Amazing 24-Hour refrigerator pickles snap

You know that moment when you’re dying for that perfect, loud crunch? That tangy snap that screams fresh and homemade? Forget standing over a hot stovetop all day boiling jars. My specialty, coming straight from my real home kitchen here at Carla’s Cooking, is making soulful food accessible for busy weeknights. That’s why I perfected these refrigerator pickles. If you want to see more of my easy dishes, check out my main collection of everyday recipes! Trust me, these are the best—they are intensely crunchy, absolutely bursting with garlic and dill, and the best part? They skip the entire canning process and are ready to eat in just 24 hours. It’s all about simple, joyful flavor that brightens up any plate!

Why You Will Love These Ultra-Crispy Refrigerator Pickles

These aren’t your grandma’s slow-canned pickles (though those are lovely too!). These refrigerator pickles are designed for right now. They fit perfectly into my philosophy of simple, delicious food for a hectic life!

• No Canning Required: Seriously, put the canner away. We just pour hot brine over the top.
• They’re Ready Fast: We call these 24 Hour Pickles because that’s our minimum wait time for incredible flavor.
• Maximum Crunch: You get that incredible texture every single time—no mush allowed!
• Bold Garlic Dill Flavor: This recipe packs in the flavor, making them the perfect tangy snack.

Essential Ingredients for Perfect Refrigerator Pickles

When we’re making these Easy Refrigerator Pickles, the ingredients matter, but don’t panic! You don’t need anything exotic. Since we aren’t canning, we focus on freshness and clarity. Everything goes straight into the fridge later, so good quality ingredients make a huge difference in the final crunch. Check out this list—if you have these staples, you’re halfway to perfectly tangy results. For a delicious, related pantry item, make sure you check out my recipe for Quick and Easy English Muffin Pizza!

• 2 pounds pickling cucumbers (Kirby or similar are the absolute best), washed well and sliced into spears or rounds—this is key for the crunchy dill pickles texture!
• 4 cloves garlic, gently smashed—no mincing needed; we want chunks of flavor.
• 2 heads fresh dill (or 2 tablespoons dried dill seed if you can’t find the fresh stuff).
• 2 cups white vinegar (must be standard 5% acidity—don’t use cleaning vinegar, oops!).
• 2 cups water.
• 2 tablespoons pickling salt (kosher salt works fine, but measure it carefully).
• 1 teaspoon mustard seeds.
• 1 teaspoon black peppercorns.
• 1/2 teaspoon red pepper flakes (if you like a little kick in your tangy refrigerator pickles).

Step-by-Step Guide to Making Garlic Dill Refrigerator Pickles

Okay, here’s where the magic happens! This quick pickles recipe takes all those beautiful ingredients we just talked about and turns them into actual pickles. The whole active cooking part is super fast—honestly, less time than it takes to decide what movie to watch. If you are looking for another quick, flavorful addition to your dinner rotation, my go-to is always my Easy Homemade BBQ Sauce. Now, let’s pickle!

Preparing Cucumbers and Flavorings for Your Refrigerator Pickles

First thing: get those cucumbers ready. Slice them into spears or coin shapes, whatever makes you happy for snacking! Pack them down firmly into your clean jars—we want them snug so they don’t float around uselessly. Don’t cram them so much that you crush them, but make them cozy! Then, divide up all your flavor boosters: the smashed garlic, the fresh dill (or seeds), peppercorns, mustard seeds, and those optional red pepper flakes. Sprinkle them right around the cucumbers in the jar. Make sure you leave about an inch of space at the very top of the jar—that’s called headspace, and it’s important!

SAVE IT

Creating and Applying the Hot Brine for Quick Pickling Cucumbers

Time for the brine! Grab a saucepan—any medium one will do. Toss in the vinegar, water, and the salt. Bring this straight onto the heat and stir until you can see the salt completely vanish. It needs a good boil just to make sure everything marries together nicely. As soon as that salt is gone, pull it off the stove. You need to pour this hot liquid right over your packed cucumbers immediately. Don’t let it cool down! Pour slowly, making sure every single cucumber piece gets covered by that salty, vinegary goodness. It should come up to about 1/2 inch from the rim.

SAVE IT

Cooling and Chilling Your Homemade Refrigerator Pickles

This is the crucial transition step! Wipe the rims of those jars thoroughly—sticky residue is the enemy of a good seal. Put your lids on tight. Now, leave them sitting out on the counter for about 30 minutes to start cooling off from the hot brine. Don’t put them straight into the fridge piping hot; that can mess with the crunch stability. Once they aren’t hot to the touch anymore, move those jars to the refrigerator. You *can* taste-test after 12 hours, but trust me, these refrigerator pickles truly shine after a full 24 hours! For max flavor payoff, try waiting 48 hours before diving in. You can peek at how others are doing over at this speedy pickling guide!

