Quick Refrigerator Dill Pickles
Ready in 24 hours, these crisp, tangy pickles use a simple no-boil brining method with vinegar, garlic, and dill seeds. Perfect for preserving texture and flavor with minimal effort.
- Prep Time: 15
- Total Time: 1440
- Yield: 1 pint jar of pickles (16-20 pieces)
- Category: Side Dishes
- Method: Fermentation
- Cuisine: American Pickling
- Diet: Vegetarian
Ingredients
4 cups diced cucumbers (1130g)
1 cup water (240ml)
1 cup white vinegar (240ml, 5% acidity)
2 tbsp sea salt (30g)
3 whole garlic cloves
1 tsp dill seeds (2g)
Instructions
Clean cucumbers with a diluted vinegar solution (1:10 ratio) to remove surface bacteria
Cut cucumbers into 2-inch spears using a sanitized knife
Pack spears and whole garlic cloves into a 1-pint glass jar
Measure and combine water, vinegar, sea salt, and dill seeds in a small bowl
Pour the brine into the jar until cucumbers are fully submerged (about 1-2 cups liquid total)
Seal jar and refrigerate for 24 hours at 68-72°F before serving
Notes
Use Persian or mini pickler cucumbers for best texture.
Brine can be adjusted to submerge cucumbers fully.
Consume within 1 week for optimal quality.
Double ingredients for 2-pint batch (adjust brine liquid as needed).
Find it online: https://kindeat.com/quick-refrigerator-dill-pickles/