Easy Refrigerator Dill Pickles with Perfect Crunch
These Refrigerator Dill Pickles are cold-brined cucumber spears flavored with fresh dill, garlic, peppercorns, and mustard seeds. They are crisp, tangy, easy to prepare, and ready to begin eating after 24 hours.
Equipment
- Two clean pint-size glass jars with lids
- Cutting board
- Sharp knife
- Large bowl
- Medium mixing bowl or large measuring cup
- Whisk
- Measuring cups and spoons
Ingredients
- 1½ pounds small pickling cucumbers
- Ice water for soaking
- 1 cup cold water
- 1 cup distilled white vinegar with 5% acidity
- 1½ tablespoons pickling salt or fine sea salt
- 2 teaspoons granulated sugar
- 8 to 10 fresh dill sprigs
- 4 garlic cloves peeled and lightly crushed
- 2 teaspoons black peppercorns
- 1 teaspoon mustard seeds
Optional Ingredients
- ¼ to ½ teaspoon red pepper flakes
- ½ teaspoon dill seeds
- ¼ small onion thinly sliced
- ½ teaspoon coriander seeds
Instructions
- Wash the jars and lids in hot, soapy water, rinse well, and drain.
- Wash the cucumbers and soak them in ice water for 30 minutes.
- Dry the cucumbers and cut a thin slice from both ends.
- Slice each cucumber lengthwise into four or six spears.
- Whisk the cold water, vinegar, salt, and sugar until completely dissolved.
- Divide the dill, garlic, peppercorns, mustard seeds, and optional seasonings between the jars.
- Pack the cucumber spears snugly into the jars.
- Pour in enough brine to cover the cucumbers completely.
- Close the jars and refrigerate immediately.
- Chill for at least 24 hours before serving, or 48 to 72 hours for deeper flavor.
Notes
Use fresh, firm cucumbers and keep them completely submerged in the brine. These pickles are not shelf-stable and must remain refrigerated.