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Quick 10-Minute No-Canning Refrigerator Dill Pickles

Quick 10-Minute No-Canning Refrigerator Dill Pickles - featured image

A simple and speedy recipe for crunchy, tangy dill pickles that require no canning and are ready in just 10 minutes. Perfect for quick homemade pickles using everyday ingredients.

Ingredients

Scale
  • 4 to 5 medium Kirby cucumbers, sliced into spears or rounds
  • 3 to 4 sprigs fresh dill (or 2 tablespoons dried dill)
  • 3 large garlic cloves, smashed
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon pickling salt or kosher salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon whole black peppercorns
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Wash the cucumbers thoroughly and slice them into spears about ¼ to ½ inch thick, or rounds if preferred.
  2. In a medium bowl, combine 1 cup white vinegar, 1 cup water, 1 tablespoon pickling salt, and 1 teaspoon sugar. Stir until salt and sugar dissolve completely.
  3. Add smashed garlic cloves, fresh dill sprigs, black peppercorns, and red pepper flakes if using. Stir gently to mix.
  4. Place sliced cucumbers into a clean quart-sized jar or airtight container. Pour the brine mixture over the cucumbers, ensuring they are fully submerged. Press down gently with a spoon or tongs.
  5. Seal the jar tightly and refrigerate for at least 10 minutes. For best flavor and crunch, wait 1 to 2 hours before eating.
  6. Use within 2 weeks for freshest taste, keeping refrigerated at all times.

Notes

Use Kirby cucumbers for best crunch. Avoid table salt to prevent cloudy brine; use pickling or kosher salt instead. For less salty pickles, reduce salt and add a splash of lemon juice. Shake jar gently once or twice a day to distribute flavors evenly. Consume within two weeks for best quality.

Nutrition

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