Easy Garlic Dill Refrigerator Pickles and Pickled Vegetables
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Why purchase pickles or pickled vegetables when you can make your own in about 20 minutes? This easy refrigerator pickle recipe has no added sugar, a delicious garlic dill flavor and a satisfying crunch. And, they’re vegan, Paleo, Whole30 and gluten free.
I double dare you to find an easier recipe. This easy garlic dill pickled vegetable recipe requires slicing vegetables, boiling a brine, and then cooling for a few hours in the fridge. The result is cool, crisp pickles (or vegetables) ready for your next snack, salad or sandwich.
If you limit yourself to just cucumbers, you’ll be missing out. You can “pickle” any vegetable that you like. Try onions, cabbage, carrots, peppers, cauliflower, sweet or hot peppers, green beans, asparagus or broccoli. The brine will take on the flavor of the vegetables that you use, so each batch will taste slightly different, but they’ll all be delicious.
However these pickles and pickled vegetables aren’t intended for long-term storage, but rather to be kept in your refrigerator (thus the name) and eaten over a week or two.
3 Steps for Perfect Pickling
Prep before you begin. Clean your jars. Also cleaned and sliced vegetables will give you a better product. Be sure to tightly pack the vegetables into the jars.
Make a flavorful brine. This recipe has a great starting ratio, but feel free to swap the vinegar or change the spices to suit your taste.
Pour the warm brine over the vegetables. Carefully pour the warm brine directly over the vegetables and then give each jar a good shake to ensure that the brine gets into all of the nooks and crannies.
I can’t wait for you to try this recipe. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
Why purchase pickles or pickled vegetables when you can make your own in about 20 minutes? These quick pickled vegetables have no added sugar, a delicious garlic dill flavor and a satisfying crunch. They’re vegan, Paleo, Whole30 and gluten free.
10 – 12 cloves of garlic, peeled
2cups white vinegar
2 tablespoons salt (kosher salt or pink Himalayan salt both work well)
1 bunch fresh dill, divided
1 teaspoon each celery seed, mustard seed, coriander seed and whole peppercorns
Seedless cucumbers or other vegetables for pickling. See note below.
Pour 2 cups of water and 2 cups of vinegar into a saucepan and heat until simmering.
Add garlic cloves and simmer for 4 – 5 minutes.
Add salt and bring mixture to a boil until salt is dissolved.
Cut vegetables for pickling.
Add one sprig of dill to each jar.
Place cut vegetables in jar, packing tightly.
Sprinkle each jar with a combination of celery seed, mustard seed, coriander seed and whole peppercorns.
Fill each jar with the hot pickling liquid, dividing the garlic cloves among your jars.
Seal tightly, let cool, and refrigerate for a at least 3 hours before serving.
Don’t limit yourself to cucumbers – you can “pickle” any vegetables that you like. Try carrots, peppers, cauliflower, sweet or hot peppers, green beans, asparagus or broccoli. The brine will take on the flavor of the vegetables that you use, so each batch will taste slightly different.
If you use pink Himalayan salt (like I did) your brine will be slightly pink.
These will keep in your refrigerator for several weeks.