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Crispy Garlic Dill Refrigerator Pickles

crispy garlic dill refrigerator pickles - featured image

These quick and easy refrigerator pickles deliver a satisfying crunch with a perfect tangy garlic dill flavor, ready to enjoy in just 24 hours without any canning fuss.

Ingredients

Scale
  • 1 pound fresh cucumbers (preferably Kirby or pickling cucumbers)
  • 45 large garlic cloves, smashed or thinly sliced
  • 34 sprigs fresh dill, stems included
  • 1 cup white vinegar (240 ml)
  • 1 cup water (240 ml), preferably filtered or distilled
  • 1 tablespoon pickling salt (kosher or canning salt)
  • 1 teaspoon granulated sugar
  • 1 teaspoon whole black peppercorns
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Rinse about 1 pound (450 grams) of cucumbers under cold water. Slice off the ends, then cut into 1/4-inch (0.6 cm) thick rounds or spears.
  2. Peel 4-5 large garlic cloves and gently smash or thinly slice them to release flavor.
  3. Place cucumber slices or spears into a clean quart-sized jar. Add garlic cloves, 3-4 fresh dill sprigs, 1 teaspoon whole black peppercorns, and optional 1/4 teaspoon red pepper flakes.
  4. In a small saucepan or bowl, combine 1 cup white vinegar, 1 cup cold water, 1 tablespoon pickling salt, and 1 teaspoon granulated sugar. Stir until salt and sugar are mostly dissolved. Warming is optional.
  5. Pour the brine over the cucumbers in the jar until fully submerged. Press down to remove air pockets and seal the jar tightly.
  6. Refrigerate the jar for at least 24 hours before tasting. Flavors develop best after 2-3 days.
  7. Enjoy pickles straight from the jar, as a side, or chopped into sandwiches and salads.

Notes

Use fresh, firm cucumbers like Kirby for best crunch. Keep cucumbers fully submerged in brine to avoid sogginess. Patience is key—flavors improve after 2-3 days. Pickling salt is preferred over table salt to keep brine clear. Optional red pepper flakes add subtle heat. Store refrigerated and consume within 3 weeks for best quality.

Nutrition

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