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Small Batch Refrigerator Dill Pickles

I make the brine the night before as you want it cool before pouring over the cucumber spears.

  • Yield: 4 pints 1x


Units Scale

You will need:

  • 1 pound small cucumbers
  • Several heads fresh dill
  • Several cloves garlic
  • 1/2 gallon Mason jar or other glass jar with tight-fitting lid (or can use 4 pint jars)

For Dill Pickle Brine:

  • 3/4 cups of water
  • 1 1/4 cups white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon sea salt


  1. Bring this to a boil and then let it cool.
  2. Slice cucumbers into spears. If they’re small you can leave them whole.
  3. Pack a ½ gallon Mason jar with the spears and add 2 heads dill weed and 2 cloves of garlic in between the layers.
  4. Keep in the refrigerator for three days, then enjoy.
  • Author: Kathy Harrison

Keywords: pickles, refrigerator pickles