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Cold packed jarred pickles on a picnic bench outdoors.
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3.83 from 23 votes

Homemade Cold Packed Pickles Recipe

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.
Prep Time30 mins
Cook Time6 mins
Total Time36 mins
Course: Side Dish
Cuisine: American
Keyword: Cold Packed Pickles
Servings: 12 people
Calories: 11cal
Author: Amy


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!


Serving: 1g | Calories: 11cal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1380mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 0.1mg