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Easy Crunchy Refrigerator Dill Pickles Recipe Perfect for Quick Homemade Snacks

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A simple, quick refrigerator pickle recipe that delivers a fresh, crunchy dill flavor without the fuss of traditional canning. Ready to eat in 24 hours, perfect for snacks and sandwiches.

Ingredients

Scale
  • 1½ pounds (700 g) pickling cucumbers (English or Kirby cucumbers work best)
  • 2–3 sprigs fresh dill (or 1 tablespoon dried dill)
  • 3–4 garlic cloves, peeled and smashed
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) cold water
  • 1 tablespoon kosher salt (pickling or kosher salt, avoid iodized)
  • 1 teaspoon granulated sugar
  • 1 teaspoon black peppercorns (whole)
  • 1 teaspoon mustard seeds (optional)
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Wash and slice cucumbers: Rinse 1½ pounds (700 g) of pickling cucumbers thoroughly to remove any dirt. Slice off the ends, then cut into ¼-inch (6 mm) thick rounds or spears, depending on your preference. This should take about 10 minutes.
  2. Prepare the brine: In a mixing bowl, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) cold water, 1 tablespoon kosher salt, and 1 teaspoon sugar. Stir until the salt and sugar are fully dissolved (3-5 minutes).
  3. Add spices and herbs: Into your clean quart jar, place 2-3 sprigs of fresh dill, 3-4 smashed garlic cloves, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds (optional), and ¼ teaspoon red pepper flakes if desired.
  4. Pack cucumbers into the jar: Tightly but gently fill the jar with cucumber slices or spears, leaving about ½ inch (1.3 cm) of headspace at the top.
  5. Pour brine over cucumbers: Slowly pour the brine over the cucumbers until fully submerged. Use a small clean weight or folded parchment paper to keep cucumbers below the brine if they float.
  6. Seal and refrigerate: Screw the lid on tightly and place the jar in the refrigerator. Let the pickles chill for at least 24 hours before tasting. They keep well for up to 2 weeks.

Notes

For extra crispness, soak sliced cucumbers in ice water for 30 minutes before packing into jars. Use fresh, firm cucumbers and non-iodized salt for best results. Keep pickles refrigerated and consume within 2 weeks. To re-crisp softened pickles, soak slices briefly in ice water before serving. Optional spices like mustard seeds and red pepper flakes can be adjusted to taste.

Nutrition

Keywords: refrigerator pickles, dill pickles, quick pickles, crunchy pickles, homemade pickles, easy pickles, snack, vegan pickles, gluten-free pickles

Find it online: https://freshforkful.com/easy-crunchy-refrigerator-dill-pickles-recipe-perfect-for-quick-homemade-snacks/