Garlic and Dill 24-Hour Refrigerator Pickles: Quick, Tangy, and Crisp

If you love crunchy, flavorful pickles but don’t have days to wait, these Garlic and Dill 24-Hour Refrigerator Pickles are your perfect solution. Bursting with tangy dill, fresh garlic, and a touch of spice, these pickles are ready in just one day. They’re crisp, refreshing, and versatile — perfect as a snack, side dish, or topping for sandwiches, burgers, and salads.

Why You’ll Love This Recipe

• Quick and easy: Ready to enjoy in just 24 hours.
• Crisp and tangy: Perfect balance of vinegar, garlic, and dill.
• Versatile: Great for sandwiches, burgers, charcuterie boards, or snacking.
• Customizable: Adjust spices, garlic, or sweetness to your preference.
• No canning required: Safe, easy refrigerator pickles that keep fresh for weeks.

Garlic and Dill Refrigerator Pickles

Crisp, tangy, and bursting with fresh dill and garlic flavor—perfect for snacking, sandwiches, or burgers!

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 jars

Course: Appetizer, Side Dish, Snack

Cuisine: American, Pickles

Calories: 5

Ingredients Equipment Method Notes

Ingredients

  

Pickles

• 6-8 small cucumbers sliced into spears or rounds
• 4 cups water
• 1/2 cup white vinegar
• 2 tablespoons salt pickling or kosher salt
• 2 tablespoons sugar
• 4 cloves garlic smashed or sliced
• 1/4 cup fresh dill whole sprigs
• 1/2 tsp red pepper flakes optional for spice

Equipment

• Mason jars or airtight containers
• Mixing bowl
• Saucepan
• Measuring cups and spoons
• Tongs or fork

Method

 

1. In a medium saucepan, combine water, vinegar, salt, and sugar. Heat until salt and sugar dissolve completely. Allow to cool slightly.
2. Place cucumbers, garlic, dill, and optional red pepper flakes into clean mason jars or airtight containers.
3. Pour the brine over the cucumbers until fully submerged. Seal jars tightly.
4. Refrigerate for at least 24 hours before eating. Pickles will stay crisp and flavorful for up to 2 weeks.

Notes

These refrigerator pickles are a quick and easy way to enjoy crisp, flavorful pickles without canning. Perfect for sandwiches, snacks, or as a tangy side! Save this recipe to your Pinterest board for easy access!

Ingredients

• 4–5 medium cucumbers, sliced into spears or rounds
• 4 cloves garlic, peeled and smashed
• 1/4 cup fresh dill sprigs
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 1 tablespoon kosher salt
• 1 tablespoon sugar (optional, for slight sweetness)
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes (optional, for heat)

Step-by-Step Instructions

1. Prepare the cucumbers: Wash cucumbers thoroughly. Slice into spears or rounds, depending on your preference. Place them into a clean quart-sized jar or airtight container.
2. Add flavorings: Add smashed garlic cloves, fresh dill sprigs, peppercorns, and red pepper flakes to the jar with cucumbers.
3. Make the brine: In a small saucepan, combine vinegar, water, salt, and sugar. Heat just until salt and sugar dissolve, then remove from heat and let cool slightly.
4. Pour brine over cucumbers: Pour the warm brine into the jar, fully submerging the cucumbers. If needed, press cucumbers down with a spoon to ensure they are fully covered.
5. Seal and refrigerate: Cover the jar with a lid and refrigerate for at least 24 hours before tasting. This allows the flavors to develop and the pickles to firm up.
6. Serve and enjoy: After 24 hours, your pickles are ready to enjoy. Keep refrigerated and consume within 2–3 weeks for best flavor and texture.

Tips for Success

• Choose firm cucumbers: Fresh, firm cucumbers make crisp, crunchy pickles. Avoid soft or overripe cucumbers.
• Adjust spice level: Increase or decrease red pepper flakes depending on your heat preference.
• Use clean jars: Always use clean, sterilized jars to prolong freshness and prevent spoilage.
• Flavor variations: Add mustard seeds, coriander seeds, or fresh herbs for a unique twist.
• Keep submerged: Ensure cucumbers remain under brine to prevent spoilage and maintain crispness.

Serving Suggestions

• Slice onto sandwiches, burgers, or wraps for added crunch and tang.
• Serve as a side dish with grilled meats or BBQ.
• Chop into salads for a zesty, crisp bite.
• Enjoy straight from the jar as a healthy, low-calorie snack.

Make-Ahead and Storage Tips

• Refrigerate: Store pickles in the fridge for up to 3 weeks.
• Use clean utensils: Always use clean tongs or forks to remove pickles to avoid contamination.
• Flavor development: Pickles intensify in flavor after 2–3 days, so they taste even better if made in advance.
• Batch preparation: Make larger batches in multiple jars for easy grab-and-go pickles throughout the month.

Why This Recipe Works

These Garlic and Dill Refrigerator Pickles are a favorite because they deliver crisp, flavorful pickles in just one day. The combination of vinegar, garlic, dill, and optional spices creates a classic, tangy pickle that’s versatile for all occasions. Unlike traditional canned pickles, this method is simple, quick, and doesn’t require special equipment, making it perfect for beginners or anyone short on time.

Whether you’re adding them to sandwiches, snacking straight from the jar, or serving them at a party, these pickles are guaranteed to satisfy your craving for something crunchy, tangy, and full of flavor.