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Dangerously Delicious Refrigerator Dill Pickles: 2-Day Amazing Crunch

Refrigerator Dill Pickles
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Make crisp, tangy dill pickles without canning. This recipe is perfect for using extra cucumbers and yields delicious pickle spears ready in a day or two.

Ingredients

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  • 4-5 medium cucumbers (pickling cucumbers preferred)
  • 2 cups white vinegar
  • 2 cups water
  • 2 tablespoons pickling salt (or kosher salt)
  • 1 tablespoon sugar
  • 4-5 cloves garlic, peeled and smashed
  • 2-3 sprigs fresh dill per jar
  • 1 teaspoon mustard seeds per jar
  • 1/2 teaspoon black peppercorns per jar
  • Pinch of red pepper flakes (optional, per jar)

Instructions

  1. Wash and trim the ends off your cucumbers. Cut them into spears or slices.
  2. Prepare your jars. Ensure they are clean and sterilized.
  3. In a medium saucepan, combine vinegar, water, pickling salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let cool slightly.
  4. Into each clean jar, add 2-3 sprigs of fresh dill, 1-2 smashed garlic cloves, 1 teaspoon mustard seeds, 1/2 teaspoon black peppercorns, and a pinch of red pepper flakes (if using).
  5. Pack the cucumber spears tightly into the prepared jars.
  6. Pour the warm brine over the cucumbers, making sure they are fully submerged. Leave about 1/2 inch of headspace.
  7. Tap the jars gently to release any air bubbles. If needed, add more brine to ensure cucumbers are covered.
  8. Seal the jars with lids.
  9. Let the jars cool to room temperature, then transfer them to the refrigerator.
  10. Allow the pickles to chill and marinate for at least 24-48 hours before enjoying. The flavor will deepen over time.

Notes

  • For extra crisp pickles, you can add a grape leaf or a pinch of pickle crisp to each jar.
  • These refrigerator pickles will last for several weeks in the refrigerator.
  • Adjust the amount of garlic, dill, and spices to your taste.

Nutrition

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