SAVE IT

Tips for Achieving the Best Crispy Dill Pickles

I’ve made enough batches of refrigerator pickles by now to know that the crunch factor isn’t always guaranteed unless you follow a couple of my little tricks. Since we aren’t canning, we rely on the cold temperature to keep things firm, but technique helps a ton! If you want that snap every time, pay attention to your cucumbers—they need to be firm, firm! They should feel heavy for their size; avoid any that feel soft or have dull spots. Speaking of snap, I have a recipe for Crispy Sweet Potato Chips that uses a similar method to maximize texture!

The other big thing is the brine temperature. Pouring it hot starts the process fast, which is great, but you absolutely cannot overload your jars. Over-packing means the cucumbers touch too much and press against each other, leading to softness. Keep them snug but not squished against the glass. If you follow this, your **24 Hour Pickles** will deliver that incredible, fresh, non-soggy crunch we are going for. If you’re struggling with texture, take a look at this guide on crunch retention; it has some great insights too!

Ingredient Notes and Simple Pickle Recipe Substitutions

Sometimes you’re making my Simple Pickle Recipe and you realize you are out of fresh dill—I get it! It happens to me all the time when I’m whipping up a batch of these refrigerator pickles on a whim. If you have to use dried dill seed instead of the fresh heads, go ahead! Just use about two teaspoons per jar where you would have put one head of fresh dill. It’s a solid swap, just slightly less punchy.

Now, about the salt: please try to stick to pickling salt or kosher salt. Table salt has anti-caking agents that can make your brine cloudy, and we want a clear brine! Lastly, the cucumbers. If you absolutely cannot find actual pickling cucumbers, you *can* use a regular garden cucumber, but I have to warn you: they will likely turn out softer. You won’t get that satisfying, loud crunch we are aiming for with the **No Canning Pickles** method.

Serving Suggestions for Tangy Refrigerator Pickles

What do you do with a whole jar of these incredible, easy refrigerator pickles once they’re ready? Honestly, I eat them straight out of the jar standing over the sink sometimes—they are that good as a snack pickle recipe! But they really shine when they’re paired with other comforting meals. Think about topping your burgers or slicing them thin for a sandwich. They are fantastic on my Classic BLT for an extra layer of tang! They’re also a fantastic, bright side dish when you need something quick. Serve them alongside my Cheeseburger Bowl for that perfect salty, cool contrast. It’s the best way to use up those fresh cucumbers!

SAVE IT

Storage and Shelf Life for Your Refrigerator Pickles

One of the best things about making refrigerator pickles this way—no canning means no long-term commitment! You need to keep them tightly sealed in the fridge the whole time, of course. They will stay wonderfully tangy and crisp for about three weeks. After that, they start to lose that fantastic snap. Before you eat any pickle near the end of their life, just give everything a quick sniff. If they smell sharp and vinegary, you’re golden! If they smell off or look cloudy, toss that jar out. It’s that simple!

Variations for Your Quick Pickles Recipe

The base of this quick pickles recipe—vinegar, salt, water—is just begging to be played with! I love how easily you can customize these refrigerator pickle variations to suit your mood. If you are craving something sweeter, don’t be afraid to add one tablespoon of granulated white sugar to that brine before you boil it. It dissolves instantly and gives you those wonderful sweet notes that complement the garlic perfectly.

For a different kind of savory kick, try swapping out some of the spices. I sometimes toss in a teaspoon of coriander seeds or a pinch of celery seed along with the peppercorns. They give a lovely earthy depth that’s fantastic. If you need a refreshing drink to pair with your spicy pickles, try my Easy Homemade Lemonade Recipe! It’s fun to see how small additions change the whole profile.

Frequently Asked Questions About Making Refrigerator Pickles

I get so many questions when folks try this Simple Pickle Recipe for the first time! Since these are specifically refrigerator pickles and not canned, there are a few key differences people puzzle over. Don’t worry if you’re new to this—that’s why I put all this together!

Why aren’t my pickles crunchy?

This is the number one issue! Usually, it comes down to starting with softer cucumbers or overcrowding the jar. If you don’t use firm pickling cucumbers—you know, the Kirby type—they just can’t hold up to the brine. Also, make sure your cucumbers are totally submerged and not packed so tightly that they crush each other. The hot brine is necessary for quick pickling cucumbers, but the cold is what locks in the crispness!

Can I use regular slicing cucumbers instead of pickling cucumbers?

You technically can, but I strongly advise against it if you want proper crunchy dill pickles. Standard slicing cucumbers have a higher water content and thinner skin. They will absorb the brine, sure, but you’ll end up with almost mushy pickles instead of that satisfying snap. Stick to the pickling varieties for the best results.

Why is this called ‘no canning pickles’?

