Spicy Garlic Dill Refrigerator Pickles
Brighten up your meals with these crunchy, zesty spicy garlic dill refrigerator pickles, perfect for sandwiches, BBQs, or as a snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Condiment
- Method: Refrigeration
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 4 to 5 medium pickling cucumbers (about 1.5 pounds / 700 grams), sliced
- 4 to 6 large garlic cloves, peeled and lightly crushed
- 3 to 4 sprigs fresh dill (or 2 tablespoons chopped fresh dill weed)
- 1 cup (240 ml) white vinegar (5% acidity)
- 1 cup (240 ml) water
- 1 tablespoon pickling salt or kosher salt
- 1 tablespoon granulated sugar
- 1 to 2 teaspoons red pepper flakes
- 1 teaspoon whole black peppercorns
- Optional: 1-2 bay leaves
- Optional: pinch of mustard seeds
Instructions
- Wash and dry the cucumbers well. Slice them into spears or 1/4-inch thick rounds and place them in a large mixing bowl.
- Peel the garlic cloves and gently crush them with the flat side of a knife to release their flavor.
- In a small saucepan, combine the white vinegar, water, pickling salt, and sugar. Warm over medium heat, stirring until the salt and sugar dissolve (about 3-5 minutes). Remove it from heat and let it cool slightly.
- Layer the cucumbers, dill sprigs, crushed garlic, red pepper flakes, and whole peppercorns in a clean quart-sized glass jar. Include the bay leaves or mustard seeds if desired.
- Pour the warm brine over the cucumbers until they’re fully submerged, leaving about 1/2 inch of headspace at the top.
- Seal the jar tightly and refrigerate. For the best flavor, let the pickles sit for at least 24 hours before tasting.
- Before serving, ensure the cucumbers are submerged in brine. If needed, use a clean utensil to press them down.
Notes
Store in the refrigerator for up to 3 weeks. Use clean utensils to maintain freshness.