Quick Crisp Refrigerator Dill Pickles
A fast and easy recipe for crunchy, tangy dill pickles ready in just 24 hours without boiling or fuss. Perfect for sandwiches, snacks, and quick flavor boosts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 pound pickling cucumbers (about 450 grams), sliced into 1/4-inch rounds or spears
- 4–5 fresh dill sprigs
- 2–3 garlic cloves, smashed
- 1 cup white vinegar (240 ml)
- 1 cup water (240 ml)
- 1 tablespoon kosher salt
- 1 teaspoon granulated sugar
- 1 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Wash and slice the cucumbers into 1/4-inch thick rounds or spears.
- In a mixing bowl, combine white vinegar, water, kosher salt, and granulated sugar. Stir until salt and sugar dissolve.
- Place fresh dill sprigs, smashed garlic cloves, black peppercorns, and optional red pepper flakes into a quart-sized glass jar.
- Pack the cucumber slices or spears tightly into the jar, leaving about 1 inch of headspace.
- Pour the brine over the cucumbers and flavorings, ensuring they are fully submerged.
- Seal the jar tightly and refrigerate for at least 24 hours before tasting.
- After 24 hours, enjoy the pickles chilled. Adjust salt or vinegar next time if desired.
Notes
For extra crispness, soak cucumbers in ice water for 30 minutes before slicing. Keep cucumbers fully submerged in brine to avoid soft spots. Use kosher salt for best results. Store pickles refrigerated and consume within 2 weeks for optimal crunch.
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 15
- Sugar: 1
- Sodium: 800
- Carbohydrates: 3
- Fiber: 0.5
- Protein: 0.5
Keywords: quick pickles, refrigerator pickles, dill pickles, easy pickling, crunchy pickles, no boil pickles, homemade pickles