Go Back Email Link
–+ servings

Refrigerator Dill Pickles

These quick and tangy refrigerator dill pickles are crisp, garlicky, and ready to enjoy in just 24 hours, making them a perfect addition to sandwiches, burgers, or a snack plate.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serving Size 8 servings

Ingredients

Cucumber Preparation

  • 8–10 pieces Kirby cucumbers, sliced into spears or rounds Kirbys are firm and stay crisp
  • 10 sprigs fresh dill weed or 2–3 heads of dill

Brine Ingredients

  • 1 1/2 cups apple cider vinegar substitute white vinegar for a sharper bite
  • 1 1/2 cups water
  • 5 cloves garlic, smashed
  • 3 teaspoons pickling salt or kosher salt do not use iodized table salt
  • 1/2 teaspoon granulated sugar balances acidity
  • 1 teaspoon whole black peppercorns
  • 1 1/2 tablespoons pickling spice or 1 1/2 tablespoons whole yellow mustard seeds for a cleaner look
  • 1/2 teaspoon crushed red pepper flakes optional, for heat

Instructions

Preparation

  • Wash cucumbers thoroughly and trim the blossom ends. Slice into spears or rounds to your preferred thickness.
  • Sterilize pint-sized mason jars and lids by washing in hot, soapy water and rinsing well; for extra safety, run them through the dishwasher on hot.
  • Pack each jar tightly with cucumber slices and 1–2 dill sprigs. Leave about 1/2 inch headspace.

Make the Brine

  • In a medium saucepan combine apple cider vinegar, water, smashed garlic, pickling salt, sugar, black peppercorns, pickling spice (or mustard seeds), and red pepper flakes. Heat over medium until it just comes to a simmer and the salt and sugar dissolve. Do not boil.
  • Allow the brine to cool to warm (not piping hot). Spoon some whole spices and garlic into each jar so flavor is distributed.
  • Pour the warm brine over the cucumbers until they are fully submerged. Tap jars gently to release trapped air and add more brine if needed, maintaining the 1/2 inch headspace.

Refrigeration

  • Seal jars tightly and refrigerate. The pickles will be crisp and pleasantly tangy after 24 hours, but flavor improves over 2–5 days.

Notes

For lower sodium, reduce salt slightly but expect a trade-off in flavor. These pickles keep best for up to 2 months when stored tightly sealed in the refrigerator.