Garlic and Dill 24-Hour Refrigerator Pickles (2024)

By: Author Michelle

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These Garlic and Dill 24-Hour Refrigerator Pickles are quick, easy, crisp, and absolutely packed with flavor. There’s no canning needed, and they’re a perfect way to use up some of those cucumbers from the garden or farmer’s market!

this recipe

Homemade pickles are the best pickles, and they’re so simple to make. Enjoy them alongside or on a sandwich, wrap or burger, or just pull a few out of the jar for a yummy snack!

I am still working my way through all of the cucumbers in my garden. In addition to making lots of salads and just enjoying them fresh with a little sea salt, making quick pickles (or “quickles” as we like to call them) is a must.

Now, when it comes to pickles, I’ll admit that I can be a bit persnickety. Most store-bought jarred or canned pickles that are hot-processed just don’t do it for me.

Although there are some that I enjoy (namely, the ones you find in the refrigerated section), more often than not, the taste, texture and color are just not what I’m looking for.

So what kind of pickles do I like? Garlicky, dilly, vinegary, slightly sweet, crunchy pickles that look and taste super fresh, like a really good house-made deli pickle.

These homemade pickles are exactly that, and the best part is they’re incredibly easy to make!

I love these pickles so much that, unless I really need pickles in a hurry and don’t have any on hand, I don’t buy them anymore. It’s too easy to make my own, and the flavor can’t be beat!

To make them, all you need is a few basic ingredients and only about 15 minutes of prep time to slice the cucumbers, put them in the jars, and make and add the brine.

Then just let them cool down, stick them in the fridge, and they’ll be ready to enjoy in just 24 hours!

And although they are very good after 24 hours, that garlicky dill flavor just keeps getting more intense and better every day (they can last up to a month in the refrigerator).

I have been caught many a time with my fingers in the pickle jar. They’re irresistibly delicious!

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Ingredients you need:

  • Cucumbers
  • Garlic
  • Mustard seeds
  • Black peppercorns
  • Fresh dill (or you can substitute dried)
  • White distilled vinegar
  • Water
  • Sugar
  • Kosher salt

Here’s a look at how to make Garlic and Dill 24-Hour Refrigerator Pickles:

Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.

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Tips & Tidbits:

  • If you can get pickling cucumbers, they are the best to use (Kirby is a popular pickling cucumber) because they have thinner skins, less seeds, and a very crunchy texture. Since they are often smaller in size, you may need more of them.
  • That being said, more often than not, I can’t get pickling cucumbers, and so I wrote this recipe to use regular medium-sized slicing cucumbers (try to pick smaller ones that don’t have a lot of big seeds).
    • When I use grocery store cucumbers, I prefer English cucumbers – the long, thin ones individually wrapped in plastic. They have a thinner skin without the waxy coating and very few seeds.
  • If you can’t get fresh dill, you can use about 1 teaspoon of dried dill (1/2 teaspoon per jar). The freeze-dried dill you can find in the produce section is my favorite.
  • Make sure the cucumbers are completely covered in the brine; uncovered cucumbers can spoil faster. You can fill the jars right to the top.
    • If, once you start eating the pickles, there is no longer enough brine to cover the remaining pickles (I find this happens more often with the long spears), to help them last longer, you can add equal amounts of vinegar and water until you have enough to cover them.
  • Sometimes garlic will turn a turquoise or bluish color when pickled, but don’t worry…it is still perfectly fine to eat. This color is the result of a normal chemical reaction between the allicin in the garlic and the acid in the vinegar.
  • Since these pickles are not canned, they are not shelf-stable and must be kept stored in the refrigerator. They will last for up to a month (and will get a bit softer the longer they sit). In our house, we eat them way faster than that!
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And, hey, if you still have some zucchini to use up, guess what? You can totally use zucchini instead of cucumbers. They make excellent pickles as well!

I hope you try this Garlic and Dill 24-Hour Refrigerator Pickles recipe and love it as much as I do. Thanks for visiting today!

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Garlic and Dill 24-Hour Refrigerator Pickles (9)
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Garlic and Dill 24-Hour Refrigerator Pickles (11)

Garlic and Dill 24-Hour Refrigerator Pickles (12)

Garlic and Dill 24-Hour Refrigerator Pickles

These Garlic and Dill 24-Hour Refrigerator Pickles are quick, easy, crisp, and absolutely packed with flavor. There's no canning needed, and they're a perfect way to use up some of those cucumbers from the garden or farmer's market!

5 from 6 votes

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Author: Michelle / Now Cook This!

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Cooling & Chilling Time: 1 day day 30 minutes minutes

Total Time: 1 day day 50 minutes minutes

Servings: 2 pints (about 32 spears or 32 round slices)

Estimated Calories: 11

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
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt

Special Equipment

  • 2 pint-sized mason jars with lids

Instructions

  • Slice the cucumbers.

    To make spears, cut each cucumber in half crosswise and then cut each half into 8 spears that are about 3 to 4 inches long (for a total of 32 spears; 16 per jar)

    If making round slices, cut each cucumber into 16 slices, each about ¼ inch thick (for a total of 32 rounds; 16 per jar).

  • Tightly pack the cucumbers into the jars.

