Quick Refrigerator Pickles have a beautiful complex taste that I love! They taste so much better when prepared at home. There is just no competition with store-bought pickles when it comes to this recipe!
Most fresh homemade pickle recipes that I’ve tried over the years are time-consuming, requiring steps such as salting and icing the cucumbers for 6 hours before placing them in the brine. I’ve done that all before, and I’m not interested in the number of steps and time those recipes demand! I just want fresh homemade dill pickles made from scratch!
These homemade dill refrigerator pickles are so amazing that words cannot express how delicious they are! When I graze the refrigerator throughout the day, I find myself eating them. I’m always grabbing for a pickle when they are in the fridge!
The advantages of Quick Refrigerator Pickles
There is no need for specialized canning equipment. In actuality, you'll only need a heat-resistant container because the brine is poured over the sliced cucumbers while still somewhat hot. A mason jar works well. After that, any airtight container will suffice to store them in the refrigerator!
No need to go out and buy pickling salt! Coarse salt is what we use, but Himalayan or iodized salt would do the trick!
They taste amazing with full flavor and crunch! Perfect for sandwiches or served alongside cheese and crackers for a yummy snack!
How to make Quick Refrigerator Pickles
Time needed: 2 hours and 11 minutes.
Quick Refrigerator Pickles
- Cut the cucumbers!
The cucumbers can be cut any way that you like. We prefer the spears and pickle chip rounds, but sandwich slices or any style that you like is absolutely fine!
- Slice an onion.
Pickling the onion removes all of its pungency while adding flavor to the brine. Place the sliced cucumbers and onions into a jar along with a handful of fresh dill springs.
- Make the brine in a saucepan.
A little sugar is added to the vinegar to help level out the acidity on your stovetop. More sugar can also be added for a sweeter pickle, should you choose! To season the brine, add fresh thinly sliced garlic, mustard seed, celery seed, red pepper flakes, and salt. Bring to a low boil, stirring regularly, until the salt and sugar have dissolved completely. Allow the brine to cool for a few minutes before pouring it into the jar of cucumbers and onions.
- Chill the pickles!
Once the brine has completely cooled down to room temperature, the cover can be sealed, and they are ready to be placed in the refrigerator. They are ready to eat in 2 hours or more!
What type of cucumbers are best for pickling?
- Regular Cucumbers - my favorite to use in this recipe!
- Kirby Cukes or Pickling Cucumbers
- Long English Cucumbers
What is the shelf life of homemade pickles?
Most people will tell you 2 to 3 months refrigerated when properly stored in an air-tight container. Personally, they never last more than a few weeks in my house!
The ideal recipe for garden cucumbers!
The best part about this recipe is that they are ready to eat in a few hours! I’m not kidding! Although they will continue to ferment in the brine and continue to gain more flavor over the next few days too!
It’s somewhat similar to a homemade Claussen pickle, but so much better because they taste fresh, have more crunch and the taste keeps you going back for more!
Quick Refrigerator Pickles
- 32 Oz Mason jar, canister, or similar
- 2 Large Cucumbers Regular or garden cucumbers
- ½ Medium Onion red or yellow
- 2 Cloves Garlic freshly sliced thinly
- 4-5 Sprigs Fresh Dill not dryed
- 1½ Cups Vinegar white
- ⅓ Cup Sugar or more for a sweeter pickle
- 1 teaspoon Salt coarse, kosher or Himalayan sea salt
- ½ teaspoon Mustard Seeds
- ½ teaspoon Celery Seeds
- ½ teaspoon Red Pepper Flakes or crushed red pepper
- ¼ teaspoon Black Pepper ground
- Cut the cucumbers! The cucumbers can be cut any way that you like. We prefer the spears and pickle chip rounds, but sandwich slices or any style that you like is absolutely fine!
- Pickling the onion removes all of its pungency while adding flavor to the brine. Place the sliced cucumbers, onions, and garlic into a jar along with a handful of fresh dill springs.
- Prepare the brine on your stovetop using a medium-sized saucepan over medium-high heat. Heat the vinegar, and remaining ingredients and bring to a low rapid boil, stirring regularly, until the salt and sugar have dissolved completely. About 4 minutes. Allow the brine to cool for a few minutes before pouring it into the jar of cucumbers and onions.
- Once the brine has completely cooled down to room temperature, seal the container and place in the refrigerator. They are ready to eat in about 2 hours or more!