Refrigerator Dill Pickles


Let’s talk about something happy and uplifting. A lot of people are upset about this election and honestly I can’t blame anyone for that, but I don’t want this to be another depressing space on the internet. There is too many of that going around. All I want to say is vote. It’s incredibly upsetting that so many American’s don’t get out there and vote. If you want to make an impact, VOTE.

So happy thoughts! Puppies and babies and chocolate and easy recipes that you can make quickly! And Thanksgiving! Thanksgiving is hard when you don’t eat dairy though. You can’t eat mashed potatoes, stuffing or even pie. It’s not my favorite holiday. I would rather skip to Christmas with the ham. Plus, I love decorating my house for Christmas and I wait until after Thanksgiving to decorate.

This recipe is super easy and I love pickles. Two things I would say before you make this are to make sure that you clean your jars that you are going to be storing the pickles in. We boiled water and poured the boiling water into the jars before we used them. And make sure you eat these within a weekish because they will get way too salty if you leave them longer than that so make sure you are in the mood for pickles! We threw some jalapenos in also and had pickled jalapenos. DELISH!

Refrigerator Dill Pickles


Yields – 6 servings

Prep time – 10 minutes

Cook time – 15 minutes


  • 3 1/2 cups of water
  • 1 1/4 cups of white vinegar
  • 1 TBSP of sugar
  • 1 TBSP of salt
  • 2 cloves of garlic
  • 1 head of dill
  • 1 TBSP pickling spices
  • 2 bay leaves
  • 4 cups of pickling cucumbers


  1. In a large pan combine the water, vinegar, sugar, salt, picking spices and bay leaves. Bring them to a boil. Take off the stove and allow the mixture to cool.
  2. Cut your pickles into spears and place them into your jars along with the dill and garlic. Pour the pickling liquid over the cucumbers and refrigerate for at least 3 days.


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