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Quick Garlic Dill Refrigerator Pickles Recipe Easy Ready in 24 Hours

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This quick garlic dill refrigerator pickles recipe delivers tangy, crunchy pickles in just 24 hours without long fermentation. Perfect for snacks or as a flavorful side, these pickles balance garlic and dill for a satisfying homemade treat.

Ingredients

Scale
  • 1 pound (450g) small to medium pickling cucumbers, sliced into spears or rounds
  • 4–5 large garlic cloves, peeled and smashed
  • 3–4 sprigs fresh dill, including fronds and stems
  • 1 cup (240ml) white vinegar (distilled or apple cider vinegar)
  • 1 cup (240ml) water
  • 1 tablespoon kosher salt or pickling salt (or 2 teaspoons table salt)
  • 1 teaspoon granulated sugar
  • 1 teaspoon mustard seeds (optional)
  • 5–6 whole black peppercorns
  • Pinch of red pepper flakes (optional)

Instructions

  1. Wash and dry the cucumbers well. Slice into spears about 3-4 inches long or rounds about 1/4 inch thick for even pickling.
  2. In a small saucepan, combine vinegar, water, salt, sugar, mustard seeds, black peppercorns, and red pepper flakes if using. Heat gently over medium heat, stirring occasionally until salt and sugar dissolve. Remove from heat and let cool slightly.
  3. Place smashed garlic cloves and fresh dill sprigs into the bottom of a clean quart-sized glass jar.
  4. Pack cucumber slices tightly but gently into the jar, pressing down to remove air pockets and leaving about 1/2 inch headspace at the top.
  5. Pour the warm brine over the cucumbers until fully submerged. Tap the jar gently to release trapped air bubbles. Seal the jar with the lid.
  6. Refrigerate the jar for at least 24 hours to allow flavors to develop and cucumbers to become crisp and tangy.
  7. After 24 hours, taste a pickle spear. If desired tang and crunch are reached, enjoy. Store pickles in the fridge and consume within 2-3 weeks for best freshness.

Notes

For extra crispness, soak sliced cucumbers in ice water for 30 minutes before pickling. Use fresh dill rather than dried for best flavor. Heat brine gently to dissolve salt and sugar but avoid boiling. Taste pickles after 24 hours and refrigerate sealed for up to 3 weeks, best within 10 days. Variations include adding jalapeños for spice or honey for sweetness.

Nutrition

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

Find it online: https://eliplate.com/quick-garlic-dill-refrigerator-pickles-recipe-easy-ready-in-24-hours/