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Easy Refrigerator Dill Pickles (No-Cook Method)

A glass jar filled with fresh cucumbers, dill sprigs, and garlic ready to become refrigerator pickles.
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Make crispy, tangy refrigerator dill pickles using this simple, no-cook recipe. These fresh cucumber pickles are ready fast and taste better than store-bought versions, perfect for sandwiches or snacks.

Ingredients

Scale
  • 3 pounds pickling cucumbers (Kirby or similar), washed and sliced into spears or chips
  • 1/4 cup pickling salt
  • 4 cups cold water
  • 2 cups white vinegar (5% acidity)
  • 2 tablespoons granulated sugar
  • 4 cloves garlic, peeled and smashed
  • 2 heads fresh dill (or 4 teaspoons dried dill seed)
  • 1 teaspoon black peppercorns

Instructions

  1. Prepare the cucumbers: Slice the cucumbers into spears or chips. Pack them tightly into two clean, wide-mouth quart-sized mason jars, leaving about 1 inch of headspace at the top.
  2. Make the brine: In a medium bowl, whisk together the cold water and pickling salt until the salt dissolves completely. This is your initial soak.
  3. Pour the salt water brine over the packed cucumbers in the jars, ensuring they are fully submerged. Let the cucumbers sit on the counter at room temperature for 30 minutes.
  4. Drain the salt water from the jars. Rinse the cucumbers briefly under cold water. Discard the salt water.
  5. Prepare the final brine: In a small saucepan, combine the white vinegar, sugar, and 1 cup of fresh water. Heat this mixture just until the sugar dissolves. Remove from heat and let it cool for 10 minutes.
  6. Assemble the jars: To each jar, add 2 smashed garlic cloves, 1 head of fresh dill (or 2 teaspoons of dill seed), and 1/2 teaspoon of peppercorns.
  7. Pour the cooled vinegar brine over the cucumbers in the jars, leaving about 1/2 inch headspace. Tap the jars gently to release any trapped air bubbles.
  8. Seal the jars with lids and rings. Let the jars cool completely on the counter.
  9. Place the jars in the refrigerator. Your refrigerator pickles will be ready to eat in 24 hours, but the flavor improves after 48 hours. They keep well for up to three weeks in the fridge.

Notes

  • For extra crispiness, you can add 1/2 teaspoon of pickling lime to the initial salt soak, but you must rinse the cucumbers very thoroughly afterward.
  • If you prefer Bread and Butter Refrigerator Pickles, substitute the dill and peppercorns with 1/2 cup thinly sliced onion and 1/2 teaspoon of celery seed in each jar.
  • These quick refrigerator pickles are best eaten within three weeks for peak crunch.

Nutrition

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