Our quick and easy refrigerator pickles are sure to become your new all-time favorite summertime treat that will put any neon green-yellowish pickle found at every summer barbecue to shame.
Unlike canning, refrigerator dill pickles can be prepared effortlessly, without costly equipment or the worry of improper methods that can lead to the growth of dangerous bacteria such as botulism.
However, the main draw to homemade refrigerator pickles or quick pickles is that they’re indeed “quick” to prepare. All that is needed to make deliciously quick pickles is a simple brine heated over the stovetop. Warm brine is then poured over sliced Kirby cucumbers in a glass jar, along with favored herbs and spices. Next, the quick cukes are nestled away into the fridge in their glass jars, and the brief wait begins for the delightful dilly transformation.
What Do Refrigerator Dill Pickles Taste Like?
A refrigerator dill pickle or quick pickle is very similar to a fresher tasting higher quality pickle, with its balanced salty briny dilly flavor.
There is no artificialness to quick pickles; these easygoing cukes are crisp and snappy in texture, having subtle hints of sweetness and sourness, with pops of garlicky and peppery, dilly zing.
Although quick pickles are admired for their ability to pickle at lightning speed, ready in about an hour, they get better with age, especially when left to sit overnight. But we get it; it’s hard to wait!
Quick and Easy Refrigerator Dill Pickles
- 6 salad cucumbers or Kirby cucumbers
- 1/2 cup fresh dill sprigs
- 8 garlic cloves
- 2 cups water
- 2 cups white vinegar
- 3 tablespoons kosher salt
- 4 tablespoons sugar
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon whole black peppercorn
- four pint-sized mason jars
- small pot
Before you begin, wash four pint-sized mason jars with warm, soapy water, then rinse them well. Next, warm your glass jars with hot water to reduce the likelihood that the glass will shatter when the brine is poured inside.
Next, carefully wash and dry your produce. Cut the cucumbers into spears, and peel the garlic. Next, tightly pack your jars with the cucumbers. Add the dill sprigs, garlic, red pepper flakes, and peppercorn, dividing evenly amongst the jars.
In a small pot, bring the water, vinegar, kosher salt, and sugar to a boil, whisking until the sugar is completely dissolved. Next, carefully pour the hot brine over the cucumbers in all the jars, so they’re completely submerged, leaving at least a half-inch of room between the liquid and lid.
Then allow the jars to cool to room temperature. Once the jars are room temperature, about an hour, seal them shut with the lid and transfer them to the refrigerator. Allow to quick pickle for at least an hour to overnight for best results. Enjoy your quick-pickled dill pickles within one month. Makes four pint sized jars of quick-pickled dill pickles.
Can I Use Regular Cucumbers For Quick Pickle Dill Pickles?
When it comes to quick pickling, any vegetable is a likely nominee, meaning you could use any cucumber variety you wish. However, other than being short and stout, Kirby cucumbers have thicker skin than your average cuke, which can withstand the toughest pickling liquids and still have a crunchy snap. When it comes to other cucumbers with thinner skins, like your ordinary grocer cuke, you may run into soggy pickles.
Choosing Added Herbs and Spices for Quick Dill Pickles
We use fresh garlic cloves, red pepper flakes, and whole peppercorns for added heat and unique flavor in our quick and easy refrigerator dill pickles recipe. To make it your own, feel free to opt out or adjust the amounts. Other popular ingredients to add to quick dill pickles are coriander seeds, mustard seeds, celery seeds, and bay leaves. Additionally, you can modify the amount of sugar in the recipe to make your pickles more or less sweet.