24 Hour Garlic & Dill Pickles #
24 Hour Garlic & Dill Pickles # is a easy American recipe that serves 4. 15 calories per serving. Recipe by Salena’s Simple Kitchen on YouTube.
Prep: 15 min | Cook: 5 min | Total: 30 min
Cost: $2.35 total, $0.59 per serving
Ingredients
- 3 pieces Cucumber (medium size, firm, sliced into 1/4‑inch rounds)
- 2 cloves Garlic (peeled and lightly smashed)
- 1 teaspoon Black Peppercorns (whole, divided equally between jars)
- 1 teaspoon Mustard Seeds (whole, divided equally between jars)
- 1 teaspoon Dried Dill (or 1½ teaspoons fresh dill, divided equally)
- 1 cup Water (filtered or tap)
- 1 cup White Distilled Vinegar (5% acidity)
- 2 tablespoons Granulated Sugar (helps balance acidity)
- 1 teaspoon Kosher Salt (or ½ tsp if using fine table salt)
Instructions
Slice and Pack Cucumbers
Trim the ends off the cucumbers, slice them into 1/4‑inch rounds, and divide the slices evenly between the two pint jars, pressing down gently so they pack tightly.
Time: PT5M
Add Aromatics and Spices
Place one smashed garlic clove, ½ tsp black peppercorns, ½ tsp mustard seeds, and ½ tsp dried dill into each jar, distributing them evenly over the cucumber slices.
Time: PT2M
Prepare the Brine
In a saucepan combine 1 cup water, 1 cup white distilled vinegar, 2 tbsp sugar, and 1 tsp kosher salt. Bring to a boil, stirring until sugar and salt dissolve completely.
Time: PT5M
Temperature: 100°C
Pour Hot Brine Over Cucumbers
Carefully pour the hot brine over the cucumber slices in each jar, filling each jar to the top so the cucumbers are completely submerged.
Time: PT2M
Seal and Shake
Place the lids on the jars, tighten just until snug, and give each jar a gentle shake to distribute the spices throughout the brine.
Time: PT1M
Refrigerate
Allow the jars to cool to room temperature, then transfer them to the refrigerator. Let the pickles sit for at least 24 hours before serving; the longer they sit, the more pronounced the flavor.
Time: PT0M
Nutrition Facts
- Calories
- 15
- Protein
- 0.5g
- Carbohydrates
- 4g
- Fat
- 0g
- Fiber
- 0.5g
Dietary info: Vegan, Vegetarian, Gluten-Free, Dairy-Free
Allergens: Mustard seeds
Ingredient Substitutions
- Instead of Cucumber: Zucchini, Pickling cucumbers
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Black Peppercorns: Cracked black pepper
- Instead of Mustard Seeds: Yellow mustard seeds
- Instead of Dried Dill: Fresh dill
- Instead of Water: Filtered water
- Instead of White Distilled Vinegar: Apple cider vinegar (will alter flavor)
- Instead of Granulated Sugar: Honey (½ tbsp)
- Instead of Kosher Salt: Sea salt
Equipment Needed
- Pint Jar (2)
- Knife
- Cutting Board
- Saucepan
- Measuring Spoons
- Ladle or Heat‑proof Spoon
- Tongs or Small Spoon (optional)
Critical Steps — Do Not Skip
- Press cucumbers down tightly in the jars to eliminate air pockets
- Ensure the hot brine completely covers the cucumber slices
- Boil the brine long enough for sugar and salt to fully dissolve
Chef Tips from the Video
- For extra brightness, add a thin slice of lemon or a pinch of red pepper flakes
- Sterilize jars in boiling water for 5 minutes before use to extend shelf life
- Use fresh dill for a greener, more aromatic flavor
Troubleshooting
Cucumbers are soggy or overly soft
Reduce the brining time to 12‑18 hours or use firmer, younger cucumbers
Brine does not fully cover the cucumbers
Add a little more water and vinegar in a 1:1 ratio until the cucumbers are submerged
Pickles lack flavor
Let them sit longer (48‑72 hours) and gently shake the jars daily to redistribute spices
Storage
Refrigerator: Up to 2 weeks in sealed jars
Freezer: Not recommended; texture will degrade
Room temperature: Do not store at room temperature; keep refrigerated
Make-Ahead Tips
- You can prep the cucumber slices and spice packets a day ahead and store them in the fridge before adding the brine
- The brine can be made in advance and reheated when ready to pour
Frequently Asked Questions
What is the cultural significance and history of quick refrigerator pickles in American cuisine?
