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Easy Crispy Quick Refrigerator Dill Pickles Recipe No Canning Needed

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A straightforward and fast recipe for making crispy, tangy refrigerator dill pickles without canning. Perfect for quick snacks and summer gatherings.

Ingredients

Scale
  • 2 pounds (900 g) small to medium pickling cucumbers or Kirby cucumbers, sliced into spears or rounds
  • 4–5 sprigs fresh dill or 2 tablespoons dried dill weed
  • 3–4 large garlic cloves, peeled and smashed
  • 1 ½ cups (360 ml) distilled white vinegar
  • 1 ½ cups (360 ml) cold water
  • 2 tablespoons pickling salt
  • 1 tablespoon granulated sugar (optional)
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Wash 2 pounds (900 g) of small pickling cucumbers thoroughly. Slice into spears about 3-4 inches (7.5-10 cm) long or rounds about ¼ inch (6 mm) thick.
  2. Place the sliced cucumbers in a large bowl and sprinkle 2 tablespoons of pickling salt over them. Toss gently to coat evenly. Let them sit for 1-2 hours to draw out excess moisture.
  3. Rinse the salted cucumbers under cold water to remove excess salt. Drain well using a colander or clean kitchen towel.
  4. In a medium saucepan, combine 1 ½ cups (360 ml) white vinegar, 1 ½ cups (360 ml) water, 1 tablespoon granulated sugar, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, and optional ¼ teaspoon red pepper flakes. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool slightly for 5 minutes.
  5. Place 4-5 sprigs of fresh dill and 3-4 smashed garlic cloves at the bottom of each clean jar. Pack the drained cucumber slices tightly but without crushing them.
  6. Carefully pour the warm brine over the cucumbers until fully submerged, leaving about ½ inch (1.3 cm) of headspace at the top.
  7. Close the jars tightly with lids and place them in the refrigerator. The pickles will be ready to enjoy after 24 hours but taste better after 2-3 days.
  8. Store pickles in the fridge for up to 3 weeks. Use clean utensils to avoid contamination.

Notes

Salt soaking cucumbers for 1-2 hours is crucial to maintain crispness. Do not overheat the vinegar brine to preserve flavor. Use clean utensils to avoid contamination. Label jars with date. Adjust salt and vinegar levels to taste. Stir jars gently once a day for better flavor distribution.

Nutrition

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

Find it online: https://twirltaste.com/easy-crispy-quick-refrigerator-dill-pickles-recipe-no-canning-needed/