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Crunchy Refrigerator Dill Pickles: 4 Quick Steps to Amazing Flavor

Crunchy Refrigerator Dill Pickles
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Learn how to make crunchy refrigerator dill pickles with this simple, no-canning-required recipe. Perfect for using up extra cucumbers, you’ll have tangy, crisp pickles ready to enjoy overnight.

Ingredients

Scale
  • 3 pounds pickling cucumbers (about 6-8 medium)
  • 1 gallon water
  • 1 cup white vinegar
  • 3 tablespoons kosher salt
  • 1 tablespoon mustard seeds
  • 1 teaspoon dill seeds
  • 1 teaspoon peppercorns
  • 1 teaspoon red pepper flakes (optional)
  • 4-6 fresh dill heads or 2 tablespoons dried dill
  • 4-6 cloves garlic, smashed

Instructions

  1. Wash cucumbers and trim off the blossom end.
  2. In a large pot or Dutch oven, combine water, white vinegar, and kosher salt. Bring to a boil, stirring until salt dissolves.
  3. Remove from heat and let the brine cool slightly.
  4. While the brine cools, prepare your jars. You can use mason jars or any clean, airtight containers.
  5. Pack the jars tightly with cucumbers. Add dill heads or dried dill, smashed garlic cloves, mustard seeds, dill seeds, peppercorns, and red pepper flakes (if using) to each jar.
  6. Pour the slightly cooled brine over the cucumbers, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of each jar.
  7. Seal the jars tightly with lids.
  8. Let the pickles cool to room temperature, then refrigerate.
  9. Wait at least 24 hours before enjoying your crunchy refrigerator dill pickles.

Notes

  • For extra crunch, you can add a grape leaf or a piece of horseradish leaf to each jar.
  • Adjust the amount of garlic, dill, and spices to your preference.
  • These pickles will last for several weeks in the refrigerator.

Nutrition

Find it online: https://savoryskies.com/crunchy-refrigerator-dill-pickles/