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Easy, Crunchy 24-Hour Refrigerator Dill Pickles

Top-down view of sliced cucumbers, fresh dill, and peppercorns submerged in brine for refrigerator pickles.
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Make these simple, no-cook refrigerator dill pickles for a fresh, tangy crunch. They are ready in just 24 hours and require no canning, making them a perfect, easy homemade pickle snack.

Ingredients

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  • 2 pounds pickling cucumbers (Kirby or similar), sliced 1/4 inch thick
  • 1/4 cup kosher salt
  • 4 cups cold water
  • 2 cups white vinegar
  • 1/4 cup granulated sugar
  • 2 tablespoons whole black peppercorns
  • 4 cloves garlic, smashed
  • 4 heads fresh dill (or 4 tablespoons dried dill seed)

Instructions

  1. Wash the cucumbers well. Slice them into uniform 1/4-inch thick rounds.
  2. In a large bowl, combine the sliced cucumbers and kosher salt. Toss to coat. Let the cucumbers sit for 1 hour to draw out excess water; this helps keep them crisp.
  3. After 1 hour, drain the cucumbers completely. Rinse them thoroughly under cold running water for 2 minutes to remove excess salt. Drain again.
  4. While the cucumbers are resting, prepare the brine. In a medium saucepan, combine the white vinegar, sugar, and 2 cups of water. Heat over medium heat, stirring until the sugar dissolves completely. Do not boil. Remove from heat and let the brine cool to room temperature.
  5. Gather your clean jars (pint or quart size). Divide the smashed garlic cloves, black peppercorns, and dill evenly among the jars.
  6. Pack the rinsed and drained cucumber slices tightly into the jars over the spices and dill.
  7. Pour the cooled brine over the cucumbers in each jar, making sure the cucumbers are fully submerged. Leave about 1/2 inch of headspace at the top.
  8. Seal the jars with lids. Let the jars sit on the counter at room temperature for 1 to 2 hours.
  9. Transfer the sealed jars to the refrigerator. The pickles will be ready to eat in about 24 hours, but the flavor improves after 48 hours. Store in the refrigerator for up to 3 weeks.

Notes

  • For the best crunch, use fresh, firm cucumbers that you have soaked in salt water first.
  • If you prefer a stronger dill flavor, use dill seed instead of fresh dill heads.
  • These are cold brine pickles, meaning you do not need to process them in a water bath. Keep them refrigerated always.
  • These crispy refrigerator pickles are excellent as a sandwich topping or a healthy pickled snack.

Nutrition

Find it online: https://hungryhearld.com/refrigerator-pickles-easy-crunchy-24-hour/