Refrigerator Dill Pickles
These quick refrigerator dill pickles are crunchy, garlicky, and tangy, ready in just 24 hours with a simple brine.
Ingredients
For the Brine
- 3.5 cups water Use filtered water for best taste.
- 2 cups white vinegar (5% acidity) Can substitute with apple cider vinegar.
- 1 tablespoon granulated sugar Optional for balance.
- 1 tablespoon salt Use canning/kosher salt; reduce slightly if using table salt.
Main Ingredients
- 4 pounds pickling cucumbers (Kirby or small, firm cucumbers) Best for pickling.
- 6 cloves garlic, sliced For a stronger garlic flavor, roast first.
- 1 ounce fresh dill, several large sprigs Can be adjusted to taste.
- 1 tablespoon whole black peppercorns For added spice.
- 1/4 teaspoon red pepper flakes Add more for extra heat.
Instructions
Preparation of Brine
- Combine water, vinegar, sugar, and salt in a small saucepan.
- Bring to a boil, stirring until sugar and salt dissolve.
- Remove from heat and cool the brine completely.
Preparing Cucumbers
- Slice pickling cucumbers into coins (~1/4 inch) or spears.
- Layer jars halfway with cucumber slices, adding garlic slices, dill, peppercorns, and a pinch of red pepper flakes.
- Press more cucumbers into the jar until it’s filled, leaving about 1/2 inch headspace.
Final Steps
- Pour the cooled brine over the cucumbers until completely submerged.
- Seal jars with lids and place in the refrigerator for a minimum of 24 hours.
Notes
Keep pickles in the refrigerator, best quality for 4–6 weeks. Do not freeze. Use clean jars and ensure cucumbers are fully submerged in brine.