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Quick Garlic Dill Refrigerator Pickles

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A fast and easy recipe for crunchy, tangy garlic dill pickles ready in just 24 hours without any boiling or canning.

Ingredients

Scale
  • 4–5 medium Kirby cucumbers, sliced into spears or rounds
  • 3–4 sprigs fresh dill (or 1 tablespoon dried dill)
  • 4–5 garlic cloves, peeled and smashed
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon kosher salt
  • 1 teaspoon granulated sugar (optional)
  • 1 teaspoon whole black peppercorns
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Rinse cucumbers under cold water, cut off ends, and slice into ½-inch thick spears or rounds.
  2. In a mixing bowl, combine white vinegar, water, kosher salt, and sugar. Stir until salt and sugar dissolve completely.
  3. Place smashed garlic cloves, fresh dill sprigs, black peppercorns, and red pepper flakes into a clean glass jar.
  4. Pack cucumber slices snugly into the jar, leaving about ½ inch of headspace.
  5. Pour the brine over cucumbers until fully submerged, pressing down gently to remove air pockets.
  6. Seal the jar tightly and refrigerate for at least 24 hours to develop flavor.
  7. After 24 hours, serve chilled. Pickles keep up to two weeks refrigerated.

Notes

If garlic flavor is too strong after 24 hours, rinse pickles briefly before eating to soften the bite. Use fresh cucumbers for best crunch. Do not shake the jar to avoid bruising cucumbers. Refrigerate immediately to prevent spoilage.

Nutrition

Keywords: quick pickles, garlic dill pickles, refrigerator pickles, easy pickling, crunchy pickles, no canning pickles

Find it online: https://sunnysavory.com/quick-garlic-dill-refrigerator-pickles-recipe-ready-in-24-hours-easy-and-perfect/