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Garlic Dill Refrigerator Pickles

Quick, crunchy homemade pickles with fresh garlic and dill, ready in 24 hours with no canning required.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 1 day 20 minutes
Servings: 12 servings
Course: Condiment, Side Dish, Snack
Cuisine: American
Calories: 15

Ingredients
  

Main Ingredients
  • 1.5 pounds Kirby or Persian cucumbers washed, sliced into rounds or spears
  • 1 tbsp kosher salt for drawing out water
  • 1 small white or yellow onion thinly sliced
  • 4-6 cloves garlic peeled and lightly smashed
  • 6-8 sprigs fresh dill plus more for garnish
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 0.5 tsp red pepper flakes optional
Pickling Brine
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tbsp kosher salt
  • 1 tbsp granulated sugar
  • 1 bay leaf optional

Equipment

  • Chef's knife and cutting board
  • Large colander
  • Small saucepan
  • 1-quart wide-mouth glass jar(s)
  • Measuring cups and spoons

Method
 

  1. Prep cucumbers: Slice cucumbers as desired. Toss in a colander with 1 tbsp salt. Let drain for 45 min - 1 hour. Rinse very well under cold water and pat completely dry.
  2. Make brine: In a saucepan, combine vinegar, water, 2 tbsp salt, sugar, and bay leaf. Simmer until salt/sugar dissolve (3-4 min). Remove from heat and cool completely.
  3. Layer jar: In a clean quart jar, place half the garlic, dill, peppercorns, mustard seeds, and pepper flakes. Add a layer of dried cucumbers, then the onions, then the remaining spices and garlic. Top with remaining cucumbers.
  4. Add brine: Pour the completely cooled brine over the cucumbers, tapping jar to remove air bubbles. Ensure cucumbers are fully submerged. Seal jar tightly.
  5. Refrigerate: Place jar in refrigerator. Let pickle for a minimum of 24 hours before tasting for best flavor, ideally 48-72 hours.
  6. Serve & store: Enjoy cold. Store refrigerated for up to 3-4 weeks.

Notes

For maximum crunch, do not skip the salting/draining step. Always use cooled brine. Flavors intensify over the first week.