The Best Homemade Refrigerator Pickles

These Refrigerator Pickles are easy to make, require no canning equipment, and can be stored in the refrigerator for several weeks. Plus they're full of flavor!


– 6 ½ cups – cold water – ▢7 lbs. – fresh garden cucumbers – ▢1 tbsp. – organic sugar – ▢3 tbsp. – sea salt – ▢½ cup – distilled vinegar – ▢2 large – garlic cloves – ▢1 small – horseradish leaf – ▢2 branches of fresh dill – ▢40 peppercorns – ▢2 small – bay leaves – ▢2 half gallon (64 oz. or 2 L each jar)



2 - 64 oz. jars

5 d 50 mins

Step 1

 In a large bowl, combine the sliced cucumbers and onion.

Step 2

In a small saucepan, bring the water, vinegar, kosher salt, sugar, mustard seeds, coriander seeds, and black peppercorns to a boil, stirring occasionally until the salt and sugar have dissolved.

Step 3

Remove the pan from heat and add the smashed garlic cloves. Let the mixture cool to room temperature.

Step 4

Pour the mixture over the cucumbers and onion. Add a few sprigs of fresh dill to the bowl.

Step 5

Cover the bowl with plastic wrap and refrigerate for at least 24 hours before serving. Store the pickles in the refrigerator for up to two weeks.

Step 6

Enjoy your easy and delicious homemade refrigerator pickles!