Spicy Garlicky Dill Refrigerator Pickles 🥒

Prep Time: 15 minutes
Chill Time: 24–48 hours
Yield: 2 pint jars

Ingredients

For the Brine

1 cup vinegar

1 cup water

¼ cup sugar

½ tablespoon sea salt

For Each Jar

Cucumbers, sliced or spears

1 tablespoon mustard seeds

½ tablespoon black peppercorns

Fresh dill

2 dried Thai chilies (or any hot)

1 large garlic clove

Instructions

In a small saucepan, combine the vinegar, water, sugar, and sea salt. Heat just until the sugar and salt dissolve. Let cool slightly.

Add the mustard seeds, peppercorns, dill, Thai chilies, and garlic clove to each clean jar.

Pack the jars tightly with cucumbers.

Pour the brine over the cucumbers until fully covered.

Seal and refrigerate for 24–48 hours before enjoying.

Notes

These refrigerator pickles stay wonderfully crisp and develop even more flavor after a few days in the fridge. Perfect for snacking, sandwiches, and burgers!