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Crispy No-Canning Dill Refrigerator Pickles

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A quick and easy refrigerator pickle recipe that delivers crisp, tangy dill pickles ready in just 24 hours without the need for canning.

Ingredients

Scale
  • 2 pounds (900 g) small to medium pickling cucumbers, washed and sliced into spears or rounds
  • 4–5 sprigs fresh dill or 2 tablespoons dill seeds
  • 3–4 garlic cloves, peeled and slightly crushed
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) filtered or distilled water
  • 1 tablespoon pickling salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon whole black peppercorns
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Rinse 2 pounds (900 g) of pickling cucumbers thoroughly under cold water. Trim off the blossom ends, then slice into spears about 3-4 inches (7-10 cm) long or into ¼ inch (6 mm) thick rounds. Pat dry with a clean towel.
  2. In a small saucepan, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) filtered water, 1 tablespoon pickling salt, and 1 teaspoon granulated sugar. Warm over medium heat, stirring occasionally until salt and sugar dissolve completely. Remove from heat and let cool to room temperature.
  3. Place 4-5 sprigs of fresh dill, 3-4 crushed garlic cloves, 1 teaspoon black peppercorns, and optional ¼ teaspoon red pepper flakes into each quart-sized jar. Pack the cucumber slices tightly but without crushing them.
  4. Carefully pour the cooled brine over the cucumbers, covering them completely. Leave about ½ inch (1.25 cm) of space at the top. Seal the jars with lids.
  5. Place the sealed jars in your refrigerator. Let the pickles marinate for at least 24 hours before eating. The flavor and crunch will improve over the next 2-3 days.
  6. After 24 hours, open a jar and try a spear. If it’s tangy and crisp, it’s ready! If you want more zing, leave it in the fridge up to 3 days.

Notes

Use fresh, firm cucumbers without soft spots and trim blossom ends to keep pickles crisp. Warm the brine to dissolve salt and sugar but do not boil. Pack cucumbers snugly but not crushed. Keep pickles refrigerated and consume within 3-4 weeks. To re-crisp softer pickles, soak briefly in ice water for 10-15 minutes before serving. Optional additions include sliced jalapeños for spice or doubling garlic for more flavor.

Nutrition

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

Find it online: https://bitesienna.com/crispy-no-canning-dill-refrigerator-pickles-recipe-ready-in-24-hours-easy-and-perfect/