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Garlic and Dill Refrigerator Pickles

Crisp, tangy, and bursting with fresh dill and garlic flavor—perfect for snacking, sandwiches, or burgers!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 jars
Course: Appetizer, Side Dish, Snack
Cuisine: American, Pickles
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

Pickles
  • 2 lbs fresh pickling cucumbers about 6-8 medium
  • 1 cup distilled white vinegar 5% acidity
  • 1 cup filtered water
  • 2 tablespoons pickling salt or kosher salt
  • 2 tablespoons granulated sugar
Aromatics & Flavor Builders
  • 4-6 cloves garlic thinly sliced
  • 1 large bunch fresh dill about 1/2 cup packed
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon mustard seeds
  • 2 bay leaves optional for complexity

Equipment

  • Mason jars or airtight containers
  • Mixing bowl
  • Saucepan
  • Measuring cups and spoons
  • Tongs or fork

Method
 

  1. In a medium saucepan, combine vinegar, water, pickling salt, and sugar. Heat until salt and sugar dissolve completely. Allow to cool slightly.
  2. Place cucumbers, garlic, dill, peppercorns, mustard seeds, and optional bay leaves into clean mason jars or airtight containers.
  3. Pour the brine over the cucumbers until fully submerged. Seal jars tightly.
  4. Refrigerate for at least 24 hours before eating. Pickles will stay crisp and flavorful for up to 2 weeks.

Notes

These refrigerator pickles are a quick and easy way to enjoy crisp, flavorful pickles without canning. Perfect for sandwiches, snacks, or as a tangy side! Save this recipe to your Pinterest board for easy access!