Print

Easy No-Cook 24-Hour Garlic Dill Refrigerator Pickles Recipe You’ll Love

garlic dill refrigerator pickles - featured image
Print Recipe

A simple and quick no-cook refrigerator pickle recipe that yields crunchy, tangy garlic dill pickles ready in 24 hours without boiling or canning.

Ingredients

Scale
  • 1 pound (450 g) Kirby cucumbers or Persian cucumbers
  • 3–4 sprigs fresh dill
  • 3–4 garlic cloves, smashed
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon kosher salt (preferably pickling or Morton kosher salt)
  • 1 teaspoon sugar (optional)
  • 1 teaspoon black peppercorns
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Wash and slice the cucumbers: Rinse about 1 pound (450 g) of Kirby cucumbers under cold water. Trim the ends, then slice into 1/4-inch (6 mm) thick rounds or spears, whichever you prefer.
  2. Prepare the brine: In a small bowl, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) cold water, 1 tablespoon kosher salt, and 1 teaspoon sugar (optional). Stir until the salt and sugar dissolve completely.
  3. Add aromatics: Place 3-4 smashed garlic cloves, 3-4 fresh dill sprigs, 1 teaspoon black peppercorns, and 1/4 teaspoon red pepper flakes (if using) into your clean jar.
  4. Pack cucumbers in the jar: Tightly but gently pack the sliced cucumbers into the jar, leaving about 1/2 inch (1.25 cm) of headspace at the top.
  5. Pour brine over cucumbers: Slowly pour the brine into the jar, covering the cucumbers and aromatics completely. Use a spoon or chopstick to nudge out air bubbles trapped between slices.
  6. Seal and refrigerate: Screw on the lid tightly and place the jar in the refrigerator. Let it sit for at least 24 hours before tasting. The longer it sits (up to 3 days), the more intense the flavor.
  7. Taste and enjoy: After 24 hours, check your pickles. They should be crisp, tangy, and fragrant with garlic and dill. If too mild, wait another day. Once ready, keep refrigerated and consume within 2 weeks for best quality.

Notes

Use Kirby or Persian cucumbers for best crunch. Measure salt precisely to avoid bland or overpowering pickles. Fresh dill is preferred for bright flavor; if using dried, increase amount and crush before adding. Keep pickles refrigerated and consume within 2 weeks. Adding a grape leaf can help maintain crunch. Smash garlic cloves to enhance aroma. Variations include adding jalapeño for spice or swapping vinegar types.

Nutrition

Keywords: refrigerator pickles, no-cook pickles, garlic dill pickles, quick pickles, easy pickles, crunchy pickles, dill refrigerator pickles

Find it online: https://snappyspoon.com/easy-no-cook-24-hour-garlic-dill-refrigerator-pickles-recipe-youll-love/