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Crispy Easy Refrigerator Dill Pickles Recipe Ready in 24 Hours

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This recipe captures the perfect balance of crunch, flavor, and convenience for quick refrigerator dill pickles, ready in just 24 hours without lengthy canning.

Ingredients

Scale
  • 2 pounds firm pickling cucumbers (preferably small to medium-sized, such as Kirby cucumbers)
  • 4–6 sprigs fresh dill, whole with stems if possible
  • 3–4 garlic cloves, peeled and lightly crushed
  • 1 cup (240 ml) white vinegar (5% acidity)
  • 1 cup (240 ml) water
  • 2 tablespoons pickling salt or kosher salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon whole black peppercorns
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Prep the Cucumbers (10 minutes): Wash cucumbers thoroughly. Trim off the blossom ends (about 1/4 inch). Cut cucumbers into spears (lengthwise quarters) or chips (1/4-inch thick slices). Soak cut cucumbers in a large bowl of ice water for 1 hour to lock in crunch.
  2. Make the Brine (5-7 minutes): Combine white vinegar, water, pickling salt, and sugar in a small saucepan. Warm over low heat, stirring until salt and sugar dissolve. Remove from heat and let cool slightly.
  3. Pack the Jar (5 minutes): Drain cucumbers from ice water and pat dry. Layer cucumbers tightly into a 1-quart mason jar, alternating with sprigs of fresh dill, crushed garlic cloves, and peppercorns. Add red pepper flakes if desired.
  4. Add the Brine (2 minutes): Pour warm brine over cucumbers in the jar, ensuring they are fully submerged. Leave about 1/2 inch headspace. Press down cucumbers gently with a clean utensil.
  5. Seal and Refrigerate (24 hours+): Screw on the lid tightly and refrigerate. Let pickles rest for at least 24 hours before tasting. Flavors deepen with time; keep submerged in brine and consume within 2 weeks.

Notes

Soaking cucumbers in ice water before pickling is key to maintaining crispness. Use pickling or kosher salt to avoid additives that cloud the brine. Warm the brine just enough to dissolve salt and sugar but avoid boiling. Keep cucumbers fully submerged in brine to prevent spoilage. Pickles keep well refrigerated for up to 2 weeks. If pickles are not tangy enough after 24 hours, let them rest longer.

Nutrition

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

Find it online: https://pokirecipes.com/crispy-easy-refrigerator-dill-pickles-recipe-ready-in-24-hours/