Chicken Free Quick Refrigerator Dill Pickles
Crisp, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of snack you'll find yourself reaching for straight out of the jar. The brine comes together in minutes on the stovetop ā just vinegar, water, kosher salt, and a touch of sugar ā and the real magic happens as the cucumbers soak up all that flavor in the fridge. Smashed garlic, black peppercorns, and mustard seeds give each spear a bold, complex kick without any complicated steps or special equipment. Trimming the blossom end before packing is a small but smart move that keeps the pickles satisfyingly crunchy rather than soft. You can go with spears for snacking or slice them into rounds if you're planning to pile them onto sandwiches and burgers. They're lightly tangy after 24 hours and seriously addictive by the 48-to-72-hour mark, so make a double batch if you can ā these disappear fast.
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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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