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Easy Tangy Dill Refrigerator Pickles Recipe 5-Minute No Canning Guide

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A quick and easy recipe for tangy, crunchy dill refrigerator pickles that require no canning and are ready to enjoy in just a few days.

Ingredients

Scale
  • 4 to 5 medium Kirby cucumbers, sliced into ¼-inch thick rounds or spears
  • 4 to 5 sprigs fresh dill (or 2 tablespoons dried dill)
  • 3 garlic cloves, peeled and lightly crushed
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon whole black peppercorns (optional)
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Wash and dry Kirby cucumbers thoroughly. Slice into ¼-inch thick rounds or spears (about 5 minutes).
  2. In a large mixing bowl or jug, combine 1 cup white vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 tablespoon sugar. Stir until salt and sugar are fully dissolved (about 2 minutes).
  3. Place fresh dill sprigs, garlic cloves, peppercorns, and red pepper flakes (if using) at the bottom of a clean quart-sized glass jar or airtight container.
  4. Pack cucumber slices tightly into the jar without crushing, leaving about an inch of headspace.
  5. Pour the prepared brine over the cucumbers, ensuring they are fully submerged. Use a utensil to press down gently if needed.
  6. Seal the jar tightly and refrigerate. Let sit at least 24 hours; flavor develops best after 3 days. Pickles keep well up to 2 weeks.

Notes

For extra crispness, soak cucumber slices in ice water for 30 minutes before pickling. Let pickles sit 3-5 days for best flavor. Keep cucumbers fully submerged in brine to avoid spoilage. Use Kirby cucumbers for best crunch. Adjust salt and sugar to taste or dietary needs.

Nutrition

Keywords: refrigerator pickles, dill pickles, quick pickles, no canning, easy pickles, tangy pickles, crunchy pickles, homemade pickles

Find it online: https://spoonette.com/easy-tangy-dill-refrigerator-pickles-recipe-5-minute-no-canning-guide/