Refrigerator Dill Pickles

As demonstrated in the “Garden Grown” episode of Live It – August 2017

Watch the episode here.

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  • 3½ cups water
  • 1¼ cups white vinegar
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • About 4 cups cucumbers, sliced to desired thickness or cut into spears
  • 2 garlic cloves, sliced
  • 1 handfull fresh dill


  1. To make the pickle brine, add water, vinegar, sugar and salt to a medium saucepan. Bring to a boil on the stove, then remove from heat and set aside to cool.
  2. Add cucumbers, garlic and dill to one very large glass or plastic container or several smaller containers; 2–3 large mason jars work well. Pour cooled brine over cucumber mixture. Cover container(s) with lid and refrigerate for at least 3 days for best flavor. Pickles will keep about 6 weeks in the refrigerator.   

Nutrition Facts

Amount per serving
Yield: 32 servings
Serving size: ⅛ cup

Calories  3.5

Total Fat  0.0 g

Saturated Fat  0.0 g

Polyunsaturated Fat  0.0 g

Monounsaturated Fat  0.0 g

Cholesterol  0.0 mg

Sodium  218.3 mg*

Potassium  19.5 mg

Total Carbohydrate  0.8 g

Dietary Fiber  0.1 g

Sugars  0.6 g

Protein  0.1 g


*Nutrition facts calculated using total amount of salt in recipe. Sodium content is likely lower assuming cucumbers do not absorb all of the salt in the brine.

Live It is a cooking demonstration presented by the Nutrition Food Services and Wellness Departments at Community Hospitals and Wellness Centers (CHWC). Episodes are hosted by registered dietitian and certified diabetes educator Andrea Miller, and each features a different special guest sous chef. The goal of Live It is to showcase nutrient-dense foods and teach viewers doable ways to use them in order to promote wellness in our community. Held once a month at Bryan Hospital, the show is recorded by Bryan Municipal Utilities in front of a live all-staff audience. For more recipes and to watch past episodes of Live It, visit