12 Garlic Cloves
  • 6 Dill Heads
  • 3 Peppercorns
  • ¼-1/3 Cup Pickling Salt
  • 3 Cups Water
  1. Wash the cucumbers.
  2. Cut the ends off and discard them.
  3. Cut the cucumbers in half and then into spears (approx. 12+ spears).
  4. Peel and roughly chop the 12 cloves of garlic.
  5. In a clean 1 gallon jar add 2 heads of dill, some of the garlic, and a peppercorn.
  6. Add cucumber spears until the bottom half of the jar is full.
  7. Add more garlic, dill, and a peppercorn and then more cucumber spears.
  8. Finish with a layer of dill, garlic, and a peppercorn.
  9. In a saucepan combine the water, vinegar and salt.
  10. Bring it just to a boil.
  11. Allow the liquid to cool slightly before adding it to the jar.
  12. Put the lid on the jar and stick it in the refrigerator.
  13. In 3-4 weeks the pickles will be ready to eat.
Recipe by Blessings Overflowing at