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Easy Crunchy Refrigerator Dill Pickles (No-Cook Method)

Overhead view of sliced cucumbers, dill, and garlic cloves being made into refrigerator pickles in a clear glass jar.
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Make crisp, tangy homemade refrigerator pickles without boiling brine or canning. This simple recipe yields the best refrigerator pickle recipe, ready in 24 hours for a healthy homemade snack.

Ingredients

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  • 2 pounds pickling cucumbers (Kirby or Persian), sliced 1/4 inch thick
  • 1/2 cup kosher salt
  • 4 cups cold water
  • 1 1/2 cups white vinegar or apple cider vinegar
  • 1/4 cup granulated sugar
  • 2 tablespoons whole black peppercorns
  • 4 cloves garlic, smashed
  • 4 fresh dill heads or 2 tablespoons dried dill seed

Instructions

  1. Wash cucumbers well. Slice them into uniform 1/4-inch thick rounds.
  2. In a large bowl, dissolve the kosher salt into the 4 cups of cold water. Add the sliced cucumbers and let them soak for 1 hour. This step helps keep the pickles crisp.
  3. Drain the cucumbers completely and rinse them under cold running water for 1 minute. Drain again.
  4. While cucumbers soak, prepare the brine: In a medium saucepan, combine the vinegar, sugar, peppercorns, and 1 cup of fresh water. Heat over medium heat, stirring until the sugar dissolves. Do not boil. Remove from heat and let the brine cool to room temperature.
  5. Pack the rinsed cucumbers, smashed garlic cloves, and dill heads (or seed) tightly into two clean pint-sized jars, leaving about 1/2 inch of headspace.
  6. Pour the cooled brine over the cucumbers in the jars, ensuring all cucumbers are submerged. Discard any excess brine if necessary.
  7. Seal the jars with lids. Let the jars sit on the counter for 1 hour, then transfer them to the refrigerator.
  8. Allow the refrigerator pickles to chill for at least 24 hours before eating for best flavor and crunch. They are ready for quick pickles enjoyment.

Notes

  • For extra crisp pickles, you can add 1/2 teaspoon of pickling lime to the initial salt soak, but rinse extremely well afterward.
  • These no cook pickles are best eaten within 3 to 4 weeks for optimal texture.
  • If you prefer a sweeter profile, increase the sugar to 1/3 cup for a bread and butter pickles recipe style.

Nutrition

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