Quick and Crunchy Refrigerator Dill Pickles Recipe Everyone Loves

This Refrigerator Dill Pickles Recipe transforms fresh cucumbers into crunchy, gluten-free, and vegan-friendly snacks in no time.

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Prep Time 10

Cook Time 5

Refrigerating Time 48

Total Time 1 3

Servings: 4 cups

Course: Snacks

Cuisine: American

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pickles

4 cups fresh cucumbers Kirby cucumbers recommended for extra crispness
2 cloves garlic crushed
1 bunch fresh dill

For the Brine

1 cup vinegar regular distilled or apple cider vinegar
1 cup filtered water
2 tablespoons kosher salt avoid table salt
2 tablespoons sugar

Optional Flavor Enhancers

1 tablespoon mustard seeds
1 teaspoon red pepper flakes optional
1 cup sliced jalapeños optional

Equipment

quart-sized jar

Method

Step‑by‑Step Instructions

Wash the fresh cucumbers thoroughly and slice off the blossom end. Cut cucumbers into spears or rings.
In a mixing bowl, combine equal parts vinegar and water, kosher salt, and sugar. Heat gently on the stove for 2-3 minutes until salt and sugar dissolve. Allow to cool.
Layer sliced cucumbers in a qt-sized jar with crushed garlic cloves and fresh dill. Pack tightly.
Pour the cooled brine over the cucumbers so they are fully submerged. Seal the jar tightly.
Refrigerate the sealed jar for at least 24 hours, preferably 48 hours, for best flavor.
Once infused, enjoy your pickles cold as a snack or side, or enhance sandwiches.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 10gProtein: 1gSodium: 800mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 100IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

These pickles are gluten-free and vegan-friendly. They can last 3-4 weeks in the fridge but are best enjoyed within the first two weeks for optimal crunch.

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