Name: Refrigerator Garlic Dill Pickles
Prep time: 10 min
Total time: 10 min
Yield: 6 Servings
Cuisine: American

From the Cook

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Warning0 allergens identified

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Slice cucumbers in quarters.

Place the cucumbers in mason jars (or a large container if you don’t care about using mason jars).

Evenly divide the dill and garlic into the mason jars, and set aside.

In a saucepan, combine the vinegar, salt and sugar.

Heat over medium-heat until the salt and sugar are melted, whisking occasionally.

Place the water in a large bowl or large measuring cup.

Pour the vinegar mixture into the water.

Whisk in the coriander seeds, mustard seeds and optional red pepper flakes.

Pour the brine into the mason jars, fully immersing the cucumbers.

Attach the mason jar lids and place jars in the fridge for 24 hours.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Cucumber Selection & Timing 🥒
Use pickling cucumbers (Kirby) rather than slicing cucumbers, and pickle them within 24 hours of purchase for the crispest results and best texture.
Toast Your Spices First 🌟
Lightly toast the mustard seeds and coriander seeds in a dry pan for 1-2 minutes before adding to the brine to unlock deeper, more complex flavors.
Brine Temperature Control 🌡️
Pour the brine while it's still warm (not hot) over room-temperature cucumbers to allow proper seasoning absorption and faster flavor development in the first 24 hours.
Strategic Dill Placement 🌿
Reserve half your fresh dill to add after the first week of pickling—this keeps the flavor bright and prevents the dill from becoming overly bitter over time.
Perfect Packing Technique 🎯
Pack cucumbers vertically in jars and distribute garlic cloves and red pepper flakes evenly throughout layers to ensure consistent flavor distribution in every pickle.