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Quick Garlic Dill Refrigerator Pickles Recipe Easy Homemade in 24 Hours

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A simple and fast recipe for fresh, crunchy garlic dill pickles ready in just 24 hours using a quick refrigerator method without canning.

Ingredients

Scale
  • 4–5 small Kirby or Persian cucumbers (1 to 1.5 pounds / 450-700g)
  • 3–4 large sprigs fresh dill
  • 3–4 garlic cloves, smashed or thinly sliced
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon kosher salt
  • 1 teaspoon sugar (optional but recommended)
  • 8–10 black peppercorns
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Wash and slice the cucumbers into 1/4-inch (6 mm) thick rounds or spears.
  2. Prepare the brine by combining white vinegar, water, kosher salt, and sugar in a bowl or saucepan. Warm gently for 2-3 minutes to dissolve salt and sugar if desired, then cool to room temperature.
  3. Pack the sliced cucumbers into a glass jar, adding fresh dill sprigs, smashed or sliced garlic cloves, black peppercorns, mustard seeds, and red pepper flakes if using.
  4. Pour the cooled brine over the cucumbers, ensuring they are fully submerged. Use a weight or parchment paper to keep cucumbers under the brine if needed.
  5. Seal the jar tightly and refrigerate for at least 24 hours before tasting. Flavor improves up to 1 week.
  6. Enjoy chilled straight from the jar. Keep refrigerated and consume within 2-3 weeks for best freshness.

Notes

Use fresh, firm small cucumbers like Kirby or Persian for best crunch. Keep cucumbers fully submerged in brine to avoid mushiness. Thinly slice or gently smash garlic to avoid bitterness. Warming the brine helps dissolve salt and sugar but ensure it cools before pouring. Store pickles refrigerated and consume within 2-3 weeks.

Nutrition

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

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