Description
These fast and easy refrigerator pickles are crisp, tangy, and refreshing, made with fresh dill, garlic, and a simple hot brine. With just minutes of prep and an overnight chill, they deliver classic homemade pickle flavor without traditional canning.
Ingredients
4 cups sliced cucumbers (about 4–5 small pickling cucumbers)
1 cup distilled white vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon granulated sugar
3 cloves garlic, smashed
1 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon red pepper flakes (optional)
4–6 sprigs fresh dill
Instructions
- Wash the cucumbers thoroughly and slice them into rounds or spears.
- Divide the sliced cucumbers evenly between two clean pint-sized jars.
- Add the smashed garlic, peppercorns, mustard seeds, red pepper flakes (if using), and fresh dill sprigs to each jar.
- In a small saucepan over medium heat, combine the vinegar, water, kosher salt, and sugar.
- Stir until the salt and sugar are completely dissolved, then remove from heat.
- Carefully pour the hot brine over the cucumbers, ensuring they are fully submerged.
- Let the jars cool to room temperature uncovered.
- Seal with lids and refrigerate for at least 24 hours before serving for best flavor.
Notes
For extra flavor, add thinly sliced red onions or fresh thyme.
Increase sugar slightly for sweeter pickles.
Add jalapeño slices or extra red pepper flakes for more heat.
Use very fresh cucumbers for the best crunch.
Store tightly sealed in the refrigerator for up to 2–3 weeks.
These are refrigerator pickles and are not shelf-stable.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 20 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
