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Quick Garlic Dill Refrigerator Pickle Spears Recipe Easy Homemade Pickles in 24 Hours

quick garlic dill refrigerator pickle spears - featured image
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A quick and easy recipe for crunchy, garlicky dill pickle spears ready to eat in just 24 hours without complicated canning.

Ingredients

Scale
  • 4 medium Kirby or pickling cucumbers, washed and cut into spears
  • 4–6 garlic cloves, peeled and smashed
  • 4–5 fresh dill sprigs (or 2 teaspoons dried dill weed)
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon granulated sugar
  • 1 tablespoon pickling or kosher salt
  • 1 teaspoon whole black peppercorns
  • ½ teaspoon optional red pepper flakes

Instructions

  1. Wash and trim the ends from about 4 medium Kirby cucumbers. Cut each cucumber lengthwise into 4 spears, about 3-4 inches long. (5 minutes)
  2. Optional: Place cucumber spears in a large bowl and sprinkle with 1 tablespoon kosher salt. Toss gently and let sit for 30 minutes to draw out excess water. Rinse well and pat dry with paper towels. (35 minutes including waiting)
  3. In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon granulated sugar, 1 tablespoon pickling salt, 1 teaspoon whole black peppercorns, and optional ½ teaspoon red pepper flakes. Bring to a simmer over medium heat, stirring to dissolve sugar and salt. Remove from heat and let cool slightly. (10 minutes)
  4. Add 4-6 smashed garlic cloves and 4-5 fresh dill sprigs to the bottom of a clean quart-sized glass jar. Pack cucumber spears tightly but without crushing. (5 minutes)
  5. Carefully pour the warm brine over the cucumbers, fully submerging them. Leave about ½ inch headspace at the top of the jar. Seal the jar with a lid. (5 minutes)
  6. Let the jar cool to room temperature, then refrigerate. The pickles will be ready to eat after 24 hours, but flavor improves if left 2-3 days. (24+ hours chilling)
  7. Once chilled, enjoy your crisp, tangy garlic dill pickle spears. Keep refrigerated and consume within 2 weeks for best quality.

Notes

Salting cucumbers before pickling helps keep them crunchy by drawing out excess moisture. Use fresh dill for best flavor. Pour warm brine to dissolve salt and sugar fully but avoid overheating to prevent cooking cucumbers. Leave headspace in jar for even pickling. Flavor improves after 2-3 days but ready in 24 hours. Consume within 2 weeks refrigerated.

Nutrition

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

Find it online: https://oracooks.com/quick-garlic-dill-refrigerator-pickle-spears-recipe-easy-homemade-pickles-in-24-hours/