Made By Emily
Side Dishes

Quick Refrigerator Cucumber Pickles with Dill and Garlic

Quick refrigerator cucumber pickles recipe with dill and garlic

Recipe Summary

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 12 hours 15 minutes (includes refrigeration)
  • Servings: About 4
  • Cuisine: American / International
  • Course: Side dish / Condiment
  • Calories: 15 kcal per serving

Ingredients

  • 2 medium cucumbers, thinly sliced
  • ½ cup (120 ml) white vinegar
  • ½ cup (120 ml) water
  • 1 tbsp sugar
  • 1½ tsp salt
  • 1 garlic clove, lightly crushed
  • 1 tsp dill seed or 1 tbsp chopped fresh dill

Instructions

  1. Wash and thinly slice the cucumbers evenly for consistent pickling. Pack the slices into a clean, heat-safe jar along with the lightly crushed garlic clove and dill (seed or fresh).
  2. In a small saucepan, combine the white vinegar, water, sugar, and salt. Heat gently, stirring just until the sugar and salt dissolve completely — avoid boiling as it can dull the flavors.
  3. Pour the warm brine over the cucumbers in the jar, making sure the slices are fully submerged to prevent spoilage. Let the jar cool uncovered to room temperature.
  4. Once cooled, seal the jar tightly and refrigerate for at least 12 hours before serving to allow flavors to develop. Keep refrigerated and consume within two weeks, as these quick pickles are not shelf-stable.

Recipe Notes

  • Slice cucumbers uniformly to ensure even pickling and texture.
  • Use a small weight or clean spoon to keep cucumbers submerged under the brine.
  • Letting the brine cool to room temperature before sealing helps prevent condensation inside the jar.
  • Adjust sugar and salt to taste for your preferred balance between sweet and salty.

Nutrition Estimate

  • Calories: 15 kcal per serving (approx. 2 tablespoons)
  • Protein: 0.3 g
  • Carbohydrates: 3 g
  • Fat: 0 g

Values are estimates and may vary by ingredients and portion size.