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Crisp Garlic Dill Refrigerator Pickles

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A quick and easy refrigerator pickle recipe delivering crisp, garlicky dill pickles ready in just 24 hours. Perfect for snacking, sandwiches, and meals with a perfect snap and tang.

Ingredients

Scale
  • 2 pounds mini cucumbers or Kirby cucumbers (about 900 g)
  • 4–6 fresh dill heads or sprigs (about 1/3 cup chopped)
  • 6–8 garlic cloves, peeled and smashed
  • 2 cups white vinegar (480 ml)
  • 2 cups water (480 ml)
  • 2 tablespoons pickling salt or kosher salt
  • 1 tablespoon whole black peppercorns
  • Optional: 1/2 teaspoon red pepper flakes

Instructions

  1. Rinse 2 pounds (900 g) of mini or Kirby cucumbers thoroughly. Trim the blossom ends to help maintain crispness. Leave whole or slice into spears or chips as preferred. (About 10 minutes)
  2. In a saucepan, combine 2 cups (480 ml) white vinegar, 2 cups (480 ml) water, 2 tablespoons pickling salt, 1 tablespoon whole black peppercorns, and optional 1/2 teaspoon red pepper flakes. Bring to a gentle boil, stirring until salt dissolves. Remove from heat and let cool slightly (about 5 minutes).
  3. Place 6-8 smashed garlic cloves and 4-6 fresh dill heads into a large glass jar. Pack cucumbers tightly but without crushing, gently pressing down with a spoon to fit more without breaking. (About 10 minutes)
  4. Pour the warm brine over the cucumbers until fully submerged, leaving about 1/2 inch (1.3 cm) headspace at the top. Use a clean glass weight or small zip-top bag filled with water to keep cucumbers submerged if needed.
  5. Seal the jar tightly and refrigerate. Let pickles develop flavor and crunch for at least 24 hours before tasting. For best flavor, wait up to 48 hours.
  6. Enjoy the crisp garlic dill refrigerator pickles as a snack or side dish. They keep fresh and crunchy in the fridge for up to 3 weeks.

Notes

Use fresh, firm cucumbers and trim blossom ends to maintain crispness. Keep cucumbers fully submerged in brine to avoid mushiness and mold. Avoid iodized salt to keep brine clear. Let pickles sit up to 48 hours for deeper flavor. Store only in refrigerator; not canned. Glass jars are preferred over plastic for flavor and safety.

Nutrition

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

Find it online: https://milaspoon.com/crisp-garlic-dill-refrigerator-pickles-recipe-ready-in-24-hours-easy-and-perfect/