Make Ahead

24 Hour Dill Pickles

September 19, 2010
7 Ratings
  • Serves 8
Author Notes

An easy, quick and tasty refrigerator dill pickle recipe. —rosemarried

What You'll Need
  • 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.

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3 Reviews

Greg M. August 10, 2014
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.
Kathy R. August 6, 2013
do you have to have the sugar? We don't like sweet pickles
Jen August 5, 2013
How long can they be kept?