If you’re looking for a no-fuss, flavor-packed method to preserve cucumbers and enjoy irresistible pickles fast, our garlic and dill 24-hour refrigerator pickles recipe is your perfect solution. Our meticulously tested technique delivers crisp texture, bold garlic undertones, and the perfect balance of sweet, salty, and tangy brine — all without the need for canning or special equipment.
Why Make 24-Hour Refrigerator Pickles?
- No canning required
- Crispy results without alum or preservatives
- Ready to eat in just one day
- Customizable flavors
Ingredients for Garlic and Dill Refrigerator Pickles
To make one quart-sized jar:
- 4 to 5 small pickling cucumbers, sliced into spears or coins
- 3 garlic cloves, peeled and smashed
- 3 to 4 fresh dill sprigs (or 1 tablespoon dill seeds)
- ½ teaspoon black peppercorns
- ¼ teaspoon red pepper flakes (optional, for heat)
- ½ cup white distilled vinegar (5% acidity)
- ½ cup water
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
Tip: Use pickling cucumbers (Kirby or Persian) for maximum crunch.
Step-by-Step Instructions for Maximum Crispness
1. Sanitize Your Jars
Wash and rinse jars in hot soapy water or run them through a dishwasher cycle. Let air dry.
2. Prep Cucumbers
Wash thoroughly. Cut off blossom ends — the enzymes they contain can soften pickles. Slice as desired.
3. Pack the Jar
Tightly pack cucumbers vertically. Add garlic, dill, peppercorns, and any spices between layers.
4. Make the Brine
In a small saucepan, combine:
- Water
- Vinegar
- Sugar
- Salt
Heat until dissolved. Do not boil. Let cool to room temperature.
5. Fill and Seal
Pour cooled brine over cucumbers until submerged. Leave ½-inch headspace. Seal with a tight-fitting lid.
6. Refrigerate
Refrigerate for at least 24 hours. For best flavor, wait 48–72 hours.
Flavor Variations
| Style | Add-Ins |
|---|---|
| Spicy | Extra red pepper flakes, sliced jalapeño |
| Sweet | Increase sugar to 3 tablespoons |
| Bread & Butter | ¼ cup apple cider vinegar + 1 tsp mustard seeds |
| Asian-Inspired | Add 1 tsp soy sauce + 1 tsp sesame seeds |
Serving Suggestions
- Serve with sandwiches or burgers
- Dice into potato or egg salad
- Pair with charcuterie or cheese boards
- Add to bloody marys as garnish
Storage and Shelf Life
- Refrigerator only: Do not store at room temperature.
- Keeps for up to 4–6 weeks if kept sealed and submerged.
- Discard if brine becomes cloudy or develops off smell.
Pro Tips for Crisp Pickles
- Use ice bath on cucumbers for 20 minutes before slicing.
- Always trim blossom ends.
- Ensure brine is completely cooled before pouring to avoid soft pickles.
- Keep cucumbers fully submerged in brine.
- Use glass or food-grade plastic containers only.
Scale the Recipe
| Jar Size | Cucumbers | Vinegar | Water | Salt | Sugar |
|---|---|---|---|---|---|
| Pint | 2–3 | ¼ cup | ¼ cup | 1.5 tsp | 1.5 tsp |
| Quart | 4–5 | ½ cup | ½ cup | 1 tbsp | 1 tbsp |
| Half-Gallon | 8–10 | 1 cup | 1 cup | 2 tbsp | 2 tbsp |
Conclusion
With a crisp snap and garlicky tang, these homemade garlic dill refrigerator pickles rival any store-bought brand — and they’re infinitely fresher. In just 24 hours, you’ll have a jar full of zesty, crunchy pickles that are tailor-made to your taste.