Easy Quick Refrigerator Dill Pickles Recipe Ready in 24 Hours for Perfect Homemade Flavor
A simple and quick refrigerator dill pickles recipe that delivers crunchy, tangy pickles in just 24 hours without any canning or boiling.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours
- Yield: 4-5 servings 1x
- Category: Condiment
- Cuisine: American
Ingredients
Scale
- 4–5 medium fresh Kirby cucumbers
- A handful of fresh dill sprigs (stems included)
- 3–4 garlic cloves, peeled and lightly crushed
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- 1 tablespoon granulated salt (pickling or kosher salt preferred)
- 1 teaspoon granulated sugar
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Wash and slice the cucumbers into 1/4-inch (6 mm) thick rounds or spears.
- In a mixing bowl, combine 1 cup white vinegar, 1 cup water, 1 tablespoon salt, and 1 teaspoon sugar. Stir until dissolved.
- Place fresh dill sprigs and crushed garlic cloves at the bottom of a clean jar.
- Tightly pack the sliced cucumbers into the jar, leaving about 1 inch of headspace.
- Sprinkle black peppercorns and red pepper flakes (if using) over the cucumbers.
- Pour the brine over the cucumbers until fully submerged. Press down gently to release air bubbles and seal the jar tightly.
- Refrigerate the jar for at least 24 hours, up to 48 hours for best flavor.
- Enjoy the pickles cold straight from the fridge. They keep well for up to 2 weeks.
Notes
Use fresh, firm Kirby cucumbers for best crunch. Keep cucumbers fully submerged in brine to avoid spoilage. Let pickles sit up to 48 hours for deeper flavor. Use pickling or kosher salt to avoid cloudiness. Crushing garlic lightly releases flavor without overpowering.
Nutrition
- Serving Size: About 2 tablespoons
- Calories: 5
- Sodium: 400
- Carbohydrates: 1
Keywords: quick pickles, refrigerator pickles, dill pickles, easy pickles, homemade pickles, no canning, quick refrigerator dill pickles