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Easy, Crunchy No-Cook Refrigerator Dill Pickles

Top-down view of crisp cucumber slices, garlic cloves, and dill inside a jar of homemade refrigerator pickles.
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Make crisp, flavorful dill pickles in your refrigerator with this simple, no-cook recipe that requires only 24 hours to set.

Ingredients

Scale
  • 2 lbs pickling cucumbers (Kirby or Persian), sliced into spears or rounds
  • 2 cups water
  • 1 cup white distilled vinegar (5% acidity)
  • 2 tablespoons pickling salt (or kosher salt)
  • 1 tablespoon granulated sugar
  • 4 cloves garlic, smashed
  • 2 heads fresh dill (or 2 tablespoons dried dill seed)
  • 1 teaspoon black peppercorns

Instructions

  1. Wash and slice your cucumbers. Pack the cucumber slices tightly into one or two clean pint-sized glass jars, leaving about 1 inch of headspace.
  2. Add the garlic, dill, and peppercorns evenly among the jars.
  3. In a medium saucepan, combine the water, vinegar, salt, and sugar. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar dissolve completely. This takes about 2 minutes.
  4. Carefully pour the hot brine over the cucumbers in the jars, ensuring the cucumbers are fully submerged. Leave about 1/2 inch of headspace at the top.
  5. Let the jars cool on the counter for about 30 minutes. Once cooled slightly, seal the jars with lids.
  6. Place the jars in the refrigerator. Allow the pickles to chill for a minimum of 24 hours before eating for best flavor and texture. They are ready to eat after 24 hours but improve after 3 days.

Notes

  • For extra crunch, soak the cucumbers in ice water for 30 minutes before slicing and packing.
  • If you prefer a Kosher Dill flavor, omit the sugar entirely.
  • These pickles last up to 3 weeks in the refrigerator.

Nutrition

Find it online: https://savoryskies.com/refrigerator-pickles-easy-crunchy-no-cook-recipe/