A simple and fast refrigerator pickle recipe using fresh cucumbers, dill, garlic, and a quick brine. No canning required, ready in as little as 24 hours with a crisp, tangy flavor.
Trim the blossom end of cucumbers to keep pickles crisp longer. Use kosher or pickling salt to avoid cloudiness. Warm the brine to dissolve salt but do not boil. Keep cucumbers submerged in brine using a weight if needed. Let pickles sit 48-72 hours for best flavor. Store refrigerated up to 2 weeks.
Keywords: quick pickles, refrigerator pickles, dill pickles, no canning, easy pickles, homemade pickles, crunchy pickles