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Easy Refrigerator Dill Pickles: Crunchy, No-Cook Recipe

Close-up of whole and halved cucumbers packed tightly in a glass jar for refrigerator pickles, visible spices at the bottom.
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Make crisp, flavorful refrigerator dill pickles at home without any canning. This simple, no-cook brine recipe delivers tangy, crunchy pickles ready in 24 hours, perfect for sandwiches or snacks.

Ingredients

Scale
  • 3 pounds pickling cucumbers (Kirby or similar), washed and sliced into spears or chips
  • 1/2 cup pickling salt
  • 4 cups cold water
  • 2 cups white vinegar (5% acidity)
  • 2 tablespoons granulated sugar
  • 4 cloves garlic, peeled and smashed
  • 2 heads fresh dill (or 4 teaspoons dried dill seed)
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon mustard seeds

Instructions

  1. Prepare the cucumbers: Slice the cucumbers into spears or chips, depending on your preference. Pack the cucumber pieces tightly into two clean, quart-sized glass jars, leaving about 1 inch of headspace.
  2. Add flavorings: Divide the smashed garlic cloves, fresh dill (or dill seed), peppercorns, and mustard seeds evenly between the two jars, tucking them around the cucumbers.
  3. Make the brine: In a medium bowl, whisk together the cold water, pickling salt, white vinegar, and sugar until the salt and sugar dissolve completely. This is your easy brine recipe.
  4. Pour the brine: Carefully pour the brine over the cucumbers in each jar, making sure the cucumbers are fully submerged. Tap the jars gently to release any trapped air bubbles.
  5. Seal and chill: Seal the jars with tight-fitting lids. Let the jars sit on the counter at room temperature for 1 hour.
  6. Refrigerate: Move the jars to the refrigerator. Your pickles will be ready to eat in 24 hours, but the flavor improves after 48 hours. These are your crunchy homemade pickles.

Notes

  • For the best crunch, use very fresh, firm cucumbers. Do not use cucumbers that have been sitting out for long periods.
  • If you prefer Bread and Butter Refrigerator Pickles, increase the sugar in the brine to 1/2 cup and add 1/2 teaspoon of celery seed.
  • These low effort pickling results are best eaten within 3 to 4 weeks for peak crispness.

Nutrition

Find it online: https://blissbatter.com/refrigerator-pickles-easy-crunchy-no-cook-recipe/