Quick Spicy Garlic Dill Refrigerator Pickles
A quick and easy refrigerator pickle recipe that delivers crunchy, spicy garlic dill pickles ready in just 24 hours without any canning fuss.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (warming brine)
- Total Time: 24 hours (including refrigeration time)
- Yield: About 4 servings 1x
- Category: Condiment
- Cuisine: American
Ingredients
Scale
- 1 pound (450 g) fresh firm Kirby cucumbers or pickling cucumbers, sliced into spears or rounds
- 4 large garlic cloves, peeled and smashed
- 3 to 4 sprigs fresh dill weed (fronds and stems)
- 1 cup (240 ml) distilled white vinegar
- 1 cup (240 ml) water
- 1 tablespoon kosher salt (non-iodized)
- 1 teaspoon granulated sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon whole black peppercorns
- Optional: 1 bay leaf
- Optional: pinch of mustard seeds
Instructions
- Wash and dry cucumbers. Slice into spears or rounds about 1/4 inch (6 mm) thick.
- In a small saucepan, combine white vinegar, water, kosher salt, and sugar. Warm gently over medium heat, stirring until salt and sugar dissolve. Remove from heat and let cool slightly to room temperature (about 5 minutes).
- Smash garlic cloves with the flat side of a knife to release oils but keep them whole. Prepare fresh dill sprigs, red pepper flakes, and black peppercorns.
- In a clean quart-sized glass jar, layer cucumber slices or spears vertically or loosely packed. Add smashed garlic, dill sprigs, red pepper flakes, black peppercorns, and optional bay leaf or mustard seeds between layers.
- Pour the warm brine over the cucumbers until fully submerged, leaving about 1/2 inch (1.25 cm) headspace. Press down gently with a clean utensil to remove air bubbles and ensure cucumbers are submerged. Cover the jar tightly.
- Place the jar in the refrigerator and let it sit for 24 hours before tasting. The pickles will develop spicy garlic dill flavor and remain crisp.
- Use a clean fork or tongs to remove pickles from the jar to keep them fresh longer.
Notes
Use fresh garlic for bold flavor and smashed cloves to release oils without overpowering. Keep cucumbers fully submerged in brine to maintain crispness. Adjust red pepper flakes to taste for desired heat. Store pickles in refrigerator up to 2 weeks for best flavor and texture. Use clean utensils to remove pickles to avoid contamination.
Nutrition
- Serving Size: Approximately 1/4 po
- Calories: 15
- Sugar: 1
- Sodium: 700
- Carbohydrates: 3
- Fiber: 0.5
- Protein: 0.5
Keywords: quick pickles, refrigerator pickles, garlic dill pickles, spicy pickles, easy pickling, no canning pickles