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Ultra-Crispy Garlic Dill Refrigerator Pickles Ready in 24 Hours

Close-up of fresh cucumbers packed tightly in a glass jar for refrigerator pickles with visible dill and chopped garlic.
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Make crunchy, flavorful dill pickles using a simple refrigerator method that requires no canning and are ready to eat in just one day.

Ingredients

Scale
  • 2 lbs pickling cucumbers (Kirby or Persian), ends trimmed
  • 4 cloves garlic, smashed
  • 1/2 cup white vinegar (5% acidity)
  • 1 1/2 cups water
  • 1 tablespoon kosher salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds
  • 2 sprigs fresh dill

Instructions

  1. Wash the cucumbers well. Slice them into spears or rounds, depending on your preference.
  2. Pack the cucumber slices, smashed garlic cloves, peppercorns, mustard seeds, and dill sprigs tightly into a clean, pint-sized glass jar.
  3. In a small saucepan, combine the water, vinegar, and kosher salt. Heat over medium heat, stirring until the salt completely dissolves. Do not boil.
  4. Remove the brine from the heat and let it cool for 5 minutes.
  5. Carefully pour the warm brine over the cucumbers in the jar, ensuring the cucumbers are fully submerged. Leave about 1/2 inch of headspace at the top.
  6. Seal the jar tightly with a lid. Let the jar cool to room temperature on the counter for about 1 hour.
  7. Transfer the jar to the refrigerator. Chill for a minimum of 24 hours before eating for best flavor and crunch.

Notes

  • For extra crispness, soak the cucumbers in ice water for 30 minutes before slicing and packing.
  • These pickles maintain their best texture within the first week of refrigeration.
  • Use these pickles on sandwiches, burgers, or as a simple snack.

Nutrition

Find it online: https://afripaket.com/refrigerator-pickles-garlic-dill-recipe/