These quick dill garlic pickles are an easy way to turn fresh cucumbers into something crisp, tangy, and full of flavour. This version is built for a 500 mL jar. It’s perfect for trying new flavours or using up extra cucumbers. You can also scale it to any jar size, making it a flexible go-to for small or large batches.
Unlike traditional fermented pickles, this method uses a hot vinegar brine to deliver fast results. The 1:1 ratio of water to vinegar creates a bold, clean flavour that balances acidity, salt, and a touch of sweetness. Because of this, the cucumbers stay crisp while absorbing that classic dill pickle bite.
Fresh Garlic, Dill, Peppercorns and Mustard Seed Flavour These Quick Pickles
Garlic and fresh dill keep the flavour profile simple and recognizable, while mustard seeds and peppercorns add subtle depth. The measurements in this version are scaled carefully from a larger batch to ensure consistent results in a smaller jar, without losing intensity or balance.
These quick dill garlic pickles also fits perfectly into a budget-friendly kitchen. If you’ve got extra cucumbers sitting in your fridge, this is one of the best ways to use them before they go soft. It’s quick, efficient, and delivers a high-impact result with minimal effort.
After just 24 hours, you’ll have bright, punchy pickles ready for burgers, sandwiches, or snacking straight from the jar. Give them 48 hours if you want deeper flavour and a more developed brine. With sliced pickles you could Duse them as soon as 1 hour, however the flavour will be mild.
Quick Garlic Dill Pickles
Ingredients
Equipment
Method
- Wash and slice the Cucumbers into even spears or rounds.
- Add Garlic, Fresh Dill, Black Peppercorns, Mustard Seeds, and Red Pepper Flakes to the jar. Pack the Cucumbers tightly.
- In a small saucepan, combine Water, White Vinegar, Salt, and Sugar. Heat until fully dissolved.
- Pour the hot brine over the cucumbers until fully submerged.
- Let cool to room temperature, cover and then refrigerate for at least 24 hours.
Nutrition
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This recipe is for refrigerator pickles only and is not intended for long-term preservation or shelf-stable storage. Always store these pickles in the fridge and consume within 2 weeks. For safe canning practices, follow guidelines from trusted sources such as Health Canada.
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