Vegetarian Quick Refrigerator Dill Pickles
Crunchy, garlicky, and loaded with fresh dill, these refrigerator pickles deliver that satisfying snap you'd expect from a good deli jar ā except you made them yourself. The brine comes together in minutes on the stovetop, and once it hits those tightly packed cucumber spears, the magic starts immediately. Smashed garlic, whole peppercorns, and mustard seeds layer in a savory depth that store-bought versions rarely match, and a pinch of red pepper flakes adds just enough heat if you're into it. Trimming the blossom end before packing is a small but smart step that keeps the texture firm rather than mushy ā a detail that makes a real difference by the time you crack the jar open. Everything here is straightforward plant-based pantry staple territory, so there's no need to scrutinize labels or worry about hidden animal-derived additives sneaking into your snack. Give them 24 hours and they're tangy and bright; wait the full 72 and they're deeply flavored and seriously addictive. These are the kind of pickles that disappear fast alongside a sandwich, a cheese board, or honestly just straight from 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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