Easy Refrigerator Pickles
Summer means cold, refreshing pickles. This super-easy method and recipe makes a gallon-sized jar of pickles you can use to make pickle spears, pickle chips or whole pickles if you like!
    Servings
    1gallon of pickles
    Servings
    1gallon of pickles
    Ingredients
    Instructions
    1. Rinse cucumbers thoroughly in a colander. Set aside.
    2. In a pot, bring vinegar and water to a low-boil. Drop your heat down to low. Add salt, garlic, pickling spice and red pepper flakes (if using) and bring it back to a boil before turning off heat and allowing the brine to cool.
    3. Pack a gallon canning jar first with your dill, then with your cucumbers. Once brining liquid is cooled, pour it over the cucumbers and place the lid on the jar tightly.
    4. Leave it on the counter for a few hours (it gets the pickle party started), then refrigerate for three days before eating.
    Recipe Notes
    • One thing I learned is that you actually don’t have to use dill in pickles (but then they won’t be “dill pickles”)
    • Also if you want to downsize this recipe, remember that there are 4 quarts in a gallon. So devide ingredients by four and you should be good to go!
    • It may seem at first as if you have¬†extra liquid but I found that if I really packed my pickles down well it all fit! Remember they should be packed tight!