Crisp Quick Refrigerator Pickles with Fresh Dill
A fast and easy recipe for crisp, tangy refrigerator pickles made with fresh dill and simple pantry ingredients. Ready to enjoy in just 24 hours, these pickles bring a nostalgic crunch and bright flavor to any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours
- Yield: 4-5 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 4–5 medium Kirby or Persian cucumbers, sliced into ¼-inch thick rounds or spears
- 3–4 sprigs fresh dill, roughly chopped
- 2–3 garlic cloves, peeled and lightly smashed
- 1 cup (240 ml) white distilled vinegar (or apple cider vinegar for milder tang)
- 1 cup (240 ml) water
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt (pickling or kosher salt preferred, avoid iodized salt)
- 1 teaspoon whole black peppercorns
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Wash and dry the cucumbers well. Slice them into your preferred shape—spears about 3 inches long and ¼-inch thick for maximum crunch and pickling surface.
- In a medium bowl, combine 1 cup white distilled vinegar, 1 cup water, 1 tablespoon granulated sugar, and 1 tablespoon kosher salt. Stir until the sugar and salt dissolve completely.
- Place the sliced cucumbers into clean glass jars, layering in the fresh dill sprigs, smashed garlic cloves, 1 teaspoon whole black peppercorns, and optional ¼ teaspoon red pepper flakes. Pack the cucumbers snugly but without crushing.
- Pour the brine mixture over the cucumbers in each jar, covering them completely. Leave about ½ inch of headspace at the top. If needed, mix an additional half batch of brine using the same proportions.
- Close the jars tightly with lids and shake gently to distribute spices. Place the jars in the refrigerator and let the pickles chill for at least 24 hours before tasting. Flavor intensifies after 2-3 days.
Notes
Use pickling cucumbers like Kirby or Persian for best crunch. Avoid overpacking jars to allow brine circulation. If pickles are soft after the first day, slice cucumbers thicker or add a crisping agent like grape leaves. Refrigerate promptly as these are not shelf-stable. Flavor improves after 2-3 days but good after 12 hours.
Nutrition
- Serving Size: About 1/2 cup pickle
- Calories: 1015
- Sugar: 1
- Sodium: 600
- Carbohydrates: 3
- Fiber: 0.5
Keywords: quick pickles, refrigerator pickles, fresh dill pickles, easy pickles, homemade pickles, crisp pickles, no canning pickles