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Crispy Garlic Dill Refrigerator Pickles

garlic dill refrigerator pickles - featured image

Quick and easy refrigerator pickles ready in 24 hours, featuring a perfect balance of garlic and dill for a crunchy, tangy snack or side.

Ingredients

Scale
  • 45 medium fresh cucumbers (Kirby or Persian), sliced into spears or rounds
  • 56 garlic cloves, peeled and lightly crushed
  • 45 fresh dill sprigs or about 2 tablespoons dill seeds
  • 1 ½ cups (360 ml) white vinegar
  • 1 ½ cups (360 ml) water, preferably filtered
  • 2 tablespoons pickling salt (kosher or sea salt, avoid iodized salt)
  • 1 teaspoon whole black peppercorns
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Wash and dry the cucumbers well. Slice into spears about 3-4 inches long or into ¼-inch rounds.
  2. Lightly crush the garlic cloves with the side of a knife to release flavor.
  3. In a small saucepan, combine white vinegar, water, and pickling salt. Warm gently over medium heat, stirring until salt dissolves (3-5 minutes). Remove from heat and let cool slightly.
  4. Place a few dill sprigs and some garlic cloves at the bottom of a clean, sterilized quart-sized glass jar. Add a layer of cucumber slices, then sprinkle peppercorns and optional red pepper flakes. Repeat layering until jar is nearly full, leaving about ½ inch headspace.
  5. Pour the warm (not hot) brine over the cucumbers, covering them completely. Tap the jar gently on the counter to release air bubbles.
  6. Seal the jar tightly and refrigerate for at least 24 hours before tasting. Flavors intensify the longer they sit.

Notes

Use fresh cucumbers for best crispness. Lightly crush garlic instead of mincing to avoid bitterness. Warm brine helps dissolve salt but should not be boiling when poured. Seal jar tightly and refrigerate to maintain crunch. Pickles improve in flavor after 24 hours and can be stored up to 3 weeks refrigerated.

Nutrition

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