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Easy Crunchy Refrigerator Dill Pickles Recipe No Canning Needed Guide

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A quick and easy recipe for crunchy refrigerator dill pickles that requires no canning, just fresh cucumbers, a tangy brine, and refrigeration.

Ingredients

Scale
  • 2 pounds (900g) pickling cucumbers or Kirby cucumbers
  • 4–5 fresh dill sprigs
  • 3–4 garlic cloves, peeled and lightly crushed
  • 1 ½ cups (360ml) white vinegar
  • 1 ½ cups (360ml) filtered or distilled water
  • 2 tablespoons pickling salt or kosher salt
  • 1 teaspoon black peppercorns
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon mustard seeds (optional)

Instructions

  1. Wash and slice cucumbers: Rinse 2 pounds (900g) of cucumbers under cold water. Trim the blossom ends off to prevent softening. Slice into ¼-inch (6mm) thick rounds or spears, depending on your preference.
  2. Prepare the brine: In a mixing bowl, combine 1 ½ cups (360ml) white vinegar, 1 ½ cups (360ml) filtered water, and 2 tablespoons pickling salt. Stir until the salt fully dissolves.
  3. Fill jars with cucumbers and aromatics: Tightly pack sliced cucumbers into clean quart (1-liter) jars. Add 4-5 fresh dill sprigs, 3-4 lightly crushed garlic cloves, 1 teaspoon black peppercorns, ½ teaspoon red pepper flakes (optional), and 1 teaspoon mustard seeds (optional) evenly across the jars.
  4. Pour brine over cucumbers: Pour the brine into each jar, covering the cucumbers completely. Leave about ½-inch (1.25cm) of headspace at the top. Press the cucumbers gently to remove air pockets but don’t mash them.
  5. Seal and refrigerate: Screw the lids on tightly and place jars in the refrigerator. Refrigerate for at least 48 hours before tasting. The longer they chill, the more the flavors develop—up to 2 weeks is ideal.
  6. Check and enjoy: When you open the jar, expect a satisfying snap. If pickles taste too salty or vinegary, let them sit a little longer. If not salty enough, next time add a pinch more salt to the brine.

Notes

Use pickling or kosher salt to avoid cloudy brine. Trim blossom ends of cucumbers to prevent softening. Keep brine cold by refrigerating jars. Press cucumbers gently to remove air pockets but do not mash. For extra crunch, slice cucumbers thinner to speed brine penetration but watch texture. Store pickles submerged in brine and refrigerated for up to 3 weeks. To re-crisp softened pickles, soak in ice water for 30 minutes before serving.

Nutrition

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

Find it online: https://merrymorsel.com/easy-crunchy-refrigerator-dill-pickles-recipe-no-canning-needed-guide/