Print

Crispy Garlic Dill Refrigerator Pickles Ready in 24 Hours

Close-up of sliced cucumbers soaking in brine with fresh dill and peppercorns for refrigerator pickles.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make quick, crispy refrigerator pickles without canning. This easy recipe uses simple ingredients to create flavorful garlic dill pickles ready to enjoy in just 24 hours. They are perfect for sandwiches or as a snack.

Ingredients

Scale
  • 2 pounds fresh pickling cucumbers (Kirby or Persian), washed
  • 4 cloves garlic, smashed
  • 1/2 cup white vinegar or apple cider vinegar
  • 1 1/2 cups water
  • 1 tablespoon pickling salt (or kosher salt)
  • 1 tablespoon fresh dill sprigs
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon mustard seeds

Instructions

  1. Wash the cucumbers thoroughly. Trim off the blossom end of each cucumber, as this end contains enzymes that can soften the pickles.
  2. Slice the cucumbers into spears or rounds, depending on your preference. Aim for uniform thickness for even pickling.
  3. Pack the sliced cucumbers tightly into one or two clean pint-sized glass jars, leaving about 1 inch of headspace at the top.
  4. Add the smashed garlic cloves, fresh dill sprigs, peppercorns, and mustard seeds evenly among the jars.
  5. In a small saucepan, combine the water, vinegar, and salt. Heat the mixture over medium heat, stirring until the salt dissolves completely. Do not boil the brine.
  6. Carefully pour the warm brine over the cucumbers in the jars, ensuring the cucumbers are fully submerged. Leave 1/2 inch of headspace.
  7. Tap the jars gently on the counter to release any trapped air bubbles. Add more brine if necessary to cover the vegetables.
  8. Seal the jars with lids. Let the jars cool on the counter for about one hour.
  9. Transfer the sealed jars to the refrigerator. Allow the pickles to chill and cure for a minimum of 24 hours before eating. For best flavor and crunch, wait 48 hours.

Notes

  • For the best crunchy refrigerator pickles, use very fresh, firm cucumbers.
  • You can substitute the dill sprigs with 1 teaspoon of dried dill seed if fresh dill is unavailable.
  • These are quick pickles and must remain refrigerated. They last about 2 to 3 weeks in the fridge.
  • If you prefer a slightly sweeter profile, add 1 teaspoon of sugar to the brine mixture.

Nutrition

Find it online: https://cookingzenith.com/refrigerator-pickles-easy-garlic-dill-recipe/