Garlic and Dill 24-Hour Refrigerator Pickles
Ingredients
- 2 mediumcucumbers
about 8 to 9 inches long each, washed and ends trimmed off
- 2 clovesgarlic
peeled and lightly crushed
- 1 tspmustard seeds
divided
- 1 tspblack peppercorns
divided
- 2heaping teaspoons fresh chopped dill
divided
- 1 cwhite distilled vinegar
5% acidity minimum
- 1 cwater
- 2 tbspsugar
- 1 tbspkosher salt
Directions
- 1
Slice the cucumbers.To make spears, cut each cucumber in half crosswise and then cut each half into 8 spears that are about 3 to 4 inches long (for a total of 32 spears; 16 per jar) If making round slices, cut each cucumber into 16 slices, each about ¼ inch thick (for a total of 32 rounds; 16 per jar).
- 2
Tightly pack the cucumbers into the jars.
- 3
Add one clove of garlic to each jar, tucking it down into the cucumbers.
- 4
Add ½ teaspoon of the mustard seeds, ½ teaspoon of the peppercorns, and 1 teaspoon of the dill to each jar.
- 5
Place the vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, stirring frequently until the sugar and salt have completely dissolved.
- 6
Pour the hot brine into the jars, making sure to cover the cucumbers completely (uncovered cucumbers can spoil faster; since we are not canning, you can fill the jars right to the top).
- 7
Set aside and allow to cool to room temperature (this will take about 30 minutes).
- 8
Place the lids on the jars and refrigerate for at least 24 hours before serving (the flavor will intensify the longer the sit in the fridge).
Garlic and Dill 24-Hour Refrigerator Pickles
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Based on 8 ratings
Rating Breakdown
About this Recipe
Imagine the perfect crisp bite of a pickle, bursting with garlicky dill flavor, all made easily at home without any canning equipment. Our Garlic and Dill 24-Hour Refrigerator Pickles recipe delivers just that, transforming humble cucumbers into a vibrant, tangy side dish you'll crave.
This recipe shines because it skips the complicated canning process, relying instead on the refrigerator to infuse flavors and create that irresistible tangy crunch. With just 15 minutes of prep and no specialized gear, you'll discover how simple it is to achieve fresh, homemade pickles that taste far superior to store-bought versions.
With each bite, you can expect a delightful balance of fresh, crisp cucumber and a bright, tangy brine. The prominent notes of aromatic garlic and fresh dill are beautifully complemented by a hint of sweetness from the sugar, all brought together by the subtle warmth of mustard seeds and black peppercorns. These pickles are incredibly easy to make, a perfect project for even novice home cooks seeking big flavor with minimal effort. Plus, at just 11 calories per serving, they are a light and flavorful addition to any meal.
While the classic combination of garlic and dill in these refrigerator pickles is truly a winner, you can easily adapt the recipe to your taste. Consider adding a pinch of red pepper flakes for a subtle kick, or experimenting with other fresh herbs like tarragon or parsley for a different aromatic profile. For a unique twist, you could also try varying the type of peppercorns used, such as green or pink.
These tangy, crisp pickles are a fantastic accompaniment to sandwiches and burgers, or a bright, refreshing side for nearly any meal. They also make an excellent addition to a charcuterie board or a simple snack straight from the jar.