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Easy Crunchy Dill Refrigerator Pickles (Best Homemade Recipe)

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These crunchy dill refrigerator pickles are crisp, tangy, and dangerously easy to make. No canning equipment required—just fresh cucumbers, pantry spices, and a little patience while the fridge does the work.

Ingredients

Scale
  • 2 pounds (about 900g) pickling cucumbers (Kirby or Persian cucumbers work best)
  • 4 cups (960ml) water (filtered or distilled preferred)
  • 1 cup (240ml) white distilled vinegar
  • 2 tablespoons (30g) kosher salt (Diamond Crystal recommended; if using Morton’s, reduce to 1 ½ tablespoons)
  • 4 cloves garlic, smashed
  • 2 tablespoons fresh dill (or 1 tablespoon dried dill weed)
  • 1 teaspoon black peppercorns
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon mustard seeds
  • 2 bay leaves

Instructions

  1. Wash and dry your cucumbers (5 minutes). Give them a good scrub under cool water to remove any dirt or garden residue. Pat them dry with a clean towel.
  2. Slice the cucumbers (5 minutes). Cut off the blossom end (the end opposite the stem). Then slice your cucumbers into spears, chips, or halves, depending on your preference. For spears, cut each cucumber lengthwise into quarters. For chips, slice into ¼-inch rounds.
  3. Prepare the brine (5 minutes). In a small saucepan, combine the water, white vinegar, and kosher salt. Heat over medium-high heat, stirring occasionally, until the salt is fully dissolved. You want the brine hot but not boiling—bubbles around the edges are fine, but don’t let it come to a rolling boil. This usually takes about 3-4 minutes. Remove from heat and let it cool for 5 minutes.
  4. Pack the jars (5 minutes). Divide the smashed garlic cloves, fresh dill, black peppercorns, red pepper flakes (if using), mustard seeds, and bay leaves evenly between your two jars. Then pack the cucumber slices tightly into the jars. Leave about ½ inch of headspace at the top.
  5. Pour the brine (2 minutes). Carefully pour the warm brine over the cucumbers, covering them completely. Use a funnel to avoid spills. Make sure all the cucumbers are submerged.
  6. Tap out the air bubbles (1 minute). Gently tap the jars on the counter a few times to release any trapped air bubbles. You can also run a butter knife around the inside edge of the jar to dislodge stubborn bubbles.
  7. Seal and refrigerate (1 minute). Screw the lids on tightly. Let the jars cool to room temperature on the counter (about 30 minutes), then transfer them to the refrigerator. The pickles need at least 24 hours to develop flavor, but 48 hours is even better.

Notes

For extra crunch, soak sliced cucumbers in ice water for 30 minutes before packing. The pickles are at their peak between 24 hours and 2 weeks. After that, they start to lose crunch but are safe to eat for up to 4 weeks. Always cut off the blossom end of the cucumber to prevent softening.

Nutrition

Keywords: refrigerator pickles, crunchy dill pickles, easy pickles, homemade pickles, no canning pickles

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