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Classic Moms Summer Refrigerator Garlic Dill Pickles

summer refrigerator garlic dill pickles - featured image
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A quick and easy homemade refrigerator pickle recipe featuring fresh cucumbers, garlic, and dill for a crisp, tangy summer snack.

Ingredients

Scale
  • 2 pounds (900g) small to medium Kirby cucumbers or pickling cucumbers, washed and sliced into spears or rounds
  • 4–5 sprigs fresh dill, including feathery fronds
  • 4–6 large garlic cloves, peeled and smashed
  • 2 cups (16 fl oz / 480 ml) distilled white vinegar
  • 2 cups (16 fl oz / 480 ml) cold water
  • 2 tablespoons pickling salt or kosher salt (avoid iodized table salt)
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon mustard seeds (optional)

Instructions

  1. Wash 2 pounds (900g) of cucumbers thoroughly. Slice into spears about 3-4 inches long or into 1/4-inch thick rounds.
  2. Optional: Sprinkle sliced cucumbers with 1 tablespoon pickling salt in a large bowl, toss gently, and let sit for 30 minutes to draw out moisture. Rinse under cold water and pat dry.
  3. In a small saucepan, combine 2 cups white vinegar, 2 cups water, 2 tablespoons pickling salt, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds (optional), and 1/2 teaspoon red pepper flakes (optional). Warm over medium heat until salt dissolves, about 3-4 minutes. Remove from heat and cool to room temperature.
  4. Place 2-3 smashed garlic cloves and 2-3 fresh dill sprigs into each clean quart-sized jar.
  5. Pack cucumbers tightly into jars without crushing, leaving about 1/2 inch headspace.
  6. Pour cooled brine over cucumbers, ensuring they are fully submerged. Use a utensil to press down if needed.
  7. Seal jars tightly with lids and refrigerate for at least 24 hours before tasting. Pickles will stay crisp and flavorful for up to 4 weeks.

Notes

Salting cucumbers before pickling helps keep them crunchy by removing excess water. Use fresh dill and garlic for best flavor. Do not overcrowd jars to avoid bruising cucumbers. Store pickles in the refrigerator to maintain crunch and prevent fermentation. Flavors improve after at least 24 hours and deepen over the first week. For low sodium, reduce salt to 1 tablespoon and add lemon juice. Optional spices like mustard seeds and red pepper flakes add flavor variations.

Nutrition

Keywords: refrigerator pickles, garlic dill pickles, summer pickles, quick pickles, homemade pickles, easy pickle recipe

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