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Quick Crunchy Garlic Dill Refrigerator Pickles

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A simple and quick recipe for crunchy, tangy garlic dill pickles ready in just 24 hours, perfect for snacks or sides.

Ingredients

Scale
  • 1 pound (450 grams) Kirby or pickling cucumbers
  • 3 to 4 sprigs fresh dill
  • 3 large garlic cloves, thinly sliced
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon kosher or pickling salt
  • 1 teaspoon granulated sugar (optional)
  • 1 teaspoon black peppercorns
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Rinse 1 pound (450 g) of Kirby cucumbers under cold water. Slice into 1/4 inch (6 mm) rounds or spears. Pat dry with a clean towel to remove excess moisture.
  2. Peel and thinly slice 3 large garlic cloves.
  3. In a mixing bowl, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 1 tablespoon kosher salt, and 1 teaspoon sugar. Stir until salt and sugar dissolve. Add 1 teaspoon black peppercorns and 1/4 teaspoon red pepper flakes if using.
  4. Pack cucumbers, sliced garlic, and 3 to 4 sprigs of fresh dill into a clean quart-sized mason jar snugly but without crushing.
  5. Pour the brine over the cucumbers until fully submerged, leaving at least 1/2 inch (1.25 cm) headspace. Tap jar gently to release air bubbles and seal tightly.
  6. Refrigerate for at least 24 hours before eating. Flavor intensifies with longer refrigeration.

Notes

Use fresh, firm Kirby cucumbers for best crunch. Dry cucumbers well before pickling to avoid sogginess. Use kosher or pickling salt to keep brine clear. Thinly slice garlic to infuse flavor without overpowering. If pickles taste too salty or vinegary after 24 hours, drain and add fresh water to mellow the brine. Store pickles in the fridge up to 3 weeks. Do not reheat pickles as it softens texture.

Nutrition

Keywords: quick pickles, refrigerator pickles, garlic dill pickles, crunchy pickles, easy pickles, homemade pickles

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