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!
Diet Gluten Free, Low Calorie, Vegan, Vegetarian
Keyword quick and easy dill pickle recipes, quick dill pickle slices, The best dill pickles
Prep Time 6minutes
Cook Time 5minutes
Refrigeration time 2hours
Total Time 2hours11minutes
32 Oz Mason jar, canister, or similar
2 Large CucumbersRegular or garden cucumbers
½Medium Onion red or yellow
2ClovesGarlicfreshly sliced thinly
4-5SprigsFresh Dillnot dryed
⅓CupSugar or more for a sweeter pickle
1teaspoonSaltcoarse, kosher or Himalayan sea salt
½teaspoonRed Pepper Flakes or crushed red pepper
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!
These beauties are made quickly in less than 20 minutes! Also, they marinate super quickly and can be enjoyed within a few hours of refrigeration.