Garlic and Dill 24-Hour Refrigerator Pickles
These quick refrigerator pickles transform fresh cucumbers into tangy, garlicky delights in just 24 hours. Perfect as a crunchy side or sandwich addition.
Ingredients
Cucumber Preparation
- 2 medium medium cucumbers (8–9 inches each), washed and ends trimmed
Brine Ingredients
- 1 cup white distilled vinegar (5% acidity minimum)
- 1 cup water
- 2 tablespoons sugar (can reduce to 1 Tbsp for less sweetness)
- 1 tablespoon kosher salt (use fine sea salt, but reduce by ~20% if substituting)
Flavoring Ingredients
- 2 cloves garlic, peeled and lightly crushed
- 1 teaspoon mustard seeds, divided
- 1 teaspoon black peppercorns, divided
- 2 heaping teaspoons fresh chopped dill, divided
Instructions
Preparation
- Slice the cucumbers. For spears: cut each cucumber in half crosswise, then cut each half into 8 spears about 3–4 inches long (32 spears total; 16 per jar). For rounds: slice each cucumber into 16 slices about 1/4 inch thick (32 rounds total; 16 per jar).
- Tightly pack the cucumber spears or rounds into two clean jars. Leave no large air gaps.
- Add one lightly crushed clove of garlic to each jar, tucking it down between the cucumbers.
- Divide the spices and herbs: add 1/2 teaspoon mustard seeds, 1/2 teaspoon black peppercorns, and 1 teaspoon fresh chopped dill to each jar.
Brine Preparation
- Combine 1 cup white distilled vinegar, 1 cup water, 2 tablespoons sugar, and 1 tablespoon kosher salt in a small saucepan.
- Bring to a boil, stirring until the sugar and salt dissolve completely.
Final Steps
- Pour the hot brine into the jars, covering the cucumbers completely.
- Let the jars cool at room temperature for about 30 minutes. Then seal with lids and refrigerate.
- Chill for at least 24 hours before serving. Flavors deepen if kept longer — up to 2 weeks is typical for peak quality.
Notes
These pickles stay best for 2–3 weeks when stored properly. Do not freeze. Use a clean fork or tongs to remove pickles to avoid contamination.