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Quick Tangy Garlic Dill Refrigerator Pickles

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A fast and easy recipe for tangy, crunchy garlic dill pickles made with simple ingredients and ready in just 5 minutes of prep time. Perfect for adding a burst of flavor to sandwiches and snacks.

Ingredients

Scale
  • 4 medium Kirby or Persian cucumbers, sliced into 1/4-inch rounds
  • 3–4 sprigs fresh dill, roughly chopped
  • 3 garlic cloves, smashed or thinly sliced
  • 1 cup white vinegar (250 ml)
  • 1 cup water (250 ml)
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt or pickling salt
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Slice the cucumbers into 1/4-inch thick rounds using a sharp knife.
  2. In a medium bowl, combine white vinegar, water, sugar, and kosher salt. Stir until sugar and salt dissolve completely.
  3. Add smashed garlic cloves, fresh dill, black peppercorns, and red pepper flakes (if using) to the brine and mix gently.
  4. Pack cucumber slices tightly into a clean quart-sized glass jar or airtight container.
  5. Pour the brine over the cucumbers until fully submerged. Use a clean spoon to press down if needed.
  6. Seal the jar tightly and shake gently to mix ingredients.
  7. Refrigerate for at least 2 hours, ideally 24 hours for best flavor. Pickles will stay crisp and tangy for up to 2 weeks.

Notes

Use Kirby or Persian cucumbers for best crispness. Keep cucumbers fully submerged in brine to prevent spoilage. Fresh dill is recommended for authentic flavor. Smashing garlic gives a milder, fragrant essence. Refrigerate at least 2 hours, preferably 24 hours for best taste. Pickles keep up to 2 weeks refrigerated. Variations include adding jalapeños for spice or omitting garlic for a milder flavor.

Nutrition

Keywords: quick pickles, refrigerator pickles, garlic dill pickles, easy pickles, tangy pickles, homemade pickles, dill pickles, no canning pickles

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