Print

Perfectly Crisp Garlic Dill Refrigerator Pickles Ready in 24 Hours (No Canning Required)

Close-up of sliced cucumbers packed tightly in a glass jar for refrigerator pickles, seasoned with dill and mustard seeds.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make crisp, flavorful garlic dill refrigerator pickles quickly without any canning process. These fresh pickled cucumbers are ready to eat in just 24 hours and are great for beginners.

Ingredients

Scale
  • 2 cups water
  • 1 cup white vinegar
  • 1 tablespoon pickling salt
  • 1 tablespoon granulated sugar
  • 2 cloves garlic, smashed
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon dried dill seed
  • 2 medium pickling cucumbers, thinly sliced

Instructions

  1. In a small saucepan, combine the water, vinegar, salt, and sugar. Heat over medium heat, stirring until the salt and sugar dissolve completely. Do not boil. Remove from heat.
  2. While the brine cools slightly, place the smashed garlic, peppercorns, and dill seed into a clean pint-sized jar.
  3. Pack the sliced cucumbers tightly into the jar.
  4. Pour the warm brine over the cucumbers, ensuring they are fully submerged. Leave about half an inch of headspace at the top.
  5. Seal the jar with a tight-fitting lid. Let the jar cool to room temperature on the counter for about one hour.
  6. Transfer the jar to the refrigerator. Allow the pickles to chill for at least 24 hours before serving for best flavor and crispness.

Notes

  • For extra crispness, you can add one teaspoon of pickling lime to the brine, but rinse the cucumbers thoroughly before brining if you use lime.
  • If you prefer a stronger dill flavor, substitute dill seed with 1 teaspoon of fresh dill sprigs.
  • These pickles store well in the refrigerator for up to three weeks.

Nutrition

Find it online: https://cookerycourier.com/refrigerator-pickles-easy-24-hour-recipe/