Description
Crisp, tangy, and easy to make, these quick refrigerator dill pickles are perfect for sandwiches, snacking, or summer BBQs. No canning required—just mix, chill, and enjoy!
Ingredients
Scale
- 6–8 Kirby or Persian cucumbers
- 4–5 sprigs of fresh dill
- 4 cloves garlic, smashed
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
Optional:
- 1 teaspoon mustard seeds
- ½ teaspoon red pepper flakes (for spice)
- 1–2 teaspoons sugar (for sweet pickles)
Instructions
- Prep the Cucumbers:
Wash and dry the cucumbers. Slice them into spears, chips, or leave whole if small. - Make the Brine:
In a saucepan, combine vinegar, water, salt, and optional sugar. Add garlic and other spices. Heat over medium until salt dissolves. Do not boil. - Pack the Jars:
Place dill, garlic, and cucumber slices into clean mason jars. Add mustard seeds, peppercorns, or red pepper flakes if using. - Add Brine:
Carefully pour hot brine into jars, covering cucumbers fully. Let cool to room temperature. - Seal and Refrigerate:
Seal tightly and refrigerate at least 24 hours. Best flavor after 3–5 days. Keeps for up to 2 months.
Notes
Adjust sweetness or spice level to taste. These are not shelf-stable and must be kept refrigerated.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 10
- Sugar: 1g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: quick pickles, refrigerator pickles, dill cucumber pickles, no canning pickles