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Crispy Garlic Dill Refrigerator Pickles Easy Recipe Ready in 24 Hours

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A quick and easy refrigerator pickle recipe that yields crispy, garlicky dill pickles ready in just 24 hours without boiling or canning.

Ingredients

Scale
  • 1.5 pounds pickling cucumbers, sliced into spears or rounds
  • 3–4 sprigs fresh dill, whole
  • 4–5 large garlic cloves, peeled and lightly crushed
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water, preferably filtered or distilled
  • 1 tablespoon pickling salt or kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon whole black peppercorns
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Wash and dry about 1.5 pounds (700g) of pickling cucumbers. Trim off the blossom ends and slice into spears about ¼ inch thick or rounds.
  2. In a mixing bowl, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 1 tablespoon pickling salt, and 1 teaspoon sugar. Stir until dissolved. Optionally warm gently.
  3. Place 3-4 sprigs of fresh dill, 4-5 lightly crushed garlic cloves, 1 teaspoon whole black peppercorns, and optional ¼ teaspoon red pepper flakes into each clean pint jar.
  4. Tightly pack cucumber slices into the jars.
  5. Pour the brine over the cucumbers, ensuring they are fully submerged with about ½ inch headspace.
  6. Seal jars tightly and shake gently to distribute brine and spices.
  7. Refrigerate for at least 24 hours before tasting.
  8. Keep refrigerated and consume within 2-3 weeks for best freshness.

Notes

Trim blossom ends of cucumbers to maintain crispness. Use pickling or kosher salt to avoid cloudy brine. Do not overfill jars; leave headspace. Crush garlic lightly to avoid bitterness. Refrigerate promptly to prevent spoilage. Taste after 24 hours and adjust marinating time if needed. Label jars with date. For spicier pickles, add jalapeños or extra red pepper flakes.

Nutrition

Keywords: refrigerator pickles, garlic dill pickles, quick pickles, easy pickles, crispy pickles, no boil pickles, refrigerator pickle recipe

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