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Fresh Garlic Dill Refrigerator Pickles

fresh garlic dill refrigerator pickles - featured image
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A quick and easy recipe for crisp, flavorful refrigerator pickles infused with fresh garlic and dill. Perfect for adding a tangy crunch to sandwiches and snacks.

Ingredients

Scale
  • 2 pounds (900g) fresh cucumbers (Kirby or pickling cucumbers)
  • 4–5 sprigs fresh dill
  • 4–5 garlic cloves, smashed
  • 1 cup (240ml) white distilled vinegar
  • 1 cup (240ml) water
  • 1 tablespoon pickling salt (or kosher salt without iodine)
  • 1 teaspoon granulated sugar
  • 1 teaspoon black peppercorns
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Wash and slice cucumbers: Rinse about 2 pounds (900 g) of Kirby or pickling cucumbers under cold water. Trim off the ends, then slice into 1/4-inch (6 mm) thick rounds or spears depending on your preference. Aim for uniform slices so they pickle evenly. This step should take about 10 minutes.
  2. Prepare the brine: In a small saucepan, combine 1 cup (240 ml) white distilled vinegar, 1 cup (240 ml) water, 1 tablespoon pickling salt, and 1 teaspoon granulated sugar. Warm over medium heat, stirring occasionally until salt and sugar fully dissolve (about 3-5 minutes). Remove from heat and let it cool slightly while you prep the jars.
  3. Pack the jars: Place 4-5 sprigs of fresh dill, 4-5 smashed garlic cloves, 1 teaspoon black peppercorns, and optional 1/4 teaspoon red pepper flakes into each clean glass jar. Then tightly pack the sliced cucumbers inside, leaving about 1/2 inch (1.3 cm) headspace.
  4. Pour the brine: Carefully ladle the warm brine over the cucumbers, covering them completely. Use a clean utensil to gently press the cucumbers down if needed so they’re submerged. Seal the jars with lids.
  5. Refrigerate: Place jars in the fridge. Let the pickles sit for at least 24 hours before tasting, though they get better after 2-3 days. The cool temperature helps keep cucumbers crisp and the flavors meld beautifully.
  6. Enjoy: Your fresh garlic dill refrigerator pickles are ready to snack on! They should stay fresh for up to 2 weeks refrigerated.

Notes

For crisper pickles, salt cucumber slices and drain for 30 minutes before packing jars. Use pickling or kosher salt to keep brine clear. Warm the brine to dissolve salt and sugar fully. Label jars with date. Pickles taste best after 2-3 days chilling. Store refrigerated up to 2 weeks.

Nutrition

Keywords: refrigerator pickles, garlic dill pickles, quick pickles, easy pickles, fresh dill, crisp pickles, homemade pickles

Find it online: https://clunkcook.com/fresh-garlic-dill-refrigerator-pickles-recipe-easy-crisp-flavorful-pickles/