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Quick Garlic Dill Refrigerator Pickles Recipe Easy Tangy Small Batch Pickles

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A quick and easy recipe for tangy, crunchy garlic dill pickles ready in as little as 6 hours. Perfect for small batches and packed with fresh garlic and dill flavor.

Ingredients

Scale
  • 1 pound small cucumbers (Kirby or Persian), sliced into spears or rounds
  • 3–4 fresh dill sprigs (about 2 tablespoons chopped)
  • 3 large garlic cloves, peeled and lightly smashed
  • 1 cup white vinegar (240 ml)
  • 1 cup water (240 ml)
  • 1 tablespoon kosher salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon whole black peppercorns
  • 1/4 teaspoon optional red pepper flakes

Instructions

  1. Wash and dry about 1 pound (450g) of small cucumbers. Slice into spears about 3 inches long or rounds.
  2. Place smashed garlic cloves and fresh dill sprigs at the bottom of a clean 16 oz (500 ml) glass jar. Tuck cucumber slices in snugly without crushing.
  3. In a small saucepan or bowl, combine 1 cup white vinegar, 1 cup water, 1 tablespoon kosher salt, 1 teaspoon sugar, 1 teaspoon whole black peppercorns, and optional 1/4 teaspoon red pepper flakes. Stir until salt and sugar dissolve.
  4. Pour the brine over the cucumbers in the jar, ensuring everything is submerged. Leave about 1/2 inch space at the top.
  5. Seal the jar tightly and refrigerate. Let pickles sit for at least 6 hours; best after 24 hours for full flavor.
  6. Enjoy chilled. Pickles stay good for up to 2 weeks refrigerated.

Notes

Use fresh dill for best flavor; dried dill is not recommended. Crushing garlic lightly releases flavor without overpowering. Use Kirby cucumbers for best crunch. Adjust vinegar-to-water ratio to taste. Store in a clean glass jar for best preservation. Pickles taste best after 24 hours but can be eaten after 6 hours.

Nutrition

Keywords: quick pickles, garlic dill pickles, refrigerator pickles, small batch pickles, easy pickles, tangy pickles, homemade pickles

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