Classic Dill Pickles Refrigerator
Craving crisp, tangy, homemade pickles without the hassle of canning? These classic refrigerator dill pickles are your answer! Made with fresh pickling cucumbers, aromatic dill, smashed garlic, and a perfectly balanced brine of white vinegar, kosher salt, and subtle spices like mustard seeds and black peppercorns, these pickles deliver bold flavor in just 24 hours. Customize the heat with optional red pepper flakes, and enjoy the ease of prepping this no-cook recipe in under 20 minutes. Perfect for snacking, sandwich toppings, or charcuterie boards, these refrigerator pickles stay fresh for up to a month, making them a quick and delicious way to preserve summer’s bounty.
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Recipe Information
Ingredients
- 6 pieces Pickling cucumbers (small, firm)
- 6 sprigs Fresh dill
- 4 pieces Garlic cloves, peeled and smashed
- 1 cup White vinegar
- 1 cup Water
- 1 tablespoon Kosher salt
- 1 teaspoon Sugar
- 1 teaspoon Whole black peppercorns
- 0.5 teaspoon Red pepper flakes (optional, for heat)
- 1 teaspoon Mustard seeds
Instructions
Wash the pickling cucumbers thoroughly, trim off the blossom ends, and cut them into halves or quarters lengthwise, depending on the desired size.
In a small saucepan, combine the white vinegar, water, kosher salt, and sugar. Heat the mixture over medium heat, stirring, until the salt and sugar have dissolved completely. Remove from heat and let the brine cool to room temperature.
Prepare a clean, large glass jar (or two medium-sized jars) with a tight-fitting lid.
In the bottom of the jar(s), add the garlic cloves, peppercorns, mustard seeds, red pepper flakes (if using), and half the dill sprigs.
Tightly pack the cucumber spears into the jar(s), leaving about 1/2 inch of headspace at the top.
Layer the remaining dill sprigs on top of the cucumbers.
Pour the cooled brine over the cucumbers, ensuring they are completely submerged. If needed, use a small glass or a weight to keep the cucumbers under the brine.
Seal the jar(s) tightly with the lid and refrigerate for at least 24 hours before tasting. The flavors will continue to develop over the next few days.
Store the pickles in the refrigerator for up to 1 month. Enjoy them as a crunchy snack or add to your favorite dishes!
Nutrition Facts
Calories |
137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1797 mg | 78% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.7 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 765 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
