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Last Updated on April 11, 2025 by Melanie
Refrigerator Jewish Pickles – Crisp delicious refrigerator pickles. A dill pickle that marinates on the counter for a few days and then ready to enjoy from the fridge. Garden to eating in 3 days.
OK, let’s just set a few things straight.
1. I am not Jewish.
2. I did not get this recipe from a Jewish neighbor or friend at church.
3. I’m really clueless about what makes a Jewish pickle a Jewish pickle.
4. I got this recipe out of an older church cookbook. It rocks. Thanks, Esther!
5. I decided not to change much because as I said I don’t want to change the “Jewishness” of it.
6. I love pickles.
7. Pickles go great with sandwiches. Nuff said!
8. You should try this if you like pickles.
9. You should try this even if you don’t like pickles. This could be the one to change your mind.
Hmm, let’s see. #10. I can’t just stop at 9. That would be too awkward. It also would make OCD people squawk. Well that’s all for today. Tell me. Are you freaking out that there is no #10 yet???
Let’s eat pickles!
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Refrigerator Jewish Pickles
- Total Time: 30 minutes
- Yield: 4 qts 1x
Ingredients
- 10 cups cold water
- 1 1/2 cups distilled white vinegar
- 1/2 cup pickling salt
- 4 tsp sugar
- 3 tsp pickling spices
- 8 cloves garlic cloves (minced)
- dill weed
- 12 pickling cucumbers (It's best to use that have not been previously refrigerated.)
Instructions
- Cut cucumbers in desired size, spears or slices.
- Mix water, vinegar, and all spices but dill weed. Pour over cucumbers. Top with dill. Cover with tight fitting lid.
- Shake to stir spices at least once a day. Let stand for 3 days at room temperature
- After the 3 days, place in fridge. When chilled, enjoy.
Notes
Must be kept refrigerated after the 3 days.
- Prep Time: 30 minutes
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How long do they last in the fridge? I think step 1and 2 are mixed up. I think these would have stronger flavor if you use less water and more vinegar. I’ll have to give these a try! The fresh dill looks fabulous!!
Thank you Jessica! Somehow it didn’t save my most recent changes. It should be good now. Thanks for catching that. I also think they would need more vinegar but somehow they end up delicious. Try it and see how you like it. I’ve had these stay fresh and crisp for up to 3 weeks. Let me know if you try them and what you think. Thanks again.
Really want to make these! But….I noticed the ingredients show “dill weed” but the photo shows what looks like fresh dill…which is correct? Thank you!
I use either. When fresh is available and growing in my back yard I use it, if not, I got with the dry.
Does this recipe call for white distilled vinegar or apple cider vinegar? Thank you
Distilled white vinegar. I’ll update the ingredients. Enjoy Angela!