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Quick and Crunchy Easy Refrigerator Dill Pickles Recipe for Perfect Homemade Snacks

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A quick and easy refrigerator dill pickle recipe that delivers a perfect tangy crunch in just 24 hours using simple pantry staples. Ideal for snacking, sandwiches, and picnic sides.

Ingredients

Scale
  • 4 medium Kirby or pickling cucumbers, washed and sliced into spears or rounds
  • 34 sprigs fresh dill, with leaves and some stems
  • 23 garlic cloves, peeled and lightly crushed
  • 1 cup (240 ml) white vinegar, preferably distilled
  • 1 cup (240 ml) water, filtered or tap
  • 1 tablespoon kosher salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon whole black peppercorns
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Wash cucumbers thoroughly and slice into spears about 3-4 inches long or rounds about 1/4 inch thick, aiming for even sizes.
  2. In a mixing bowl, combine 1 cup white vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 teaspoon sugar. Stir until salt and sugar dissolve completely.
  3. Place fresh dill sprigs, garlic cloves, black peppercorns, and optional red pepper flakes into the bottom of clean glass jar(s). Pack cucumber slices snugly but without crushing.
  4. Pour the brine mixture into the jar until cucumbers are fully submerged, leaving about 1/2 inch headspace. Press cucumbers down if needed.
  5. Seal the jar tightly and shake gently to distribute spices. Place the jar in the refrigerator.
  6. Let the pickles sit for at least 24 hours before tasting. They can develop flavor up to 3 days while staying crunchy.

Notes

Use Kirby cucumbers for best crunch. Avoid iodized salt to prevent cloudy brine. Keep cucumbers refrigerated until slicing. If pickles are too salty or sour after a day, drain some brine and replace with fresh water. Turn jar upside down once or twice during marinating to distribute flavors evenly. Store pickles in the refrigerator up to two weeks. To re-crisp softened pickles, soak in ice water for 15 minutes before serving.

Nutrition

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