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Easy Quick Refrigerator Dill Pickles Recipe for Perfect No-Canning Snacks

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A quick and easy refrigerator dill pickle recipe that delivers crunchy, tangy pickles ready in as little as 48 hours without any canning required.

Ingredients

Scale
  • 2 pounds (about 900 grams) small to medium-sized pickling cucumbers, washed and sliced into spears or rounds
  • 4–5 sprigs fresh dill or 2 tablespoons dill seeds
  • 3–4 cloves garlic, peeled and smashed
  • 1 cup (240 ml) white distilled vinegar
  • 1 cup (240 ml) water, preferably filtered or distilled
  • 2 tablespoons pickling salt or kosher salt
  • 1 tablespoon mustard seeds
  • 1 teaspoon whole black peppercorns
  • Optional: 1/2 teaspoon red pepper flakes
  • Optional: pinch of sugar

Instructions

  1. Wash 2 pounds (900 g) of pickling cucumbers thoroughly. Slice into spears about 3-4 inches long or into 1/4-inch thick rounds. Pat dry with a clean towel to remove excess moisture. (10 minutes)
  2. Place 4-5 sprigs of fresh dill, 3-4 smashed garlic cloves, 1 tablespoon mustard seeds, and 1 teaspoon whole black peppercorns evenly into each quart-sized jar. Pack cucumber slices tightly without crushing, leaving about 1/2 inch headspace. (10 minutes)
  3. In a small saucepan, combine 1 cup white vinegar, 1 cup water, and 2 tablespoons pickling salt. Optionally add 1/2 teaspoon red pepper flakes. Heat over medium heat, stirring occasionally until salt dissolves. Do not boil. (5 minutes)
  4. Pour the hot brine over cucumbers in jars, fully submerging them. Use a clean utensil to press cucumbers down gently if needed. Seal jars tightly with lids. (5 minutes)
  5. Let jars cool to room temperature, then refrigerate. Pickles start tasting good after 48 hours and reach peak flavor in 5-7 days. (5 minutes plus chilling time)

Notes

Use fresh, firm cucumbers for best crunch. Avoid iodized table salt to prevent cloudy brine. Keep cucumbers submerged using weights or a zip-top bag filled with water. Always use clean utensils to avoid contamination. Store pickles in the refrigerator for up to 3 weeks. Heating the brine helps dissolve salt and marry flavors but do not boil.

Nutrition

Keywords: quick pickles, refrigerator pickles, dill pickles, no canning, easy pickles, crunchy pickles, tangy pickles, homemade pickles

Find it online: https://lyrafeast.com/easy-quick-refrigerator-dill-pickles-recipe-for-perfect-no-canning-snacks/