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Crispy Easy 24-Hour Refrigerator Dill Pickles

24-hour refrigerator dill pickles - featured image
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A quick and simple recipe for crunchy, flavorful dill pickles ready in just 24 hours without special equipment or long wait times.

Ingredients

Scale
  • 4–5 medium Kirby or pickling cucumbers (about 1.5 lbs / 700 g), washed and sliced into spears or rounds
  • 2 tablespoons coarse kosher salt
  • 3–4 sprigs fresh dill
  • 3 garlic cloves, peeled and smashed
  • 1 cup (240 ml) white distilled vinegar (can substitute apple cider vinegar)
  • 1 cup (240 ml) water (filtered or bottled if tap water is chlorinated)
  • 1 teaspoon granulated sugar
  • 1 tablespoon pickling spices (optional; blend with mustard seeds, coriander, peppercorns)
  • 1 teaspoon whole black peppercorns
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Trim off the blossom ends of the cucumbers (about 1/4 inch or 0.5 cm) to prevent softening. Slice into spears about 3-4 inches long or 1/4-inch thick rounds.
  2. Place cucumbers in a large bowl and sprinkle with 2 tablespoons of kosher salt. Toss to coat evenly, then add enough cold water to cover the cucumbers completely. Let soak for 1-2 hours in the refrigerator.
  3. In a separate bowl or measuring cup, combine 1 cup white vinegar, 1 cup water, 1 teaspoon granulated sugar, pickling spices, black peppercorns, and red pepper flakes if using. Stir until sugar dissolves.
  4. Drain and rinse cucumbers well under cold water to remove excess salt. Pat dry with clean towels or paper towels.
  5. Place fresh dill sprigs and garlic cloves at the bottom of clean jars. Pack cucumber slices snugly but without crushing. Add any leftover dill or garlic on top.
  6. Pour the prepared brine over the cucumbers, ensuring they are fully submerged. Use a small clean weight or smaller jar to keep cucumbers under the brine if needed. Seal jars tightly.
  7. Refrigerate jars for at least 24 hours before tasting. Pickles will stay crisp for up to two weeks.

Notes

Salt soaking is key to keeping pickles crispy. Use fresh, firm Kirby cucumbers for best results. Rinse cucumbers after salt soak to avoid overly salty pickles. Store pickles in the coldest part of the fridge. For extra crunch, add grape leaves or a pinch of alum to jars. Pickles keep well up to two weeks refrigerated.

Nutrition

Keywords: dill pickles, refrigerator pickles, quick pickles, easy pickles, crunchy pickles, homemade pickles, dill, pickling

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