Crunchy, tangy, and full of garlicky goodness, these Garlic Dill Pickles are perfect for snacking, adding to sandwiches, or serving as a side. This easy refrigerator pickle recipe requires no canning and is ready in just a few days!
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Ingredients
(Makes about 2 quart-sized jars)
For the Pickles:
- 6-8 small cucumbers (Kirby or Persian cucumbers work best)
- 4-6 cloves garlic, smashed
- 2 tbsp fresh dill (or 2 tsp dried dill seeds)
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- ½ tsp red pepper flakes (optional, for a slight kick)
For the Brine:
- 2 cups water
- 1 cup white vinegar (or apple cider vinegar for extra tang)
- 1 ½ tbsp kosher salt
- 1 tbsp sugar (optional, balances the acidity)
Instructions
1. Prep the Cucumbers:
- Wash cucumbers thoroughly and trim the ends.
- Slice into spears, rounds, or keep them whole.
2. Pack the Jars:
- In clean quart jars, layer garlic cloves, dill, mustard seeds, peppercorns, and red pepper flakes.
- Pack the cucumbers tightly into the jars.
3. Make the Brine:
- In a small saucepan, heat water, vinegar, salt, and sugar until the salt dissolves.
- Remove from heat and let cool slightly.
4. Pour & Seal:
- Pour the warm brine over the cucumbers, ensuring they’re fully submerged.
- Seal the jars with lids.
5. Refrigerate & Wait:
- Let the pickles sit in the refrigerator for at least 24 hours (for mild flavor) or 3-5 days (for full flavor).
Preparation Time: 15 minutes
Refrigeration Time: 24 hours – 5 days
Cuisine: American
Tips for the Best Pickles
✔ Crunchier Pickles – Add ¼ tsp of calcium chloride (Pickle Crisp) or soak cucumbers in ice water for 30 minutes before pickling.
✔ Longer Storage – These pickles last up to 2 months in the fridge.
✔ Spicy Version – Add sliced jalapeños or more red pepper flakes.
✔ Sweeter Pickles – Increase sugar to 2-3 tbsp for a sweet dill version.
These Garlic Dill Pickles are easy, fresh, and packed with flavor—a must-try for any pickle lover!
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Garlic Dill Pickles
- Total Time: 15 minutes
Description
Crunchy, tangy, and full of garlicky goodness, these Garlic Dill Pickles are perfect for snacking, adding to sandwiches, or serving as a side. This easy refrigerator pickle recipe requires no canning and is ready in just a few days!
Stay in the flavor loop! Join our newsletter to receive this recipe and other delicious updates fresh to your inbox.
Ingredients
(Makes about 2 quart-sized jars)
For the Pickles:
- 6–8 small cucumbers (Kirby or Persian cucumbers work best)
- 4–6 cloves garlic, smashed
- 2 tbsp fresh dill (or 2 tsp dried dill seeds)
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- ½ tsp red pepper flakes (optional, for a slight kick)
For the Brine:
- 2 cups water
- 1 cup white vinegar (or apple cider vinegar for extra tang)
- 1 ½ tbsp kosher salt
- 1 tbsp sugar (optional, balances the acidity)
Instructions
1. Prep the Cucumbers:
- Wash cucumbers thoroughly and trim the ends.
- Slice into spears, rounds, or keep them whole.
2. Pack the Jars:
- In clean quart jars, layer garlic cloves, dill, mustard seeds, peppercorns, and red pepper flakes.
- Pack the cucumbers tightly into the jars.
3. Make the Brine:
- In a small saucepan, heat water, vinegar, salt, and sugar until the salt dissolves.
- Remove from heat and let cool slightly.
4. Pour & Seal:
- Pour the warm brine over the cucumbers, ensuring they’re fully submerged.
- Seal the jars with lids.
5. Refrigerate & Wait:
- Let the pickles sit in the refrigerator for at least 24 hours (for mild flavor) or 3-5 days (for full flavor).
Notes
Crunchier Pickles – Add ¼ tsp of calcium chloride (Pickle Crisp) or soak cucumbers in ice water for 30 minutes before pickling.
Longer Storage – These pickles last up to 2 months in the fridge.
Spicy Version – Add sliced jalapeños or more red pepper flakes.
Sweeter Pickles – Increase sugar to 2-3 tbsp for a sweet dill version.
- Prep Time: 15 minutes
- Cuisine: American
