Description
These crisp and tangy refrigerator dill pickles come together in just minutes and need no canning. Perfect for snacking or serving alongside sandwiches and burgers!
Ingredients
6 small cucumbers, sliced into spears or rounds
3 cloves garlic, peeled and smashed
1 1/2 cups water
1 cup white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
1 teaspoon black peppercorns
1/2 teaspoon mustard seeds (optional)
1/4 teaspoon red pepper flakes (optional)
Fresh dill sprigs
Instructions
1. In a small saucepan, combine water, vinegar, salt, and sugar.
2. Bring to a simmer and stir until salt and sugar dissolve.
3. Remove from heat and let cool to room temperature.
4. Place cucumbers, garlic, dill, peppercorns, and other spices into a clean quart-sized jar.
5. Pour the cooled brine over the cucumbers, making sure they are fully submerged.
6. Seal the jar and refrigerate for at least 24 hours.
7. Enjoy after one day—best after 2–3 days.
Notes
Use pickling cucumbers for best texture.
Adjust garlic and spice levels to your taste.
Pickles stay fresh in the fridge for up to 3 weeks.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No Cook (after simmering brine)
- Cuisine: American
Nutrition
- Serving Size: 4–5 pickle spears
- Calories: 10
- Sugar: 1g
- Sodium: 280mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: quick pickles, refrigerator pickles, dill pickles, no canning pickles