Your Summer BBQ Needs These Garlic Dill Refrigerator Pickles (Trust Me!)
There’s something about summer that makes food taste better outside—especially when it’s shared with friends and family around a smoky grill, laughter in the air, and a chilled drink in hand. But what really makes those burgers pop, adds crunch to that plate of ribs, or gives your potato salad the tangy lift it craves?
Homemade garlic dill refrigerator pickles.
Yes, I said it. Your summer BBQ isn’t complete without them. And before you think pickling is complicated or time-consuming, let me stop you right there. This is the quick, easy, one-jar, 24-hour recipe you never knew you needed.
I’ve made this exact refrigerator pickles dill garlic recipe for the past three summers. It started as a small-batch experiment, born from a surplus of cucumbers from a local farmer’s market. Now, my friends request “those pickles” for every gathering. One jar turns into two, and two becomes five. That’s how good—and addicting—they are.
Let me walk you through exactly how to make them, share the best tools to use, and even give you a sweet twist if you’re into that kind of thing. Trust me—you’ll want to bookmark this.
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Why Garlic Dill Refrigerator Pickles Are a BBQ Essential
There’s a reason pickles are always on the table at cookouts. They balance richness. A smoky burger or spicy sausage is practically begging for something zippy and cold. These refrigerator pickles are the perfect antidote: fresh, tangy, slightly garlicky, with just the right punch of dill.
And unlike store-bought jars, which can be loaded with preservatives or lackluster in flavor, this homemade recipe is made with clean ingredients, can be customized to your taste, and stays delightfully crisp.
Ingredients for the Best Garlic Dill Refrigerator Pickles
Here’s what you need for a small batch—perfect for one large mason jar (about 32 ounces). You can easily double or triple it as needed.
Ingredients:
I personally love using Persian cucumbers—they have thin skin, minimal seeds, and stay extra crisp in the brine.
How to Make Garlic Dill Refrigerator Pickles (In One Jar!)
This recipe is designed to be as quick and easy as possible—no need for canning, sterilizing jars, or fancy equipment.
Step-by-Step Instructions:
1. Prep your cucumbers. Wash thoroughly, then slice into spears, chips, or leave whole (if using very small cucumbers). I like thin spears for sandwiches and chips for snacking.
2. Fill the jar. Place smashed garlic cloves and dill sprigs at the bottom of a clean 32 oz glass jar. Add mustard seeds, peppercorns, and red pepper flakes if using. Pack in the cucumbers tightly but don’t squish them.
3. Make the brine. In a small saucepan, combine the vinegar, water, kosher salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat.
4. Pour and seal. Carefully pour the hot brine over the cucumbers until fully submerged. Seal the jar with a lid.
5. Refrigerate. Let the jar cool to room temperature, then place it in the fridge. The pickles will be flavorful in as little as 4 hours, but for best results, wait 24 hours.
These pickles stay crunchy and delicious in the fridge for up to 2–3 weeks—though they rarely last that long in my house.
Amazon Picks to Make Pickling Even Easier (and Prettier!)
If you’re like me, you love kitchen tools that make your life easier and your fridge a little prettier. Here are three Amazon picks I swear by when making refrigerator pickles:
1. Paksh Novelty 1-Quart Wide Mouth Glass Mason Jar (6-Pack)
Why I love it: These are the perfect size for small-batch pickling. The wide mouth makes packing easy, and they’re dishwasher safe. I use them for everything—from pickles to cold brew.
Buy on Amazon
Get these durable jars to kick off your homemade pickling journey—stylish, practical, and affordable.
2. OXO Good Grips 3-Piece Peeler Set
Why I love it: Perfect for prepping cucumbers. This set includes a straight peeler, serrated peeler (ideal for softer veggies), and julienne. The grip is super comfortable and safe—great if you're prepping with little ones around.
Slice cucumbers like a pro—grab this peeler set and make prep a breeze.
3. McCormick Gourmet Organic Dill Weed, 0.5 oz
Why I love it: If you can’t find fresh dill, this dried version is vibrant and fragrant. Just use 1 teaspoon in place of fresh dill sprigs. I always keep a bottle in the pantry as backup.
No fresh dill? No problem. Keep this organic dill on hand for last-minute pickle cravings.
Sweet vs. Savory: Customizing Your Pickles
Not all pickles are created equal—and that’s the beauty of homemade. Want a sweet version? Just increase the sugar to 3 tablespoons for a bread-and-butter style brine. Want more garlic punch? Add a couple more cloves. I’ve even added thin slices of jalapeño for a spicy batch that my husband devours in two days flat.
You control the flavor. This is your one-jar magic potion.
Storing and Serving Ideas
These pickles are best kept in the fridge, sealed tightly. They’ll stay good for up to three weeks, though flavor intensity will increase the longer they sit.
Here are some fun ways I’ve served them:
For BBQs, I like to drain the pickles and plate them with a few extra sprigs of dill and lemon wedges. Simple, but pretty.
Why These Are Truly the Best Refrigerator Pickles
Let’s recap, shall we?
As someone who develops and tests recipes for a living, I can honestly say this is one of the most rewarding and reliable recipes I come back to again and again. It's not just because it's so simple—it’s because people truly love it. I’ve shared this recipe with sisters, besties, and even a few clients. Every single one has texted me within 24 hours to say, “OMG. These pickles.”
And now? They’re on repeat in their kitchens too.
Printable Recipe: One-Jar Garlic Dill Refrigerator Pickles
Yields: 1 quart (about 10–12 pickle spears or 20–25 chips)
Time: 10 minutes prep, 24 hours chill
Ingredients:
Instructions:
1. Wash and slice cucumbers.
2. Add garlic, dill, and spices to a 32 oz jar.
3. Pack cucumbers into the jar.
4. Boil vinegar, water, salt, and sugar. Pour over cucumbers.
5. Seal and refrigerate for 24 hours.
6. Enjoy chilled!
Final Thoughts
If you’re hosting, attending, or even just dreaming of a summer BBQ, don’t forget the unsung hero of the cookout: the garlic dill refrigerator pickle. One jar goes a long way—but don’t be surprised if everyone asks you to bring two next time.
And honestly? You might want to double the recipe from the start.
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