The name says it all! Traditional canning involves processing the sealed jars in boiling water for a specific amount of time to create a vacuum seal, which makes them shelf-stable for years. Since these are homemade refrigerator pickles, we skip that entire terrifyingly hot step. We just pour hot (but not boiling-hot) brine over them, seal them loosely, and stick them straight into the fridge. They are meant to be eaten fresh over the next few weeks. If you want to learn more about me and my kitchen philosophy, head over to my About Page!

Can I make these sweeter by adding sugar?

Absolutely! If you prefer a sweet and sour kick over a pure dill snap, these are easily adaptable. I suggest adding about a tablespoon or two of white sugar right into your brine before you boil it. It dissolves instantly and gives you those wonderful sweet notes that complement the garlic perfectly.

Nutritional Snapshot of These Garlic Dill Refrigerator Pickles

When you’re enjoying these super flavorful refrigerator pickles, I like to know what I’m eating, even if it’s just a delicious snack! Since these recipes are made entirely without oil and come strictly from cucumbers and salty brine, the calories are low, which is wonderful. Remember, these numbers are just my own estimates based on the ingredients listed, so they might fluctuate slightly depending on your exact jar size or salt use.

• Serving Size: 3 pickle spears
• Calories: 10
• Sodium: 290mg (Yes, they are salty, they are pickles!)
• Carbohydrates: 2g
• Sugar: 0g
• Protein: 0g

Because we’re using basic vinegar and cucumbers, it keeps everything wonderfully clean. Enjoy!

Share Your Homemade Refrigerator Pickles Experience

Well, that’s it! We’ve turned simple cucumbers into the best batch of refrigerator pickles you’ll find anywhere. Now that you have my secrets for making these ultra-crispy, tangy treats, the next step is all yours. I truly hope you give this Simple Pickle Recipe a try the next time you have an absolute craving for something crunchy and flavorful!

When you make these, I really want to know how they turned out for you. Did you pack them super tight? Did the garlic flavor shine through? Please come back here, leave me a star rating right below the recipe card, and tell me all about it in the comments section. Sharing our kitchen wins is my favorite part of running Carla’s Cooking! If you have any sneaky tricks for your own quick pickling cucumbers, or if you want to say hello, don’t forget you can always reach out to me directly on my Contact Page. Happy pickling, friends—I already know you’re going to love these!

Ultra-Crispy 24-Hour Garlic Dill Refrigerator Pickles (No Canning Required)

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Make the best crispy refrigerator pickles fast. This simple recipe uses common ingredients to create tangy, flavorful garlic dill pickles ready to eat in just 24 hours without any canning steps.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 5 min
• Total Time: 25 hours
• Yield: 2 quarts 1x
• Category: Side Dish
• Method: No-Cook Pickling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 pounds pickling cucumbers (Kirby or similar), washed and sliced into spears or rounds
• 4 cloves garlic, smashed
• 2 heads fresh dill (or 2 tablespoons dried dill seed)
• 2 cups white vinegar (5% acidity)
• 2 cups water
• 2 tablespoons pickling salt (or kosher salt)
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes (optional, for heat)

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Instructions

1. Prepare the cucumbers: Slice your cucumbers into spears or rounds, depending on your preference. Pack them tightly into two clean quart-sized mason jars, leaving about 1 inch of headspace at the top.
2. Add flavorings: Divide the smashed garlic cloves, fresh dill (or dill seed), mustard seeds, peppercorns, and red pepper flakes evenly between the two jars, placing them around the cucumbers.
3. Make the brine: In a medium saucepan, combine the white vinegar, water, and pickling salt. Bring the mixture to a boil over medium-high heat, stirring until the salt dissolves completely. Remove the brine from the heat.
4. Pour the brine: Carefully pour the hot brine over the cucumbers in the jars, making sure the cucumbers are completely submerged. Leave about 1/2 inch of headspace at the top of each jar.
5. Seal and cool: Wipe the rims of the jars clean. Seal the jars with their lids. Let the jars cool on the counter for about 30 minutes.
6. Refrigerate: Once cooled slightly, place the jars in the refrigerator. The pickles need at least 24 hours in the refrigerator for the best flavor and crunch. For maximum flavor, wait 48 hours before eating.
7. Serve: These homemade refrigerator pickles are ready to enjoy as a snack, on sandwiches, or alongside burgers. Store them in the refrigerator for up to three weeks.

Notes

• For the best crunch, use the freshest, firmest pickling cucumbers you can find. Do not use standard slicing cucumbers.
• If you want a slightly sweeter pickle, you can add 1 tablespoon of sugar to the brine mixture before boiling.
• If you do not have fresh dill, use 2 teaspoons of dill seed per jar instead of a full head of dill.

Nutrition

• Serving Size: 3 pickle spears
• Calories: 10
• Sugar: 0
• Sodium: 290
• Fat: 0
• Saturated Fat: 0
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 2
• Fiber: 0
• Protein: 0
• Cholesterol: 0