Print

Crispy Garlic Dill Refrigerator Pickles

crispy garlic dill refrigerator pickles - featured image
Print Recipe

A quick and easy recipe for crisp, flavorful dill pickles ready in just 24 hours without the need for canning. Perfectly tangy with a satisfying crunch and a balanced garlic-dill flavor.

Ingredients

Scale
  • 4–5 medium Kirby or Persian cucumbers, sliced into spears or rounds
  • 4–5 large garlic cloves, peeled and lightly crushed
  • 3–4 sprigs fresh dill, with stems
  • 1 cup (240 ml) white vinegar (distilled or white wine vinegar preferred)
  • 1 cup (240 ml) water (filtered or bottled if tap water is chlorinated)
  • 1 tablespoon kosher salt or pickling salt
  • 1 teaspoon granulated sugar (optional but recommended)
  • 1 teaspoon whole black peppercorns
  • Optional: pinch of red pepper flakes or mustard seeds

Instructions

  1. Wash and slice the cucumbers: Rinse 4-5 medium Kirby cucumbers well. Cut off the blossom ends. Slice into spears about 3-4 inches long or into ¼-inch rounds depending on preference.
  2. Prepare the garlic and dill: Peel 4-5 garlic cloves and gently crush them with the flat side of a knife. Rinse 3-4 fresh dill sprigs and pat dry.
  3. Make the brine: In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 teaspoon sugar. Warm over medium heat just enough to dissolve salt and sugar completely—do not boil. Let cool slightly.
  4. Pack the jar: Place cucumber slices into a clean quart-sized mason jar. Add crushed garlic cloves, dill sprigs, black peppercorns, and optional red pepper flakes or mustard seeds. Pack tightly without crushing cucumbers.
  5. Pour the brine: Pour the warm brine over the cucumbers, covering them fully but leaving about ½ inch of headspace. Tap the jar gently to release trapped air bubbles. Seal tightly with the lid.
  6. Refrigerate: Place the jar in the fridge and let it sit for at least 24 hours before eating. Best flavor develops after 48 hours.
  7. Check before serving: The garlic aroma should be fragrant but not burnt, and cucumbers should snap when bitten. If soft or mushy, cucumbers may have been overripe or salt ratio off.

Notes

For extra crisp pickles, soak sliced cucumbers in ice water for 30 minutes before packing. Always remove cucumber blossom ends to prevent softening. Use kosher or pickling salt to avoid cloudy brine. Do not boil brine; just warm to dissolve salt and sugar. Refrigerate at least 24 hours before eating; flavor improves after 48 hours. Store pickles in fridge up to 3 weeks. Avoid metal lids that can rust; plastic-lined lids are better for fridge use.

Nutrition

Keywords: refrigerator pickles, garlic dill pickles, quick pickles, crispy pickles, easy pickles, homemade pickles, dill pickles, no canning pickles

Find it online: https://ovenmila.com/crispy-garlic-dill-refrigerator-pickles-recipe-ready-in-24-hours-easy-and-best/