Crispy Quick Refrigerator Dill Pickles Recipe Easy No Canning Needed
These quick refrigerator dill pickles are simple, crunchy, and tangy, made without any canning. Ready to eat in as little as 24 hours, they offer a fresh, flavorful snack or side with minimal fuss.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 24 hours (including refrigeration time)
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 pound (450 g) Kirby or pickling cucumbers, sliced into spears or rounds
- 1 cup (240 ml) distilled white vinegar (or apple cider vinegar for a sweeter note)
- 1 cup (240 ml) water
- 1 tablespoon kosher salt or pickling salt (avoid iodized salt)
- 1 teaspoon granulated sugar (optional but recommended)
- 3–4 sprigs fresh dill or 1 tablespoon dried dill weed
- 2–3 garlic cloves, peeled and lightly crushed
- 1 teaspoon mustard seeds (optional)
- 1/2 teaspoon black peppercorns (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Wash about 1 pound (450 g) of Kirby cucumbers thoroughly. Slice into 1/4-inch (6 mm) thick rounds or spears.
- In a small saucepan, combine 1 cup distilled white vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 teaspoon granulated sugar. Heat gently over medium heat, stirring until salt and sugar dissolve (3-5 minutes). Remove from heat and let cool slightly.
- In a clean quart-sized jar, add 3-4 sprigs fresh dill, 2-3 lightly crushed garlic cloves, and optional pickling spices (mustard seeds, black peppercorns, red pepper flakes). Pack sliced cucumbers tightly but without crushing.
- Pour the warm brine over the cucumbers and herbs, ensuring they are fully submerged. Leave about 1/2 inch (1.3 cm) headspace. Press down lightly to release air bubbles.
- Seal the jar tightly and refrigerate. Pickles develop flavor after 24 hours but taste best after 2-3 days. Keep refrigerated up to 2 weeks.
Notes
Use fresh, firm Kirby cucumbers for best crunch. Avoid iodized salt to prevent cloudy brine. Warm brine helps flavor absorption but should not be boiling hot. Keep cucumbers submerged to avoid softening or mold. Flavor improves after 2-3 days. Brine can be reused once or twice for new batches but fresh brine is best for crispness.
Nutrition
- Serving Size: About 3 spears (appr
- Calories: 10
- Sugar: 1
- Sodium: 600
- Carbohydrates: 2
- Fiber: 0.5
Keywords: quick pickles, refrigerator pickles, dill pickles, no canning, easy pickles, crispy pickles, homemade pickles, summer recipe