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Close up of Refrigerator Dill Pickles showing the vibrant green skins and pale seed-flecked centers of thick-cut cucumber rounds.

Refrigerator Dill Pickles: The Ultimate Garlic-Infused Extra-Crunchy Guide

Crisp, vibrant Refrigerator Dill Pickles made with thick-cut cucumber rounds, whole garlic, and fresh dill. A simple, no-canning recipe that delivers a professional-grade snap and crystal-clear brine in every jar.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 1 quart jar
Course: Side Dish, Snack
Cuisine: American
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs Kirby Cucumbers Sliced into 1/4-inch rounds
  • 1.5 cups Distilled White Vinegar 355ml
  • 1.5 cups Filtered Water 355ml
  • 2 tbsp Pickling Salt 36g
  • 1 tbsp Granulated Sugar 12g
  • 6 cloves Garlic Whole and peeled
  • 1 bunch Fresh Dill Feathery sprigs
  • 1 tbsp Whole Black Peppercorns 10g

Equipment

  • 1 1-Quart Wide Mouth Mason Jar Glass jar with metal screw-top rim
  • 1 Stainless Steel Saucepan For heating the brine
  • 1 Chef's Knife For slicing cucumbers into rounds

Method
 

Preparation
  1. Wash the Kirby cucumbers and trim the blossom ends. Slice into uniform 1/4-inch (6mm) rounds.
  2. Place half the dill and 3 garlic cloves in a clean mason jar. Pack the cucumber rounds tightly, layering the remaining garlic and dill throughout.
Brining
  1. In a saucepan, combine vinegar, water, salt, and sugar. Heat until simmering and solids are dissolved. Let cool for 5-10 minutes.
  2. Add peppercorns to the jar and pour the warm brine over the cucumbers. Secure lid, let cool to room temperature, and refrigerate.

Notes

For extra crunch, soak cucumber slices in ice water for 30 minutes before packing.
The flavor is best after 5 days of aging in the fridge.