Homemade Refrigerator Dill Pickles Recipe in 10 Minutes (Print Version)
Crunchy refrigerator dill pickles with fresh garlic, dill, peppercorns, and a quick vinegar brine. Ten minutes of hands-on prep, no canning required.
# Ingredients:
For the jar
01 -
1 lb (450 g) small pickling cucumbers or Persian cucumbers
02 -
4-6 sprigs fresh dill
03 -
3 garlic cloves, peeled and lightly smashed
04 -
1 teaspoon black peppercorns
05 -
1 teaspoon mustard seeds
06 -
1/4 teaspoon red pepper flakes, optional
For the brine
07 -
1 cup (240 ml) boiling water
08 -
1 cup (240 ml) distilled white vinegar, 5% acidity
09 -
1 tablespoon kosher salt
10 -
1 teaspoon granulated sugar
# Instructions:
01 -
Wash the cucumbers well. Trim a thin slice from both ends, then cut into spears or 1/4-inch thick chips.
02 -
Place the dill, garlic, peppercorns, mustard seeds, and red pepper flakes in a clean 1-quart jar. Pack the cucumber pieces in tightly without crushing them.
03 -
Stir the boiling water, kosher salt, and sugar in a heatproof measuring cup until dissolved. Stir in the vinegar.
04 -
Pour the brine over the cucumbers until fully covered. Tap the jar gently to release air pockets, then add a little more brine if needed.
05 -
Let the jar cool until warm, then seal and refrigerate. Chill at least 24 hours before eating, or 48 hours for fuller flavor.
# Notes:
01 -
Hands-on prep takes about 10 minutes.
02 -
Best flavor develops after 24-48 hours in the refrigerator.
03 -
Keep pickles submerged in brine and refrigerated.