Overnight Refrigerator Dill Pickles
Quick and easy refrigerator dill pickles that are ready to enjoy within 24 hours, perfect for sandwiches, snacks, and more.
Ingredients
Brine
- 2/3 cup distilled white vinegar Use for clean acidity.
- 1/3 cup water
- 1 1/4 teaspoons salt Kosher salt preferred; reduce slightly if using table salt.
- 3 tablespoons sugar Balances the vinegar; omit for a fully savory pickle.
Aromatics
- 2 whole garlic cloves
- 1 teaspoon black peppercorns
- 1 pinch red pepper flakes Add more to taste.
- 3 sprigs dill
Cucumber
- 4 cocktail cucumbers cut into 4 spears Cocktail or Persian cucumbers are ideal for crunch.
Instructions
Preparation
- Combine the vinegar, water, salt, and sugar in a medium saucepan.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and simmer for 2–3 minutes, stirring occasionally, until the sugar dissolves. Remove from heat and let the brine sit.
- Place the black peppercorns, red pepper flakes, garlic cloves, and dill sprigs in the bottom of a clean 16-ounce mason jar.
- Stand the cucumber spears vertically in the jar so they fit snugly.
- Pour the warm brine over the cucumbers, leaving no air pockets. Add a splash of water if needed to fully cover the spears.
- Seal the jar and let it cool on the counter for 15–20 minutes before refrigerating.
Refrigeration
- Refrigerate overnight for best flavor. For stronger flavor, wait up to 3 days.
Notes
Refrigerator pickles should be consumed within 1–3 weeks for best quality. Keep refrigerated and use clean utensils to remove pickles. Do not freeze.