How to Make Crunchy Refrigerator Pickles

(@GoCleanCo Style 🥒)

At GoCleanCo, we take pickles seriously. We do taste tests, try new brands, and argue about dill vs. garlic. But we hadn’t found the one. So, we decided to try making our own — refrigerator pickles.

Why refrigerator pickles? Because we’re not canning experts, and we love crunch. This method keeps things crispy, quick, and beginner-friendly.

Recipe credit: Company’s Coming Preserves Cookbook (USA | Canada) (the classics never let you down). Fair warning this book sells out quick and often, but don’t worry they restock on a regular basis. 

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Step 1: Prep Your Jars

Boil jars for 2–3 minutes to sanitize, then dry them on a clean towel. Don’t skip this step — it keeps things safe and fresh.

Step 2: Wash & Chop Veggies

Give your cucumbers and carrots a good scrub with veggie wash (USA | Canada) and water. Agitate them to get rid of any stuck-on dirt. Slice them however you like: whole, halves, or chips.

Step 3: Make the Brine

In a pot, combine:

• 2 cups pickling vinegar
• 1 cup pickling salt
• 4 cups water

Bring it to a boil.

Step 4: Build Your Jars

For each jar, add:

• 1–2 garlic cloves
• 1 Tbsp pickling spice
• 2 heads fresh dill

Then pack in your cucumbers (and carrots, if you’re making those too). Pour the hot brine over top until the jars are full.

Step 5: The Hard Part… Waiting

• Pickles: 4 weeks
• Carrots: 6 weeks
• Shelf life: Eat within 3 months

These aren’t for long-term storage (they must stay refrigerated), but they’re worth the wait. Crunch city.

GoCleanCo Tips

• More garlic? Go for it.
• Extra dill? Absolutely.
• Spice it up? Add more pickling seasoning.

The base recipe is solid, but you can tweak it to your taste.

🎥 Watch the Video

Want to see us in action? Watch the full pickle-making process:

🥒 Printable Recipe Card: