Crispy Dill Refrigerator Pickles Recipe Easy Homemade Garlic Peppercorn Flavor
A quick and easy refrigerator pickle recipe featuring crunchy Kirby cucumbers, fresh dill, smashed garlic, and cracked peppercorns for a bold, garlicky, and peppery flavor. Ready to eat in as little as 24 hours, perfect for snacking or pairing with sandwiches and burgers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours (including refrigeration time)
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 4 medium Kirby cucumbers, washed and sliced into 1/4-inch thick rounds
- 4 large dill sprigs (or 2 teaspoons dried dill)
- 4 cloves garlic, smashed
- 1 tablespoon whole black peppercorns, lightly crushed
- 1 cup (240 ml) white vinegar (distilled white vinegar preferred)
- 1 cup (240 ml) water, filtered or bottled
- 1 tablespoon kosher salt (Diamond Crystal preferred)
- 1 teaspoon granulated sugar
Instructions
- Wash the Kirby cucumbers thoroughly. Trim off the blossom ends to prevent softening. Slice into 1/4-inch thick rounds.
- Lightly smash the garlic cloves with the flat side of a knife or mortar and pestle. Lightly crush the peppercorns to release aroma.
- In a mixing bowl, combine 1 cup white vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 teaspoon granulated sugar. Stir until salt and sugar dissolve.
- Place dill sprigs, smashed garlic, and cracked peppercorns at the bottom of a clean mason jar.
- Layer cucumber slices vertically or loosely packed horizontally in the jar without overcrowding.
- Pour the brine over the cucumbers, ensuring all slices are submerged. Press down gently to remove air pockets, leaving about 1/2 inch headspace.
- Seal the jar tightly and refrigerate. Pickles are ready to eat in 24 hours but taste better after 2–3 days.
- Use tongs or a clean fork to serve. Keep refrigerated and consume within 3 weeks.
Notes
Trim the blossom ends of cucumbers to keep pickles crispy. Smash garlic and peppercorns to release more flavor. Do not overcrowd the jar to ensure even brining. Use Diamond Crystal kosher salt for best results or reduce salt if using table salt. Keep pickles refrigerated and consume within 3 weeks. If cloudiness or off smells occur, discard immediately.
Nutrition
- Serving Size: About 1/2 cup pickle
- Calories: 15
- Sugar: 1
- Sodium: 600
- Carbohydrates: 3
- Fiber: 0.5
- Protein: 0.3
Keywords: refrigerator pickles, dill pickles, garlic pickles, peppercorn pickles, quick pickles, easy pickles, crunchy pickles, homemade pickles