Printing Instructions

To delete a section which you don't want to print, click on the red highlight or red X. To restore the section, click on the green arrow icon in the upper right hand corner of the post.

Close Page Print Start Over

Easy Refrigerator Dill Pickles

Are you a fan of dill pickles? These easy dill and garlic refrigerator pickles are so crisp and full of flavor – I promise if you make them, you’ll never want to buy a jar at the store again! Enjoy these pickles with a sandwich, in salads, on top of hamburgers, or by themselves as they make a super healthy and easy homemade snack! And for all you gardeners, this is a great way to use up extra cucumbers!
Easy Refrigerator Dill Pickles
(Adapted via

1 1/4 cups white vinegar
3 and 1/2 cups water
1 tablespoon sugar
1 tablespoon sea salt
2 cloves of garlic
2 heads of dill
4 cups cucumbers (= about 3-4 average sized cucumbers)


Cut cucumbers in spears or slices (I did some of both). Combine water, salt, sugar, and vinegar in a saucepan and bring to a boil on the stove. After it starts boiling, remove from heat and let cool completely. Place cucumbers, dill, and garlic in one large glass jar or several small jars as shown (pack them in as much as you can without crushing the cucumbers). Pour cooled liquid in jars and seal and refrigerate for 3 days. They should last about a month in the fridge.

I really love this simple pickle recipe! It’s the perfect amount of sugar to salt. And the difference between these pickles and a store bought version is HUGE –  these are crispy, crunchy, and full of flavor! Try them and you won’t be disappointed! 🙂

Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.