Crunchy, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of thing you'll want to keep stocked at all times. The brine is a simple mix of distilled white vinegar, water, kosher salt, and a touch of sugar — no exotic additives, no hidden ingredients to second-guess. Mustard seeds and black peppercorns add a subtle complexity, while smashed garlic and fresh dill do the heavy lifting on flavor. One smart trick makes all the difference: trimming the blossom end of each cucumber before packing the jars keeps the spears firm and satisfyingly snappy rather than soft. You can go with classic spears or slice them into rounds depending on how you plan to use them — both work beautifully. After just 24 hours in the fridge they're tangy and bright, and by 48 to 72 hours they've deepened into something genuinely craveable. No canning equipment, no complicated process — just two mason jars and a little patience.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Trim 1/8 inch off the blossom end (the end opposite the stem) of each cucumber — 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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
