Turkey Free Quick Refrigerator Dill Pickles
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 comes together in just a few minutes on the stovetop ā vinegar, water, salt, and a touch of sugar ā then gets poured hot over tightly packed cucumber spears with garlic, peppercorns, mustard seeds, and dill. That little trick of trimming the blossom end before packing the jars is what keeps the pickles genuinely snappy rather than soft and sad. Everything here is straightforward pantry and produce ā no meat-based ingredients, no hidden animal proteins, no reason to second-guess the label on a store-bought jar. After 24 hours in the fridge they're bright and tangy; give them 48 to 72 hours and the flavor deepens into something seriously addictive. Pile them alongside sandwiches, chop them into potato salad, or just eat them straight from the jar ā no judgment.
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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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