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Crisp Garlicky Refrigerator Dill Pickles

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A quick and easy refrigerator pickle recipe that delivers crisp, tangy, and garlicky dill pickles ready in just 24 hours without any canning fuss.

Ingredients

Scale
  • 2 pounds (900 g) small to medium-sized pickling cucumbers (preferably Kirby cucumbers)
  • 3–4 sprigs fresh dill or 1 tablespoon dried dill
  • 4–5 large garlic cloves, peeled and slightly crushed
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon kosher salt or pickling salt
  • 1 teaspoon sugar (optional)
  • 1 teaspoon whole black peppercorns
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Wash and prepare cucumbers: Rinse cucumbers thoroughly, trim blossom ends, and cut into spears about 3-4 inches long or slice into ¼-inch thick chips. Dry well with a clean towel.
  2. Prepare the brine: In a small saucepan, combine white vinegar, water, kosher salt, and sugar (if using). Warm gently over medium heat, stirring until salt and sugar dissolve. Remove from heat and let cool slightly.
  3. Pack the jar: Place fresh dill sprigs, crushed garlic cloves, black peppercorns, and optional red pepper flakes at the bottom of a quart-sized glass jar. Pack cucumber spears or slices tightly on top without crushing.
  4. Add the brine: Pour the warm (not hot) brine over the cucumbers, ensuring they are fully submerged. Use a small clean weight if needed to keep cucumbers beneath the brine surface. Seal the jar.
  5. Refrigerate: Place the jar in the refrigerator for at least 24 hours before tasting. For best flavor and crispness, wait a full day. Pickles keep well for up to 2 weeks refrigerated.
  6. Taste and adjust: After 24 hours, taste a pickle. If desired, let sit another day or two for stronger flavor or enjoy immediately for milder taste.

Notes

Use fresh, firm cucumbers preferably Kirby variety for best crispness. Trim blossom ends to prevent softening. Warm brine just enough to dissolve salt and sugar, then cool before pouring over cucumbers to maintain crunch. Keep cucumbers fully submerged in brine using a weight. Store pickles refrigerated and consume within 2 weeks. Optional ingredients like red pepper flakes add heat; sugar can balance acidity. Avoid metal lids not designed for pickling to prevent off flavors or rust.

Nutrition

Keywords: refrigerator pickles, dill pickles, quick pickles, garlicky pickles, easy pickles, homemade pickles, crisp pickles

Find it online: https://tablemira.com/crisp-garlicky-refrigerator-dill-pickles-recipe-easy-ready-in-24-hours/