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Flavorful Spicy Garlic Dill Refrigerator Pickles Easy Homemade Recipe

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Quick and easy spicy garlic dill refrigerator pickles with a perfect balance of heat, tang, and fresh garlic flavor. Ready to enjoy in 24 to 48 hours without canning.

Ingredients

Scale
  • 4 to 5 medium pickling cucumbers (about 1.5 pounds / 700 grams), sliced into rounds or spears
  • 4 to 6 large garlic cloves, peeled and lightly crushed
  • 3 to 4 sprigs fresh dill or 2 tablespoons chopped fresh dill weed (or 1 teaspoon dried dill)
  • 1 cup (240 ml) white vinegar (5% acidity)
  • 1 cup (240 ml) water
  • 1 tablespoon pickling salt or kosher salt (no iodine)
  • 1 tablespoon granulated sugar
  • 1 to 2 teaspoons red pepper flakes
  • 1 teaspoon whole black peppercorns
  • Optional: 1-2 bay leaves
  • Optional: pinch of mustard seeds

Instructions

  1. Wash and dry cucumbers thoroughly. Slice into spears or 1/4-inch thick rounds and place in a large mixing bowl.
  2. Peel garlic cloves and gently crush with the flat side of a knife to release flavor without bitterness.
  3. In a small saucepan, combine white vinegar, water, pickling salt, and granulated sugar. Warm over medium heat, stirring until salt and sugar dissolve (3-5 minutes). Remove from heat and let cool slightly.
  4. Layer cucumbers, fresh dill sprigs, crushed garlic, red pepper flakes, and whole peppercorns in a clean quart-sized glass jar. Add bay leaves or mustard seeds if using.
  5. Pour the warm (not hot) brine over the cucumbers until fully submerged, leaving about 1/2 inch headspace at the top.
  6. Seal the jar tightly and refrigerate. Let pickles sit for at least 24 hours before tasting; flavor improves after 2 to 3 days.
  7. Before serving, ensure cucumbers are submerged in brine. Use a clean utensil to press them down if needed. Pickles keep refrigerated for up to 3 weeks.

Notes

Do not boil the brine; warm it just enough to dissolve salt and sugar. Crush garlic lightly instead of chopping to avoid bitterness. Keep cucumbers fully submerged in brine to prevent spoilage. Adjust red pepper flakes to taste. Let pickles rest for at least 24 hours, preferably 48 hours, for best flavor. Store refrigerated and consume within 3 weeks.

Nutrition

Keywords: spicy garlic dill pickles, refrigerator pickles, easy homemade pickles, quick pickles, dill pickles, spicy pickles, garlic pickles

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