Refrigerator Pickles

Refrigerator pickles and dill

Persian Cucumbers

I bet you thought that this was going to be yet another post about refrigerator OATS.

And as obsessed as I was with those last year, I get the feeling that this year is going to be all about the pickles. Because I seriously think I could polish off the entire jar of these in one sitting.

sliced cucumbers

Now, I’ll be the first to admit that I was stupidly intimidated by pickle making. I tried my hand at it once, only to be disgusted at the results. And that’s putting it kindly.

Back then, I was avoiding Nightshades and only came across store bought varieties and recipes that contained cayenne pepper and paprika in some form.

I thought I would be destined to live with out pickles.

Sliced Cucumbers and Dill

And then something magical happened. I stumbled across organic pickles. Lo and behold, the organic variety didn’t use a single Nightshade.

No paprika.
No cayenne pepper.
No pickling spices.


Head of garlic and pickles

After that glorious discovery, the need to make my own pickles kind of vanished.

That is until I went to Cincinnati last weekend to visit family. They had a massive jar of refrigerator pickles that were begging to be devoured.

I’ll admit to be a tad fearful of the first bite. But holy isht where they good.

Refrigerator pickles and dill

So good, in fact, that I emailed my SIL the minute got home asking for the recipe.

And then I went to the grocery store, stocked up on Persian cucumbers, dill, garlic, and canning salt.

I made a small batch for The Hubster sans garlic (gives him wicked indigestion), and a big batch for me with all the goods.

pickles ready for the refrigerator

I am happy to report that this time around, the pickles are simply amazing.

Even The Hubster’s batch without the garlic was amazing.

I almost wish that we had a garden in the back so that I could grow all the cucumbers I wanted, make pickles, and give them away as house warming presents. Because, seriously, who doesn’t like pickles?!

refrigerator pickles

Persian Cucumbers

Refrigerator Dill Pickles

A simple recipe for refrigerator pickles adapted from the Farmers Almanac.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 -10
Author Emily Levenson |


  • 1-2 glass jars or containers
  • 3 1/2 cups water
  • 1 1/4 cup white vinegar
  • 1 tbs canning salt NOT table salt
  • 1 tbs sugar
  • 6 Persian cucumbers or gherkins unpeeled
  • 2 cloves garlic whole
  • 4-5 stems of fresh dill


  1. Combine water, vinegar, salt and sugar in a small saucepan over high heat. Bring to a boil. Remove from heat and set aside and cool to room temperature.
  2. Meanwhile, slice cucumbers into discs or spears.
  3. Transfer to jar and add garlic and dill.
  4. Pour cooled liquid over cucumbers until all cucumbers are covered.
  5. Put in the refrigerator for 3 to 4 days.
  6. Dig in! The pickles should be good for about 6 weeks.

Allergen Information

Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Corn Free, Egg Free.

Refrigerator Pickles

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

6 comments / Add your comment below

  1. Do these pickles have naturally occurring fermented probiotics in them? not sure if the vinegar cancels the “good guys”. I’m on the aip diet and am always looking for easy ferments to make.

    1. Patrick—you are very right that people with corn allergies should avoid white vinegar as it is likely derived from corn. I will update the recipe to note that.

      For those that are testing sensitive, it may not be an issue, but would recommend doing an elimination to determine the full impact.

  2. Hi Emily! I have had my allergy to nightshades for about six months; being from Texas this has been a real big adjustment in my life!! My family is big on pickles; I was so happy when I found your recipe. They didn’t particularly care for the recipe as written, so I played with it a bit. As you know pickling spice has pepper and paprika in it. I added the following to your recipe and now they can’t tell if they are eating nightshade free or Claussen!
    To eat jar add: 4 whole cloves, 1/4 teaspoon mustard seed, 1/8 teaspoon celery seed, 1/8 teaspoon ground turmeric and one bay leaf. I give my jars a shake every day, just to stir up all the spices, but that is out of preference.

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