24 Hour Refrigerator Dill Pickles

Making delicious homemade pickles doesn’t need to be a big production. This easy recipe comes together in no time and you can enjoy crunchy dill pickles the very next day.

Ingredients for Pickles

• 4 cups water
• ½ cup distilled white vinegar
• 2 tablespoons kosher salt
• 1 teaspoon white sugar
• 5 or 6 pickling cucumbers*, cut into quarters
• 1 teaspoon black peppercorns
• ½ teaspoon allspice seeds
• ½ teaspoon mustard seeds
• ¼ teaspoon celery seeds (we didn’t have any and it came out just fine without)
• 8 medium cloves garlic, cut into long thin pieces
• 6 large sprigs of fresh dill

Notes:
- Pickling cucumbers are often just called pickles and can be found in the produce aisle. You’ll want to try to pick ones that are straight and about the same size, though this isn’t too important if your options are limited.
- Flowering dill is best, but the season for it is short, so regular dill can be used instead with very good results.

Instructions

1. In a small non-reactive pan, bring water, vinegar, salt, and sugar to a boil. Remove from heat and allow to cool.
2. Place half of the dill at the bottom of two clean quart-sized wide-mouth Ball jars, or one big half liter jar, and pack the cucumber spears tightly over it. Get as many spears in there as you can!
3. Add pepper, allspice, mustard, celery seeds and sliced garlic into the jar(s) around and between cucumbers. Top with the remaining dill, packing it to make sure it’s completely in the jar.
4. Carefully pour your cooled brine over your cucumbers, being sure to cover everything completely (you’ll probably have a little left over), and seal the jar(s) tightly.
5. Turn and shake jar(s) until seeds have distributed throughout the brine, then place in refrigerator for at least 24 hours.
6. The pickles will keep in the fridge for up to 3 months, but are not shelf stable as they haven’t been properly canned. That said, we’ve had a hard time keeping a jar around till the end of the week!