Enjoy these crunchy, dill-licious hamburger pickles ready in just 24 hours without any boiling or canning required. This homemade refrigerator Dill Pickles recipe skips the vinegar and stays crisp for weeks! Perfect for all-day snacking or for stacking up burgers and sandwiches.
The Best Homemade Dill Pickles
If you have been following my recipes for a while now, you would probably know these two things about me: my grand love affair with pickles and my aversion to vinegar! Quite a dilemma, right?
However, I cannot pass up the opportunity to use our abundant Kirby cucumbers supply from our garden and start a-pickling! Ergo- my 24 Hour Dill Pickles recipe is made using sea salt brine! It is almost similar to how I make my Half-Sour Pickles, but this recipe allows me to indulge in as many pickles as I want quicker!
It is very easy to make too! Just throw everything in mason jars, seal, refrigerate, and they’re ready to crunch in 24 hours. Forget about boiling or fussy canning methods; this is as simple as it can get! If you are a serial home pickler like me, I encourage you to invest in a Pickling Crisp, I get mine from Amazon for $8, and it lasts forever. They will make your hamburger pickles stay crunchy longer- guaranteed!
What You’ll Need
No pot or pans is used in this recipe! All you need are 2 mixing bowls and 3 one-pint mason jars. The ingredients used are pretty simple, too. Once you have your pickling cucumbers, you just need to gather the spices and stuff to make the brine mixture.
- Kirby cucumbers- they are the most common type of cucumber used for pickling. Their thick, bumpy skin and firm flesh can remain crunchy for long, making them ideal for preserving. However, if you are not a Kirby fan, feel free to use other cucumbers but refrain from using thin skin varieties.
- Garlic- who can resist the flavor of fresh garlic in pickles? Its sharp bite mellows down the longer they soak in the brine mixture and releases its yummy savory flavors.
- Dried dill- this fragrant, citrusy, and fresh-tasting herb is a pickle staple! If you want to add additional fresh dill on top you’re more than welcome to!
- Peppercorns and Mustard seeds– add an earthy and spicy undertone to the brine.
- Pickle Crisp– it’s a popular firming agent that will keep your cucumbers crunchy longer. I used a mere 1/2 teaspoon for this recipe, and it really works! I use it all the time, and it is safe to use- I promise!
- Water- to dissolve the sea salt and sugar to make the pickle solution.
- Sea salt and Sugar- are the main components of the brine mixture. A lovely combination of salty and sweet mixed with various seasonings for the tastiest pickles ever!
How to Make 24 Hour Dill Pickles
Wash the cucumbers thoroughly and slice them into chips. Make sure they are not too thin! See pictures for guidance.
Sterilize your mason jars. Soak them in hot water for a few minutes and let them air dry.
Mix your seasonings. In a small bowl, add garlic, dried dill, peppercorns, mustard seeds, and pickle crisp and mix them up. Set aside.
Make the pickling brine. Pour water into a medium bowl and add the sea salt and sugar. Mix until they are fully dissolved.
Assemble. Place the sliced cucumbers into the mason jars, then distribute the seasoning blend and prickling brine evenly into each jar and shake these babies up! Make sure to fill the jars to the very top before sealing them.
Refrigerate. Keep them in the fridge undisturbed for 24 hours. No peeking, no opening! Your patience will be rewarded.
Tips when Making Hamburger Pickles
- We try to pick the Kirbies before they get too big, as mature cucumbers tend to have tougher skins and bigger, bitter seeds. Medium-sized cucumbers are ideal for this recipe to get that maximum crunch!
- Unlike other recipes where you see whole cucumbers being brined, this recipe calls for sliced cucumbers to make sure that they absorb as much flavor as possible overnight. If you are slicing them into spears or leaving whole, I would adjust the time to 2-3 days before snacking!
- Do not include the blossom end of the cucumbers in the jar. They contain enzymes that will make the cucumbers soft and limp.
- Throw the cucumber chips haphazardly into the jars, do not stack them up on top of each other. The cucumber slices should be exposed to the brine mixture as much as possible.
- Submerge the cucumbers fully into the brine. Any cucumbers not soaked with the salt solution will spoil faster.
- Though they taste great after 24 hours, they get better the longer they are stored! These homemade pickles are not shelf-stable, so make sure to keep them refrigerated at all times.
- To keep track of how long they have been in the fridge, place a sticker on the lid and write down the date they were made. You’ll want to know which jar to finish first!
Frequently Asked Questions
- Can I use fresh dill for this recipe? Absolutely! Fresh dill will work, though you will need to add a tablespoon or more. This is because dried dill has a more concentrated flavor.
- What other spices can I use to make Dill hamburger pickles? Aside from mustard seeds, you can also use coriander seeds. You can also add some chili pepper flakes to give it more heat!
- Can I omit the Pickle Crisp? Yes, you can. If you are not using this, select young, firm cucumbers to get that beautiful crunch!
- What is a blossom end? This is the bottom end opposite the stem where the flower was.
- How long can I store them in the fridge? They never last more than a few days to a week in my household for sure. But I would suggest eating them within a month. If they start smelling funky, cloudy brine or you see mold, it is definitely time to get rid of them.
- Need a few days before making pickles? Here’s my tips on how to store cucumbers.
Add to cheeseburgers, cheeseburger soup or just eat them straight from the jar! Hope you enjoy them!
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24 Hour Dill PicklesPrint
- 6 kirby cucumbers
- 2 cloves garlic minced
- 1 tablespoon dried dill
- 1 tablespoon pepperscorns
- 1 tablespoon mustard seeds
- 1/2 teaspoon Ball Pickle Crisp
- 3 cups water
- 2 tablespoons sea salt
- 1 tablespoon sugar
- Wash cucumbers and cut into pickle thin slices. We are looking for 4 cups of sliced cucumbers for this recipe, which equals about 5-8 kirby cucumbers depending on their size.
- Clean 3 one pint mason jars with hot water.
- In a small bowl mix garlic, dill, peppercorns, mustard seeds and pickle crisps.
- In a large bowl add water, sea salt and sugar. Mix until salt and sugar is completely dissolved.
- Place cucumber slices into jars evenly. Distribute the spices evenly into each jar on top of the cucumber slices.
- Pour the water mixture evenly into each jar, to the very top. Close jars and give them each a shake.
- Place in the refrigerator for 24 hours. After 24 hours, open and enjoy!
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