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Quick & Crispy Garlic Dill Refrigerator Pickles Ready in 24 Hours (No Canning Required)

Close-up of sliced cucumbers and fresh dill soaking in brine to make refrigerator pickles in a clear mason jar.
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Make the best homemade refrigerator pickles with this easy, no-canning recipe. These tangy garlic dill pickles are ready in 24 hours and deliver maximum crunch for your snacks and sandwiches.

Ingredients

Scale
  • 2 pounds pickling cucumbers (Kirby or Persian), ends trimmed
  • 1 quart (4 cups) water
  • 1 cup white vinegar or apple cider vinegar
  • 2 tablespoons pickling salt (or kosher salt)
  • 1 tablespoon granulated sugar
  • 4 cloves garlic, smashed
  • 2 heads fresh dill (or 4 teaspoons dill seed)
  • 1 teaspoon black peppercorns

Instructions

  1. Wash the cucumbers well. Slice them into spears or rounds, about 1/4 inch thick. Pack the sliced cucumbers tightly into two clean quart-sized mason jars, leaving about 1 inch of headspace at the top.
  2. In a medium saucepan, combine the water, vinegar, salt, and sugar. Heat the mixture over medium heat, stirring until the salt and sugar completely dissolve. Do not boil the brine; just heat until the solids dissolve. Remove from heat.
  3. Divide the smashed garlic cloves, fresh dill (or dill seed), and peppercorns evenly between the two jars over the cucumbers.
  4. Carefully pour the warm brine over the cucumbers in each jar, making sure the cucumbers are fully submerged. Tap the jars gently to release any trapped air bubbles.
  5. Seal the jars with lids and let them cool on the counter for about 1 hour.
  6. Transfer the jars to the refrigerator. The pickles need at least 24 hours in the cold to fully develop flavor and crispness. For the best results, wait 48 hours before eating.
  7. Keep these refrigerator pickles stored in the fridge for up to 3 weeks.

Notes

  • For extra crispiness, you can add 1/2 teaspoon of pickling crisping agent (like calcium chloride) to the brine, or add a small piece of grape leaf to each jar.
  • If you prefer a sweeter pickle, increase the sugar in the brine to 3 tablespoons.
  • Use fresh, firm cucumbers. Old or soft cucumbers will not yield crispy refrigerator pickles.

Nutrition

Find it online: https://kitchenslang.com/refrigerator-pickles-easy-quick-no-canning/