Easy Quick Refrigerator Dill Pickles
A simple and fast recipe for homemade dill pickles that are crisp, tangy, and ready in just a few hours. Perfect for snacking or adding crunch to meals.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 4 hours
- Yield: 4 servings 1x
- Category: Condiment
- Cuisine: American
Ingredients
Scale
- 4–5 small to medium pickling cucumbers, washed and sliced
- 3–4 sprigs fresh dill
- 3 cloves garlic, peeled and crushed
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt or pickling salt
- 1 teaspoon sugar
- 1 teaspoon whole black peppercorns
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Slice the cucumbers into about ¼ inch (6 mm) slices or lengthwise spears as preferred.
- In a small saucepan, combine white vinegar, water, kosher salt, and sugar. Heat gently over medium, stirring until salt and sugar dissolve. Remove from heat and let cool slightly. Do not boil.
- Place fresh dill sprigs, crushed garlic cloves, black peppercorns, and optional red pepper flakes into a clean quart-sized glass jar. Pack the sliced cucumbers snugly but without crushing.
- Pour the warm (not hot) brine over the cucumbers until fully submerged. Use a fork or tongs to press cucumbers down if needed. Seal the jar tightly.
- Refrigerate the jar for at least 3-4 hours before tasting; for best flavor, wait 24 hours. Keep refrigerated and consume within 2 weeks.
Notes
Ensure cucumbers are fully submerged in brine to prevent softening or mold. Use fresh, firm cucumbers like Kirby for best crunch. Do not boil the brine to preserve flavor. Refrigerate promptly to maintain crispness. Adjust spice levels or herbs to customize flavor.
Nutrition
- Serving Size: About 3-4 pickle sli
- Calories: 1015
- Sugar: 1
- Sodium: 500700
- Carbohydrates: 23
- Fiber: 0.5
Keywords: quick pickles, refrigerator pickles, dill pickles, homemade pickles, easy pickling, crunchy pickles