Barley Free Quick Refrigerator Dill Pickles
Crisp, garlicky, and loaded with fresh dill, these refrigerator pickles deliver that satisfying crunch you'd expect from a classic deli jar ā without any of the fuss of traditional canning. The brine is a simple mix of distilled white vinegar, water, kosher salt, and sugar, so every ingredient is straightforward and easy to verify. Mustard seeds and black peppercorns add a subtle complexity, while a pinch of red pepper flakes gives the option for a gentle kick. One smart trick in the instructions ā trimming the blossom end of each cucumber ā keeps the spears firm and snappy rather than soft and disappointing. You pack everything into mason jars, pour over the hot brine, and let the fridge do the rest of the work. At 24 hours they're bright and tangy; push to 48ā72 hours and the flavor deepens into something genuinely crave-worthy. These are the kind of pickles that disappear fast alongside burgers, sandwiches, or honestly just straight from the jar.
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Learn more āIngredients
8 servings
- 2 lbs pickling cucumbers (about 8ā10 small)
- 4 cloves garlic, peeled and smashed
- 1 bunch fresh dill (about 6ā8 sprigs)
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- Ā½ tsp red pepper flakes (optional)
For the brine
- 1 Ā½ cups distilled white vinegar
- 1 Ā½ cups water
- 1 tbsp kosher salt
- 1 tsp granulated sugar
Instructions
- 1
Trim 1/8 inch off the blossom end (the end opposite the stem) of each cucumber ā this removes enzymes that can soften the pickles. Cut the cucumbers lengthwise into quarters to make spears, or slice into 1/4-inch rounds if you prefer chips.
- 2
Divide the garlic, dill sprigs, black peppercorns, mustard seeds, and red pepper flakes (if using) evenly between two clean wide-mouth quart mason jars. Pack the cucumber spears in vertically, fitting them snugly.
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