3 Ingredient Refrigerator Dill Pickles
Prep time
Total time
Super easy, super crunchy homemade dill pickles with only 3 ingredients!
Serves: 2
  • 3½ lbs pickling/small to medium cucumbers (about 15)
  • 1 cup vinegar (5% acidity)
  • 2 cups water
  • ¼ cup Bernardin dill pickle mix
  • 2 or 3 16 oz canning jars or 2 1 litre (32 oz) canning jars (depends on how you cut them, see below)
  1. Prepare your pickles by cutting the ends off of cucumbers and slicing them or cutting them into quarters for 4 "spears" and place into large bowl.
  2. Combine water, vinegar and dill pickle mix in a medium saucepan and heat to a boil and pour over cucumbers in the bowl.
  3. Cool to room temperature, about 30 minutes.
  4. *Pack cucumbers into clean jars.
  5. Ladle the pickling liquid over cucumbers into jar, place lids and bands on jars and refrigerator for 3 weeks. Will last in refrigerator up to 3 months.
*Since I sliced my cucumbers and could fit more in a jar, I used 2 tightly packed 16 oz jars. The directions say to use 2 - 1 litre jars if you are cutting into spears; if you are slicing I imagine 1 - 1 litre jar would suffice.
Recipe by Nurse Loves Farmer at http://www.nurselovesfarmer.com/2015/09/refrigerator-dill-pickles/