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Quick Garlic Dill Refrigerator Pickles

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Crunchy, garlicky dill pickles ready in just 24 hours, perfect for a fresh, tangy snack or sandwich topping.

Ingredients

Scale
  • 4 medium Kirby cucumbers or Persian cucumbers, sliced into 1/4-inch thick rounds
  • 4 sprigs fresh dill, roughly chopped
  • 3–4 cloves garlic, peeled and smashed
  • 1 cup (240 ml) white vinegar (preferably distilled)
  • 1 cup (240 ml) water
  • 1 tablespoon kosher salt or pickling salt
  • 1 teaspoon granulated sugar (optional)
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Rinse the cucumbers thoroughly and slice into 1/4-inch thick rounds.
  2. In a mixing bowl, combine white vinegar, water, kosher salt, and sugar. Stir until salt and sugar dissolve completely.
  3. Add smashed garlic cloves, fresh dill sprigs, black peppercorns, and red pepper flakes if using. Stir gently.
  4. Pack cucumber slices tightly but not squished into a clean quart-sized glass jar or airtight container, layering garlic and dill among the cucumbers.
  5. Pour the brine over the cucumbers until fully submerged. Press down gently if needed.
  6. Seal the jar tightly and refrigerate for at least 24 hours before tasting. Flavor intensifies up to 3 days.
  7. Enjoy chilled as a snack or topping for sandwiches and burgers.

Notes

Keep cucumbers cold before slicing to retain crunch. Use kosher or pickling salt to avoid cloudy brine. Smash garlic cloves instead of mincing for mellow flavor. Do not boil brine to keep cucumbers crisp. If pickles taste too salty or vinegary, rinse briefly under cold water before eating.

Nutrition

Keywords: quick pickles, garlic dill pickles, refrigerator pickles, easy pickles, crunchy pickles, homemade pickles, no fermentation pickles

Find it online: https://cookluma.com/quick-garlic-dill-refrigerator-pickles-recipe-easy-ready-in-24-hours/