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Quick Refrigerator Dill Pickles Recipe Easy Ready in 24 Hours

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A simple and fast recipe for crisp, tangy dill pickles ready in just 24 hours without canning or long waits. Perfect for last-minute cravings and summer meals.

Ingredients

Scale
  • 1 pound fresh cucumbers (preferably pickling or Kirby cucumbers)
  • 2 to 3 fresh dill sprigs
  • 2 large garlic cloves, peeled and smashed
  • 1 cup white vinegar (240 ml) – can substitute apple cider vinegar
  • 1 cup water (240 ml)
  • 1 tablespoon pickling salt or kosher salt
  • 1 teaspoon granulated sugar (optional but recommended)
  • 1 teaspoon whole black peppercorns
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Wash and dry about 1 pound (450 g) of fresh cucumbers. Slice into ¼-inch (6 mm) thick rounds or cut into spears depending on preference. Set aside.
  2. In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon pickling salt, and 1 teaspoon granulated sugar. Heat gently over medium heat, stirring occasionally, until salt and sugar dissolve. Remove from heat and let cool slightly.
  3. Place 2 to 3 fresh dill sprigs, 2 smashed garlic cloves, 1 teaspoon black peppercorns, and ¼ teaspoon red pepper flakes (if using) into the bottom of a clean quart-sized glass jar.
  4. Layer the cucumber slices or spears tightly but without crushing into the jar.
  5. Pour the warm (not hot) brine over the cucumbers, ensuring they are fully submerged. Leave about ½ inch of headspace at the top. Press down gently if needed.
  6. Screw on the lid tightly and refrigerate for at least 24 hours before tasting. Flavor intensifies if left longer.
  7. Serve chilled straight from the fridge. Keep refrigerated and consume within 2 weeks for best freshness.

Notes

Use fresh, firm Kirby or pickling cucumbers for best crunch. Do not overheat the brine to avoid cooking cucumbers. Tight pack cucumbers without crushing to prevent mushiness. Fresh dill and garlic provide the best flavor. If pickles are too salty or sour after 24 hours, drain some brine and replace with fresh water to mellow flavor. For spicier pickles, add extra red pepper flakes or sliced jalapeños. Store refrigerated and consume within 2 weeks.

Nutrition

Keywords: quick pickles, refrigerator pickles, dill pickles, easy pickles, no canning pickles, summer pickles, crunchy pickles

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