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Super Easy Homemade Refrigerator Pickles

Ingredients

  • 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

Instructions

  • 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.