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Easy Quick Refrigerator Dill Pickles Recipe Perfect No Canning Method

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A simple and fast recipe for crunchy, tangy dill pickles made without traditional canning. Ready to eat in as little as 24 hours, perfect for quick homemade pickles.

Ingredients

Scale
  • 1.5 pounds (700 grams) fresh cucumbers (Kirby or pickling cucumbers preferred)
  • 3–4 sprigs fresh dill (or 2 tablespoons dried dill seeds)
  • 3–4 garlic cloves, peeled and lightly crushed
  • 1 cup (240 ml) white vinegar (distilled recommended)
  • 1 cup (240 ml) water (filtered preferred)
  • 1 tablespoon pickling salt or kosher salt
  • 1 teaspoon whole black peppercorns
  • Optional: 1/4 teaspoon red pepper flakes
  • Optional: 1 teaspoon mustard seeds

Instructions

  1. Wash about 1.5 pounds (700 grams) of fresh cucumbers thoroughly. Slice into spears or chips if preferred, or leave whole if small. Trim ends slightly to avoid bitterness. (5-7 minutes)
  2. In a small saucepan, combine 1 cup white vinegar, 1 cup water, and 1 tablespoon pickling salt. Warm over medium heat just until salt dissolves, no boiling. Remove from heat and let cool slightly. (5 minutes)
  3. Into clean quart-sized (950 ml) glass jars, place 3-4 sprigs fresh dill, 3-4 crushed garlic cloves, 1 teaspoon black peppercorns, and optional mustard seeds and red pepper flakes. Pack cucumbers tightly, leaving about 1/2 inch headspace. (7-10 minutes)
  4. Slowly pour warm brine over cucumbers, covering completely. Tap jar gently to release air bubbles; add more brine if needed to submerge cucumbers fully. (3-5 minutes)
  5. Seal jars tightly with lids and place in refrigerator immediately.
  6. Let pickles develop flavor for at least 24 hours; best after 2-3 days. Keep refrigerated and consume within 2 weeks.

Notes

Use firm Kirby cucumbers for best crunch. Warm brine just enough to dissolve salt, do not boil. Keep cucumbers fully submerged in brine to prevent spoilage. Refrigerate immediately after sealing. Soaking cucumbers in ice water for 30 minutes before pickling can increase crispness. Adjust salt and vinegar to taste. Store pickles up to 2 weeks in fridge. Avoid freezing.

Nutrition

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

Find it online: https://crispcraving.com/easy-quick-refrigerator-dill-pickles-recipe-perfect-no-canning-method/