Spicy Garlic Refrigerator Pickles

Pickling Recipe

Super Easy Spicy Garlic Dill Pickles

First off I want to admit, I am not a canner. It seems like tedious process and one that I am not cut out for. My Grandmothers canned, my mom and my aunts can, my cousins can food from their gardens, it should be in my blood. But no, nothing there. As a matter of fact, the thought of going through all that work and then wondering if I am going to end up poisoning someone down the road, scares me. And, did I mention, it’s a lot of work.

So, when I was actually considering canning pickles for my DH and ran across some recipes for 24 hour refrigerator pickles, it was like Jesus was talking to me! I could make pickles without the threat of death to all who eat them. Hallelujah.

OK, now on to my next dilemma…are they any good?? There was only one way to find out.

Off I went to buy all the necessary ingredients; spices, herbs, jars and of course cucumbers. Viola, just 24 hours later I had some really good garlic pickles. It was amazing, and oh so easy. They were crunchy, garlicky and had just the right spice. The amazing thing about these pickles is that they get better with age. After about 3 days in the frig, they taste even better! Here is my recipe. I tweaked all the other ones that I ran across and came up with this. I hope you like it. Amen.

Ingredients for Pickle Recipe

Ingredients for Pickle Recipe


  • 3-4 Pickling Cucumbers sliced in half or quartered
  • 5 Fresh Dill Sprigs
  • 3-4 Clove Garlic crushed
  • 1/2 Cup Distilled White Vinegar
  • 1 1/4 Cup Water
  • 1 Tbs Salt
  • 1/2 Tsp Sugar
  • 1/2 Tsp Dill Seed
  • 1/2 Tsp Mustard Seed
  • 1/2 Tsp Coriander Seed
  • 1/2 Tsp Hot Pepper Flakes
  • 1/2 Tsp Celery Seed
  • 1 Tsp Peppercorns
  • 1 Quart Canning Jar


Mix water, vinegar, salt and sugar together in a pourable container until salt and sugar are dissolved. Arrange Dill sprigs and cucumbers in 1 quart canning jar, then drop in garlic cloves, sprinkle spices into jar, add liquid the water and vinegar mixture until jar is filled to rim. Put the lid on the jar and give it all a good shake. Refrigerate. Give it a taste test after 24 hours. If there are any left after 48 hours give them another taste, they will continue to pickle as they lay in waiting in the frig.


These pickles should be safe in the refrigerator for up to a month.


Did I mention that these pickles are very Weight Watcher friendly! One spear weighs in at a whopping 10 calories and ZERO points.

16 Responses to Spicy Garlic Refrigerator Pickles
  1. Jacqueline
    October 26, 2014 | 9:01 am

    You made me laugh so hard reading this, as I have exactly the same feelings about canning!! My grandmother was an amazing canner, but I agree, it scares me do much the thought of botulism, so I too, refused! Same reason I don’t bake with yeast, crazy, I know. That’s just more work when I can buy frozen bread dough! I’m going to try this! Thanks so much, I don’t feel so stupid anymore!

  2. [...] wrong; and please feel free to share if you’ve got a favorite recipe you’d like to see me try! The Savory Spoonful, David Lebovitz, Serious [...]

  3. Pickle Party | foodforfunandpleasure
    September 7, 2012 | 11:54 pm

    [...] Spicy Refrigerator Pickles Adapted from The Savory Spoonful [...]

  4. [...] also made these easy pickles today. http://thesavoryspoonful.com/?p=651  Will post in a couple days how the taste, but I’m  guessing from the look and smell they [...]

  5. The Tomato Jungle « hasharris
    July 25, 2012 | 9:12 pm

    [...] give it a shot. I bought some pickling cucumbers at the same market, gathered spices, and found a recipe online. I rounded up my two quart jars, trounced all over La Grande to find regular jar lids, [...]

  6. [...] separate recipes  – and  award the BEST to one of them!Garlic Refrigerator Pickles (adapted from the Savory Spoonful)What You'll Need:3-4 Pickling Cucumbers sliced in half or quartered 5 Fresh Dill Sprigs 3-4 Clove [...]

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  8. Brent
    February 3, 2012 | 3:38 pm

    When I was at college in the USA I found I got addicted to Vlasic spicy pickles, and living in South Africa I cannot get any remotely similar. I DON’T do sweet so I found this recipe of yours and it looks to be a winner, maybe extra garlic and peppercorns, to give the right “zing”!Thanks, I’m off to get jars and ingredients first thing in the morning, Yeehahh!

    • Soupy
      February 9, 2012 | 6:44 pm

      Hi Brent,
      Thanks for the comment. I hope these turned out for you! Let me know!

    • Jon
      June 29, 2012 | 6:59 pm

      The first time I made this recipe, I added a sliced jalapeno. I left the innards and seeds, since I like stuff hot anyway. I also added a sliced red onion for the hell of it, and cut my cucumbers into standard disc slices.

      I ate one after about 6 hours and already thought they were good. The next day, they were spicy and amazing. The jalapeno really did wonders, and the heat sneaks up you.

      The point is, add a pepper if you can. The peppers are delicious afterward as well.

      I’m never buying pickles at the store again.

  9. claudia kirkpatrick
    September 5, 2011 | 8:50 am

    My sister Mary gave me some cucumbers and I am going to make your recipe. Thanks

  10. Tres Delicious
    August 21, 2011 | 9:18 pm

    I bet those garlic pickles are also good for the heart. I want to preserve more of it.

    • Soupy
      August 21, 2011 | 9:54 pm

      eating foods like this are a great way to do that! Thanks for stopping by.

  11. A feast for your eyes | foodie fabulista
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    [...] source [...]

  12. lynn lenoir
    August 21, 2011 | 10:19 am

    Shawn, if these are the pickles you gave me to try, last summer,they are the BOMB! They were extra garlic-ee,crispy,just an excellent pickle. Also, I didn t know they were only suppose to be agood for a month, I found a few left 3-4 mon. later, they were just as good as the day you gave them to me!

    • Soupy
      August 21, 2011 | 1:58 pm

      Hey Lynn, these are the ones!

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