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Crispy Garlic Dill Refrigerator Pickles: Best Easy Recipe

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These crispy garlic dill refrigerator pickles are the ultimate crunchy, tangy, and garlicky snack. Made with simple ingredients and a quick ice bath for maximum crunch, they are perfect for burgers, sandwiches, or snacking straight from the jar.

Ingredients

Scale
  • 2 pounds pickling cucumbers (Kirby or Persian)
  • 6–8 cloves fresh garlic, smashed
  • 1 large bunch fresh dill
  • 1 cup distilled white vinegar
  • 1 cup water (filtered if possible)
  • 1 ½ tablespoons kosher salt (Diamond Crystal recommended)
  • 1 tablespoon sugar (optional)
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds (optional)

Instructions

  1. Wash cucumbers thoroughly. Cut off the blossom end (about 1/8 inch). Cut cucumbers into spears (quarter lengthwise) or ¼-inch thick chips. Place in a large bowl, cover with ice and cold water, and let sit for at least 1 hour.
  2. While cucumbers soak, combine water, vinegar, kosher salt, and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve salt and sugar. Remove from heat and let cool completely to room temperature.
  3. Drain cucumbers from ice bath and pat dry with a clean kitchen towel. Divide smashed garlic, fresh dill sprigs, black peppercorns, and red pepper flakes (if using) evenly between two 16-ounce glass jars. Tightly pack cucumber spears or chips into jars.
  4. Pour cooled brine over cucumbers, filling jars to the very top. Ensure cucumbers are completely submerged. Place lids on jars and screw on tightly. Gently shake to distribute spices.
  5. Refrigerate immediately. Let pickles sit for at least 24 hours (48 hours is better) before eating. Flavor continues to develop over the next week, peaking around day 5.

Notes

Do not skip the ice bath; it is the key to maximum crunch. Use kosher salt, not table salt. Smash garlic cloves rather than slicing for better flavor. Pack jars tightly to keep cucumbers submerged. Be patient—flavor develops over 2-5 days. Reuse brine for a second batch with fresh garlic and dill.

Nutrition

Keywords: refrigerator pickles, crispy pickles, garlic dill pickles, easy pickles, homemade pickles, no canning pickles

Find it online: https://spoonmira.com/crispy-garlic-dill-refrigerator-pickles-best-easy-recipe/