24 Hour Dill Pickles

By • September 19, 2010 • 3 Comments

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Author Notes: An easy, quick and tasty refrigerator dill pickle recipe. rosemarried

Serves 8

  • 6 small cucumbers
  • 4 cups water
  • 1/4 cup white vinegar
  • 1 teaspoon white sugar
  • 2 tablespoons kosher salt
  • 4 cloves of garlic, sliced thin
  • 1/2 teaspoon whole allspice
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon mustard seeds
  • 6 bunches sprigs fresh dill
  1. Combine water, vinegar, salt, and sugar in a small sauce pan. Bring to a boil, then set aside and let cool.
  2. Add the mustard seeds, peppercorns and allspice to a large mason jar. Pack in as many cucumber spears as will comfortably fit in the jar, and then pack in the dill sprigs and garlic.
  3. Once the water & vinegar mixture has cooled (i.e. the brine), pour the liquid over the cucumbers in the jar. Seal with a clean lid and refrigerate for at least 24 hours before eating.
Jump to Comments (3)

Tags: pickled

Comments (3) Questions (0)


7 months ago Greg Mangino

This is the second batch in a week. The first didn't last long! We thought they were a little on the salty side cut it in half this time. Also added a grape to each jar.


over 1 year ago Kathy Range Kirby

do you have to have the sugar? We don't like sweet pickles


over 1 year ago Jen

How long can they be kept?