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Easy No-Cook Crispy Dill Refrigerator Pickles (Claussen Copycat)

A glass jar filled with crisp cucumbers, dill sprigs, and garlic cloves for making refrigerator pickles.
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Make these easy refrigerator pickles with no canning required. You get crispy, tangy dill pickles ready fast, rivaling the crunch of store-bought favorites.

Ingredients

Scale
  • 2 pounds pickling cucumbers (Kirby or similar), sliced into spears or rounds
  • 4 cups water
  • 2 cups white vinegar (5% acidity)
  • 2 tablespoons pickling salt (or kosher salt)
  • 1 tablespoon granulated sugar
  • 1 head fresh dill (or 2 tablespoons dried dill seed)
  • 8 cloves garlic, peeled and smashed
  • 1 teaspoon black peppercorns

Instructions

  1. Wash your cucumbers well. Slice them into your preferred shape (spears or rounds).
  2. In a medium bowl or large measuring cup, whisk together the water, white vinegar, pickling salt, and sugar until the salt and sugar dissolve completely. This is your brine.
  3. Gather two clean, wide-mouth quart-sized jars.
  4. Divide the flavorings evenly between the two jars: place half the garlic cloves, half the fresh dill (or dill seed), and half the peppercorns into each jar.
  5. Pack the cucumber slices tightly into the jars, leaving about 1/2 inch of headspace at the top.
  6. Pour the prepared brine over the cucumbers in each jar, making sure the cucumbers are fully submerged. Tap the jars gently to release any trapped air bubbles.
  7. Seal the jars with lids. Let the jars sit on the counter at room temperature for about 1 hour.
  8. Transfer the jars to the refrigerator. Your refrigerator pickles will be ready to eat in 24 hours, but they develop the best flavor after 48 hours.

Notes

  • For the crispiest pickles, use very fresh, firm cucumbers. Do not use cucumbers that have been sitting out for long periods.
  • If you prefer a Bread and Butter flavor, substitute 1/2 cup of the white vinegar with apple cider vinegar and increase the sugar to 1/4 cup in the brine mixture.
  • These homemade crisp pickles are best eaten within 3 to 4 weeks for optimal crunch.

Nutrition

Find it online: https://eatableempress.com/refrigerator-pickles-easy-crispy-dill-recipe/