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Cold packed pickles in large mason jars.
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4.19 from 33 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 minutes
Cook Time6 minutes
Total Time36 minutes
Course: Side Dish
Cuisine: American
Keyword: Cold Packed Pickles
Servings: 12 people
Calories: 11cal

Ingredients

Cucumber Brine Ingredients

  • 4 cups water brine liquid will be evenly split between two large jars
  • cups white vinegar *must be 5%
  • ounces pickling salt
  • 6 cloves fresh garlic chopped, 3 cloves per jar
  • 4 sprigs fresh dill 2 per jar
  • ½ tsp. dill seed divided (¼ tsp. per jar)
  • 2 tsps. mustard seed 1 tsp per jar
  • ½ tsp. crushed red pepper divided (¼ tsp. per jar)

Instructions

  • 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!

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

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