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Quick Tangy Garlic Dill Pickles Recipe Ready in 24 Hours Easy Homemade Pickles

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A quick and easy recipe for tangy garlic dill pickles that are ready in just 24 hours, delivering a punchy, flavorful crunch perfect for snacking or meals.

Ingredients

Scale
  • 1 pound (450 grams) small to medium pickling cucumbers, washed and sliced into spears or rounds
  • 4–5 large garlic cloves, peeled and lightly smashed
  • 3–4 fresh dill sprigs (or 1 tablespoon dried dill)
  • 1 cup (240 ml) white vinegar (distilled preferred)
  • 1 cup (240 ml) water (filtered or bottled recommended)
  • 1 tablespoon kosher salt or pickling salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon whole black peppercorns
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Wash and dry 1 pound (450 grams) of small pickling cucumbers. Slice into spears or rounds about ¼ inch (0.6 cm) thick.
  2. Place the sliced cucumbers in a mixing bowl and sprinkle 1 tablespoon kosher salt over them. Toss gently to coat. Let sit for 30 minutes at room temperature. Drain and pat dry with a clean towel.
  3. In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1 teaspoon sugar, 1 teaspoon kosher salt, 1 teaspoon black peppercorns, and optional ¼ teaspoon red pepper flakes. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool slightly for 5 minutes.
  4. In a clean pint jar, layer smashed garlic cloves and fresh dill sprigs. Pack drained cucumbers snugly without crushing. Pour warm brine over cucumbers, ensuring they are fully submerged. Leave about ½ inch of headspace. Tap jar gently to release air bubbles.
  5. Screw the lid on tightly and leave the jar at room temperature for 12-24 hours to soak in the brine quickly. Then move the jar to the refrigerator.
  6. After chilling at least 24 hours total, the pickles are ready to eat. Store in the refrigerator for up to 3 weeks.

Notes

Do not skip the salting step to keep pickles crunchy. Use fresh dill for best flavor. Smashed garlic releases more aroma than minced. Let the jar rest at room temperature for 12-24 hours before refrigerating to speed flavor absorption. Avoid metal lids or line with wax paper to prevent metallic taste. Use distilled white vinegar for a clean tang; apple cider vinegar can be used for a fruitier note but may darken cucumbers.

Nutrition

Keywords: quick pickles, garlic dill pickles, refrigerator pickles, homemade pickles, easy pickles, tangy pickles, crunchy pickles

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