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Quick Tangy Refrigerator Dill Pickles

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A fast and easy homemade dill pickle recipe that delivers crunchy, tangy pickles ready in just 24 hours without the fuss of canning.

Ingredients

Scale
  • 4–5 small to medium pickling cucumbers (about 1 pound / 450 grams), sliced into spears or coins
  • 3–4 sprigs fresh dill fronds (about 2 tablespoons chopped fresh dill)
  • 3 large garlic cloves, peeled and smashed
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon kosher salt or pickling salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon whole black peppercorns (optional)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Rinse cucumbers well under cold water. Cut off blossom ends and slice into 3-4 inch spears or 1/4-inch thick coins.
  2. In a small saucepan, combine white vinegar, water, kosher salt, and sugar. Warm over medium heat, stirring until salt and sugar dissolve, about 3-4 minutes. Do not boil.
  3. Place smashed garlic cloves, fresh dill sprigs, peppercorns, and red pepper flakes (if using) at the bottom of a quart-sized glass jar.
  4. Pack cucumber slices tightly into the jar without crushing them.
  5. Pour warm brine over cucumbers, covering completely and leaving about 1/2 inch headspace. Press cucumbers down if floating.
  6. Seal jar tightly and refrigerate for at least 24 hours before tasting. For deeper flavor, wait up to 48 hours.
  7. Keep refrigerated and consume within 2-3 weeks for best freshness.

Notes

Use fresh, firm cucumbers for best crunch. Do not boil the brine to preserve vinegar brightness. Press cucumbers under brine to prevent softening. For extra crunch, soak cucumbers in ice water for 30 minutes before pickling. Pickles keep 2-3 weeks refrigerated. Variations include adding jalapeños for spice or doubling garlic for more flavor.

Nutrition

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

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