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Crispy Refrigerator Dill Pickles: Ready in 24 Hours

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These crispy refrigerator dill pickles are salty, garlicky, vinegary, and stay crunchy for weeks. Ready in just 24 hours with simple ingredients and no special equipment.

Ingredients

Scale
  • 1 ½ pounds Kirby cucumbers (or Persian cucumbers)
  • 4 cloves garlic, peeled and smashed
  • 2 tablespoons fresh dill (or 1 tablespoon dried dill weed)
  • 1 teaspoon black peppercorns
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon mustard seeds
  • 1 cup water
  • 1 cup white vinegar (5% acidity)
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar (optional)

Instructions

  1. Prepare the cucumbers: Wash thoroughly. Cut off about ¼ inch from the blossom end. Slice into ¼-inch rounds or spears.
  2. Ice bath treatment: Fill a large bowl with ice and cold water. Add cucumber slices and soak for 30 minutes.
  3. Make the brine: While cucumbers soak, combine water, vinegar, salt, and sugar (if using) in a small saucepan. Bring to a boil, stirring to dissolve. Remove from heat and let cool for about 10 minutes.
  4. Pack the jar: Drain cucumbers and pat dry. Layer in a quart-sized Mason jar with garlic, dill, peppercorns, mustard seeds, and red pepper flakes (if using). Pack tightly but don’t crush.
  5. Pour the brine: Once cooled slightly, pour brine over cucumbers, ensuring they are completely submerged. Leave ½ inch headspace.
  6. Seal and refrigerate: Screw lid on tightly, shake gently, and refrigerate immediately. Wait 24 hours before opening.
  7. Taste and adjust: After 24 hours, taste a pickle. Adjust salt, garlic, or spices as desired.

Notes

For maximum crunch, use Kirby cucumbers, don’t skip the ice bath, and cut off the blossom end. Pickles are best after 24 hours but even better at 48 hours. Store in refrigerator for up to 3 weeks.

Nutrition

Keywords: refrigerator pickles, dill pickles, crispy pickles, homemade pickles, easy pickles, 24-hour pickles

Find it online: https://sagestirs.com/crispy-refrigerator-dill-pickles-ready-in-24-hours/