How to Make Refrigerator Crunchy Dill Pickles (Homemade Quick Pickles)

Ingredients

• 2 lb Pickling Cucumbers (small, bumpy cucumbers; sliced 1/4‑1/2 inch thick)
• 4 sprigs Fresh Dill (washed and patted dry)
• 4 cloves Garlic Cloves (peeled and lightly smashed)
• 1 whole Jalapeño Pepper (optional, sliced thin for spice)
• 1 tsp Whole Black Peppercorns (adds a subtle bite)
• 1 cup White Vinegar (distilled)
• 1 cup Water (filtered or tap)
• 1 tbsp Kosher Salt (or sea salt)
• 1 tbsp Granulated Sugar (balances acidity)

Instructions

1. Wash and Slice Cucumbers

   Rinse the pickling cucumbers under cold water, trim the ends, and slice them into rounds or spears about 1/4‑1/2 inch thick.

   Time: PT5M

2. Pack Jars with Flavorings

   Into each clean jar, place a few sprigs of dill, the smashed garlic cloves, optional jalapeño slices, and a teaspoon of whole peppercorns. Then tightly pack the cucumber slices, leaving about 1/2 inch of headspace at the top.

   Time: PT8M

3. Prepare the Brine

   In a saucepan combine white vinegar, water, salt, and sugar. Bring to a gentle simmer over medium heat, stirring until the salt and sugar are completely dissolved.

   Time: PT5M

   Temperature: medium heat

4. Cool the Brine

   Remove the saucepan from heat and let the brine cool to room temperature, about 15‑20 minutes. Cooling prevents the cucumbers from becoming soft.

   Time: PT15M

5. Add Brine to Jars

   Pour the cooled brine over the packed cucumbers, ensuring they are fully submerged. Seal each jar tightly with its lid.

   Time: PT5M

6. Refrigerate and Mature

   Place the sealed jars in the refrigerator. Let the pickles sit for at least 2‑3 days before eating; flavor improves up to a week.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

10

Protein

0g

Carbohydrates

2g

Fat

0g

Fiber

0.5g