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

Close-up of fresh refrigerator pickles packed tightly in a glass jar with dill and chopped garlic.
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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.

Ingredients

Scale
  • 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)

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

Find it online: https://carlacooking.com/refrigerator-pickles-easy-quick-recipe/