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Best Crunchy 48-Hour Refrigerator Dill Pickles Recipe

Crunchy 48-Hour Refrigerator Dill Pickles - featured image
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These easy refrigerator dill pickles are incredibly crunchy and flavorful, made with simple ingredients and no canning equipment. Perfect for summer barbecues and gatherings, they taste like you put in way more effort than you actually did.

Ingredients

Scale
  • 2 pounds Kirby cucumbers (about 6–8 medium)
  • 2 cups water (filtered if possible)
  • 1 cup distilled white vinegar
  • 2 tablespoons kosher salt (Diamond Crystal preferred)
  • 1 tablespoon granulated sugar
  • 1 large bunch fresh dill (about 10–12 sprigs)
  • 6–8 garlic cloves, peeled and smashed
  • 1 teaspoon whole black peppercorns
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon mustard seeds (optional)

Instructions

  1. Wash cucumbers thoroughly. Cut off the blossom end (opposite the stem). Slice into spears, chips, or leave whole if small. For spears, quarter lengthwise; for chips, slice ¼-inch thick.
  2. In a small saucepan, combine water, white vinegar, kosher salt, and sugar. Heat over medium heat, stirring occasionally, until salt and sugar are completely dissolved (about 3-4 minutes). Do not boil. Remove from heat and let cool slightly.
  3. Divide garlic cloves, fresh dill sprigs, black peppercorns, red pepper flakes (if using), and mustard seeds (if using) evenly among 2-3 quart-sized mason jars. Pack cucumber slices or spears tightly into jars, leaving about ½ inch headspace.
  4. Pour warm brine over cucumbers, ensuring they are completely submerged. Use a chopstick or butter knife to gently release any air bubbles.
  5. Screw lids on tightly and give each jar a gentle shake. Let cool on counter for about 30 minutes, then refrigerate. Wait 48 hours before opening for best flavor and crunch.
  6. After 24 hours, you may shake jars to redistribute spices. At 48 hours, pickles are ready to eat.

Notes

For maximum crunch, use fresh Kirby cucumbers, cut off the blossom end, and ensure brine is warm but not boiling. Kosher salt is preferred over table salt. Pickles are best between day 2 and day 7. After about 10 days, they start to soften. Brine can be reused for one more batch with fresh cucumbers.

Nutrition

Keywords: refrigerator pickles, dill pickles, crunchy pickles, easy pickles, no canning, homemade pickles, summer recipe

Find it online: https://spoonette.com/best-crunchy-48-hour-refrigerator-dill-pickles-recipe/