Can I use different types of cucumbers?

Absolutely! While I prefer the longer varieties for their fewer seeds, you can use any firm cucumber. Just avoid overripe ones as they won't stay crisp.

How long do these pickles need to sit before eating?

The minimum is 24 hours, but they're even better after 3-4 days. The garlic and dill flavors really develop during this time.

Can I reuse the brine?

I don't recommend it for food safety reasons. The brine loses acidity as it works, so it's best to make fresh brine for each batch.

What if I don't have mustard seeds?

You can skip them, but they do add that classic pickle flavor . Celery seed makes a decent substitute if you have it on hand.

Can I make these without sugar?

Yes, but the sugar helps balance the acidity. You might find them quite tart without it, but some people prefer that sharp bite.

Garlic and Dill 24-Hour Refrigerator Pickles

Name: Garlic and Dill Refrigerator Pickles Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 24 h 50 min
Cuisine: American
Ingredients: 2 medium cucumbers (about 8 to 9 inches long each, washed and ends trimmed off); 2 cloves garlic (peeled and lightly crushed); 1 teaspoon mustard seeds (divided); 1 teaspoon black peppercorns (divided); 2 heaping teaspoons fresh chopped dill (divided); 1 cup white distilled vinegar (5% acidity minimum); 1 cup water; 2 tablespoons sugar; 1 tablespoon kosher salt

Description

Crisp, tangy refrigerator pickles infused with garlic, dill, and spices—ready in just 24 hours.

Ingredients

Scale

2 medium cucumbers (about 8 to 9 inches long each, washed and ends trimmed off)
2 cloves garlic (peeled and lightly crushed)
1 teaspoon mustard seeds (divided)
1 teaspoon black peppercorns (divided)
2 heaping teaspoons fresh chopped dill (divided)
1 cup white distilled vinegar (5% acidity minimum)
1 cup water
2 tablespoons sugar
1 tablespoon kosher salt

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Instructions

Slice the cucumbers. To make spears, cut each cucumber in half crosswise and then cut each half into 8 spears (about 3 to 4 inches long). For rounds, cut each cucumber into 16 slices (about ¼ inch thick).
Tightly pack the cucumbers into the jars.
Add one clove of garlic to each jar, tucking it down into the cucumbers.
Add ½ teaspoon mustard seeds, ½ teaspoon peppercorns, and 1 teaspoon dill to each jar.
Place vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, stirring until dissolved.
Pour hot brine into the jars, covering cucumbers completely.
Cool to room temperature, about 30 minutes.
Place lids on jars and refrigerate for at least 24 hours before serving.

Notes

For best flavor, let the pickles sit for 48 hours. Keep refrigerated at all times.

Nutrition

Serving Size: 1 serving
Calories: 11 kcal
Sugar: 2g
Sodium: 580mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg