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Quick 24-Hour Garlic Dill Refrigerator Pickles Recipe Easy Homemade Pickles

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A fast and easy recipe for homemade garlic dill refrigerator pickles that are ready in just 24 hours, offering fresh, crunchy, and tangy pickles without the wait or canning.

Ingredients

Scale
  • 4 medium Kirby or pickling cucumbers, sliced into spears or rounds
  • 3–4 sprigs fresh dill
  • 3–4 garlic cloves, peeled and smashed
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon (18 grams) kosher or pickling salt
  • 1 teaspoon (4 grams) granulated sugar
  • 1 teaspoon black peppercorns
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Wash and dry cucumbers well. Slice off the ends, then cut into spears or rounds about 1/4 to 1/2 inch thick (5-7 minutes).
  2. In a mixing bowl or small saucepan, combine white vinegar, water, kosher salt, and granulated sugar. Warm gently if using a saucepan, stirring until salt and sugar dissolve (3-4 minutes). Let cool slightly if warmed.
  3. Place sliced cucumbers tightly but not crushed into a clean glass jar. Add smashed garlic cloves, fresh dill sprigs, black peppercorns, and red pepper flakes if using.
  4. Pour the brine over the cucumbers, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top.
  5. Seal the jar tightly and shake gently to distribute spices. Refrigerate for at least 24 hours. Flavor improves up to 3 days.
  6. After 24 hours, taste a pickle spear. If too mild, let sit longer. Pickles keep in the fridge up to 2 weeks.

Notes

Use fresh, firm Kirby cucumbers for best crunch. Smash garlic cloves to release more flavor. Keep cucumbers fully submerged in brine to avoid spoilage. Refrigerate promptly. Adjust salt, sugar, and spices to taste after initial 24 hours. To re-crisp softened pickles, soak in ice water for 15 minutes before serving.

Nutrition

Keywords: quick pickles, refrigerator pickles, garlic dill pickles, homemade pickles, easy pickles, 24-hour pickles, crunchy pickles, no canning pickles

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