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Macro close-up of a translucent Refrigerator Pickles slice on a silver fork with brine dripping.

Refrigerator Pickles: The Ultimate Extra-Crisp Garlic and Dill Recipe

Master the art of Refrigerator Pickles with this expert recipe. Featuring extra-crisp ridged slices, fresh dill, and a glistening garlic brine, these pickles deliver a professional-grade crunch and vibrant flavor in every single bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 pints
Course: Side Dish, Snack
Cuisine: American
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Kirby Cucumbers Sliced into rounds with a crinkle cutter
  • 1 bunch Fresh Dill Sprigs Feathery and bright green
  • 6 cloves White Garlic Left whole
  • 1.5 cups Distilled White Vinegar
  • 1.5 cups Water Filtered preferred
  • 1.5 tbsp Pickling Salt Or Kosher salt
  • 1 tbsp Granulated Sugar For balance
  • 2 tsp Yellow Mustard Seeds
  • 2 tsp Whole Black Peppercorns

Equipment

  • 1 Crinkle Cutter For the round ridged slices.
  • 2 Glass Mason Jars 16oz size preferred.
  • 1 Medium Saucepan For boiling the brine.

Method
 

Prep the Cucumbers
  1. Wash the cucumbers and slice into 1/4-inch rounds using a crinkle cutter. Place in a bowl with ice for 15 minutes to ensure maximum crispness.
Prepare the Brine
  1. In a saucepan, combine vinegar, water, salt, and sugar. Simmer until the liquid is clear and solids are dissolved. Let cool for 10 minutes.
Assemble the Jars
  1. Place garlic, dill, peppercorns, and mustard seeds into jars. Pack cucumber slices tightly on top, tucking extra dill sprigs into the sides for a beautiful messy look.
  2. Pour the warm brine over the cucumbers until fully submerged. Seal and refrigerate for at least 4-24 hours before serving.

Notes

Always remove the blossom end of the cucumber to prevent softening.
Use pickling salt to avoid a cloudy brine.