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Easy Crispy Refrigerator Dill Pickles Ready in 24 Hours

Easy Crispy Refrigerator Dill Pickles - featured image
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These quick and easy refrigerator dill pickles are ready in just 24 hours with no canning required. Made with simple ingredients like Kirby cucumbers, garlic, dill, and a tangy brine, they deliver a perfect crunch every time.

Ingredients

Scale
  • 1 ½ pounds Kirby cucumbers (or Persian cucumbers, about 6–8 small ones)
  • 4 cloves garlic, peeled and smashed
  • 2 sprigs fresh dill (or 1 tablespoon dried dill)
  • 1 teaspoon black peppercorns
  • 1 bay leaf (optional, but recommended)
  • 1 cup water
  • 1 cup white vinegar (5% acidity)
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar (optional)

Instructions

  1. Wash the cucumbers thoroughly under cold water. Cut off the blossom end (the tip opposite the stem). Slice the cucumbers into spears, rounds, or leave them whole if they’re small. Aim for uniform sizes so they pickle evenly.
  2. Place the smashed garlic cloves, dill sprigs, peppercorns, and bay leaf (if using) into the bottom of a clean 32-ounce glass jar. Pack the cucumber slices tightly into the jar, leaving about ½ inch of headspace at the top.
  3. In a small saucepan, combine the water, white vinegar, kosher salt, and sugar (if using). Place over medium-high heat and stir occasionally until the salt and sugar are fully dissolved. Do not boil. Remove from heat and let cool for 1-2 minutes.
  4. Carefully pour the hot brine over the cucumbers in the jar, making sure they are completely submerged. Leave about ¼ inch of headspace at the top. Tap the jar gently on the counter to release any air bubbles.
  5. Screw the lid on tightly and let the jar cool to room temperature on the counter for about 30 minutes. Then, place the jar in the refrigerator. Wait 24 hours before eating.
  6. After 24 hours, open the jar and taste a pickle. If you like them tangier, let them sit for another 12-24 hours. Once ready, they will keep in the fridge for up to 3 weeks.

Notes

For extra crunch, add a bay leaf or grape leaf to the jar. Cut off the blossom end of the cucumbers to prevent mushiness. Use kosher salt, not table salt, for best results. The pickles will taste good after 24 hours but even better after 48 hours. Store in the refrigerator for up to 3 weeks.

Nutrition

Keywords: refrigerator pickles, dill pickles, easy pickles, homemade pickles, quick pickles, crispy pickles, no canning pickles

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