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Quick Garlic Dill Refrigerator Pickles

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A fast and easy recipe for crisp, tangy pickles infused with garlic and dill, ready in just 24 hours without any canning fuss.

Ingredients

Scale
  • 4–5 small to medium Kirby cucumbers
  • 4–5 large garlic cloves, peeled
  • 4–5 fresh dill sprigs
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon pickling salt or kosher salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon whole black peppercorns
  • Optional: 1/4 teaspoon red pepper flakes

Instructions

  1. Wash and slice the cucumbers into 1/4-inch (6 mm) thick rounds or spears.
  2. In a small saucepan, combine white vinegar, water, pickling salt, and sugar. Warm over medium heat until salt and sugar dissolve, about 3-4 minutes. Do not boil. Remove from heat and cool slightly for 5 minutes.
  3. Place garlic cloves, dill sprigs, black peppercorns, and optional red pepper flakes into a clean quart-sized glass jar.
  4. Tightly pack the sliced cucumbers into the jar, leaving about 1/2 inch (1.3 cm) headspace.
  5. Pour the warm brine over the cucumbers, covering them completely. Tap the jar gently to release air bubbles and seal with the lid.
  6. Refrigerate the jar for at least 24 hours before tasting.
  7. Enjoy the pickles chilled. They keep well for up to 2 weeks refrigerated.

Notes

Use fresh, firm Kirby cucumbers for best crunch. Avoid boiling the brine to keep cucumbers crisp. For stronger flavor, refrigerate up to 48 hours. To re-crisp softened pickles, soak in ice water for 15 minutes before serving.

Nutrition

Keywords: quick pickles, refrigerator pickles, garlic dill pickles, easy pickles, homemade pickles, crisp pickles, no canning pickles

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