These easy refrigerator dill pickles are made using fresh cucumbers in a flavorful brine – no canning required.
I’m a big fan of a juicy and crunchy dill pickle. You are either a pickle person or you’re not!
Unlike canning, refrigerator pickles don’t require any special equipment.
The vinegar and other ingredients in the brine flavor the cucumbers and result in delicious, crispy pickles unlike what you get at the grocery store.
Just say no to limp and soggy pickles!
If you’re like me and you’re picky about your pickle, you’re going to love this easy quick pickle recipe.
How to make quick pickled cucumbers
Freshly picked cucumbers are brined in a vinegar bath with fresh dill, kosher salt and garlic.
How long will refrigerator dill pickles last in the fridge?
These refrigerator dill pickles will last all week in the fridge. If you opt for pickling cucumbers specifically, the pickles will last two weeks in the fridge.
My grocery store doesn’t carry pickling cucumbers so I have chosen English cucumbers sliced 1/2- inch thick.
Best vinegar for pickling
Stick to plain old white vinegar for a strong flavorful pickle. Alternatively, cider vinegar works if you prefer a lesser briney taste.
Ingredients needed to make refrigerator pickles
The basic brine consists of vinegar, sugar and kosher salt.
My favorite spices to add in include mustard seed, fresh dill, bay leaves and fresh garlic.
It’s easy to swap in other spices including black peppercorns, Red pepper flakes, coriander seed, fresh ginger, cloves, anise, or allspice.
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What other vegetables can be pickled quickly?
Have you ever had pickled green beans? They are absolutely delicious. You can also pickle okra, carrots, radishes, and bell peppers. Simply omit the fresh dill. The list goes on and on!
Just follow the basic brine and add the ingredients for the type of pickled vegetables you wish to eat.
Use these canning jars for any pickled vegetable.
Other condiments to make at home
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Refrigerator dill pickles
- 1 cup white vinegar
- 3 teaspoons mustard seed
- 3 teaspoons kosher salt
- 1 teaspoon sugar, optional
- 3 cloves of fresh garlic, cracked
- 1 teaspoon red pepper flakes
- 4 stems of fresh dill leaves
- 4 bay leaves
- 2 English cucumbers, cut into 1-inch slices
- Heat the vinegar, salt, mustard seed and garlic in a small pot over medium high heat until the salt has dissolved.
- Transfer the mixture to a large bowl.
- Add in the dill, the bay leaves and the sliced cucumbers and allow the mixture to cool to room temperature.
- Transfer the pickles and brine to jars or bottles and chill in the refrigerator.
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