Easy Spicy Dill Refrigerator Pickles Recipe 5-Minute No Canning Guide
A quick and easy recipe for spicy dill refrigerator pickles that require no canning and are ready to enjoy in just 24 hours. Perfect for a flavorful, crunchy snack or addition to meals.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours
- Yield: About 4 cups of pickles (approximately 4 servings) 1x
- Category: Condiment
- Cuisine: American
Ingredients
Scale
- 4 cups (600g) Kirby or pickling cucumbers, sliced into spears or rounds
- 4–5 sprigs fresh dill (or 2 teaspoons dried dill)
- 3–4 garlic cloves, smashed or thinly sliced
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
- 1–2 teaspoons red pepper flakes
- 1 teaspoon whole black peppercorns
- Optional: 1 small fresh jalapeño, sliced
Instructions
- Rinse about 4 cups (600g) of Kirby or pickling cucumbers thoroughly. Slice into spears about 3-4 inches long or into ¼-inch thick rounds, depending on your preference.
- In a mixing bowl or large measuring cup, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 1 tablespoon sugar, and 1 tablespoon kosher salt. Stir until sugar and salt fully dissolve.
- Add 1-2 teaspoons red pepper flakes, 1 teaspoon whole black peppercorns, 3-4 smashed garlic cloves, and 4-5 sprigs fresh dill to the brine. Add jalapeño slices if using.
- Place the sliced cucumbers tightly but not crushing into a clean quart-size (or liter) glass jar.
- Pour the brine and spice mixture over the cucumbers, making sure they’re fully submerged. Press down gently with a spoon if needed.
- Seal the jar tightly and refrigerate for at least 24 hours before tasting. Flavors deepen with time.
- After the first day, taste a pickle spear. If not flavorful enough, wait another day or two.
- Keep refrigerated and consume within 3 weeks for best quality.
Notes
Use fresh dill for best flavor. Adjust spice level by varying red pepper flakes and jalapeño slices. Keep cucumbers fully submerged in brine to avoid browning. Thicker spears keep crunch longer; thinner slices pickle faster. Store pickles in the refrigerator and consume within 3 weeks. If pickles are too salty or sour, add more water to the brine next time.
Nutrition
- Serving Size: About 2 pickle spear
- Calories: 1015
- Sodium: 200
- Carbohydrates: 23
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