Quick Pickled Cucumbers (Easy Refrigerator Dill Pickles)

4.92 from 35 votes

Crispy, tangy garlic dill pickles made with a simple vinegar brine. No canning equipment needed. Ready to eat in 24 hours and best after 2 to 3 days.

Prep Time15

Cook Time10

Total Time25

Course: Condiment, Snack

Cuisine: American

Freezer friendly: Not freezer-friendly

Shelf life: Up to 1 month refrigerated

Servings: jars

30-40 small cucumbers (pickling, Kirby, or Persian), enough to tightly fill 5 jars
10 garlic cloves peeled and lightly crushed (2 per jar)
10-15 sprigs dill (2 to 3 per jar)
2 1/2 teaspoons mustard seeds (1/2 teaspoon per jar)
2 1/2 teaspoons whole black peppercorns (1/2 teaspoon per jar)
5 dried red chilies small, optional (1 per jar)

Thoroughly wash the jars and their lids with hot, soapy water and rinse well.
Wash and dry the cucumbers. Trim about 1/8 inch from the blossom end only, leaving the stem end intact. Small cucumbers can be left whole. If using larger cucumbers, cut them into halves, spears, or slices as preferred.
Combine the white vinegar, water, pickling salt, and sugar in a saucepan. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar have completely dissolved. Remove from the heat.
Leave the brine to rest for about 5 to 10 minutes so it is still hot but no longer vigorously boiling.
Divide the garlic, fresh dill, mustard seeds, black peppercorns, and optional dried chilies evenly among the 5 jars.
Pack the cucumbers snugly into the jars without crushing them.
Pour the warm brine over the cucumbers, making sure they are completely submerged. Leave about 1/2 inch of headspace at the top of each jar.
Gently tap the jars on the counter or run a clean, thin utensil around the inside edges to release any trapped air bubbles. Add more brine if needed to keep the cucumbers covered.
Allow the jars to cool to room temperature, then secure the lids and transfer them to the refrigerator.
The pickles can be eaten after 24 hours, although the flavor improves after 2 to 3 days. Whole cucumbers will take longer to absorb the brine than sliced cucumbers.
Keep the pickles submerged in their brine and refrigerated at all times. For best quality, use within 1 month.

Salt: It's best to measure pickling salt by weight, not volume. Different salts vary significantly by tablespoon. I used 1 level tablespoon of Morton Canning and Pickling Salt, which weighs 15 g.
Adjusting flavor: The dried chili is optional and can be omitted for non-spicy pickles. Garlic, dill, mustard seeds, and peppercorns can all be adjusted to taste.
Brine quantity: This batch fills 5 pint jars using the stated amount of brine. The amount needed can vary depending on cucumber size and how tightly they are packed. If additional brine is needed, make more using the same proportions.
Refrigerator only: These are quick refrigerator pickles. They have not been processed for shelf-stable storage and must be kept refrigerated at all times.

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