Print

Quick Spicy Dill Refrigerator Pickles

quick spicy dill refrigerator pickles - featured image
Print Recipe

A fast and easy spicy dill pickle recipe ready in just 30 minutes, perfect for a tangy, crunchy snack without the wait of traditional pickling.

Ingredients

Scale
  • 1 pound (450g) fresh cucumbers, preferably Kirby or pickling cucumbers, sliced into spears or rounds
  • 2–3 cloves garlic, smashed
  • 1/4 cup fresh dill sprigs, roughly chopped
  • 1 cup (240ml) white vinegar (5% acidity)
  • 1 cup (240ml) water
  • 1 tablespoon kosher salt or pickling salt
  • 1 tablespoon sugar (optional)
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 1/2 to 1 teaspoon crushed red pepper flakes

Instructions

  1. Rinse 1 pound (450g) of fresh cucumbers under cool water. Slice into spears about 3-4 inches long or into 1/4-inch rounds. Drain and pat dry with a clean kitchen towel.
  2. In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 tablespoon sugar (if using). Add 1 teaspoon mustard seeds, 1 teaspoon black peppercorns, and 1/2 to 1 teaspoon crushed red pepper flakes.
  3. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the salt and sugar. Once boiling, reduce heat and simmer for 2 minutes to infuse the spices.
  4. Place smashed garlic cloves and fresh dill sprigs at the bottom of a quart-sized glass jar.
  5. Pack the sliced cucumbers tightly but gently into the jar without crushing them.
  6. Pour the hot brine over the cucumbers, covering them completely. Use a spoon or chopstick to release trapped air bubbles. Leave about 1/2 inch headspace at the top.
  7. Screw on the lid tightly and let the jar cool to room temperature (about 20-30 minutes).
  8. Place the jar in the refrigerator and wait at least 30 minutes before tasting. Flavors will continue to develop over the next 24 hours.

Notes

Use firm, fresh Kirby or pickling cucumbers for best crunch. Heating the brine helps dissolve salt and sugar and infuses spices quickly. Adjust red pepper flakes to control heat. Keep refrigerated and consume within 2 weeks. For extra crunch midweek, soak slices in ice water for 10 minutes.

Nutrition

Keywords: quick pickles, spicy dill pickles, refrigerator pickles, easy pickles, homemade pickles, snack, spicy snack

Find it online: https://tastypierecipes.com/quick-spicy-dill-refrigerator-pickles-recipe-30-minute-easy-perfect-snack/