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Quick Tangy Garlic Dill Refrigerator Pickles

Quick Tangy Garlic Dill Refrigerator Pickles - featured image

A fast and flavorful homemade pickle recipe combining fresh cucumbers, garlic, and dill in a tangy vinegar brine, ready in just 30 minutes.

Ingredients

Scale
  • 45 medium Kirby or Persian cucumbers, sliced into spears or rounds
  • 45 large garlic cloves, peeled and smashed
  • 45 fresh dill sprigs
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher or pickling salt
  • 1 teaspoon whole black peppercorns
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Wash 4-5 medium Kirby cucumbers thoroughly. Slice into spears about 3-4 inches long or into ¼-inch thick rounds. Pat dry with a clean towel.
  2. In a small pan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 tablespoon granulated sugar. Warm over medium heat, stirring occasionally until salt and sugar dissolve. Remove from heat and let cool slightly.
  3. Peel and smash 4-5 garlic cloves. Rinse 4-5 fresh dill sprigs. Optionally add 1 teaspoon black peppercorns and ¼ teaspoon red pepper flakes.
  4. Place smashed garlic, dill sprigs, peppercorns, and red pepper flakes (if using) into clean glass jars. Pack cucumber slices tightly but without crushing.
  5. Pour warm brine over cucumbers and herbs in jars, leaving about ½ inch headspace. Ensure cucumbers are fully submerged.
  6. Seal jars tightly and refrigerate. Pickles are ready after 30 minutes but taste best after a few hours. Keep refrigerated up to 2 weeks.

Notes

Use kosher or pickling salt to avoid clouding the brine. Do not boil the brine to preserve fresh flavors. Press cucumbers down to keep submerged. Let pickles chill longer for milder tang. Avoid plastic containers to prevent vinegar interaction.

Nutrition

Keywords: quick pickles, refrigerator pickles, garlic dill pickles, homemade pickles, easy pickles, tangy pickles