Quick refrigerator pickles are a modern adaptation of traditional Southern and Midwestern pickling methods, allowing households to enjoy tangy, crunchy vegetables without the long fermentation period. They became popular in the mid‑20th century as home cooks sought faster ways to preserve garden harvests.
What are the traditional regional variations of cucumber pickles in the United States?
In the South, dill pickles often include mustard seeds and a splash of hot sauce, while in the Midwest dill and garlic dominate. New England prefers a sweeter brine with added sugar, and the West Coast frequently incorporates fresh herbs like cilantro or jalapeños for a bright twist.
How are quick refrigerator pickles traditionally served in American households?
They are commonly served as a side dish with sandwiches, burgers, and fried foods, or as a snack straight from the fridge. In many families they appear on the table alongside other condiments during barbecues and picnics.
What occasions or celebrations are quick refrigerator pickles associated with in American culture?
Pickles are a staple at summer barbecues, Fourth of July picnics, and family potlucks. They also appear on holiday spreads, especially during Thanksgiving, as a palate‑cleansing accompaniment to rich dishes.
What other American dishes pair well with these 24‑hour refrigerator pickles?
They pair beautifully with fried chicken, pulled pork sandwiches, grilled cheese, and classic cheeseburgers. They also complement hearty salads like coleslaw or a simple potato salad.
What makes 24‑hour refrigerator pickles special compared to traditional fermented pickles?
The hot brine speeds up flavor infusion, eliminating the need for weeks of fermentation while still delivering a crisp texture and bright acidity. This method preserves the fresh cucumber flavor better than long‑term fermentation.
What are the most common mistakes to avoid when making 24‑hour refrigerator pickles?
Common errors include not pressing the cucumbers down tightly, using a brine that isn’t hot enough to dissolve sugar and salt, and failing to ensure the cucumbers are fully submerged, which can lead to uneven flavor and spoilage.
Why does this recipe use a hot brine instead of a cold brine?
Heating the brine fully dissolves the sugar and salt, creating a uniform solution that quickly penetrates the cucumber slices. A hot brine also helps sterilize the jars and speeds up the flavor‑infusing process.
Can I make these 24‑hour refrigerator pickles ahead of time and how should I store them?
Yes, you can prepare the jars up to a day in advance. Keep the sealed jars in the refrigerator; the pickles will stay crisp for up to two weeks. For longer storage, discard any that become soft or develop off‑flavors.
What texture and appearance should I look for when the pickles are done?
The cucumbers should be bright green, still firm to the bite, and fully immersed in a clear, slightly cloudy brine. The garlic and spices should be visible but not overpowering.
What does the YouTube channel Salena’s Simple Kitchen specialize in?
Salena’s Simple Kitchen focuses on straightforward, budget‑friendly home cooking tutorials that emphasize fresh ingredients, minimal equipment, and step‑by‑step guidance for everyday meals.
How does the YouTube channel Salena’s Simple Kitchen’s approach to American comfort food differ from other cooking channels?
Salena’s Simple Kitchen prioritizes quick, no‑fuss recipes that use pantry staples and garden produce, often highlighting seasonal variations and simple preservation techniques, whereas many other channels may focus on elaborate plating or exotic ingredients.
Last updated: August 31, 2026
