Easy Classic Refrigerator Dill Pickles Recipe 5-Minute No Canning Method
A quick and simple refrigerator dill pickle recipe that requires no canning, delivering crisp, tangy, and flavorful pickles with fresh dill and garlic.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 48 hours (including refrigeration time)
- Yield: About 4 servings 1x
- Category: Side Dish, Snack
- Cuisine: American
Ingredients
Scale
- 1 to 1.5 pounds (450–680 grams) pickling cucumbers
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- 3 to 4 sprigs (about 10 grams) fresh dill
- 3 to 4 garlic cloves, peeled and lightly crushed
- 1 tablespoon (18 grams) pickling salt or kosher salt
- 1 teaspoon (about 2 grams) whole black peppercorns
- Optional: pinch of red pepper flakes
- Optional: small bay leaf
Instructions
- Wash and slice the cucumbers: Rinse 1 to 1.5 pounds (450–680 grams) of pickling cucumbers thoroughly. Trim the ends and slice into preferred shape (spears about 3 to 4 inches long recommended).
- Prepare the brine: In a bowl, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, and 1 tablespoon (18 grams) pickling salt. Stir until salt dissolves completely.
- Pack the jar: Place 3 to 4 sprigs of fresh dill and 3 to 4 lightly crushed garlic cloves at the bottom of a clean quart-sized jar. Add 1 teaspoon whole black peppercorns and any optional spices like red pepper flakes or a bay leaf. Pack cucumber slices tightly but without smashing.
- Pour the brine over cucumbers: Pour the prepared brine into the jar, covering cucumbers completely. Leave about half an inch of headspace at the top.
- Seal and refrigerate: Close the jar tightly and gently shake to distribute spices. Place in refrigerator. Pickles will start tasting pickled in about 24 hours; best after 48 hours.
- Enjoy and store: Keep refrigerated and consume within 3 to 4 weeks. Use clean utensils to avoid contamination.
Notes
Use pickling cucumbers for best crunch. Avoid iodized salt to keep brine clear. Crushing garlic lightly releases more flavor without bitterness. Patience is key; flavor improves after 48 hours. Keep fridge temperature between 35°F and 40°F for best results. If pickles turn soft, check cucumber freshness and salt concentration. Optional calcium chloride can help maintain crispness.
Nutrition
- Serving Size: About 3 spears or 50
- Calories: 1015
- Sodium: 300400
- Carbohydrates: 23
- Fiber: 0.5
Keywords: refrigerator dill pickles, no canning pickles, quick pickles, easy dill pickles, homemade pickles, crunchy pickles, garlic dill pickles