Refrigerator Dill Pickles
Crisp and tangy homemade dill pickles that are quick to prepare and perfect for fresh snacking.
Ingredients
For the brine
- 1 cup water
- 1 cup white vinegar (5% acidity) You can swap half for apple cider vinegar for a fruitier note.
- 1 tablespoon sugar Optional — balances acidity. Omit for zero-sugar pickles.
- 1 tablespoon salt Use pickling or kosher salt to avoid cloudy brine from iodized salt.
Main ingredients
- 4 cucumbers, sliced (kirby or pickling recommended) Use fresh, firm cucumbers for the best crunch.
- 2 cloves garlic, crushed
- 1 tablespoon dill seeds or fresh dill (fronds or heads) Dill seeds offer concentrated flavor; fresh dill gives a brighter aroma.
- 1/2 teaspoon black peppercorns
Instructions
Preparation of the brine
- In a bowl, whisk together 1 cup water, 1 cup white vinegar, 1 tablespoon sugar, and 1 tablespoon salt until fully dissolved.
Packing the cucumbers
- Tightly place the sliced cucumbers into a clean glass jar or two smaller jars. Leave a little headspace at the top.
Adding aromatics
- Tuck the crushed garlic, dill seeds or fresh dill, and 1/2 teaspoon black peppercorns among the cucumber slices.
Adding the brine
- Pour the brine over the cucumbers, pressing down so everything is fully submerged. Use a small piece of parchment or a clean weight if needed to keep slices under the liquid.
Sealing and chilling
- Seal the jar and refrigerate. The pickles are ready to eat after 24 hours, will taste better after 2–3 days, and can be kept for about 1 month in the refrigerator.
Notes
Use cold ingredients and a dry rim before sealing. If cucumbers float, push them down with a clean utensil to keep them submerged. For extra-crisp pickles, consider chilling cucumbers in ice water before slicing.