Refrigerator pickle slices

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120 min


4 quarts (4 L)

* PLUS Refrigeration Time: 10080 minutes
Refrigerator pickle slices

© Royalty-Free/Masterfile


  • 4-quart basket pickling cucumbers , each about 4-in. long
  • 4 large garlic cloves
  • 1 bunch fresh dill
  • 3 cups white vinegar , at least 5% acid
  • 2 1/4 cups granulated sugar
  • 1/3 cup coarse pickling or kosher salt


  • Scrub cucumbers under cool water. Thinly slice with a knife or use a food processor. You should have about 16 cups (4 L) sliced pickles. Place 1 clove of garlic in each of four clean 1-quart (1-L) preserving jars and divide dill among jars. Fill each with cucumber slices and pack down firmly.
  • In a stainless-steel or enamel-lined pan (vinegar may react with aluminum pans), heat vinegar, sugar and salt over medium-high heat, stirring until sugar and salt dissolve. Pour hot vinegar mixture over pickles, dividing equally among jars. Pickling liquid will not cover pickles. Immediately cap each jar tightly with a new rubber sealer ring and cap.
  • Let sit at room temperature for 24 hours, turning jars upside down after 12 hours. Refrigerate for 1 week, turning jars upside down for 1 day, then right side up for the following day. Eventually, cucumbers will release enough liquid that pickles will be totally submerged and jars will no longer need to be turned. After 1 week, pickles are ready to eat. The flavor will continue to increase over the next few weeks. Refrigerated, pickles will keep for up to 1 year.

Nutrition (per serving)

  • Protein
  • 0.1 g,
  • Carbohydrates
  • 6.2 g,

Very crispy, with an addictive sweet-sour taste, these exceptional pickles will become a family tradition.