Pescatarian Quick Refrigerator Dill Pickles
Crunchy, garlicky, and packed with fresh dill, these refrigerator pickles are the kind of thing you'll want to keep stocked at all times. 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, mustard seeds, and optional red pepper flakes give every spear a bold, layered kick that store-bought jars just can't match. Trimming the blossom end before packing is a small but smart move that keeps the pickles firm and snappy rather than soft. You can go with spears for snacking and sandwiches or slice them into rounds if you're thinking burgers and grain bowls. They're lightly tangy after 24 hours and seriously addictive by the 48-to-72-hour mark, so it's worth making a double batch right from the start. No canning equipment, no complicated technique ā just two mason jars and a little patience.
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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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