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Easy Quick Dill Refrigerator Pickles Recipe 5-Minute No Canning Needed

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A simple and quick recipe for homemade dill refrigerator pickles that require no canning and are ready to eat in as little as 24 hours. Perfectly crunchy and tangy with minimal ingredients and effort.

Ingredients

Scale
  • 4–5 medium Kirby cucumbers or Persian cucumbers, sliced into spears or rounds
  • 3–4 sprigs fresh dill, plus extra for garnish
  • 2–3 garlic cloves, smashed or thinly sliced
  • 1 cup (240 ml) white vinegar (can substitute apple cider vinegar)
  • 1 cup (240 ml) water, preferably filtered or distilled
  • 1 tablespoon kosher salt or pickling salt (adjust if using table salt)
  • 1 teaspoon granulated sugar
  • 1 teaspoon whole black peppercorns (optional)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Wash 4-5 medium Kirby cucumbers thoroughly and slice into spears or rounds about 1/4 inch thick. Set aside.
  2. In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 teaspoon sugar. Heat over medium heat, stirring occasionally until salt and sugar dissolve. Remove from heat and let cool slightly.
  3. Place 3-4 sprigs fresh dill, 2-3 smashed garlic cloves, 1 teaspoon whole black peppercorns, and 1/4 teaspoon red pepper flakes (if using) into the bottom of a clean quart-sized glass jar.
  4. Tightly pack the cucumber slices on top of the herbs and spices, leaving about 1/2 inch of headspace at the top.
  5. Pour the warm brine over the cucumbers, ensuring they are fully submerged. Press down gently to release air bubbles. Seal the jar tightly.
  6. Let the jar cool to room temperature (about 20 minutes), then refrigerate. Pickles develop flavor after 24 hours, best after 2-3 days.
  7. Enjoy chilled. Pickles keep fresh and crunchy in the fridge for up to 3 weeks. Use clean utensils to remove pickles.

Notes

For extra-crispy pickles, add grape leaves or a pinch of calcium chloride to the jar before brining. Avoid boiling the brine too long; just dissolve salt and sugar. Use clean jars and utensils to prevent off-flavors or spoilage. Flavor improves after 2-3 days in the fridge. Adjust vinegar and sugar to taste if pickles are too sour.

Nutrition

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

Find it online: https://sweetstirring.com/easy-quick-dill-refrigerator-pickles-recipe-5-minute-no-canning-needed/