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Ultimate Crispy 24-Hour Dill and Garlic Refrigerator Pickles (No Canning Required)

Close-up of fresh cucumber spears being made into refrigerator pickles with dill, garlic cloves, and spices.
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Make crisp, tangy refrigerator pickles at home without any canning steps. This easy recipe uses simple ingredients and yields flavorful garlic dill pickles ready to eat in 24 hours. They are perfect for snacks, sandwiches, or burgers.

Ingredients

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  • 2 pounds pickling cucumbers (Kirby or similar), washed and ends trimmed
  • 4 cups water
  • 2 cups white vinegar or apple cider vinegar
  • 2 tablespoons pickling salt (or kosher salt)
  • 1 tablespoon granulated sugar
  • 4 cloves garlic, smashed
  • 1 tablespoon fresh dill sprigs (or 1 teaspoon dried dill seed)
  • 1 teaspoon black peppercorns

Instructions

  1. Prepare the cucumbers: Slice the cucumbers into spears or rounds, about 1/4 inch thick. Pack the cucumber pieces tightly into two clean, pint-sized glass jars, leaving about 1/2 inch of headspace at the top.
  2. Add flavorings: Divide the smashed garlic cloves, dill sprigs, peppercorns, and sugar evenly between the two jars, placing them among the cucumbers.
  3. Make the brine: In a medium saucepan, combine the water, vinegar, and salt. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar dissolve completely. Remove the brine from the heat.
  4. Pour the brine: Carefully pour the hot brine over the cucumbers in the jars, making sure the cucumbers are fully submerged. Leave about 1/2 inch of space at the top of the jar.
  5. Seal and cool: Wipe the rims of the jars clean. Seal the jars with tight-fitting lids. Let the jars cool on the counter for about 30 minutes.
  6. Refrigerate: Transfer the jars to the refrigerator. For the best flavor and crunch, wait at least 24 hours before eating. These refrigerator dill pickles are best eaten within three weeks.

Notes

  • For extra crisp refrigerator pickles, you can add 1/2 teaspoon of pickling crisping agent (like calcium chloride) to the brine, though it is optional.
  • If you prefer a spicier flavor, add 1/2 teaspoon of red pepper flakes to each jar.
  • These are quick pickles; they must stay refrigerated and will not last as long as shelf-stable canned pickles.

Nutrition

Find it online: https://cookingbyjade.com/refrigerator-pickles-crispy-24-hour-dill-garlic/