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Quick Refrigerator Dill Pickles

A glass jar filled with refrigerator dill pickles, dill sprigs, garlic, and spices in brine.
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Make crunchy dill pickles in your refrigerator in just 24 hours. This no-canning recipe is perfect for using up extra cucumbers from your garden.

Ingredients

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  • 3 cups water
  • 3 cups white vinegar
  • 3 tablespoons kosher salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon mustard seeds
  • 1 teaspoon dill seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon red pepper flakes
  • 4–5 large fresh dill sprigs
  • 2–3 cloves garlic, smashed
  • 2 pounds pickling cucumbers, cut into spears or slices

Instructions

  1. In a saucepan, combine water, vinegar, kosher salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat.
  2. Add mustard seeds, dill seeds, peppercorns, coriander seeds, and red pepper flakes to the hot brine. Stir well.
  3. Pack the cucumber spears or slices tightly into clean jars. Add fresh dill sprigs and smashed garlic cloves to each jar.
  4. Pour the hot brine over the cucumbers, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top of the jars.
  5. Wipe the jar rims clean and secure the lids. Let the jars cool on the counter for about an hour.
  6. Transfer the jars to the refrigerator. The pickles will be ready to eat in 24 hours.

Notes

  • For best results, use pickling cucumbers.
  • Adjust the garlic and red pepper flakes to your preference.
  • These pickles will last for several weeks in the refrigerator.

Nutrition

Find it online: https://www.unfoldrecipes.com/refrigerator-dill-pickles/