Easy Crunchy Quick Refrigerator Dill Pickles Recipe for Perfect Homemade Snacks
A quick and easy recipe for crunchy dill pickles that are ready in under 24 hours, using simple ingredients and no fancy equipment. Perfect for snacks or adding a tangy crunch to meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 24 hours (including chilling time)
- Yield: About 1 quart jar (approximately 4 servings) 1x
- Category: Snack
- Cuisine: American
Ingredients
- 1 pound (450 g) fresh pickling cucumbers, sliced into spears or rounds
- 3–4 fresh dill sprigs
- 2 garlic cloves, smashed
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- 1 tablespoon kosher or pickling salt
- 1 teaspoon sugar
- 1 teaspoon black peppercorns
- ½ teaspoon dill seed (optional)
- Optional extras: red pepper flakes, mustard seeds, sliced onion
Instructions
- Wash about 1 pound (450 g) of fresh pickling cucumbers thoroughly. Slice into spears about 3-4 inches (7-10 cm) long or into ¼-inch (6 mm) thick rounds.
- In a small saucepan, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 1 tablespoon kosher salt, and 1 teaspoon sugar. Heat gently over medium heat, stirring until salt and sugar dissolve. Remove from heat and let cool slightly (about 5 minutes).
- Into a clean 1-quart (1-liter) glass jar, add 3-4 fresh dill sprigs, 2 smashed garlic cloves, 1 teaspoon black peppercorns, and optional ½ teaspoon dill seed or a pinch of red pepper flakes.
- Pack the cucumber slices tightly but gently into the jar without crushing.
- Pour the warm brine over the cucumbers until completely submerged, leaving about ½ inch (1.5 cm) headspace. Tap the jar gently to release air bubbles.
- Seal the jar tightly and refrigerate. Let pickles chill for at least 24 hours before tasting; for best flavor, wait 2-3 days.
- Enjoy chilled. Pickles keep in the fridge for up to 2 weeks. Use clean utensils to remove pickles to avoid contamination.
Notes
For extra crunch, soak sliced cucumbers in ice water for 30 minutes before pickling. Use small, firm cucumbers for best texture. Warm the brine to dissolve salt and sugar but let it cool slightly before pouring over cucumbers to avoid cooking them. Use kosher or pickling salt, not iodized table salt. Refrigerate promptly and keep pickles cold for safety and texture. Pickles taste best after 2-3 days but can be tasted after 24 hours.
Nutrition
- Serving Size: About 3 spears per s
- Calories: 1015
- Sugar: 1
- Sodium: 600
- Carbohydrates: 3
- Fiber: 1
Keywords: quick pickles, refrigerator pickles, dill pickles, crunchy pickles, easy pickles, homemade pickles, snack, dill, garlic