3 Day Refrigerator Dill Pickles

We got quite a bunch of cucumbers from our garden this year, so after a while of having cucumber and tomato salad...we were looking for other uses for our cucumbers.

Pickles! We love pickles, and when they are made from the cucumbers and dill we grew in our garden...that's even better!

We were really excited when we found out that we could make pickles WITHOUT a pressure canner,  considering we don't have one at the moment. This recipe is super easy too, you only need a few ingredients.

Here is how we made them. (you can always adjust this recipe to fit your situation.)

You will need:

3 1/2 cups water

1 1/4 cups white vinegar

1 tbl sugar

1 tbl sea salt

4 cups cucumber spears (or you can do slices like we did)

2 garlic cloves

2 heads of dill

2 leaves off of a wild berry bush (optional) 

Slice your cucumbers and place them in a large mason jar.

Cover your cucumber slices with cold tap water and place them in the refrigerator until you are ready to use them. This helps the cucumbers stay crisp.

Now that your cucumbers are all sliced up and ready to go, you can start on the pickle brine.

Stir the water, vinegar, salt. and sugar in a saucepan and bring to a boil. Once it is boiled, remove from the heat and allow it to cool.

Once the brine is cooled take the cucumbers out of the refrigerator and drain them. Place the cucumbers back in the jar once you have drained them. To the cucumbers add the garlic, fresh dill, and the berry leaves. The berry leaves are a natural way of encouraging crispness in your cucumbers as they are turning into pickles.

Once everything is in the jar, cover with the cooled water and vinegar mixture. Place a lid on your jar and place it in your refrigerator for 3 days.

It is such an easy recipe and they turn out so yummy! I hope this inspires you to try your own refrigerator pickles. :)


 "And on the 8th day, God looked down on his planned paradise and said, "I need a caretaker." So God made a farmer." - Paul Harvey