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Crunchy Quick Dill Pickles Recipe

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3.8 from 66 reviews

This recipe for Dill Pickles offers a fresh, crunchy, and quick way to make tangy homemade pickles. Featuring pickling cucumbers, sweet onions, fresh garlic, dill, and a flavorful brine, these pickles are ready to enjoy after just 24 hours in the refrigerator. Perfect for a crisp snack or a zesty addition to sandwiches, these refrigerated pickles maintain their crunch and deliver classic dill pickle flavors without the need for traditional canning.

  • Total Time: 20 minutes (plus refrigeration time)
  • Yield: 7 servings

Ingredients

Produce

  • 4.5 lbs Pickling Cucumbers, cut into slivers or chips
  • 2 Cups Sweet Onions, slivered
  • 14 Fresh Grape Leaves
  • 14 Sprigs Dill
  • 1/3 Cup Fresh Garlic, smashed and roughly chopped

Spices

  • 1 Tbsp Coriander Seed
  • 2 tsp Mustard Seeds

Brine

  • 5 Cups Water
  • 3 Cups Distilled White Vinegar
  • 4 Tbsp Granulated White Sugar
  • 1/3 Cup Coarse Kosher Salt

Instructions

  1. Prepare Jars: Sterilize mason jars by washing them thoroughly with hot, soapy water and rinsing to ensure they are clean and safe for storing pickles.
  2. Prepare Ingredients: Cut the cucumbers into desired slivers or chips, sliver the sweet onions, smash and roughly chop the fresh garlic, and divide the dill sprigs for even distribution.
  3. Pack Jars: Distribute the onions, garlic, dill sprigs, and grape leaves evenly among the jars. Then tightly pack the cucumber slices into each jar to make the most of the space.
  4. Make Brine: In a medium saucepan, combine water, distilled white vinegar, sugar, kosher salt, coriander seeds, and mustard seeds. Bring the mixture to a boil, then reduce heat and simmer gently for 2 minutes to meld the flavors.
  5. Fill Jars: Carefully pour the hot brine into each jar over the packed cucumbers, leaving about ½ inch of headspace at the top to allow for expansion.
  6. Seal and Cool: Wipe the rims of the jars clean to ensure a good seal, then secure the lids tightly. Let the jars cool down to room temperature before moving on.
  7. Refrigerate: Store the sealed jars in the refrigerator for at least 24 hours before eating to allow flavors to develop. For optimal taste and crunch, wait 48 hours.
  8. Storage: Keep the pickles refrigerated; they will stay fresh and crunchy for several weeks.

Notes

  • Using grape leaves helps maintain crispness in the pickles due to natural tannins.
  • Distilled white vinegar is preferred for its clean, sharp flavor that doesn’t discolor the pickles.
  • Do not use regular table salt; kosher salt is recommended to avoid cloudiness in brine.
  • The pickles are refrigerator style and do not require canning or long-term shelf storage.
  • Adjust sugar amount to taste if you prefer less sweetness.
  • Ensure jars and lids are properly sterilized to avoid contamination.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Pickles & Preserves
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/crunchy-quick-dill-pickles-recipe/