Refrigerator Dill Pickles
Crispy, garlicky, and tangy Refrigerator Dill Pickles made with fresh cucumbers, dill, garlic, and a simple brine. These quick pickles come together in minutes, no canning required.
Servings: 1 quart jar
Calories: 5kcal
Ingredients
- ½ pound pickling cucumbers (about 6-8) (Kirby or any pickling cucumber)
- 1½ cups water
- ½ cup white vinegar (5%) (or apple cider vinegar)
- 2 teaspoons pickling salt
- ½ teaspoon mustard seed
- 3 cloves garlic (peeled)
- 2 fresh dill heads (or ½ tablespoon dry dill weed)
- ⅛ teaspoon red pepper flakes (optional)
Instructions
- Prep the cucumbers: Wash the cucumbers thoroughly and trim off both ends, paying close attention to the blossom end-it contains enzymes that can make your pickles soft. Leave them whole for classic dills, cut into spears for snacking, or slice into rounds for sandwich-ready chips.
- Make the Brine: In a small saucepan, combine 1½ cups water, ½ cup white vinegar, and 2 teaspoons pickling salt. Place over medium heat and bring to a gentle boil, just until the salt dissolves. Stir in the mustard seeds, and add red pepper flakes if you like a little heat. Remove from the heat and let the brine cool to room temperature. Pouring hot brine over cucumbers can make them soft.
- Assemble the Jar: Place 3 peeled garlic cloves and 2 fresh dill heads into the bottom of a clean 1-quart mason jar. Pack the cucumbers in as snugly as you can without squishing them.
- Add the Brine: When the brine has cooled, pour it over the cucumbers until they're completely submerged, leaving about ½ inch of space at the top. Screw the lid on tightly and give the jar a gentle shake.
- Refrigerate and Wait: Transfer the jar to the refrigerator. The pickles will start developing flavor within 24 hours, but for the best flavor, give them 2-3 days. Stored in the fridge, they'll stay crisp and delicious for up to 4 weeks. Enjoy!
Notes
- Spice Variations: Add a pinch of red pepper flakes for heat or a few black peppercorns.
- Storage Tips: Keep your pickles refrigerated at all times. They'll stay crisp and flavorful for up to 4 weeks.
- Jar Size: This recipe is written for 1-quart jars, but you can split it into 2 pint jars if you prefer smaller batches.
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Sodium: 300mg
