Dill and Garlic Refrigerator Pickles in a 1-Litre Jar

These cucumbers are measured for roughly one one-litre jar, with dill, garlic, bay leaf and peppercorns from the original post. The source uses a small spoonful of vinegar in a much larger amount of water and closes the jars without a tested canning process, so its pantry-storage claim cannot be carried forward. This version uses equal volumes of vinegar labeled 5% acidity and water, then refrigerates the jar immediately. Cut or spear larger cucumbers so the warm brine can cover them easily, and use a second clean jar if the produce does not fit with enough liquid. The pickles develop flavor over one to three days in the refrigerator. Serve them cold, return the jar to the refrigerator after serving and use a clean utensil each time.

Helpful tips

• Use small, firm cucumbers without soft spots.
• Keep vinegar at the labeled 5% acidity and the measured one-to-one ratio.
• Cut bigger cucumbers to fit below the brine.
• Never treat a closed lid as proof of safe canning.

Serving ideas

• Serve cold with sandwiches.
• Add alongside baked potatoes.
• Slice into a potato salad just before serving.
• Offer as a crisp side with cooked meat.

Food safety

Refrigerator pickle only. Repeated pouring and a sealed lid are not substitutes for a tested canning process.

Storage

Keep refrigerated at 4°C (40°F) or below from the moment the jar is filled. Wait 1–3 days and use within 1 week; do not store on a pantry shelf.

Ingredients and directions

Frequently asked questions

Can I reduce the vinegar for a milder jar?

No. Keep the measured one-to-one ratio of 5% vinegar and water for this recipe.

How should I store refrigerator pickled cucumbers for a 1-litre jar?

Keep refrigerated at 4°C (40°F) or below from the moment the jar is filled. Wait 1–3 days and use within 1 week; do not store on a pantry shelf.

How to tell when it is ready

Flavor develops in 1–3 days under refrigeration; these jars are not heat-processed.

Tips

• Use small, firm cucumbers without soft spots.
• Keep vinegar at the labeled 5% acidity and the measured one-to-one ratio.
• Cut bigger cucumbers to fit below the brine.
• Never treat a closed lid as proof of safe canning.

Troubleshooting

• Use small, firm cucumbers without soft spots.
• Keep vinegar at the labeled 5% acidity and the measured one-to-one ratio.

Serving suggestions

• Serve cold with sandwiches.
• Add alongside baked potatoes.
• Slice into a potato salad just before serving.
• Offer as a crisp side with cooked meat.

Make ahead

Prepare ingredients ahead and observe the stated chilling, resting or rising time.

Storage

Keep refrigerated at 4°C (40°F) or below from the moment the jar is filled. Wait 1–3 days and use within 1 week; do not store on a pantry shelf.

Food safety

Refrigerator pickle only. Repeated pouring and a sealed lid are not substitutes for a tested canning process.

Serve refrigerator pickled cucumbers for a 1-litre jar according to the doneness and storage notes.