These Quick Garlic and Dill Refrigerator Pickles are super easy and tasty! Fresh cucumbers meet zesty garlic and fragrant dill in a tangy brine that will make your taste buds dance.
I love having a jar of these pickles in the fridge for snacks or toppings on sandwiches. Plus, they add a nice crunch—perfect for those who like a little zing in their bites!
Key Ingredients & Substitutions
Cucumbers: Kirby or pickling cucumbers work best for crunch. If you can’t find them, English cucumbers can also work, but you might want to peel them for a better texture.
Garlic: Fresh garlic gives the best flavor. If you’re in a pinch, garlic powder can be used, but the taste won’t be quite the same. I love smashing the cloves to release more flavor!
Vinegar: White vinegar is the traditional choice. You can substitute with apple cider vinegar for a sweeter and slightly fruity flavor. I like using half and half of both for a balance!
Salt: Kosher salt is preferred for its texture, but regular table salt will work too. Just remember that table salt is more salty, so use a little less.
Dill: Fresh dill is key for that classic pickle flavor. In a pinch, dried dill can be used, but you will need less—about a teaspoon should do it.
How Do I Ensure My Pickles Are Crisp and Flavorful?
The magic of these pickles lies in the right combination of ingredients and steps. First, start with fresh, firm cucumbers. If they are too soft, your pickles won’t have that satisfying crunch.
- Slicing: Thinly slice cucumbers for maximum brine coverage. A mandoline slicer can help achieve uniform slices quickly.
- Cooling the Brine: Let the vinegar mixture cool slightly before pouring it over the cucumbers. This helps preserve their crunch, as hot liquid can make them soggy.
- Marination Time: Although they’re technically ready after an hour, waiting for a full 24 hours really allows the flavors to develop nicely. I like to shake the jars gently after a few hours to mix things up!
Enjoy your pickles and feel free to adjust the seasoning to match your taste preferences! A bit of experimentation never hurt anyone.
Quick Garlic and Dill Refrigerator Pickles
Ingredients You’ll Need:
For the Pickles:
- 4 cups cucumber slices (about 3-4 medium cucumbers), preferably Kirby or pickling cucumbers
- 4 cloves garlic, peeled and smashed
For the Brine:
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons kosher salt or pickling salt
- 1 tablespoon sugar
- 2 teaspoons black peppercorns
For Flavor:
- 4-5 fresh dill sprigs
- 1/2 teaspoon red pepper flakes (optional, for a slight kick)
How Much Time Will You Need?
This recipe requires about 15-20 minutes of active prep time, and you’ll want to let the pickles marinate for at least 24 hours in the refrigerator for the best flavor. They last up to 2 weeks, but I recommend enjoying them within the first week for optimal crunch and taste!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing the cucumbers thoroughly under running water to remove any dirt or wax. Next, thinly slice the cucumbers into rounds—about 1/4 inch thick works well. You can use a knife or a mandoline slicer for uniform cuts. Place them in a large bowl or directly into clean pint-sized mason jars.
2. Make the Brine:
In a small saucepan, combine the white vinegar, water, kosher salt, and sugar. Heat the mixture over medium heat, stirring occasionally until the salt and sugar are fully dissolved. Once dissolved, remove the saucepan from the heat and let it cool down for a few minutes.
3. Add Flavorings:
As the brine cools, distribute the smashed garlic cloves, black peppercorns, red pepper flakes (if you’re using them), and fresh dill sprigs evenly among the jars or mix them in with the cucumber slices in the mixing bowl.
4. Combine the Cucumbers and Brine:
Carefully pour the warm (not hot) vinegar mixture over the cucumbers and aromatics. It’s important that the cucumbers are fully submerged in the brine for thorough flavoring. If you’re using jars, you can gently tap them to remove any air bubbles.
5. Seal and Chill:
Once everything is in place, seal the jars tightly with lids or cover the bowl with plastic wrap. Let the pickles sit at room temperature for about 1 hour to let the flavors meld together. After that, transfer them to the refrigerator.
6. Let Them Marinate:
For the best flavor, allow the pickles to marinate in the fridge for at least 24 hours before enjoying. This gives the cucumbers time to soak up all the tasty flavors from the brine. They’ll last in the refrigerator for up to 2 weeks, but they taste best in the first week!
7. Serve and Enjoy:
Once seasoned, serve your Quick Garlic and Dill Refrigerator Pickles chilled as a delightful snack, a crunchy side dish, or a flavorful garnish atop sandwiches and burgers. Enjoy every crispy bite!
FAQ for Quick Garlic and Dill Refrigerator Pickles
Can I Use Other Vegetables for Pickling?
Absolutely! Besides cucumbers, you can try pickling carrots, radishes, or green beans using the same brine recipe. Just ensure the veggies are cut into similar-sized pieces for even pickling.
How Long Do These Pickles Last in the Fridge?
These pickles can last up to 2 weeks in the refrigerator. However, they taste best within the first week, so enjoy them fresh for optimal flavor and crunch!
Can I Adjust the Spice Level?
Definitely! To increase the heat, add more red pepper flakes or incorporate sliced fresh chili peppers into the brine. For a milder flavor, simply omit the red pepper flakes altogether. Customize it to match your heat preference!
What Should I Do If My Pickles Are Soggy?
If your pickles turn out soggy, it may be due to using overripe cucumbers or not handling them correctly during preparation. To help maintain crunch, always start with fresh, firm cucumbers and avoid soaking them in the brine for too long. In future batches, you can also experiment with adding a pinch of calcium chloride to help maintain firmness.
