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Quick Garlic Dill Refrigerator Pickles

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A fast and easy recipe for flavorful garlic dill pickles ready in just 24 hours, perfect for snacks or as a tangy addition to meals.

Ingredients

Scale
  • 4 medium pickling cucumbers (about 1.5 pounds or 700 grams)
  • 4 large garlic cloves, thinly sliced
  • 3–4 sprigs fresh dill weed or fronds (or 1 tablespoon dried dill seeds)
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon kosher salt or pickling salt (avoid iodized salt)
  • 1 teaspoon granulated sugar
  • Optional: 1/2 teaspoon black peppercorns or mustard seeds

Instructions

  1. Rinse cucumbers under cold water and pat dry. Slice into 1/4-inch (6 mm) thick rounds or spears.
  2. In a mixing bowl, combine white vinegar, water, kosher salt, and sugar. Stir until salt and sugar dissolve completely.
  3. Place sliced garlic cloves, fresh dill sprigs, and optional black peppercorns or mustard seeds into the bottom of a clean glass jar.
  4. Tightly pack the sliced cucumbers into the jar on top of the dill and garlic, leaving about 1/2 inch (1.3 cm) of headspace.
  5. Pour the brine mixture over the cucumbers until fully submerged. Press cucumbers down if needed to keep them under the liquid.
  6. Seal the jar tightly and refrigerate for at least 24 hours before tasting. Flavor improves after a couple of days.
  7. After 24 hours, sample a pickle. If desired, refrigerate longer for stronger flavor. Pickles stay fresh and crunchy up to 2 weeks.

Notes

Use fresh, firm cucumbers for best crunch. Keep cucumbers fully submerged in brine to avoid spoilage. Thinly slice garlic to prevent bitter bites. Kosher or pickling salt is preferred to avoid cloudy brine. Pickles improve in flavor after 24 hours and stay fresh up to 2 weeks refrigerated. Variations include adding red pepper flakes for heat or swapping vinegars for different flavor profiles.

Nutrition

Keywords: quick pickles, garlic dill pickles, refrigerator pickles, easy pickles, homemade pickles, crunchy pickles, snack, condiment

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