  • Add one clove of garlic to each jar, tucking it down into the cucumbers.

  • Add ½ teaspoon of the mustard seeds, ½ teaspoon of the peppercorns, and 1 teaspoon of the dill to each jar.

  • Place the vinegar, water, sugar, and salt in a small saucepan. Bring to a boil, stirring frequently until the sugar and salt have completely dissolved.

  • Pour the hot brine into the jars, making sure to cover the cucumbers completely (uncovered cucumbers can spoil faster; since we are not canning, you can fill the jars right to the top).

  • Set aside and allow to cool to room temperature (this will take about 30 minutes).

  • Place the lids on the jars and refrigerate for at least 24 hours before serving (the flavor will intensify the longer the sit in the fridge).

Notes

  • These pickles are not shelf-stable, and so they must be kept stored in the refrigerator; they will last up to a month (note that they will get a bit softer the longer they sit).
  • If you can’t get fresh dill, you can substitute 1 teaspoon of dried dill (1/2 teaspoon in each jar). Freeze-dried dill from the produce section is my favorite.
  • Estimated calories shown are for one spear or slice.
  • If, once you start eating the pickles, there is no longer enough brine to cover the remaining pickles (I find this happens more often with the long spears), to make them last longer, you can add equal amounts of vinegar and water until there is enough to cover them (pickles that are not covered in brine can spoil faster).

Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!

Garlic and Dill 24-Hour Refrigerator Pickles (2024)

FAQs

How long can you keep refrigerator pickles in the refrigerator? ›

Homemade refrigerated pickles last at least three to four weeks in the fridge, McClellan says. Any longer and the quality will start to decline. You'll notice the brine goes from clear to murky and cloudy, and the pickles start to lose their texture.

How long do you have to leave dill pickles before eating? ›

Label and date your jars and store them in a clean, cool, dark, and dry place such as a pantry, cabinet, or basement. Don't store in a warm spot! To allow pickles to mellow and develop a delicious flavor, wait at least 3 weeks before eating!

Why do you have to refrigerate dill pickles after opening? ›

Even in two hours, pickles' texture can start to change. Warm temperatures cause pickles to soften and lose their crunchy texture. Keeping them cool keeps them crisp. Fridge-cold temperatures prevent mold and yeast from forming in the pickle jar, but other factors can affect the contents, too.

Can I pickle garlic in leftover pickle juice? ›

Pickling doesn't have to be a long process involving canning and special supplies. If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens. They'll make a nice addition to a charcuterie platter or Blood Mary.

How do you know if refrigerator pickles have gone bad? ›

How To Tell If Pickles Have Gone Bad
  1. Visible mold.
  2. Discoloration of brine or pickles.
  3. A bad smell when opening the container.
  4. Texture change.
  5. Fizziness or bulging lid.
Jul 25, 2023

Can I leave refrigerator pickles out overnight? ›

Any prepared food kept at temperatures above 40°F for longer than two hours becomes a breeding ground for bad bacteria, so it's not a good idea to haul an entire jar of pickles to an all-day cookout or picnic, then put the opened jar back in the fridge at the end of the day.

Are refrigerated pickles better for you? ›

Dr. Oppezzo says that all pickles are a healthy snack, whether they are found on the shelf of the grocery store or in the refrigerated section. However, if you're looking for a pickle to support gut health, you'll have to select from the pickles in the refrigerated aisle.

Why don't pickle jars say pickle? ›

Because of the wide variety of our pickle forms, we use the limited label space to clearly communicate the form and flavor inside each jar.

Can you eat refrigerator pickles right away? ›

Refrigerator pickles are ready to eat after 2 hours, but best after a full day.

How long does garlic last in pickle juice? ›

You can store pickled garlic in the refrigerator for up to four months; do not store the mixture at room temperature because it will rapidly grow mold. Discard both the cloves and the liquid if there are signs of mold or yeast growth on the surface of the vinegar.

Is garlic safe to pickle? ›

You bet! This simple pickled garlic clove recipe is made by adding whole peeled garlic cloves to a flavorful brine. Use almost any type of clear vinegar—white, red or cider vinegar.

Can you add garlic to a pickle jar? ›

Fill the jars: Place one head from the dill weed and few bits of the stalk into each sterilized jar. Add about a tablespoon of garlic and 8 to 10 peppercorns. Add the peppers if using. Pack cucumbers tightly, positioned upright, into the jars.

How do you store pickles for a long time? ›

Using glass jars

Pickles kept in plastic bags or containers can spoil easily. To increase the shelf life of food items, it is necessary to store them in tightly packed containers. Even if you keep the container in sunlight, the moisture in air would not affect the pickle when you store it in glass jars.

How long do fermented pickles last in the refrigerator? ›

Fermented vegetables, like these fermented pickles, can last six months or more in the refrigerator, IF you can go that long without eating them all up.

Does pickle brine go bad? ›

But does pickle brine ever go bad? The short answer is yes, pickle brine will eventually go bad. “All items have a shelf life," Bec says. "So I would not hold onto it for more than one to two months after consuming the pickled product."

Can pickles go bad once opened? ›

Once opened, however, a jar of pickles should be kept for no longer than three months.

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