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Crispy Garlic Dill Refrigerator Pickles

crispy garlic dill refrigerator pickles - featured image

Quick and easy refrigerator pickles with a perfect balance of sharp garlic, fresh dill, and a satisfying crunch, ready in just 24 hours without traditional canning.

Ingredients

Scale
  • 45 medium Kirby cucumbers or pickling cucumbers, washed and sliced into spears or rounds
  • 45 large garlic cloves, peeled and smashed
  • 45 sprigs fresh dill, or about 2 tablespoons chopped dill
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon kosher salt or pickling salt
  • 1 teaspoon sugar
  • 1 teaspoon whole black peppercorns
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Wash and dry the cucumbers thoroughly. Slice into spears about 3-4 inches long or rounds about 1/4 inch thick.
  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.
  3. Place smashed garlic cloves, fresh dill sprigs, black peppercorns, and optional red pepper flakes in the bottom of a clean quart-sized glass jar.
  4. Pack the cucumber slices tightly on top, leaving about 1/2 inch space below the rim.
  5. Pour the brine mixture over the cucumbers, ensuring they are fully submerged. Press down gently and seal the jar tightly.
  6. Refrigerate for at least 24 hours to develop flavor and crunch. Taste after 12 hours if desired.
  7. Store pickles in the refrigerator for up to 2 weeks. Use clean utensils to serve.

Notes

Use kosher or pickling salt to avoid cloudy brine and off flavors. Smash garlic cloves to release oils and aroma. For extra crispness, add a horseradish or grape leaf to the jar. Keep pickles refrigerated and consume within 2 weeks. Uniform slicing ensures even pickling. Adjust salt and spices to taste. Optionally substitute apple cider vinegar for a fruitier tang.

Nutrition

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