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Easy Quick Refrigerator Dill Pickles Recipe Perfect for Homemade Snacks

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Crunchy, tangy refrigerator dill pickles ready in 12-24 hours, perfect for quick homemade snacking with simple pantry ingredients.

Ingredients

Scale
  • 1 pound (450g) small to medium pickling cucumbers or Kirby cucumbers, sliced into spears or rounds
  • 2–3 sprigs or about 2 tablespoons chopped fresh dill
  • 2–3 garlic cloves, peeled and lightly crushed
  • 1 cup (240ml) white distilled vinegar
  • 1 cup (240ml) water
  • 1 tablespoon kosher salt or pickling salt
  • 1 teaspoon sugar
  • 1 teaspoon whole black peppercorns
  • Optional: 1/2 teaspoon red pepper flakes

Instructions

  1. Rinse cucumbers under cold water and pat dry. Slice into 3-4 inch spears or 1/4-inch thick rounds.
  2. In a mixing bowl, combine white vinegar, water, kosher salt, and sugar. Stir until dissolved.
  3. Place fresh dill sprigs, crushed garlic cloves, and black peppercorns into the bottom of a sterilized 1-quart glass jar. Add cucumbers snugly on top without crushing. Add red pepper flakes if desired.
  4. Pour the brine over the cucumbers, ensuring they are fully submerged. Leave about 1/2 inch of headspace. Press down gently to release air bubbles.
  5. Seal the jar tightly and refrigerate for at least 12 hours, ideally 24 hours for best flavor and crunch.
  6. Enjoy cold directly from the jar. Store refrigerated and consume within 2-3 weeks.

Notes

Use firm cucumbers without soft spots for best crunch. Soaking cucumbers in ice water for an hour before slicing can increase crispiness. Use pickling salt to avoid cloudiness. Keep pickles submerged in brine to prevent spoilage. Refrigerate promptly and consume within 3 weeks. Cloudy brine is normal; discard if off smells or mold appear.

Nutrition

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

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