Refrigerator Pickles

How to make picklesOur cucumber plants have been producing well this year and we’ve surely been enjoying their wonderful fruit, especially since this means more Cucumber Corn Relish Salad, more Greek Veggie Pitas, and more pickles!

Making refrigerator pickles is uber easy!  It only takes minutes of your time. And no store-bought “polysorbate 80, sodium benzoate, natural flavors, yellow 5-spiked” pickle can compare to these fantastically fresh homemade pickles!  What’s more, these luscious pickles are even vinegar-free.

How do you make pickles without vinegar?  Use lemon juice.  You’ll love them!

These cool and crisp pickles taste amazin’.  So if you don’t have a garden or belong to a CSA, stop by your local farmer’s market and pick up a peck o’ potential pickles.

Ready, set, crunchalicious!

5.0 from 3 reviews
Refrigerator Pickles
Cool and crisp refrigerator lemon pickles.
  • 1 clove garlic, cut in half
  • 4 small cucumbers (pickling cucumbers work best)
  • 2 teaspoons dill seed
  • 2 - 3 teaspoons salt, depending on taste
  • 1/3 cup lemon juice
  • 1 teaspoon apple juice concentrate – optional
  • 1 1/2 cups water, approximately
  1. Place garlic in a quart jar.
  2. Wash cucumbers and cut into slices.
  3. Place cucumber slices in jar along with dill, salt, and lemon juice (and apple juice if desired).
  4. Bring water almost to a boil. Pour very hot water into jars until cucumbers are covered.
  5. Screw lid on jar and place in refrigerator. (I always give the jar a gentle shake before placing in frig – just to make sure ingredients are mixed well.)
  6. Wait at least 24 hours before serving. The pickles will taste even better after two days of marinating.

What is the difference between refrigerator pickles and canned pickles?

While the ingredients are almost the same, refrigerator pickles are not processed in the canner or hot water bath, and they aren’t sealed.  They need to be kept in the refrigerator, and they keep for about 1 1/2 weeks.  Refrigerator pickles tend to be a bit crunchier than canned pickles because they aren’t exposed to the high heat of the canning process.

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  1. Nina says

    These turned out awesome! I have tried to make pickles without vinegar MANY times and they never panned out. These were great. I think the secret is cutting them into slices. Gets flavorful more quickly. We added some fresh dill and coriander seeds to the recipe as well because we love the flavor. Thanks again!

      • Nina says

        We polished off our first batch of refrigerator pickles. All set to make the 2nd for the new year. Given they have to be consumed in about 1 1/2 weeks because they are not canned and it was a full jar, this was a noteworthy first. They were so flavorful and pickle-like without relying on vinegar for that flavor. And also less crunchy than the other blah refrigerator pickles we have tried. Truthfully, I think even with the same crunchiness we would have adored but being less crunchy was a bonus! The slicing of the pickles made the difference in flavorful and allowing to soften – brilliant! I really appreciate how you don’t rely on the easy fixes to make things flavorful and impress guests. Takes some effort and ingenuity to do that. We really appreciate it because we can’t eat most of the bottled/packaged/canned items. Thanks again, Jennifer!

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