Refrigerator Kosher Dill Pickles
Quick and crunchy refrigerator pickles made with cucumbers, garlic, dill, and a tangy brine, perfect for sandwiches and snacks.
Ingredients
For the brine
- 2 cups Water
- 1 cup Vinegar (white distilled or apple cider)
- 1 tablespoon Kosher salt Preferred; adjust if using table salt
For the pickles
- 1 pound Cucumbers (small pickling or sliced) Use small pickling cucumbers for best crunch
- 4 cloves Garlic Whole garlic cloves
- 1 bunch Fresh dill Use heads or fronds
- 1 tablespoon Whole black peppercorns
Instructions
Preparation
- In a large bowl, combine water, vinegar, and kosher salt. Stir until the salt fully dissolves.
- Pack cucumbers, garlic cloves, fresh dill, and black peppercorns into a clean jar. Press them in so there’s little air between pieces.
- Pour the salt-and-vinegar mixture over the cucumbers until they are fully submerged. Leave a small headspace at the top.
- Seal the jar tightly and place it in the refrigerator.
- Wait at least 24 hours before tasting. For best flavor, let the pickles sit for 2–4 days.
Notes
Refrigerate immediately and keep refrigerated at all times. Use within 4–8 weeks for best texture and flavor. Do not freeze pickles.