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Quick & Easy Crispy Refrigerator Dill Pickles with Garlic

Stack of bright green cucumber slices seasoned for refrigerator pickles, topped with fresh dill and peppercorns.
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Make crunchy, flavorful refrigerator dill pickles at home without any cooking. These easy homemade pickles are ready in 24 hours and taste better than store-bought versions.

Ingredients

Scale
  • 2 pounds pickling cucumbers (Kirby or similar), sliced into 1/4-inch rounds
  • 4 cloves garlic, smashed
  • 1/4 cup fresh dill sprigs or 2 teaspoons dried dill seed
  • 1 teaspoon black peppercorns
  • 1 1/2 cups white distilled vinegar
  • 1 1/2 cups water
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated sugar

Instructions

  1. Wash the cucumbers well. Slice them into uniform 1/4-inch rounds.
  2. Pack the sliced cucumbers tightly into two clean pint-sized glass jars, leaving about 1 inch of headspace at the top.
  3. Divide the smashed garlic cloves, dill, and peppercorns evenly between the two jars, tucking them between the cucumber slices.
  4. In a medium saucepan, combine the water, vinegar, kosher salt, and sugar.
  5. Heat the brine mixture over medium heat, stirring until the salt and sugar completely dissolve. Do not boil the brine.
  6. Carefully pour the hot 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 needed to cover the cucumbers.
  8. Wipe the rims clean and seal the jars tightly with lids. Let the jars cool on the counter for about 30 minutes.
  9. Place the jars in the refrigerator. The pickles need at least 24 hours in the fridge to develop full flavor. For best results, wait 48 hours before eating.
  10. These refrigerator pickles are ready to use as a snack, sandwich topping, or meal prep vegetable.

Notes

  • For extra crisp cucumber pickles, you can add 1/2 teaspoon of pickling lime or grape leaves to each jar before adding the brine.
  • These fresh pickles no canning are best eaten within 3 to 4 weeks for optimal crunch.
  • This vinegar pickle brine recipe works well for other vegetables too, like carrots or bell peppers.

Nutrition

Find it online: https://frostedfancies.com/refrigerator-pickles-easy-homemade-quick-no-cook/