Refrigerator Garlic Dill Pickles

Fresh garlic, dill and cucumbers and 24 hours to the easiest garlic dill pickles ever.
Course Preserves
Cuisine American
Keyword dill, garlic, pickles
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 pints
Author Robin Follette
Cost $2.00


  • 3 to 4 4" pickling cucumbers
  • 3 dill sprigs See notes for exchanges
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 large clove of garlic
  • 1 1/2 teaspoons pickling or kosher salt
  • 1/4 teaspoon mustard seeds
  • 2 to 3 whole black peppercorns
  • 1/4 teaspoon sugar


  • Wash and dry the cucumbers well.
  • Slice the cucumbers into spears or 1/4" thick rounds.
  • Place the cucumbers and dill into the jar.
  • Combine the vinegar, water, garlic, salt, sugar, mustard seeds and peppercorns in a bowl. Stir until the salt and sugar have dissolved.
  • Pour the brine over the cucumbers, close the jar, and store in the refridgerator. Let them sit for a day or two before eating.


If you don’t have fresh dill sprigs you may substitute 1 teaspoon of dry weed. This is only in a pinch. I don’t think there’s much flavor in dry dill weed. It barely has an aroma. 
If you choose to use fresh dill umbrels when the seeds are dry, it’s equal to 1 teaspoon of dill seed.