Easy Garlic Dill Pickles

In Sides

I have faint memories of a closet full of canned goods growing up. We canned everything from fruit to green beans, and tomato sauce to pickles. My family stopped canning as I hit my teenage years, so I have lost any recollection or skill that would help me fill my basement with loaded mason jars. Someday I’d like to can a summer’s bounty again.

To ease my way towards this goal, we made a couple sets of refrigerator pickles over the weekend. They aren’t full-on preserved (they have to be refrigerated and only last about a month). But, they are simple and delicious.

We made dill pickles that could be eaten after just 24 hours and are absolutely wonderful, especially to garlic lovers like us! We also made some okra pickles, but are waiting 10 days to taste the goodness.

Did you make this recipe?

If you make this easy garlic dill pickles recipe, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.

This recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.


Easy Garlic Dill Pickles

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  • Author: a Couple Cooks
  • Yield: 1 quart jar


  • 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).


Inspired by Grace Parisi in Food and Wine



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  • Reply
    August 11, 2010 at 4:37 pm

    i am even going to be brave and try one :) if anyone can make me like them, it will be you two!

  • Reply
    August 11, 2010 at 9:18 pm

    My grandpa used to make homemade pickles and he really loved to can hot peppers. When he ate a particularly hot pepper, he would start sweating and say “Whew, that’s a momzer!” My dad and I think that “momzer” is some sort of corruption of either a Yiddish or a Ladino word that basically translates to “bitch” or “son of a bitch”. (My dad’s parents liberally sprinkled Yiddish AND Ladino words in their everyday speech, sometimes with a twist–like pronouncing a Yiddish word with a Ladino accent–very unusual!)

  • Reply
    August 11, 2010 at 9:23 pm

    I’ll have to add hot peppers my repertoire and momzer to my vocab!

  • Reply
    September 14, 2010 at 1:46 pm

    Wow, those photos are STUNNING. And although canning scares the daylights out of me, I just may have to try these, because pickles + massive amounts of garlic = my idea of heaven!

    • Reply
      September 14, 2010 at 1:48 pm

      Thanks! You should really try this, it isn’t really canning – since you eat them right away. And they really taste good!

  • Reply
    September 24, 2010 at 3:07 am

    I love that these are so quick to prepare! I’d never have the patience to wait for longer than 24 hours to eat these babies.

  • Reply
    Susan @ Our Family Eats
    April 19, 2011 at 12:24 am

    Just found your site and love the photography and wonderfully inspiring dishes! I’m putting these pickles on my list for this summer. My five year old daughter is a pickle fanatic – I think making pickles together will be such fun! Plus I have a thing for anything in a mason jar ;)

  • Reply
    June 28, 2012 at 5:31 pm

    totally just made a jar. Can’t wait to eat them!!

  • Reply
    August 1, 2012 at 4:56 pm

    I know the title says “garlic dill” but I was just curious about the adding sugar part – it doesn’t make it too sweet like bread and butter pickles, right? Or should I omit the sugar if I want them more on the tangy, sour side?

    Thanks for your help! Your photos are beautiful!

    • Reply
      August 1, 2012 at 4:59 pm

      They are not sweet at all. The sugar just balances the taste. The are definitely tangy. I’m not sure, but they might taste too salty without it. We recently updated the recipe. See it here: http://www.acouplecooks.com/2012/06/quick-refrigerator-dill-pickles/

      • Reply
        August 6, 2015 at 2:49 pm

        They are just a tinge too salty without the sugar. I added about an addition 1/2 tablespoon of sugar to mine to balance it out a little more for my taste – they do not taste like bread an butter pickes at all. And they are very delicious. I grew a cucumber plant on my deck just so that I could make these.

  • Reply
    Laura Bray
    August 10, 2012 at 11:55 am

    I tried this recipe this week and it was delicious. I’ve got some photos of my pickles and link back here on my blog today! http://katydiddys.blogspot.com/2012/08/refrigerator-pickles.html

    Thank you for the great recipe!

  • Reply
    December 15, 2012 at 1:19 pm

    Pickles are my favorite food, so happy to find a recipe that can be eaten so soon after preparing. I have done some canning and it’s way easier than most people think. As a matter of fact, you could make 6 or 8 of these and submerge them in a hot water bath canner for 10 or 15 minutes to seal them and then store on a shelf rather than having to refrigerate.

  • Reply
    February 2, 2013 at 9:41 pm

    So easy! …and tasty too. I didn’t have coriander seed so i used mustard seed. I like spicy pickles, I added dried red peppers. Yum Yum!

  • Reply
    July 14, 2013 at 2:58 pm

    these came out amazing (I did not have white vinegar so I subbed apple cider vinegar, and replaced coriander with caraway seeds) – thanks so much!

    • Reply
      July 14, 2013 at 7:13 pm

      You are so welcome! So glad you enjoyed them.

  • Reply
    August 14, 2015 at 11:01 am

    Any idea why my garlic is becoming moldy in the jar?

    • Reply
      August 14, 2015 at 9:25 pm

      We’ve never had that happen, sorry!

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