Easy Refrigerator Dill Pickles Recipe
Crisp, tangy homemade refrigerator dill pickles with fresh dill, garlic, and a quick vinegar brine.
Equipment
- 1 quart-size glass jar clean, with lid
- 1 Small saucepan
- 1 knife
- 1 cutting board
Ingredients
Pickles
- 1 1/2 pounds small Persian cucumbers or pickling cucumbers cut into spears
- 1 1/2 cups water
- 1 1/2 cups distilled white vinegar
- 1 tablespoon kosher salt
- 2 teaspoons granulated sugar
- 4 cloves garlic peeled and lightly smashed
- 6 sprigs fresh dill
- 1 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds optional
- 1/4 teaspoon red pepper flakes optional
Instructions
- Wash and dry the cucumbers well. Trim the ends, then cut them into spears sized to fit inside a clean quart-size jar.
- Add the garlic, dill sprigs, black peppercorns, mustard seeds if using, and red pepper flakes if using to the jar. Pack the cucumber spears tightly into the jar.
- In a small saucepan, combine the water, distilled white vinegar, kosher salt, and sugar. Bring to a gentle simmer over medium heat, stirring until the salt and sugar dissolve.
- Pour the hot brine over the cucumbers, making sure they are fully submerged. Let the jar cool uncovered at room temperature.
- Cover the jar tightly and refrigerate for at least 24 hours before serving for the best flavor.
- Keep refrigerated and use clean utensils to remove pickles from the jar.
Notes
For the best crunch, use very fresh firm cucumbers. Let the pickles chill at least 24 hours before serving. Store in the refrigerator up to 2 weeks; this is not a shelf-stable canning recipe.