Quick Refrigerator Dill Pickles
These homemade dill pickles are crispy, garlicky, and ready to enjoy after just 24 hours in the fridge, making them a perfect snack or condiment for sandwiches.
Ingredients
Vegetables
- 4 cups pickling cucumbers washed and sliced to preference
Brine
- 1 cup water plain, filtered if heavily chlorinated
- 1 cup vinegar white distilled or apple cider vinegar (5% acidity)
- 2 tablespoons kosher or pickling salt avoid iodized table salt with anti-caking agents
- 1 tablespoon sugar optional but rounds the edge of acidity
Flavorings
- 2 sprigs fresh dill whole sprigs or fronds for best flavor
- 2 cloves garlic crushed or halved cloves; adjust by taste
Instructions
Preparation
- Wash cucumbers under cold water and trim the blossom ends. Slice cucumbers to your preferred thickness — rounds, spears, or coins.
- In a medium pot, combine water, vinegar, salt, and sugar. Stir over medium heat until the salt and sugar dissolve.
- Add fresh dill sprigs and crushed garlic to the brine and bring it to a gentle boil for 1–2 minutes to meld flavors.
- Remove the pot from heat and let the brine cool slightly for 10–15 minutes.
- Pack cucumber slices into clean jars, leaving about 1/2 inch headspace.
- Pour the cooled brine over the cucumbers until they’re fully submerged and tuck additional dill sprigs or garlic cloves into the jars if desired.
- Seal the jars with lids and refrigerate. Let the pickles rest for at least 24 hours for flavor to develop.
Notes
These quick pickles will last for 4-6 weeks in the refrigerator. Do not freeze as it ruins the crisp texture. Serve cold or at room temperature, and use clean utensils to avoid contamination.