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Quick Tangy Garlic Dill Refrigerator Pickles

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A quick and easy homemade pickle recipe that delivers tangy, garlicky crunch in under 20 minutes of prep time. Perfect for snacks, sandwich toppings, or salads.

Ingredients

Scale
  • 4 medium Kirby cucumbers, sliced into 1/4-inch rounds
  • 3–4 sprigs fresh dill (or 2 tablespoons dill seeds)
  • 3–4 garlic cloves, peeled and smashed
  • 1 cup white vinegar (distilled white or apple cider vinegar)
  • 1 cup water
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt or pickling salt
  • 1 teaspoon black peppercorns
  • Optional: 1/2 teaspoon red pepper flakes

Instructions

  1. Wash and dry 4 medium Kirby cucumbers. Slice into 1/4-inch thick rounds, keeping them uniform for even pickling.
  2. Place cucumber slices in a large bowl. Sprinkle 1 tablespoon kosher or pickling salt over them. Toss to coat evenly. Let sit for 30 minutes to draw out excess moisture.
  3. In a saucepan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon sugar, and 1 teaspoon peppercorns. Bring to a gentle boil to dissolve sugar and salt, then remove from heat.
  4. After 30 minutes, drain the liquid from the cucumbers and rinse them under cold water to remove excess salt. Drain well and pat dry with a clean towel or paper towels.
  5. Tightly pack the cucumber slices into clean quart-sized jars. Add 3-4 smashed garlic cloves, 3-4 sprigs of fresh dill, and optional 1/2 teaspoon red pepper flakes to each jar.
  6. Pour the hot brine over the cucumbers to cover them completely, leaving about 1/2 inch of headspace.
  7. Close the jars with lids and let them cool to room temperature. Then refrigerate for at least 4 hours before eating, though overnight or up to 48 hours is best for flavor development.
  8. Enjoy your Quick Tangy Garlic Dill Refrigerator Pickles. Keep refrigerated and consume within 2 weeks for best freshness.

Notes

Use Kirby cucumbers for best crunch. Salting cucumbers draws out moisture to keep pickles crisp. Pour hot brine over cucumbers to help absorb flavors faster. Refrigerate for at least 4 hours, preferably overnight or up to 48 hours for best flavor. Consume within 2 weeks. Shake jars gently once a day to distribute flavors evenly. Avoid iodized salt to prevent cloudy brine.

Nutrition

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

Find it online: https://gleefulfork.com/quick-tangy-garlic-dill-refrigerator-pickles-recipe-easy-homemade-pickles-in-20-minutes/