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Flavorful Spicy Garlic Dill Refrigerator Pickles Easy Homemade Recipe

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These spicy garlic dill refrigerator pickles are quick, fuss-free, and packed with bold, tangy flavor and just the right amount of heat. Perfect for snacking, pairing with meals, or adding a crunchy, flavorful punch to sandwiches and burgers.

Ingredients

Scale
  • 2 pounds Kirby or pickling cucumbers, sliced into spears or rounds
  • 6–8 large garlic cloves, smashed or thinly sliced
  • 3–4 sprigs fresh dill, with fronds and stems
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated sugar
  • 1–2 teaspoons crushed red pepper flakes (1.5 tsp recommended)
  • 1 teaspoon whole black peppercorns
  • Optional: 1 teaspoon mustard seeds
  • Optional: 1-2 bay leaves

Instructions

  1. Wash about 2 pounds (900 g) of Kirby cucumbers and slice into spears or rounds.
  2. Place sliced cucumbers in a large bowl and sprinkle 2 tablespoons kosher salt over them. Toss to coat evenly and let sit for 1 hour to draw out excess moisture.
  3. While cucumbers rest, combine 1 cup white vinegar, 1 cup water, 1 tablespoon sugar, 2 tablespoons kosher salt, 1 teaspoon black peppercorns, 1-2 teaspoons crushed red pepper flakes, 1 teaspoon mustard seeds, and 1-2 bay leaves (if using) in a small saucepan.
  4. Warm the brine over medium heat, stirring occasionally until sugar and salt dissolve completely. Remove from heat and let cool slightly.
  5. After 1 hour, rinse salted cucumbers under cold water to remove excess salt. Drain thoroughly and pat dry with paper towels.
  6. Place 3-4 sprigs fresh dill and 6-8 smashed garlic cloves at the bottom of each sterilized quart-sized jar.
  7. Pack cucumbers tightly into jars, leaving about half an inch of headspace at the top.
  8. Pour the warm brine over the cucumbers, ensuring they are fully submerged. Tap jars gently to release trapped air bubbles. Secure lids but do not tighten too much.
  9. Let jars cool completely at room temperature (about 30 minutes), then refrigerate.
  10. Pickles will be ready to enjoy in 48 hours; flavor improves up to 2 weeks.

Notes

Do not skip the salting step to keep pickles crisp. Use warm (not boiling) brine to preserve fresh garlic and dill flavors. If cucumbers float, use a glass weight or parchment paper to keep them submerged. Adjust crushed red pepper flakes to control spice level. For extra heat, add fresh jalapeño slices. Store pickles in the refrigerator and consume within 3 weeks for best quality.

Nutrition

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Find it online: https://sweetstirring.com/flavorful-spicy-garlic-dill-refrigerator-pickles-easy-homemade-recipe/