Refrigerator Pickles Recipe
Make your own Garlic and Dill 24-Hour Refrigerator Pickles—fresh, crisp cucumbers infused with garlic, dill, and tangy brine, ready in just one day. No canning required! Perfect as a snack, sandwich topping, or side dish, these quick pickles are an easy way to enjoy homemade flavor anytime.
Equipment
- Sharp knife or mandoline slicer
- Measuring Cups and Spoons
- Small saucepan
- Wooden spoon
- 2 clean pint jars with lids
Ingredients
For the cucumbers:
- 4 cups thinly sliced cucumbers (about 3–4 medium)
- 4 garlic cloves, sliced
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds (or 2 tablespoons fresh dill)
For the brine:
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup water
- 2 tablespoons sugar (optional, adjust to taste)
- 1 tablespoon kosher salt
Instructions
- Prepare jars: Place sliced cucumbers, garlic, peppercorns, mustard seeds, and dill into clean jars.
- Make brine: In a small saucepan, combine vinegar, water, sugar, and salt. Heat until sugar and salt dissolve. Remove from heat.
- Fill jars: Carefully pour the hot brine over the cucumbers, leaving about ½ inch of headspace.
- Seal & chill: Close jars tightly and refrigerate.
- Wait & enjoy: Let pickles sit for at least 24 hours before eating for best flavor. Consume within 4 weeks.
Notes
- Cucumber choice: Kirby or Persian cucumbers work best for crunch.
- Crisp tip: Add a grape leaf or ⅛ teaspoon calcium chloride to each jar to keep pickles firm.
- Sweet pickles: Double the sugar for bread-and-butter style.
- Spicy version: Add sliced jalapeños or chili flakes to jars.
- Always use clean utensils to remove pickles—this helps prevent spoilage.