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The Ultimate Crispy 24-Hour Refrigerator Dill Pickles (No Canning Required)

Overhead view of small, bumpy cucumbers packed tightly in a jar for refrigerator pickles, submerged in brine.
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Make the best crispy refrigerator dill pickles at home without any canning steps. These quick pickles are ready in 24 hours and are perfect for sandwiches or snacks.

Ingredients

Scale
  • 2 pounds pickling cucumbers (Kirby or similar small, firm variety)
  • 4 cups water
  • 2 cups white vinegar (5% acidity)
  • 2 tablespoons pickling salt (or kosher salt, not iodized)
  • 1 tablespoon granulated sugar
  • 4 cloves garlic, smashed
  • 4 large fresh dill heads (or 4 teaspoons dried dill seed)
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon mustard seeds

Instructions

  1. Wash the cucumbers thoroughly. Trim off the blossom end of each cucumber; this helps keep them crisp. Slice the cucumbers into spears, chips, or leave them whole, based on your preference.
  2. In a medium saucepan, combine the water, vinegar, pickling salt, and sugar. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar dissolve completely. Remove the brine from the heat.
  3. While the brine heats, prepare your jars. You will need two clean quart-sized jars or equivalent containers that have tight-fitting lids.
  4. Divide the flavorings evenly between the two jars: place 2 smashed garlic cloves, 2 dill heads (or 2 teaspoons dill seed), 1/2 teaspoon peppercorns, and 1/4 teaspoon mustard seeds into each jar.
  5. Pack the sliced cucumbers tightly into the prepared jars, standing them upright if possible.
  6. Carefully pour the hot brine over the cucumbers in each jar, making sure the cucumbers are fully submerged. Leave about 1/2 inch of headspace at the top of the jar.
  7. Tap the jars gently on the counter to release any trapped air bubbles. Wipe the rims clean. Seal the jars with their lids.
  8. Allow the jars to cool on the counter for about one hour. Once cooled, place the jars in the refrigerator.
  9. Wait at least 24 hours before eating. For the best, most intense flavor and crunch, wait 48 hours. These are your crispy refrigerator pickles, ready for sandwiches and burgers.

Notes

  • To guarantee the crispiest refrigerator pickles, use very fresh, unwaxed pickling cucumbers. Do not use slicing cucumbers from the grocery store if possible.
  • If you do not have fresh dill heads, use dried dill seed or fresh dill weed, adjusting the amount to your taste.
  • These homemade cucumber pickles must be stored in the refrigerator and will last for about 4 to 6 weeks.
  • For a spicier kick, add 1/4 teaspoon of red pepper flakes to each jar.

Nutrition

Find it online: https://juliameal.com/refrigerator-pickles-ultimate-crispy-24-hour/