Easy Quick Refrigerator Dill Pickles Recipe
A simple, no-canning-needed recipe for crunchy, tangy dill pickles made quickly in the refrigerator. Perfect for fast snacking and easy homemade pickles.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 4–5 medium Kirby cucumbers or pickling cucumbers, sliced into spears or rounds
- 3–4 sprigs fresh dill (or 1 teaspoon dried dill weed)
- 3–4 garlic cloves, peeled and lightly crushed
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- 2 tablespoons pickling salt
- 1 tablespoon granulated sugar
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Wash and slice the cucumbers into 1/4-inch thick rounds or spears.
- In a mixing bowl, combine white vinegar, water, pickling salt, and granulated sugar. Stir until dissolved.
- Place fresh dill sprigs, crushed garlic cloves, black peppercorns, and optional red pepper flakes into the bottom of a 1-quart glass jar. Pack cucumber slices tightly on top, leaving about 1/2 inch space at the top.
- Pour the brine over the cucumbers, ensuring they are fully submerged. Use a spoon or weight to keep cucumbers below the brine if needed. Seal the jar tightly.
- Refrigerate for at least 24 hours before tasting. Pickles develop more flavor over 2-3 days. Consume within 3 weeks for best freshness.
Notes
Use Kirby or pickling cucumbers for best crunch. Pickling salt dissolves better and avoids cloudiness. Lightly crush garlic cloves for mellow flavor. Keep cucumbers fully submerged in brine to prevent mold. Refrigerate at least 24 hours; longer for stronger flavor. Adjust salt to taste if needed. Store refrigerated and consume within 3 weeks.
Nutrition
- Serving Size: About 3 spears or 6
- Calories: 10
- Sodium: 300
- Carbohydrates: 2
- Fiber: 0.5
Keywords: quick pickles, refrigerator pickles, dill pickles, no canning, easy pickles, homemade pickles, crunchy pickles