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Garlic and Dill 24-Hour Refrigerator Pickles Recipe

Garlic and Dill 24-Hour Refrigerator Pickles Recipe
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4.7 from 6 reviews

These Garlic and Dill 24-Hour Refrigerator Pickles are a quick and easy way to enjoy crisp, tangy pickles bursting with fresh dill and garlic flavor. Perfect for snacking or topping sandwiches, these refrigerator pickles require no canning and are ready to eat after just a day in the fridge, making them an ideal homemade pickle for any time.

Ingredients

Scale

Pickling Ingredients

  • 2 medium cucumbers (about 8 to 9 inches long each, washed and ends trimmed off)
  • 2 cloves garlic (peeled and lightly crushed)
  • 1 teaspoon mustard seeds (divided)
  • 1 teaspoon black peppercorns (divided)
  • 2 heaping teaspoons fresh chopped dill (divided)
  • 1 cup white distilled vinegar (5% acidity minimum)
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt

Instructions

  1. Slice the cucumbers: To make spears, cut each cucumber in half crosswise and then cut each half into 8 spears about 3 to 4 inches long, for a total of 32 spears (16 per jar). Alternatively, slice each cucumber into 16 rounds about ¼ inch thick, totaling 32 rounds (16 per jar).
  2. Pack cucumbers into jars: Tightly pack the cucumber spears or slices into two clean jars, dividing them evenly.
  3. Add garlic: Place one clove of peeled and lightly crushed garlic into each jar, tucking it down among the cucumbers.
  4. Add spices and herbs: Sprinkle ½ teaspoon mustard seeds, ½ teaspoon black peppercorns, and 1 teaspoon fresh chopped dill into each jar, distributing evenly.
  5. Prepare the brine: In a small saucepan, combine the vinegar, water, sugar, and kosher salt. Bring the mixture to a boil while stirring frequently until the sugar and salt have completely dissolved.
  6. Pour brine into jars: Carefully pour the hot brine over the cucumbers in each jar, ensuring the cucumbers are fully submerged. Fill the jars close to the top to avoid uncovered cucumbers.
  7. Cool to room temperature: Set the jars aside to cool for about 30 minutes until they reach room temperature.
  8. Refrigerate: Seal the jars with their lids and refrigerate for at least 24 hours before serving. The flavors will intensify the longer the pickles sit in the fridge.

Notes

  • Use fresh cucumbers that are firm and free from blemishes for the best texture.
  • For crispier pickles, soak cucumbers in ice water for 1 hour before slicing.
  • You can adjust the garlic and dill quantities to suit your flavor preference.
  • These pickles should be consumed within 2 to 3 weeks for optimal freshness.
  • If you prefer spicier pickles, add red pepper flakes or sliced jalapeños.

Nutrition

Keywords: garlic dill pickles, refrigerator pickles, quick pickles, homemade pickles, easy pickle recipe

Find it online: https://victoriablair.com/garlic-and-dill-24-hour-refrigerator-pickles-recipe/