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Quick Crunchy Refrigerator Dill Pickles Recipe Ready in 24 Hours

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A quick and easy refrigerator pickle recipe that delivers crunchy, tangy dill pickles in just 24 hours without fermentation or special equipment.

Ingredients

Scale
  • 4–5 medium Kirby or pickling cucumbers (about 1.5 pounds / 700 grams), washed and sliced into spears or rounds
  • 3–4 sprigs fresh dill or 2 tablespoons dill seeds
  • 3–4 garlic cloves, peeled and lightly crushed
  • 1 cup (240 ml) white vinegar (5% acidity)
  • 1 cup (240 ml) water, filtered or distilled
  • 1 tablespoon pickling salt (kosher or canning salt, avoid iodized)
  • 1 teaspoon granulated sugar
  • 1 teaspoon pickling lime (calcium hydroxide) – optional but recommended
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • A pinch of red pepper flakes (optional)

Instructions

  1. Wash cucumbers thoroughly, cut off blossom ends, and slice into spears or rounds (about 12-15 spears or 24-30 rounds).
  2. Optional: Dissolve 1 teaspoon pickling lime in 4 cups cold water and soak cucumber slices for 1 hour. Rinse cucumbers 2-3 times under cold water afterward.
  3. In a small saucepan, combine white vinegar, water, pickling salt, and sugar. Warm over medium heat until salt and sugar dissolve. Remove from heat and let cool slightly.
  4. Place fresh dill sprigs, garlic cloves, black peppercorns, mustard seeds, and red pepper flakes into a clean quart-sized Mason jar.
  5. Pack cucumber slices tightly into the jar without crushing.
  6. Pour the warm brine over the cucumbers, ensuring they are fully submerged, leaving about ½ inch space at the top. Press down if needed and seal the jar.
  7. Refrigerate the jar for at least 24 hours before tasting. For best flavor, wait 36-48 hours.
  8. Enjoy the pickles chilled, straight from the jar or as a side with sandwiches and snacks.

Notes

Rinse cucumbers thoroughly after soaking in pickling lime to avoid soapy aftertaste. Use fresh, firm cucumbers for best crunch. Warm the brine to dissolve salt and sugar but cool before pouring to prevent softening cucumbers. Press pickles down daily if they float above the brine. Flavor improves after 48 hours but ready at 24 hours.

Nutrition

Keywords: quick pickles, refrigerator pickles, dill pickles, crunchy pickles, easy pickles, homemade pickles, no fermentation pickles

Find it online: https://jodierecipes.com/quick-crunchy-refrigerator-dill-pickles-recipe-ready-in-24-hours/