Homemade Pickles Cold Packed Pickles are perfect for anyone who has an ample harvest of pickling cucumbers. Find everything you need below to make the most flavorful refrigerator pickles, easily.
While there were quite a few steps in making cold packed pickles, it was still easier than fully canning them with heat. We made two batches that “marinated” for two weeks before we dug in and tried them.
I think the fresh dill, garlic, and mustard seed really kicked this Homemade Pickles Recipe up a notch! The jars looked so pretty before we added the juice to them.
Do you have a lot of pickling cucumbers too in your garden? If so, this recipe is ideal for you to use some up!
Cold Pack Pickles Ingredients for 2 Large Mason Jars
- 4 cups water
- 1 1/2 cups white vinegar
- 1 1/2 oz pickling salt (about 1/4 cup).
- 4 pickling cucumbers
- 4-5 fresh garlic cloves
- 2 heads of fresh dill for each jar
- 1/4 tsp of dill seed per jar
- 1 tsp mustard seed per jar
- 1/4 crushed red pepper per jar
Important Pickling Tip
You will also need sanitized mason jars. You can sanitize all components of your jars by boiling them and allowing them to dry in a clean place. This is important to prevent bacteria growth.
You want to try to use pickling cucumbers because they are smaller in size. You can also use regular cucumbers if you only have them. I find the pickling ones are the most ideal though.
How to Make Cold Pack Pickles
Add vinegar, water and salt to a medium stock pot (larger if you are making many jars).
Bring brine to rolling boil, and remove from heat.
Allow to cool to room temperature.
Slice or spear the cucumbers.
Fill each jar with 1 head of dill at the bottom.
Mince or chop the garlic, and add it to each jar along with the dill seed, mustard seed, and crushed red pepper.
Tightly Pack the jars with the cucumbers.
Fill the jars with the brine, add the remaining heads if dill to the top.
Tighten the lids and store in fridge for 2 weeks before consuming.
The longer you allow your cucumbers to pickle, the better they will taste.
How long do they last?
These pickles will last 3-4 months in the refrigerator before losing their crunch.
Additional Recipes for Cucumbers
- Cucumber Chicken Salad Cups
- Asian Cucumber Salad
- Cucumber Fruit Water
- Cucumber Garnish on Turkey Burgers
- Watermelon Feta Salad with Cucumber
- Fruited Iced Tea
Homemade Cold Packed Pickles Recipe
Cucumber Brine Ingredients
- 4 cups water brine liquid will be evenly split between two large jars
- 1 1/2 cups white vinegar
- 1 1/2 ounces pickling salt
- 6 cloves fresh garlic chopped, 3 cloves per jar
- 4 sprigs fresh dill 2 per jar
- 1/2 tsp dill seed (1/4 per jar)
- 2 tsps mustard seed 1 tsp per jar
- 1/2 tsp crushed red pepper 1/4 tsp per jar
- Sanitize two large mason jars, dry and set aside.
- Ventilate the house before the next step because vinegar boiling stinks.
- In a medium stockpot, add water, vinegar, and salt.
- Bring mixture to a boil.
- Allow liquid to cool until room temperature.
- Wash, dry, and slice or coin 4 pickling cucumbers.
- Add cucumbers to the jars.
- Fill both jars with even amounts of garlic, dill, mustard seeds, pepper, and dill seed.
- Fill jars with cooled liquid, cap, and place in fridge for at least 1 week, but really, 2 weeks will provide the BEST results possible!