Refrigerator pickles are quick and easy to make with just seven ingredients—no special canning equipment needed. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium. Here’s the recipe plus a video demonstration if you need it.
Refrigerator Dill Pickles Recipe
3-½ cups water
1-¼ cup white vinegar
1 tablespoon canning salt (NOT table salt)
1 tablespoon sugar
cucumbers, unpeeled, sliced into disks (about 4 cups)
2 cloves garlic (whole)
2 heads fresh dill
Boil the water, vinegar, sugar, and salt in a saucepan. Cook for one minute. Cool.
Put cucumbers, garlic, and dill in a medium plastic or glass bowl (not metal!).
Cover with the cooled liquid. Put in the refrigerator for 3 to 4 days.
Pickles may be stored in the refrigerator for up to one month.
These tangy pickles are great as a snack or to top off grilled burgers or sandwiches.
You can use the pickling liquid for other veggies, too, from beets to carrots.