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15Jul, 19
Clean Food Love
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Super Easy Homemade Refrigerator Pickles

There’s nothing quite like Fresh, Crisp Homemade Pickles!

If you’re a pickle lover like me, then you gotta try making your own this Summer!

I really like knowing what ingredients are actually going into my pickles, especially since the cucumbers soak up all of that stuff!

Conventional cucumbers are in the top 10 for high pesticides and are on the Environmental Working Group’s “Dirty Dozen” list, designed to help us quickly decide which produce should be purchased USDA organic.

I completely recommend that the cucumbers you buy be organic, or local garden grown for homemade pickle making if you’re able to find them.

Makes 3 jars of pickles

I used 3, 16-ounce / pint jars


  • 6 cloves fresh garlic, peeled
  • 6 springs fresh dill
  • 15 medium cucumbers, rinsed, halved or quartered lengthwise
  • 1 large carrot, peeled halved, the cut in quarters on lengthwise

To make the brine:

  • 2 cups distilled water
  • 1 cup apple cider vinegar
  • 1 Tbsp whole black peppercorns
  • 1 Tbsp mustard seeds
  • 1 tsp fennel seed
  • 2 Tbsps kosher or sea salt


Start with sanitizing the jars. Bring a large pot with water to the boil, and carefully place in your jars and lids. Boil for 5 minutes, then carefully take them out from the water and set aside. Next, whisk all brine ingredients into a saucepan and bring to a boil. Once boiling, remove from the heat and set aside. Allow to cool. Whisk this cooled brine together one last time immediately before adding into your jars.To assemble your pickle jars, divide the garlic and dill equally among 3 mason jars. Add in the cucumbers and carrots as shown, then fill the jars with brine, making sure you completely cover the veggies with your brine.Seal your jars and refrigerate. You’ll have delicious homemade pickles ready to be served in about 10 days. Store them refrigerated for up to 2 months.



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