So I Cheated Refrigerator Dills
Craving the tangy crunch of homemade pickles but short on time? Enter "So I Cheated Refrigerator Dills," an effortlessly quick and delightfully flavorful recipe that transforms fresh cucumbers into crisp, tangy pickles in just minutes of hands-on prep! Bursting with the vibrant flavors of fresh dill, garlic, black peppercorns, and a subtle kick of crushed red pepper flakes, these no-cook pickles are brined in a simple vinegar-based solution that comes together in under 20 minutes. No canning equipment? No problem—these refrigerator pickles skip the fuss while delivering a bold, homemade taste. Perfect for snacking, topping burgers, or enjoying as a zesty side, this small-batch recipe guarantees fresh, crunchy pickles every time. Let them marinate in your refrigerator for just a day (though 2-3 days are even better!) and savor your new favorite condiment with minimal effort.
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Recipe Information
Ingredients
- 4 medium-sized Fresh cucumbers
- 4 sprigs Fresh dill
- 4 whole Garlic cloves
- 1 cup White distilled vinegar
- 1 cup Water
- 1 tablespoon Kosher salt
- 1 teaspoon Granulated sugar
- 1 teaspoon Black peppercorns
- 0.5 teaspoons Crushed red pepper flakes
Instructions
Thoroughly wash the cucumbers and pat them dry. Slice them into spears, rounds, or leave them whole, depending on your preference.
Peel the garlic cloves and lightly smash them with the side of a knife to release their aroma.
In a small saucepan over medium heat, combine the vinegar, water, kosher salt, and sugar. Stir until the salt and sugar dissolve completely. Once dissolved, remove from heat and let the mixture cool slightly.
In a clean 1-quart jar, layer the cucumber pieces, fresh dill sprigs, garlic cloves, black peppercorns, and crushed red pepper flakes.
Slowly pour the warm brine mixture into the jar, ensuring all cucumbers are submerged. Leave about 1/2 inch of headspace at the top.
Seal the jar tightly with a lid and let it cool to room temperature. Once cooled, place the jar in the refrigerator.
Allow the pickles to develop flavor for at least 24 hours before enjoying. For best results, let them sit for 2-3 days.
Store in the refrigerator and consume within 2-3 weeks for optimal freshness and flavor.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1801 mg | 78% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 17.6 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1308 mg | 28% | |
*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.
