Easy Refrigerator Garlic Pickles

This refrigerator garlic pickle recipe is easy to make and lasts for about a month in the fridge (but you’ll likely eat them before then!).

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’ve 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, but until I’m ready to commit to a more labor-intensive canning process these refrigerator pickles will do the trick.

Related: Easy Homemade Pickles Recipes

Making homemade dill pickles is super easy when you use the refrigerator pickle, or quick pickle, method. No special equipment is needed and there’s no boiling involved in this recipe, which makes the entire process fast and simple. The only downside to the quick pickle method is that these refrigerator pickles will last only about a month in the fridge, unlike “real” dill pickles that are shelf-stable for a year or more. However, we’ve found that these pickles are crunchier than their store-bought counterparts, which makes the shorter shelf life worth it.

Making these refrigerator garlic pickles

This garlic pickle recipe calls for Kirby cucumbers, as they’re especially good for pickling thanks to their small size and firm flesh. However, an English cucumber will work in a pinch. You’ll just want to cut an English cucumber into smaller pieces so it fits into the jar, and you’ll likely need just one or two, depending on how big they are. The pickles should taste the same though, and I’m sure they’ll disappear from your fridge just as quickly!

One word of caution on making these homemade dill pickles: you must use kosher salt. Regular table salt is much finer in texture than kosher salt and will change the flavor of these pickles. Kosher salt is our seasoning of choice for most of our recipes since the larger flakes make it easier to sprinkle over veggies and other dishes.

Once all your garlic refrigerator pickles are gone, save the brine and use it in place of vinegar in salad dressings and marinades. It adds an extra zing to any dish without being too overpowering. Plus, this is a great way to avoid food waste!

Want more with preserving? Try our easy DIY: How to Make Sauerkraut.

Looking for more homemade pickle recipes?

Homemade pickles go way beyond cucumbers. Here are a few of our favorite pickle recipes:

• 1-Hour Quick Pickled Onions
• Mixed Vegetable Quick Pickles
• Butternut Squash with Pickled Onions
• Pickled Okra
• Quick Refrigerator Dill Pickles
• All Pickle Recipes

Looking for ways to eat garlic pickles? 

• Incredible No Mayo Potato Salad
• Ultimate Rainbow Vegetable Sandwich
• Radish and Egg Salad Sandwiches
• Detox Bloody Mary

This recipe is…

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

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