Description
Crisp, tangy homemade dill pickles made with fresh cucumbers and a simple brine. No canning needed — just chill and enjoy in days!
Ingredients
Scale
- 4–6 small cucumbers (Kirby, Persian, or English), sliced or speared
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher or pickling salt
- 1 tablespoon sugar (optional)
- 2 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- Handful of fresh dill sprigs
- ½ teaspoon red pepper flakes (optional)
Instructions
- Prep cucumbers: Wash thoroughly and slice into rounds or spears.
- Make the brine: In a saucepan, heat vinegar, water, salt, and sugar until dissolved. Remove from heat and let cool to room temperature.
- Pack the jars: In clean mason jars, add garlic, dill, peppercorns, mustard seeds, and cucumber slices.
- Add the brine: Pour the cooled brine over the cucumbers until fully submerged.
- Refrigerate: Seal jars tightly and refrigerate for at least 24 hours. Best flavor develops after 2–3 days.
- Enjoy: Pickles stay fresh for 1–2 months in the fridge. Keep chilled.
Notes
For extra crunch, use firm cucumbers and avoid overpacking the jars. Try adding sliced jalapeños or onions for variation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Pickles
- Method: Quick Pickled
- Cuisine: American
Nutrition
- Serving Size: 1 spear
- Calories: 5
- Sugar: 1g
- Sodium: 230mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: refrigerator dill pickles, quick pickles, easy pickled cucumbers, homemade brine, no canning