Description
Make your own crunchy, zesty dill pickles right at home—no canning required! These quick refrigerator pickles are the perfect balance of tangy, salty, garlicky, and herbaceous. They’re ideal for snacking, burgers, charcuterie boards, or anytime you want a fresh, homemade treat. This is one of those simple recipes you’ll come back to again and again—and the best part? It only takes 25 minutes of hands-on time.
Ingredients
- 2 lbs pickling cucumbers
- 4 cups water
- 4 cups white vinegar
- 2 tbsp kosher salt
- 6 cloves garlic, smashed
- 4–6 sprigs fresh dill (or 2 tsp dill seeds)
- Optional: 1 tsp black peppercorns, 1 tsp mustard seeds, ½ tsp red pepper flakes
Instructions
- Wash and scrub cucumbers well; slice into desired shapes (spears or chips).
- Trim off both ends of each cucumber.
- Boil water, vinegar, and salt in a saucepan until salt dissolves; remove from heat.
- Sterilize jars by washing in hot soapy water or running through dishwasher.
- Add dill, garlic, and spices to each jar.
- Pack cucumbers tightly into the jars.
- Pour hot brine over cucumbers until fully submerged.
- Let jars cool, then refrigerate for at least 24 hours before eating.
Notes
- For spicy pickles, add jalapeño slices or red pepper flakes.
- Let pickles sit for 2–3 days for best flavor.
- Always use clean utensils to remove pickles from jar.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Snack / Side
- Method: No-cook (refrigerator pickling)
- Cuisine: American