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24-Hour Refrigerator Dill Pickles: Easy Homemade Recipe

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These quick refrigerator dill pickles are ready in 24 hours, require zero special skills, and taste like something you’d pay top dollar for at a fancy deli. Perfect for garden bounty or a quick, tangy snack without the fuss of traditional canning.

Ingredients

Scale
  • 1 cup water (filtered or tap)
  • 1 cup white vinegar (5% acidity)
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar (optional)
  • 4–5 small to medium cucumbers (Kirby or Persian preferred)
  • 3–4 cloves garlic (peeled and smashed)
  • 2–3 sprigs fresh dill (or 1 tablespoon dried dill weed)
  • 1 teaspoon black peppercorns (whole)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 bay leaf (optional)

Instructions

  1. Prepare the cucumbers: Wash thoroughly, trim off the blossom end, and slice into spears or rounds about 1/4-inch thick. Pack tightly into a clean quart-sized mason jar.
  2. Add the aromatics: Tuck garlic cloves, dill sprigs, peppercorns, red pepper flakes (if using), and bay leaf into the jar, distributing evenly among the cucumber pieces.
  3. Make the brine: In a small saucepan, combine water, vinegar, kosher salt, and sugar. Bring to a boil over medium-high heat, stirring to dissolve salt and sugar. Remove from heat immediately once boiling.
  4. Pour the brine: Carefully pour hot brine over cucumbers in the jar using a funnel, leaving about 1/2 inch headspace. Ensure cucumbers are fully submerged; if not, press down gently or add more brine (1:1 water to vinegar).
  5. Remove air bubbles: Insert a wooden skewer or chopstick into the jar and gently move around edges to release trapped air bubbles.
  6. Seal and cool: Wipe jar rim clean, screw on lid tightly, and let cool on counter for about 30 minutes.
  7. Refrigerate and wait: Transfer jar to refrigerator and wait 24 hours before eating. For best results, wait 48 hours.
  8. Enjoy and store: Pickles are ready after 24 hours and will keep in the refrigerator for up to 4 weeks.

Notes

For crunchier pickles, use Kirby or Persian cucumbers and trim the blossom end. If pickles turn out soft, add a grape leaf or pinch of alum next time. Brine can be reused to pickle other vegetables like carrots or radishes. Pickles improve in flavor over the first week.

Nutrition

Keywords: refrigerator pickles, dill pickles, homemade pickles, quick pickles, easy pickles, cucumber pickles, no canning pickles

Find it online: https://clunkcook.com/24-hour-refrigerator-dill-pickles-easy-homemade-recipe/