Quick and easy refrigerator pickles with a tangy garlic and dill flavor, ready to eat in as little as 24 hours. Perfect for snacking or adding crunch to sandwiches.
Use Kirby or pickling cucumbers for best crunch. Keep cucumbers fully submerged to avoid sogginess. Warm brine slightly to dissolve salt and sugar faster but cool before pouring. Pickles are best after 24 hours but improve up to 2 weeks. To re-crisp softened pickles, soak in ice water for 15-30 minutes before serving.
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