Crispy Garlic Dill Refrigerator Pickles
A quick and easy recipe for crispy garlic dill refrigerator pickles ready in 24 hours, perfect for last-minute gatherings and craving fresh, crunchy pickles without the wait.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours 20 minutes
- Yield: About 1 quart (approximately 4 servings) 1x
- Category: Condiment
- Cuisine: American
Ingredients
Scale
- 6 medium Kirby or Persian cucumbers
- 4–5 garlic cloves, peeled and smashed
- 3–4 sprigs fresh dill
- 1 cup white vinegar (distilled)
- 1 cup water (filtered or tap)
- 1 tablespoon pickling salt or kosher salt
- 1 teaspoon granulated sugar
- 1 teaspoon whole peppercorns
- ¼ teaspoon red chili flakes (optional)
Instructions
- Wash and slice cucumbers into ¼-inch (6 mm) thick rounds or spears.
- Peel and gently smash garlic cloves; trim dill sprigs.
- In a mixing bowl, combine white vinegar, water, pickling salt, and sugar. Stir until dissolved. Add peppercorns and optional red chili flakes.
- Layer cucumber slices or spears tightly into a 1-quart glass jar. Add garlic cloves and dill sprigs, pressing down lightly.
- Pour the brine over the cucumbers, ensuring they are fully submerged with about ½ inch headspace. Seal the jar tightly.
- Refrigerate for at least 24 hours before serving. For best flavor, allow 2-3 days.
Notes
Use pickling salt or kosher salt instead of table salt to avoid cloudiness and bitterness. Slice cucumbers evenly for uniform pickling. Keep cucumbers submerged in brine to prevent browning. Refrigerate at all times to maintain crunch and safety. Optional variations include adding jalapeño for spice or swapping vinegar types.
Nutrition
- Serving Size: 1/4 cup (60 ml)
- Calories: 15
- Sugar: 2
- Sodium: 600
- Carbohydrates: 3
- Fiber: 1
Keywords: refrigerator pickles, garlic dill pickles, quick pickles, crispy pickles, easy pickle recipe, homemade pickles, cold brine pickles