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Easy Overnight Refrigerator Dill Pickle Spears (Best Crisp Recipe)

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These Easy Overnight Refrigerator Dill Pickle Spears have that perfect balance—crisp enough to satisfy that crunch craving, tangy without being harsh, and packed with dill flavor. No canning required, just a jar, some cucumbers, and patience to let them sit overnight.

Ingredients

Scale
  • 1 ½ pounds Kirby cucumbers (about 4–5 medium)
  • 3 cups cold water (filtered if possible)
  • 1 cup white vinegar (5% acidity)
  • 1 tablespoon kosher salt (not table salt)
  • 1 tablespoon granulated sugar
  • 4 cloves garlic, peeled and smashed
  • 2 tablespoons fresh dill (or 1 tablespoon dried dill weed)
  • 1 teaspoon black peppercorns
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon mustard seeds (optional)
  • 2 bay leaves (optional)

Instructions

  1. Wash cucumbers thoroughly under cold running water. Trim off the blossom end (opposite the stem). Cut each cucumber lengthwise into quarters to make spears about ½ inch thick.
  2. Peel and smash 4 cloves of garlic. Place smashed garlic into a clean 1-quart glass jar. Add fresh dill (or dried dill), black peppercorns, red pepper flakes (if using), mustard seeds (if using), and bay leaves (if using).
  3. Pack the cucumber spears upright into the jar as tightly as possible without crushing them.
  4. In a small saucepan, combine cold water, white vinegar, kosher salt, and granulated sugar. Heat over medium-high heat, stirring occasionally, until salt and sugar are fully dissolved (about 3-4 minutes). Remove from heat just as small bubbles form around the edges—do not boil. Let cool for 2-3 minutes until warm but not hot.
  5. Pour the warm brine over the cucumber spears, filling the jar to the top to completely submerge them. Tap the jar gently on the counter to release air bubbles. Screw the lid on tightly.
  6. Refrigerate the jar toward the back of the fridge (not in the door) for at least 24 hours before opening. For best flavor, wait 48 hours to a week.

Notes

Use Kirby or Persian cucumbers for best crunch. Trim the blossom end to prevent bitterness and softening. Start with cold water to maintain crispness. Do not boil the brine—just heat until salt and sugar dissolve. Store in the back of the fridge at 40°F or below. Pickles last 4-6 weeks. Brine can be reused for a second batch. For spicier pickles, add more red pepper flakes or dried chilies. For bread-and-butter style, increase sugar to ¼ cup and add ½ teaspoon turmeric and ½ teaspoon celery seeds.

Nutrition

Keywords: refrigerator pickles, dill pickles, easy pickles, no canning pickles, overnight pickles, homemade pickles, crisp pickles, pickle spears

Find it online: https://sunnysavory.com/easy-overnight-refrigerator-dill-pickle-spears-best-crisp-recipe/