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Fresh Garlic Dill Refrigerator Pickles

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Quick and easy refrigerator pickles with fresh garlic and dill, ready in 24 hours. Perfectly crisp, tangy, and garlicky pickles without the wait.

Ingredients

Scale
  • 1 pound (450 g) Kirby cucumbers
  • 4–5 fresh garlic cloves, smashed
  • 3–4 fresh dill sprigs
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon pickling salt or kosher salt
  • 1 teaspoon whole black peppercorns
  • Optional: 1/4 teaspoon red pepper flakes

Instructions

  1. Wash and prep the cucumbers by rinsing under cold water and trimming off the blossom ends. Leave whole, slice into spears, or cut into chips as preferred.
  2. Prepare the brine by combining white vinegar, water, and salt in a small saucepan. Warm over medium heat, stirring until salt dissolves. Remove from heat and let cool slightly.
  3. Fill clean quart-sized glass jars with cucumbers, smashed garlic cloves, dill sprigs, black peppercorns, and optional red pepper flakes.
  4. Pour the warm brine over the cucumbers and herbs, leaving about 1/2 inch of headspace. Press cucumbers down to submerge fully.
  5. Seal jars tightly and refrigerate for at least 24 hours before tasting. Flavor intensifies with longer refrigeration.
  6. After 24 hours, taste and enjoy. For tangier pickles, refrigerate for additional days.

Notes

Use fresh, firm cucumbers and trim blossom ends to prevent softening. Warm brine just enough to dissolve salt; avoid boiling. Smash garlic gently to release flavor without bitterness. Keep cucumbers submerged in brine to avoid spoilage. Refrigerate immediately and allow at least 24 hours for best flavor. Adjust salt and vinegar to taste in future batches. Rinse pickles briefly if too salty or vinegary.

Nutrition

Keywords: refrigerator pickles, garlic dill pickles, quick pickles, easy pickles, homemade pickles, fresh dill, garlic pickles

Find it online: https://lumalunch.com/fresh-garlic-dill-refrigerator-pickles-recipe-ready-in-24-hours-easy-and-perfect/