Quick pickles, or refrigerator pickles, are the absolute easiest way to preserve fresh cucumbers without the hassle of setting up a canner. If you are looking for a fast, foolproof method to get crisp, delicious refrigerator dill pickles on the table with zero canning required, this is the only recipe you need.
If you're like me and you're already swimming in fresh cucumbers, or you just harvested your very first few for the season, this recipe is for you. This quick pickling method is the ultimate solution for processing your cucumbers right as they come in off the vine. There is absolutely no need to pull out a massive canner, sterilize lids, or heat up your entire kitchen just to preserve a few jars.
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Plus, because we completely bypass a hot water bath canner, the cucumbers never cook. This leaves you with an incredibly crunchy, snappy pickle every single time.
We love using our homemade refrigerator pickles in these recipes: Southern Tuna Salad and Homemade Potato Salad.
The Secret to the Best Refrigerator Dill Pickles
The beauty of making easy refrigerator dill pickles is that you can customize the flavors to your family's liking. Our absolute favorite combination is a classic: garlic and fresh dill.
- The Garlic: Instead of slicing the garlic into thin pieces, just give the cloves a good smash with the flat side of your knife. Smashed garlic opens up the cloves beautifully, allowing them to release maximum flavor into the brine.
- The Sugar: We aren't making sweet pickles here, but adding just a tiny pinch of sugar to the vinegar brine perfectly balances out the sharp, biting acidity of the white vinegar.
- The Crunch Factor: Once your salt and sugar are completely dissolved in the vinegar and water, set the saucepan aside and let the brine cool completely to room temperature. Pouring hot liquid over raw cucumbers will soften them. Letting the brine cool first keeps your pickles nice and crisp.
How To Make Quick Pickles (Refrigerator Pickles)
Preparing your jars takes just a few minutes. Because this is a refrigerator method, you do not need to use brand-new lids; the jars will live in the fridge and do not need to create a shelf-stable seal.
Step 1
Bring the water, vinegar, salt, and sugar to a boil. Remove from the heat and cool to room temperature.
Step 2
Pack the cucumbers, fresh dill sprigs, and smashed garlic cloves tightly into your clean jars.
Step 3
Pour the cooled, room-temperature brine over the top, place on the lid and band, label your jar, and pop it right into the fridge. Wait 24 hours before enjoying!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Choose the Right Cucumber: For the absolute crispest pickles, always look for pickling varieties like National Pickling or Gherkins (around 3 to 4 inches long). Pickling varieties have firmer flesh that gives you that perfect, snappy crunch.
- Size Impacts Your Wait Time: Slicing your cucumbers between ⅛-inch and ¼-inch thick is the fastest way to get them to your plate, they absorb the brine beautifully and are ready to eat in just 24 hours! If you choose to do thick spears like I did here, they are usually ready in 48 hours. Or leave them whole, just keep in mind they will need a few extra days in the fridge to fully pickle. The longer they sit, the better they will taste!
- Pack the Jars Tight: Don't be shy when loading up your jars. