A quick and easy recipe for crunchy, garlicky dill pickles that are ready in as little as 24 hours. Perfect for snacks, sandwiches, and adding a fresh zing to your meals.
Use Kirby cucumbers for best crunch. Remove blossom ends to prevent softness. Warm brine just enough to dissolve salt and sugar; do not boil. Pack cucumbers snugly but do not crush. Store pickles submerged in brine in the refrigerator. For lower sodium, reduce salt to 2 tablespoons and increase soaking time to 48 hours. Fresh dill is preferred but dried dill weed can be used in smaller amounts.
Keywords: refrigerator pickles, garlic dill pickles, quick pickles, homemade pickles, crunchy pickles, easy pickles, snack, dill, garlic