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Crunchy 48-Hour Refrigerator Dill Pickles – Easy Homemade Recipe

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These crunchy 48-hour refrigerator dill pickles are forgiving, crispy, tangy, garlicky, and absolutely perfect every single time. They’re a hit at barbecues, picnics, potlucks, and block parties.

Ingredients

Scale
  • 1 ½ pounds Kirby cucumbers (or pickling cucumbers)
  • 4 cloves garlic, peeled and smashed
  • 2 tablespoons fresh dill (or 1 tablespoon dried dill)
  • 1 teaspoon black peppercorns
  • ½ teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • 1 cup white vinegar (5% acidity)
  • 1 cup water
  • 1 ½ tablespoons kosher salt
  • 1 tablespoon sugar (optional)

Instructions

  1. Prepare the cucumbers: Wash the cucumbers thoroughly and trim off the blossom end. Cut the cucumbers into spears or slices.
  2. Pack the jar: Place the smashed garlic cloves, fresh dill, black peppercorns, red pepper flakes (if using), and bay leaf in the bottom of your clean jar. Then pack the cucumber spears tightly into the jar, leaving about ½ inch of headspace.
  3. Make the brine: In a small saucepan, combine the white vinegar, water, kosher salt, and sugar (if using). Bring to a boil over medium-high heat, stirring occasionally to dissolve the salt and sugar. Once it boils, remove from heat immediately.
  4. Pour the brine: Carefully pour the hot brine over the cucumbers in the jar, making sure they’re completely covered. Use a wooden skewer or chopstick to gently poke around the jar to release any air bubbles. Tap the jar on the counter a few times to help them rise.
  5. Cool and seal: Let the jar cool on the counter for about 30 minutes. Once cooled, screw on the lid tightly and place the jar in the refrigerator.
  6. Wait: Let the pickles sit in the refrigerator for at least 48 hours before opening. The flavor needs time to develop.

Notes

For the crunchiest pickles, soak sliced cucumbers in ice water for 30 minutes before packing. Always use fresh, firm Kirby cucumbers. Remove the blossom end to prevent softening. The pickles will keep in the refrigerator for up to 3 weeks.

Nutrition

Keywords: refrigerator pickles, dill pickles, homemade pickles, crunchy pickles, easy pickles, quick pickles, no canning pickles

Find it online: https://merrymorsel.com/crunchy-48-hour-refrigerator-dill-pickles-easy-homemade-recipe/