Chestnut Free Quick Refrigerator Dill Pickles
Crisp, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of snack that disappears fast once the jar hits the table. The brine comes together in just a few minutes on the stovetop ā vinegar, water, kosher salt, and a touch of sugar ā then gets poured hot over tightly packed cucumber spears with garlic, peppercorns, and mustard seeds for serious flavor. One small but smart trick makes all the difference: trimming the blossom end of each cucumber keeps them satisfyingly crunchy instead of soft and mushy. You can go with spears for a classic pickle experience or slice them into rounds if chips are more your style. The whole setup requires no canning equipment, no special skills, and no ingredients that could sneak in unwanted allergens ā just straightforward pantry staples and fresh produce. After 24 hours in the fridge they're tangy and bright, and by 72 hours they're deeply flavored and absolutely addictive alongside sandwiches, burgers, or straight out of 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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