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Easy Tangy Garlic Dill Refrigerator Pickles

easy tangy garlic dill refrigerator pickles - featured image

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.

Ingredients

Scale
  • 45 medium fresh cucumbers (Kirby or pickling cucumbers preferred)
  • 45 garlic cloves, peeled and lightly smashed
  • 34 sprigs fresh dill or about 2 tablespoons dill seeds
  • 1 cup (240 ml) white vinegar (or apple cider vinegar for a sweeter note)
  • 1 cup (240 ml) water
  • 1 tablespoon kosher salt or pickling salt
  • 1 teaspoon sugar
  • 1 teaspoon black peppercorns
  • Pinch of red pepper flakes (optional)

Instructions

  1. Wash and slice cucumbers into 1/4-inch thick rounds or lengthwise spears.
  2. In a mixing bowl, combine vinegar, water, kosher salt, and sugar. Stir until dissolved. Optionally warm slightly to dissolve faster, then cool completely.
  3. Add smashed garlic cloves, fresh dill sprigs, black peppercorns, and optional red pepper flakes to the bottom of a clean quart-sized glass jar.
  4. Pack cucumber slices or spears tightly into the jar, leaving about 1/2 inch space at the top.
  5. Pour the cooled brine over the cucumbers until fully submerged. Ensure no cucumbers float above the liquid.
  6. Seal the jar tightly and refrigerate for at least 24 hours before tasting. Flavor improves up to 2 weeks.
  7. If cucumbers float, press them down with a clean utensil or place a small piece of parchment paper on top before sealing.

Notes

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.

Nutrition

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