Print

Quick Garlic Dill Refrigerator Pickles Recipe Easy Ready in 24 Hours

quick garlic dill refrigerator pickles - featured image
Print Recipe

A simple and quick refrigerator pickle recipe that delivers crisp, fresh, and flavorful garlic dill pickles ready in just 24 hours.

Ingredients

Scale
  • 4 cups fresh cucumbers, sliced into spears or rounds
  • 3–4 sprigs fresh dill, whole
  • 3–4 garlic cloves, peeled and lightly smashed
  • 1 cup white vinegar (5% acidity recommended)
  • 1 cup water (filtered or spring water)
  • 1 tablespoon pickling salt or kosher salt
  • 1 teaspoon black peppercorns (optional)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon mustard seeds (optional)

Instructions

  1. Wash about 4 cups (roughly 3 medium-sized) of fresh cucumbers. Slice them into spears about 3 inches long or into 1/4-inch thick rounds, depending on your preference. Aim for uniform pieces so they pickle evenly. This should take about 10 minutes.
  2. Place 3-4 sprigs of fresh dill, 3-4 lightly smashed garlic cloves, 1 teaspoon black peppercorns, 1/4 teaspoon red pepper flakes, and 1 teaspoon mustard seeds at the bottom of each quart-sized mason jar. Then, tightly pack the cucumber slices into the jars. Don’t overfill; leave about 1/2 inch of headspace at the top.
  3. In a small saucepan, combine 1 cup white vinegar, 1 cup water, and 1 tablespoon pickling salt. Heat gently, stirring until the salt is fully dissolved. You don’t need to boil it—just warm enough to dissolve the salt, about 3-5 minutes.
  4. Carefully pour the warm brine over the cucumbers in each jar, covering them completely. If needed, press cucumbers down gently with a clean utensil to submerge them fully. Leave that 1/2 inch of headspace.
  5. Screw on the lids tightly and place the jars in the refrigerator. Let the pickles sit for at least 24 hours before opening. The flavor intensifies the longer they chill, but 24 hours is when they really come alive.
  6. After 24 hours, your pickles are ready to enjoy! Taste test one and adjust seasoning next time if you want more garlic or spice. These pickles keep well in the fridge for up to 2 weeks.

Notes

For crispier pickles, soak cucumber slices in ice water for 30 minutes before packing jars. Use pickling or kosher salt to avoid cloudy brine. Warm the brine gently to dissolve salt without boiling. Store pickles in airtight jars in the fridge for up to 2 weeks. Flavor improves with time but pickles soften slightly after a few days.

Nutrition

Keywords: quick pickles, garlic dill pickles, refrigerator pickles, easy pickles, homemade pickles, dill pickles, quick refrigerator pickles

Find it online: https://daintydine.com/quick-garlic-dill-refrigerator-pickles-recipe-easy-ready-in-24-hours/