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Quick Tangy Garlic Dill Refrigerator Pickles

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A fast and easy recipe for homemade refrigerator pickles with a sharp, garlicky, and bright dill flavor. Ready to eat in as little as 24 hours, these pickles offer a satisfying crunch and tangy zing perfect for snacks or sides.

Ingredients

Scale
  • 4–5 medium Kirby or pickling cucumbers, sliced into spears or rounds
  • 3–4 sprigs fresh dill
  • 3–4 large garlic cloves, peeled and crushed
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon kosher salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon whole black peppercorns
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Wash and slice the cucumbers into 3-4 inch spears or 1/4-inch thick rounds, removing the ends.
  2. In a small bowl, combine white vinegar, water, kosher salt, and sugar. Stir until salt and sugar dissolve completely.
  3. Place fresh dill sprigs, crushed garlic cloves, black peppercorns, and optional red pepper flakes into a clean quart-sized glass jar.
  4. Pack the cucumber slices tightly into the jar without crushing them.
  5. Pour the brine over the cucumbers, ensuring they are fully submerged with about 1/2 inch headspace.
  6. Seal the jar tightly and shake gently to distribute ingredients.
  7. Refrigerate for at least 24 hours before tasting; flavors develop more fully after 48 hours.
  8. Use a clean utensil to serve and keep refrigerated for up to 2 weeks.

Notes

Use fresh, firm Kirby cucumbers for best crunch. Crush garlic just before adding for maximum flavor. Kosher salt keeps the brine clear. Pickles are best eaten within 2 weeks. Adjust spice level by adding more red pepper flakes or jalapeño. For milder garlic flavor, slice cloves instead of crushing.

Nutrition

Keywords: quick pickles, refrigerator pickles, garlic dill pickles, easy pickles, homemade pickles, tangy pickles, crunchy pickles

Find it online: https://platebelle.com/quick-tangy-garlic-dill-refrigerator-pickles-recipe-for-easy-homemade-snacks/