Quick Refrigerator Dill Pickles
In short: Crisp cucumbers in a garlicky, dill-scented vinegar brine, ready to eat in 24 hours and kept in the fridge for weeks. No canning or fermenting needed. It takes about 15 min in total and makes 8 servings.
- Prep
- 15 min
- Cook
- 0 min
- Resting
- 24 h
- Total
- 15 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 15 kcal
Refrigerator pickles are the easy way to make dill pickles at home: no canning, no special equipment and no weeks of fermenting. Small cucumbers are packed in a jar with garlic, dill and spices, covered with a hot vinegar brine and left in the fridge. They are crisp, sharp and garlicky within 24 hours and good for about a month. Serve them with sandwiches and burgers, chop them into potato salad, or put them out with cold cuts and cheese.
Instructions
- Wash the cucumbers well and trim a thin slice from both ends, because the blossom end can make pickles soft. Cut them into spears or into rounds 5 mm (1/4 inch) thick.
- Put the garlic, dill, peppercorns, mustard seeds and chili flakes in a clean 1 liter (1 quart) jar. Pack the cucumbers in tightly, standing spears upright.
- In a jug, stir the hot water, salt and sugar until completely dissolved. Add the vinegar and stir again.
- Pour the brine over the cucumbers until they are completely covered, leaving about 1 cm (1/2 inch) of space at the top. Tap the jar to release air bubbles.
- Let the jar cool at room temperature for 30 minutes, then close the lid and refrigerate.
- Wait at least 24 hours before eating. The pickles are crunchiest for the first 2 weeks and stay good for up to 1 month in the fridge.
Tips
- Choose small, very fresh, firm cucumbers meant for pickling. Large salad cucumbers with thin skins turn soft. Soaking the cucumbers in ice water for an hour before packing helps keep them crisp.
- Add a few slices of onion or a sliced jalapeño, or swap the dill for a sprig of tarragon, for a different flavor.
Questions and answers
How long do refrigerator dill pickles last?
They keep for about 1 month in the fridge in a closed jar, but they are crunchiest in the first 2 weeks. Keep them under the brine.
Are refrigerator pickles safe to leave on the counter?
No. They are not canned or fermented, so they must stay in the fridge. Only the first 30 minutes of cooling happens at room temperature.
How are refrigerator pickles different from fermented pickles?
These use vinegar for quick, sharp pickling and are ready in a day. Fermented pickles use only salt brine and develop a sour flavor over a week or more.
How long does it take to make Quick Refrigerator Dill Pickles?
About 15 min in total: 15 min of preparation and 0 min of cooking.
How many calories are in Quick Refrigerator Dill Pickles?
About 15 kcal per serving, with 0 g of protein, 4 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 15 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 4 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
