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Creamy Dill Refrigerator Pickles

creamy dill refrigerator pickles - featured image

A quick and easy creamy dill refrigerator pickles recipe ready in 24 hours, perfect for a tangy, creamy snack or side dish.

Ingredients

Scale
  • 4 cups sliced fresh cucumbers (Kirby cucumbers recommended)
  • 3 tablespoons chopped fresh dill
  • 2 garlic cloves, minced
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt (pickling or kosher salt preferred)
  • 1/2 teaspoon freshly ground black pepper
  • Optional: pinch of red pepper flakes

Instructions

  1. Slice about 4 cups of cucumbers into 1/4-inch thick rounds. For extra crunch, soak the slices in ice water for 10 minutes before draining.
  2. In a large mixing bowl, whisk together 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, and 1 teaspoon salt until dissolved.
  3. Add minced garlic and chopped fresh dill to the vinegar mixture and stir gently.
  4. In a separate small bowl, blend 1/2 cup sour cream and 1/4 cup mayonnaise until smooth. Add 1/2 teaspoon freshly ground black pepper and a pinch of red pepper flakes if desired.
  5. Drain cucumbers if soaked, then add cucumber slices to the vinegar mixture and toss to coat evenly.
  6. Gently fold the creamy dressing into the cucumbers and pickling liquid, being careful not to crush the slices.
  7. Transfer the mixture into an airtight container or jar, seal tightly, and refrigerate.
  8. Let chill for at least 24 hours before serving. For milder flavor, refrigerate up to 36 hours.

Notes

Use fresh, firm cucumbers for best crunch. Soaking cucumber slices in ice water before pickling enhances crispness. Adjust garlic and dill to taste. If pickles are too tangy after 24 hours, refrigerate an additional 12 hours. A splash of water can loosen thick dressing without diluting flavor. Sour cream can be swapped with Greek yogurt; mayonnaise can be replaced with dairy-free alternatives for dietary needs.

Nutrition

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