Simple Refrigerator Garlic Pickles

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This refrigerator garlic pickle recipe is easy to make and lasts for about a month in the fridge (but you’ll likely eat them before then!).

Making homemade dill pickles is super easy when you use the refrigerator pickle, or quick pickle, method. No special equipment is needed and there’s no boiling involved in this recipe, which makes the entire process fast and simple. The only downside to the quick pickle method is that these refrigerator pickles will last only about a month in the fridge, unlike “real” dill pickles that are shelf-stable for a year or more. However, we’ve found that these pickles are crunchier than their store-bought counterparts, which makes the shorter shelf life worth it.

This garlic pickle recipe calls for Kirby cucumbers, as they’re especially good for pickling thanks to their small size and firm flesh. However, an English cucumber like the ones at the grocery store will work in a pinch. You’ll just want to cut an English cucumber into smaller pieces so it fits into the jar, and you’ll likely need just one or two, depending on how big they are. The pickles should taste the same though, and I’m sure they’ll disappear from your fridge just as quickly!


  • 1 quart mason jar with lid
  • 12 ounces of kirby cucumbers (about 6 small cucumbers)
  • 3 cloves garlic
  • 8 sprigs fresh dill
  • 1 tablespoon coriander seeds
  • 1 tablespoon sugar
  • 1 1/2 tablespoons kosher salt
  • 2/3 cup white vinegar
  • 1 cup water


  1. Wash the mason jar and lid in hot soapy water, rinse, and let air dry.
  2. Quarter the cucumbers into four slices each, lengthwise. Cut the garlic cloves in half.
  3. In an extra mason jar or covered container, combine 1 tablespoon coriander seeds, 1 tablespoon sugar, 1 1/2 tablespoons kosher salt and 2/3 cup white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
  4. In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and 8 sprigs of fresh dill.
  5. Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
  6. Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated (but they won’t stick around that long in our house).

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