Refrigerator Dill Pickles, Small Batch for #SundaySupper

I love, love, love  this week’s #SundaySupper theme! Preserving the Harvest #SundaySupper is being hosted by Heather over at Hezzi-D’s Books and Cooks. The team is presenting all types of great things to do to preserve the season’s bounty of fresh ingredients. From Jams to Pickles, it is all being shared.

Garden Shot

Who doesn’t love a tomato warmed from the sun and fresh from the garden?  I am all about growing your own food, when you can. At our house, we grow a large garden with a variety of crops. I like to grow squash,
 watermelons, cucumbers in the ground, but in containers I grow tomatoes, peppers, carrots and my herbs. Crazy, I know. Food is growing all around me, the garden is bursting and my chickens are laying eggs like mad. Well, except for one broody hen who wants to hide all the eggs and try to hatch out a clutch but that story is for another day.


Back to the task at hand, I am making pickles and sharing with you how to make a small batch of garlicky, spicy, dill pickles. Personally, I prefer the crisp refrigerator pickles over the processed ones. While the cucumbers are plentiful, we make up lots of quarts of pickles. Most, we leave for the refrigerator, the rest we process in a water bath canner.

**Quick Disclaimer**  When preserving foods, it is imperative to start with clean, sterilized jars and lids. It is also important to note that while refrigerator pickles are a highly acidic food and have been known to keep for 3 to 6 months, they can go bad/spoil. Be sure to inspect your pickles for anything that looks or smells out of the ordinary. If you are at all in doubt, throw it out. That also being said, I have never had a pickle go bad myself. **

Pack Pickles

Small Batch Garlic Spicy Refrigerator Pickles


  • 6 to 10 Pickling Cucumbers (Depends on the Size of the cucumbers)
  • 1 Jalapeno (Cut into 1/4 sections... I seed mine.)
  • 3 Green Onions (I only used upto the green leafy parts. Bulbs only. A small onion might also do the trick.)
  • 2 tablespoons canning/pickling salt
  • 1 1/2 teaspoon sugar
  • 4 Whole Cloves
  • 3 cloves Garlic (crush and minced)
  • Red Pepper Flakes (I use about 1 1/2 tsps but it is too taste)
  • 1 head of Fresh Dill
  • 6 Whole Peppercorns
  • 1 and 1/2 cup 5% Acidity White Vinegar
  • 1 cup water


I prefer the tang of more vinegar to water ratio in my pickle making. Many recipes call for equal parts water to vinegar. You can make this liquid equal and add more vinegar if you need too. Taste, taste, taste to be sure, before you add the liquid to the jars.


Step 1
Prepare your cucumbers. Cut off the ends and soak in an ice bath.
Step 2
Prepare your jars by washing in hot soapy water and sterilizing lids in boiling water for 5 minutes. . For this recipe, I used 1 wide mouth quart size jar. This will make approximately 2 24oz jars, pint 1/2.
Step 3
In a Non-Reactive pot, combine the water, vinegar, salt and sugar. Bring to a boil and stir to dissolve. It is important to taste the solution now. If it is too vinegary (sour) add more water. If it needs more salt, add now.
Step 4
Cold pack your jars. Put your onions, garlic, spices and herbs into the jars. Next, add in the cucumbers and the quarter section of jalapeno I prefer to slice my cucumbers in half length wise for packing. Pack them in as many as you can fit. Leave about 1/2 an inch of head space in the jar so that the pickling liquid will cover.
Step 5
Carefully pour your hot liquid into the jar.
Step 6
Next, use a butter knife or other like sized object to release any air bubbles in the jar. I do this by running it along the edges.
Step 7
Screw on your lids, tightly, and give the jar a little shake to distribute the herbs and spices.
Step 8
As the jar cools, you place in your refrigerator. It is best to leave the cucumbers in the liquid for about 5 days to be sure all the flavors have melded. They last in the refrigerator for about 3 months. I have read that they can last longer upto 6 months but have never tried that out, as we eat them before they are a month old. They are that good. If anything begins to look or smell suspicious be cautious and throw them out.

These pickles have a kick. The red pepper flakes and the jalapeno help spice up the garlicky dill of the pickles. The flavors deepen over time. This is much like the deli pickles you get where you can choose between the “new” and “old” style pickles. New are brighter in flavor, where the Old have marinated longer and have an more intense flavor. Truthfully, I haven’t met a pickle I didn’t like.


Be sure to check out all the great recipes being shared this week. Take advantage of Summer’s harvest and give preserving a try. The jam, jellies, pickles you make will be better than any store bought and you just might impress your friends and family with your homesteading ways.


: )


Cool Condiments:
Chow Chow Relish from Magnolia Days 
Homemade Hot Dog Relish from Juanita’s Cocina

Fabulous Fruits:
Apricot Ginger Jam from Happy Baking Days 
Banana Jam from Killer Bunnies, Inc 
Blueberry Cheesecake Ice Cream from Gotta Get Baked 
Blueberry Lemon Basil Jam from Daily Dish Recipes 
Candied Watermelon Rind from What Smells So Good? 
Fig and Strawberry Jam from Jane’s Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
Mulberry Jam from Curious Cuisiniere  
Quick Peacharine Chutney from Shockingly Delicious 
Pineapple Upside Down Cake Freezer Jam from Cookin’ Mimi
Strawberry Butter from The Urban Mrs

Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife 
Flavoured Butters from Small Wallet, Big Appetite 
Gravlax from That Skinny Chick Can Bake

Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine 
Fermented (Sour) Pickles from Growing Up Gabel 
Fire Roasted Salsa from Peanut Butter and Peppers 
Hot and Spicy Giardiniera from The Messy Baker 
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious

 Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day, sharing all these wonderful recipes from all over. The weekly chat starts at 7:00 pm EST. Just follow the #SundaySupper hashtag and remember to include it in your tweets to join in.  For more inspiration, Check out our #SundaySupper Pinterest board filled with fabulous recipes and foodie pics.






36 thoughts on “Refrigerator Dill Pickles, Small Batch for #SundaySupper

  1. This small batch recipe is perfect for our house because I don’t eat the pickles but my husband loves them. Love that you put a little spice into the pickles, sounds great!

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  9. I seriously can’t make pickles! I’ve failed every time! I love that this batch is small enough for me to give it a go!

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  15. This really reminds me of my grandma – we would go to a community garden, pick a car’s worth of cukes and dill then go home and make pickles all afternoon!!

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