Crunchy Refrigerator Dill Pickles (Print Version)
Crisp garlic dill refrigerator pickles with 10 minutes of prep, no canning, and a bright cold brine.
# Ingredients:
For the pickles
01 -
12 to 16 oz (340 to 450 g) small pickling cucumbers or Kirby cucumbers
02 -
4 sprigs fresh dill
03 -
3 garlic cloves, peeled and halved
04 -
1 teaspoon yellow mustard seeds
05 -
1/2 teaspoon whole black peppercorns
06 -
1/4 teaspoon red pepper flakes, optional
For the cold brine
07 -
2/3 cup (160 ml) distilled white vinegar
08 -
1 cup (240 ml) cool water
09 -
1 1/2 tablespoons kosher salt
10 -
1 teaspoon granulated sugar
# Instructions:
01 -
Wash a 1-quart jar and lid in hot soapy water. Rinse well and let air dry while you prep the cucumbers.
02 -
Trim a thin slice from both ends of each cucumber. Cut into spears or 1/4-inch coins, keeping the pieces close in size.
03 -
Combine vinegar, cool water, kosher salt, and sugar in a covered jar or measuring cup. Shake or whisk until the salt mostly dissolves.
04 -
Place dill, garlic, mustard seeds, peppercorns, and red pepper flakes in the clean jar. Pack in the cucumbers snugly without crushing them.
05 -
Pour the brine over the cucumbers until fully covered. Tap the jar gently on the counter to release air bubbles, then add a little more brine if needed.
06 -
Seal the jar and refrigerate for at least 6 hours. For fuller dill pickle flavor, chill 24 hours before serving. Keep refrigerated and use within about 3 weeks.
# Notes:
01 -
Hands-on prep takes 10 minutes, but the pickles need refrigerator time before serving.
02 -
Coins taste pickled faster than spears.
03 -
This is a refrigerator recipe and is not shelf-stable.