Ingredients, Lunch/Dinner, Vegan

Garlic Dill Refrigerator Pickles

Listen to Episode 67: Refrigerator Pickles


  • 2 lbs cucumbers
  • 1 1/2 c apple cider vinegar
  • 1 1/2 c water
  • 2 Tbs pickling salt
  • 6 garlic cloves, peeled
  • 3/4 tsp crushed red pepper
  • 3 tsp dill seed
  • 1 1/2 tsp black peppercorns


  • Wash and slice the cucumbers.
  • In a large pot, combine vinegar, water, and pickling salt. Bring to a simmer.
  • Arrange 3 pint jars on counter and put 1/4 tsp crushed red pepper, 1 tsp dill seed, 1/2 tsp black peppercorns, and 2 garlic cloves in each jar.
  • Pack the cucumber slices tightly into the jars.
  • Pour the brine into the jar, leaving approximately 1/2 inch headspace.
  • Tap jars gently on countertop to dislodge any trapped air bubbles.
  • Apply lids and let jars cool. When room temperature, place jars in refrigerator. Let sit at least 48 hours before eating.

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