Quick Spicy Refrigerator Dill Pickles
Crunchy, snap-crisp spicy refrigerator dill pickles ready in 24 hours with a bold, tangy brine and fresh dill. Perfect for quick snacks or sides with a satisfying crunch and a lively heat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 24 hours
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 cups sliced Kirby or pickling cucumbers (about 4 medium cucumbers), washed and cut into spears or rounds
- 4–5 sprigs fresh dill, whole
- 3 cloves garlic, smashed
- 1 ½ cups white vinegar (distilled recommended)
- 1 ½ cups water
- 2 tablespoons kosher salt (Diamond Crystal preferred)
- 1 tablespoon granulated sugar
- 1 to 2 teaspoons crushed red pepper flakes (adjust to heat preference)
- 1 teaspoon black peppercorns
- Optional: a few slices fresh jalapeño or a pinch of smoked paprika
Instructions
- Rinse 4 medium Kirby cucumbers under cold water. Slice off the blossom ends and cut cucumbers into 3-4 inch spears or thick rounds. Set aside.
- In a mixing bowl or small saucepan, combine 1 ½ cups white vinegar, 1 ½ cups water, 2 tablespoons kosher salt, and 1 tablespoon granulated sugar. Stir until salt and sugar dissolve. Optionally warm gently and cool before use.
- Place 4-5 sprigs fresh dill and 3 smashed garlic cloves at the bottom of a large glass jar. Add 1 teaspoon black peppercorns and 1 to 2 teaspoons crushed red pepper flakes. Add jalapeño slices if using.
- Layer the prepared cucumber spears or rounds tightly into the jar without crushing.
- Pour the brine over the cucumbers until fully submerged. Use a clean weight or folded parchment paper to keep cucumbers under the brine if needed.
- Seal the jar tightly and refrigerate for at least 24 hours before tasting. Flavor improves up to 3 days.
- Enjoy chilled. Keep refrigerated and consume within 2 weeks for best freshness.
Notes
Remove blossom ends of cucumbers to prevent softening. Keep cucumbers fully submerged in brine to avoid spoilage. Refrigerate promptly to maintain crunch. Rinse pickles under cold water if too salty or sour. To re-crisp older pickles, soak in ice water for 30 minutes before serving.
Nutrition
- Serving Size: About 1 spear or 3-4
- Calories: 5
- Sodium: 800
- Carbohydrates: 1
Keywords: quick pickles, spicy pickles, refrigerator pickles, dill pickles, easy pickles, crunchy pickles, homemade pickles