Make bold, tangy, crisp, refrigerator garlic dill pickles with a quick, simple, foolproof method (no canning required!) – plus, easily adapt the flavor with your favorite seasonings and be ready to enjoy in just 15 minutes!
Combine the water, vinegar, and salt in a large saucepan. Bring to a simmer and stir until the salt is dissolved.
In the meantime, line up four, clean quart-sized mason jars. Drop two cloves of garlic in the bottom of each, along with 1-2 dill heads.
Pack quartered cucumbers into jars. Pour hot brine over the cucumbers, filling to the top.
Place lids on jars and allow to sit at room temperature for 24 hours. Place in the refrigerator and wait a week before enjoying.
Notes
Use the freshest cucumbers: Ensure they’re fresh and crisp with no soft spots, mold/blemishes, or wrinkling. Even-sized cucumbers ensure the most even results.
Pack the jars well: By making sure it’s packed in tightly, the ingredients are less likely to float. If you have too much space, use smaller jars (or more ingredients).
Leave it to ‘marinate’: We don’t recommend eating them before 48 hours of ‘marinating’. However, the longer they sit, the more the flavors will develop.