Refrigerator pickles are easy to tackle because they don’t require processing. These crunchy dills can safely live in your fridge for up to two months.

Yield: Makes 1 gallon jar.



  • 8 cups water
  • 1 cup vinegar
  • 1/4 cup pickling salt
  • 6 - 7 lb pickling cucumbers (2 1/2 inches)
  • 4 heads fresh dill
  • 3 cloves garlic
  • 2 tbsp mixed pickling spice
  • 3 bay leaves


  1. To prepare pickling liquid, combine water, vinegar and salt in a nonreactive container. Stir to dissolve salt; set aside.
  2. Wash a 1 gallon (4 L) jar thoroughly with hot soapy water. Rinse jar with a solution of 1 tbsp chlorine bleach per quart of water; rinse with boiling water. Wash cucumbers thoroughly.
  3. Trim 1/8 inch off stem and blossom ends. Pierce cucumbers several times with a fork.
  4. Place dill, garlic, pickling spice and bay leaves in jar. Fill jar with cucumbers. Pour pickling liquid over cucumbers.
  5. Cover jar and refrigerate for 5 days before eating pickles. Store refrigerated for up to 2 months.
Nutritional analysis per 1/4 cup:

6 calories, 0.1 g fat, 0.3 g protein, 1.1 g carbohydrate, 0.4 g fibre, 349 mg sodium