Sarah's Refrigerator Dill Pickles

Here at Litehouse, we love our employee owners and celebrate the talent they bring to our team – in all forms! Sarah has been an employee owner at Litehouse for years, and she loves to garden. Sarah has a legendary garden around the office and is always bringing in delicious homegrown fruits and vegetables to share with the team. We asked Sarah if she’d be kind enough to share with us one of her favorite recipes and she chose to teach us how to make refrigerator pickles. Yum!

First, she brought in a beautiful basket of cucumbers from her garden. According to Sarah, pickles are a great way to preserve your favorite garden crops before it begins to freeze in the fall.

Once you have all the ingredients prepared, making refrigerator pickles is really easy! First you cut up the cucumbers as needed and then stuff into jars with your favorite flavors of herbs and spices. You can customize them however you think will taste best.

Finally, finish off the project by carefully filling each jar with boiling water. Cap the jar and store in your refrigerator for six weeks. No high pressure heat needed. These pickles are so easy and canning-mess free. If you pickle them now, your pickles will be ready just in time for holiday entertaining.

Thank you for sharing your recipe Sarah!


Sarah's Refrigerator Dill Pickles

Serves 3 Pickle Jars | Finish in 20 minutes plus 6 weeks

Employee Owner, Sarah, loves making refrigerator pickles out of her garden with Litehouse herbs. Here's her recipe!


1 Qt. Pickling Cucumbers

1 - 2 tsp Instantly Fresh Garlic

1 Hot Pepper or 1 tsp. Instantly Fresh Ginger

1 Tbsp. Pickling Salt

2 Tbsp. White Vinegar

1 Tbsp. Instantly Fresh Dill

About one Liter Boiling Water


Purchase or grow your own cucumbers. You're going to need enough to fill one quart jar. For this recipe we made three jars!

Wash cucumbers and either keep whole or slice based on personal preference. Pack in sterilized jars and add Garlic, Pepper, Salt, Vinegar, and Dill. Pour boiling water over cucumbers to fill jar to top. Cap and store in refrigerator for six weeks. Serve!

Note - you can make this recipe with re-used Litehouse jars. The plastic lid will work just fine. Good luck!

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