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Easy Garlic Dill Refrigerator Pickles Ready in 24 Hours

Close-up of sliced cucumbers soaking in brine with dill and garlic for amazing refrigerator pickles.
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Make crunchy, flavorful dill pickles using fresh cucumbers stored in the refrigerator. This simple recipe requires no canning and is ready to eat in one day.

Ingredients

Scale
  • 2 lbs pickling cucumbers, washed and sliced into spears or rounds
  • 4 cloves garlic, smashed
  • 2 sprigs fresh dill (or 1 teaspoon dill seed)
  • 1.5 cups water
  • 1.5 cups white vinegar (5% acidity)
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated sugar

Instructions

  1. Prepare the cucumbers by slicing them into spears or rounds. Pack the cucumbers tightly into one or two clean pint-sized glass jars.
  2. Add the smashed garlic cloves and dill sprigs (or seeds) evenly between the jars.
  3. In a medium saucepan, combine the water, vinegar, kosher salt, and sugar. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar dissolve completely. This is your brine.
  4. Carefully pour the hot brine over the cucumbers in the jars, ensuring the cucumbers are fully submerged. Leave about 1/2 inch of headspace at the top of each jar.
  5. Seal the jars with tight-fitting lids. Let the jars cool on the counter for about 1 hour.
  6. Transfer the sealed jars to the refrigerator. Allow the pickles to chill for a minimum of 24 hours before eating for best flavor and crunch. They will continue to pickle for up to two weeks.

Notes

  • For extra crispness, soak the cucumbers in ice water for 30 minutes before slicing and packing.
  • If you prefer a spicier pickle, add 1/2 teaspoon of red pepper flakes to the brine mixture.
  • Always use fresh cucumbers for the best texture. Old or soft cucumbers will result in soft pickles.

Nutrition

Find it online: https://sundayflavor.com/refrigerator-pickles-easy-garlic-dill-24-hour/