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Crispy Quick Refrigerator Dill Pickles Recipe Ready in 24 Hours Easy and Best

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A quick and easy refrigerator dill pickle recipe that yields crisp, tangy pickles in just 24 hours without any boiling or traditional canning.

Ingredients

Scale
  • 4–5 medium pickling cucumbers (about 1.5 pounds or 700 grams)
  • 3–4 sprigs fresh dill (or about 1 tablespoon dill seeds)
  • 3 large garlic cloves, peeled and slightly crushed
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon pickling salt or kosher salt (non-iodized)
  • 1 teaspoon granulated sugar
  • 1 teaspoon whole black peppercorns
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Rinse and dry the cucumbers thoroughly. Slice into 1/4-inch (0.6 cm) thick rounds or spears.
  2. In a mixing bowl, stir together white vinegar, water, pickling salt, and sugar until fully dissolved.
  3. Add garlic cloves, fresh dill sprigs, peppercorns, and red pepper flakes if using to the brine.
  4. Tightly pack cucumber slices or spears into a clean glass jar, leaving about 1/2 inch of headspace.
  5. Pour the brine mixture over the cucumbers until fully submerged. Use a small weight or extra cucumber slice if needed to keep submerged.
  6. Seal the jar tightly with the lid and refrigerate for at least 24 hours before tasting. Flavor intensifies up to 3 days.
  7. After 24 hours, enjoy the pickles chilled. Store in the refrigerator and consume within 2 weeks.

Notes

Use fresh, firm cucumbers for best crunch. Use pickling or kosher salt to avoid cloudiness and mushy texture. Keep cucumbers fully submerged in brine. Refrigerate promptly and do not skip the 24-hour chill time. Adding grape leaves can help maintain crispness. Experiment with vinegar types and herbs for variations.

Nutrition

Keywords: quick pickles, refrigerator pickles, dill pickles, easy pickles, no canning, crunchy pickles, garlic pickles

Find it online: https://noshbelle.com/crispy-quick-refrigerator-dill-pickles-recipe-ready-in-24-hours-easy-and-best/