Garlic and Dill 24-Hour Refrigerator Pickles
These quick and easy refrigerator pickles are crunchy, garlicky, and ready in just 24 hours. Perfect for sandwiches, salads, and snacking.
Ingredients
Cucumber Preparation
- 2 medium medium cucumbers (about 8–9 inches each), washed and ends trimmed
Brine Ingredients
- 1 cup white distilled vinegar (5% acidity minimum) Use apple cider vinegar for milder flavor if desired.
- 1 cup water
- 2 tablespoons sugar Adjust to taste for sweetness.
- 1 tablespoon kosher salt Reduce if using table salt.
Flavoring Ingredients
- 2 cloves garlic, peeled and lightly crushed
- 1 teaspoon mustard seeds (divided)
- 1 teaspoon black peppercorns (divided)
- 2 heaping teaspoons fresh chopped dill (divided) Fresh dill is recommended; dried dill can be substituted.
Instructions
Preparation
- Slice the cucumbers into either spears (cut each cucumber in half crosswise, then slice each half into 8 spears) or rounds (slice each cucumber into 16 rounds).
- Pack the cucumber pieces tightly into two clean, pint-sized jars.
- Tuck one lightly crushed garlic clove into each jar.
- Add 1/2 teaspoon mustard seeds, 1/2 teaspoon black peppercorns, and 1 teaspoon fresh chopped dill to each jar.
Making the Brine
- In a small saucepan, combine 1 cup of white distilled vinegar, 1 cup of water, 2 tablespoons of sugar, and 1 tablespoon of kosher salt.
- Bring the mixture to a boil, stirring until the sugar and salt have completely dissolved.
Final Steps
- Pour the hot brine over the cucumbers, filling the jars to the top.
- Allow the jars to cool to room temperature (about 30 minutes).
- Seal with lids and refrigerate for at least 24 hours before serving.
Notes
Store in the fridge sealed for best quality. They keep well for 4–6 weeks but can last up to 2 months. Slight cloudiness can be normal; discard if you see mold or off odors.