With just a few ingredients and a jar, you can make delicious refrigerator pickles. No canning experience required! These are a favorite in our camps and classes with both the kids and their parents. The pickles have just the right balance of flavor between the pop of garlic, the freshness of the dill, and tang of the vinegar. Cut them in spears for snacking, or slice them thin for adding to sandwiches.

Yields 1 pint jar

Refrigerator Pickles
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  • ½ lb small cucumbers
  • 2 small cloves garlic
  • 5 sprigs fresh dill
  • ½ Tbsp whole peppercorns
  • 1/2 Tbsp sugar
  • 1 Tbsp kosher salt
  • 1/3 cup white vinegar
  • ½ cup water (roughly)


  1. Quarter the cucumbers lengthwise for spears or slice thin for pickle chips. Cut garlic cloves in half.
  2. Into a large mouthed pint size mason jar, add the sugar, salt, peppercorns, and vinegar. Put lid on jar and seal tightly. Now shake the vinegar mixture vigorously until the sugar and salt dissolve.
  3. Open the jar and tightly pack in the cucumbers, garlic, and dill. Top off with enough water to cover cucumbers completely.
  4. Tightly screw the lid back on the jar and place in the refrigerator for at least 24 hours before tasting. The pickles last up to one month in the refrigerator. After about a week, remove the dill, garlic, and peppercorns from the brine leaving just the pickles and the juice left in the jar.