Crispy Garlic Dill Refrigerator Pickles
Quick and easy refrigerator pickles with a crisp snap and garlicky punch, ready in just 24 hours. Perfect for snacks, sandwiches, and BBQ sides.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours
- Yield: 4 servings 1x
- Category: Condiment
- Cuisine: American
Ingredients
Scale
- 4–5 medium Kirby cucumbers or Persian cucumbers, firm and crisp
- 4–5 fresh garlic cloves, smashed
- 4–5 fresh dill sprigs
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- 1 tablespoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Wash and slice cucumbers into 1/4-inch (6 mm) thick rounds or spears.
- Prepare the brine by mixing 1 cup white vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 teaspoon sugar. Warm gently if needed to dissolve salt and sugar, then cool to room temperature.
- Pack smashed garlic cloves, fresh dill sprigs, black peppercorns, and red pepper flakes (if using) into the bottom and sides of the jar(s).
- Pack cucumber slices tightly into the jar(s) without crushing.
- Pour the cooled brine over the cucumbers, ensuring they are fully submerged with about 1/2-inch headspace.
- Seal the jar(s) tightly and refrigerate for at least 24 hours before tasting.
- After 24 hours, taste and if desired, wait another day or two for stronger flavor.
Notes
Warming the brine helps dissolve salt and sugar but is optional. Keep cucumbers fully submerged in brine to maintain crispness. Use fresh garlic and dill for best flavor. Store pickles in the fridge up to 3 weeks. Flavor improves after 2-3 days. Avoid large slicing cucumbers with thick skins for best texture.
Nutrition
- Serving Size: About 3 slices
- Calories: 10
- Sodium: 350
- Carbohydrates: 2
- Protein: 0.3
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