Fresh Garlic & Dill Pickles Ready in Just 24 Hours

A few summers ago, I came home from the farmer’s market with more cucumbers than I knew what to do with. They were fresh, crisp, and smelled like they’d just been picked. I didn’t have time for full canning, and honestly, I didn’t feel like heating up the kitchen. So, I tried a quick refrigerator pickle recipe instead. I tossed the cucumbers in jars with garlic, dill, and a simple brine, let them sit overnight, and by the next day, they were ready. Since then, this has become my go-to way of making pickles—easy, fresh, and packed with flavor.

Where Did You Learn This Recipe?

This method came from my aunt, who always had a jar of pickles in her fridge during the summer. She liked the speed of refrigerator pickles and how you could adjust the flavors to your liking. I learned the basics from her, then added extra garlic and dill because that’s how my family likes them.

Why Garlic and Dill 24-Hour Refrigerator Pickles

They’re quick, easy, and don’t require canning equipment. You can make them in the morning and enjoy them with dinner the next day. Plus, they have a fresher crunch than store-bought pickles, and you get to control the salt and seasonings.

What is Garlic and Dill 24-Hour Refrigerator Pickles Made of?

These pickles are made with fresh cucumbers, garlic cloves, fresh dill, vinegar, water, salt, and a touch of sugar. The brine preserves the cucumbers and infuses them with flavor, while the garlic and dill give them that classic pickle taste.

What to Have with Garlic and Dill 24-Hour Refrigerator Pickles

• Burgers and sandwiches
• Grilled meats
• Cheese boards
• Potato salad
• As a crunchy snack on their own

Is Garlic and Dill 24-Hour Refrigerator Pickles Healthy?

Yes, especially compared to many store-bought pickles that can have added preservatives and artificial coloring. They’re low in calories, contain vitamins from the cucumbers, and are naturally gluten-free.

Kitchen Equipment

• Sharp knife
• Cutting board
• Measuring cups and spoons
• Small saucepan
• Mason jars or glass containers with lids

Ingredients

• 4–5 small cucumbers (Kirby or pickling cucumbers work best)
• 3–4 garlic cloves, peeled and smashed
• 4–5 sprigs of fresh dill
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon kosher salt
• 1 tablespoon sugar

How to Make Garlic and Dill 24-Hour Refrigerator Pickles

1. Prepare the cucumbers – Wash and slice the cucumbers into spears or rounds, depending on your preference.
2. Fill the jars – Place garlic cloves and dill sprigs into the bottom of clean jars. Add the cucumber slices on top, packing them in tightly but without crushing them.
3. Make the brine – In a small saucepan, combine vinegar, water, salt, and sugar. Heat over medium heat until the salt and sugar dissolve. Remove from heat and let it cool slightly.
4. Pour the brine – Carefully pour the brine over the cucumbers in the jars, making sure they are fully submerged.
5. Seal and refrigerate – Close the jars with lids and place them in the refrigerator. After 24 hours, your pickles will be ready to enjoy.

Tips

• For extra crunch, start with very fresh cucumbers.
• Add a pinch of red pepper flakes if you like a little spice.
• You can double the recipe easily if you have more cucumbers.
• These pickles are best eaten within 2 weeks.

FAQs

Q: Can I use regular cucumbers instead of pickling cucumbers?
A: Yes, but remove the seeds if they’re large.

Q: How long do they last in the fridge?
A: About 2–3 weeks, though they’re best in the first week for maximum crunch.

Q: Can I use apple cider vinegar instead of white vinegar?
A: Yes, but it will give the pickles a slightly different flavor.

Q: Do I have to boil the brine?
A: You just need to heat it enough to dissolve the salt and sugar—no full boiling required.

Another Recipes Like This Recipe

• Spicy Jalapeño Refrigerator Pickles
• Bread and Butter Refrigerator Pickles
• Quick Pickled Red Onions
• Pickled Okra Bliss: 8 Irresistible Reasons You’ll Adore This Zesty Southern Classic
• Simple Creamy Pesto for Pasta & More

Conclusion

Garlic and Dill 24-Hour Refrigerator Pickles are proof that making pickles doesn’t have to be complicated. In just one day, you can have fresh, crunchy pickles ready to enjoy with your meals. They’re simple, flavorful, and a great way to make the most of fresh cucumbers.

Servings:

About 4 cups of pickles

Cooking time:

5 minutes

Prep Time:

10 minutes

Nutritional Information (per serving, about 4–5 pickle spears):

• Calories: ~10
• Protein: 0g
• Carbohydrates: 2g
• Sugars: 1g
• Fat: 0g
• Fiber: 0g