Homemade Dill Pickles
Easy Pickled Cucumbers
These Easy Pickled Cucumbers are crisp, tangy, and full of flavor — the perfect way to enjoy summer cucumbers. With fresh dill, garlic, and simple spices, they come together in just minutes and are ready to eat the very next day. No canning required — just quick, crunchy refrigerator pickles you’ll want to snack on all season long.
Ingredients
Equipment
Method
- Instructions
- Wash jars and lids with hot water. Let them dry completely.
- Wash and cut cucumbers into spears or rounds. Add garlic, onion, and dill to each jar. Sprinkle in peppercorns and fennel seeds, then pack in the cucumbers.
- In a saucepan, combine marinade ingredients. Bring to a boil, stirring until salt and sugar dissolve.
- Pour hot brine over vegetables, filling jars to within 1/2 inch of the top.
- Tap jars gently against the counter to release air bubbles.
- Seal jars with lids and let cool to room temperature.
- Refrigerate for at least 24 hours before serving.
Notes
These are quick refrigerator pickles — not canned for long-term storage.
Best enjoyed within 2–3 weeks.
Add red pepper flakes if you like them spicy!
Slice cucumbers into rounds for sandwiches or leave them as spears for snacking.
Best enjoyed within 2–3 weeks.
Add red pepper flakes if you like them spicy!
Slice cucumbers into rounds for sandwiches or leave them as spears for snacking.
