Description
Crisp, tangy refrigerator dill pickles made with fresh cucumbers, garlic, dill, and spices — no canning required! Ready to enjoy in just 24 hours.
Ingredients
Scale
- 2 medium cucumbers (8–9 inches), washed and trimmed
- 2 cloves garlic, peeled and lightly crushed
- 1 teaspoon mustard seeds, divided
- 1 teaspoon black peppercorns, divided
- 2 heaping teaspoons fresh chopped dill, divided
- 1 cup white distilled vinegar (5% acidity)
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
Instructions
- Prep the cucumbers: Slice each cucumber into spears or rounds (approx. 16 pieces per cucumber).
- Pack the jars: Divide cucumbers between 2 pint-size mason jars. Add 1 crushed garlic clove, ½ tsp mustard seeds, ½ tsp peppercorns, and 1 tsp chopped dill into each jar.
- Make the brine: In a small saucepan, combine vinegar, water, sugar, and kosher salt. Bring to a boil, stirring until dissolved.
- Assemble the pickles: Pour the hot brine over the packed cucumbers in each jar, covering completely. Let jars cool to room temperature (about 30 minutes).
- Refrigerate: Seal the jars and refrigerate for at least 24 hours. Best consumed within 3–4 weeks.
Notes
Add a pinch of red pepper flakes to each jar if you prefer a spicy kick. These pickles stay crisp and flavorful without canning.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Pickles
- Method: No-cook (brine only)
- Cuisine: American
Nutrition
- Serving Size: 1 spear
- Calories: 5
- Sugar: 1g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: refrigerator pickles, dill pickles, no canning, quick pickles, homemade pickles