Refrigerator Dill Pickles
Quick, tangy, and impossibly easy, these refrigerator dill pickles are perfect for snacks, sandwiches, and summer barbecues, ready in just 24 hours.
Ingredients
Cucumbers
- 4-6 pieces small pickling cucumbers or 6-8 Persian cucumbers, washed and ends trimmed
Brine
- 2 cups white vinegar 5% acidity
- 2 cups water
- 2 tablespoons kosher salt or 1 1/2 tbsp table salt
- 1 tablespoon granulated sugar optional; balances sharpness
Aromatics
- 4 cloves garlic, smashed
- 3-4 sprigs fresh dill or 1-2 tablespoons dill seeds
- 1 tablespoon black peppercorns
- 1 teaspoon mustard seeds optional
- 1/2 teaspoon red pepper flakes optional, for heat
Jars
- 2 pieces clean pint jars with lids or one quart jar
Instructions
Preparation
- Trim and slice cucumbers into spears or 1/4-inch rounds. Shorter spears fit best in pint jars.
- In a saucepan, combine vinegar, water, salt, and sugar. Heat until just boiling and sugar/salt dissolve. Remove from heat.
- Place garlic, dill, peppercorns, and mustard seeds into the bottom of clean jars. Pack cucumbers tightly but without crushing.
- Pour the hot brine over the cucumbers, leaving about 1/2 inch headspace. Tap jars gently to remove air bubbles.
- Wipe rims, seal with lids, and let jars cool to room temperature (10–20 minutes).
- Refrigerate. Taste after 24 hours; flavor deepens in 48–72 hours. Consume within 4–6 weeks for best quality.
Notes
Use firm, fresh cucumbers; avoid boiling them. For extra crunch, try adding a grape leaf or a small piece of horseradish leaf to each jar. Always refrigerate; do not attempt to shelf-stabilize these without proper canning.