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Ultimate Easy & Crispy Refrigerator Dill Pickles (Ready in 24 Hours)

Close-up of sliced cucumbers, dill, and garlic in a jar making refrigerator pickles.
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Make the best refrigerator pickles with this simple recipe. These tangy, crunchy dill pickles require no canning and are ready to eat in 24 hours, perfect for beginners.

Ingredients

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  • 2 pounds pickling cucumbers (Kirby or similar), washed and ends trimmed
  • 1 quart water
  • 2 cups white vinegar (5% acidity)
  • 2 tablespoons pickling salt (or kosher salt)
  • 1 tablespoon granulated sugar
  • 4 cloves garlic, smashed
  • 1 head fresh dill (or 2 tablespoons dried dill seed)
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon mustard seeds

Instructions

  1. Prepare the cucumbers: Slice the cucumbers into spears or rounds, about 1/4 inch thick. If you want extra crispy cucumber pickles, you can soak the sliced cucumbers in ice water for 30 minutes, then drain well.
  2. Make the brine: In a medium saucepan, combine the water, vinegar, pickling salt, and sugar. Heat over medium heat, stirring until the salt and sugar dissolve completely. Do not boil. Remove from heat.
  3. Pack the jars: Place the smashed garlic cloves, fresh dill (or dried dill seed), peppercorns, and mustard seeds into two clean, wide-mouth quart jars. Pack the sliced cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
  4. Pour the brine: Carefully pour the hot brine over the cucumbers in each jar, ensuring the cucumbers are fully submerged. Tap the jars gently to release any trapped air bubbles.
  5. Seal and cool: Wipe the rims of the jars clean. Seal the jars with lids. Let the jars cool on the counter for about 1 hour.
  6. Refrigerate: Transfer the sealed jars to the refrigerator. The pickles will be ready to eat in 24 hours, but the flavor improves after 48 hours. Store these refrigerator pickles in the fridge for up to 3 weeks.

Notes

  • For the crunchiest results, use very fresh cucumbers and avoid boiling the brine, which can soften the pickles.
  • If you prefer a sweeter profile, substitute 1/4 cup of the sugar for brown sugar.
  • These are quick homemade pickles and must remain refrigerated; they are not shelf-stable.

Nutrition

Find it online: https://delishcraze.com/refrigerator-pickles-easy-crispy-recipe/