Refrigerator pickles, sometimes called quick pickles, are a fast and easy way to preserve the summer harvest, especially when you don’t have enough produce to justify canning several batches. Learn how to make refrigerator dill pickles!
Cucumber Refrigerator Pickles
While fermenting is my usual form of preserving foods, every once in a while I crave that vinegary taste of home canned pickles that fermented pickles don’t have.
But, sometimes you don’t have the quantity of veggies (cucumbers in this case) to justify hauling out the canner and going through that whole process.
This is where refrigerator pickles, also sometimes called quick pickles, come in. They are super simple to throw together, and you only have to make one jar at a time.
In this post I’ll show you how to make refrigerator dill pickles with cucumbers!
Preserving Everything Book
This refrigerator dill pickle recipe is from the super awesome book Preserving Everything by Leda Meredith.
Leda also has a really cool foraging blog, and has written another awesome book called The Forager’s Feast: How to Identify, Gather, and Prepare Wild Edibles.
Refrigerator Dill Pickles Recipe (Quick Pickles)
First, cut a thin sliver off the flower end of the cucumbers (opposite the stem end). This will result in a crunchier pickle. Then slice the cucumbers lengthwise into halves or spears, or leave very small cucumbers whole.
Bring the water, vinegar, salt, and sugar or honey to a boil, stirring occasionally. Once it’s boiling, turn off the heat and let it cool to room temperature.
Put the garlic, mustard seeds, peppercorns, and one of the grape or horseradish leaves (if using) into the bottom of a clean glass quart sized jar.
Pack the cucumbers as tightly as possible into the jar. Tuck in the dill and remaining leaves as you add the cucumbers.
Pour the cooled brine over the cucumbers. They should be completely covered by the liquid. Cover with a lid, and put your pickles-to-be in the refrigerator.
Wait 4 to 5 days for the flavor of the pickles to develop before tasting.
One thing to keep in mind with refrigerator pickles is that they do need to be kept in the fridge, hence the name, and eaten within a few months. Because of this, it’s not a great method if you have tons of veggies to use up – for that I’d break out the canner.
See my recipe for Kosher Dill Pickles if you would like a traditional canning recipe.
I also have a recipe for fermented cucumber pickles if you want to go that route!
I am extremely happy with how this recipe turned out! So simple, and a tasty way to quickly preserve your overabundance of cucumbers in the garden.
I love this method of preserving! You can make quick pickles out of many different types of vegetables.
Try my quick refrigerator pickled pepperoncini peppers for another easy and delicious recipe!
Here are a few other fun refrigerator pickle recipes for you to try:
- Dilly Green Beans from Attainable Sustainable
- Bread and Butter Pickles from Smitten Kitchen
- Quick Pickled Zucchini Recipe from Natasha’s Kitchen
- How to Make Pickled Purslane from Homespun Seasonal Living (I have to try this one!)
Happy quick pickling! What is your favorite refrigerator pickle recipe?
Quick Refrigerator Dill Pickle Recipe
Equipment
Ingredients
- 2 pounds small, firm cucumbers
- 2 cups filtered water
- 6 Tbsp apple cider or white wine vinegar
- 1.5 Tbsp non-iodized salt sea or kosher salt work best
- 1 Tbsp sugar or 2 Tbsp light honey, such as clover or wildflower
- 2-4 cloves garlic to taste
- 1 tsp whole mustard seeds
- 1/2 tsp black peppercorns
- 2-4 small grape leaves or 3-inch piece horseradish leaf (optional)
- 2-3 dill flower heads or 2 large sprigs fresh dill leaves
Instructions
- Cut a thin sliver off the flower end of the cucumbers (opposite the stem end). This will result in a crunchier pickle.
- Slice the cucumbers lengthwise into halves or spears, or leave very small cucumbers whole.
- Bring the water, vinegar, salt, and sugar or honey to a boil, stirring occasionally. Once it’s boiling, turn off the heat and let it cool to room temperature.
- Put the garlic, mustard seeds, peppercorns, and one of the grape or horseradish leaves (if using) into the bottom of a clean glass quart sized jar.
- Pack the cucumbers as tightly as possible into the jar. Tuck in the dill and remaining leaves as you add the cucumbers.
- Pour the cooled brine over the cucumbers. They should be completely covered by the liquid. Cover with a lid, and put your pickles-to-be in the refrigerator.
- Wait 4 to 5 days for the flavor of the pickles to develop before tasting.
Notes
- Recipe from the book Preserving Everything by Leda Meredith.
Most people are very particular about the kinds of sizes and shapes of pickles they throw into their jar, but I respect that you took any and every pickle regardless of size and still made them a part of the fun! This looks like a great recipe – I’m excited to give pickling peppers a try too. Thank you for sharing!
So much fun, Colleen! Thank you!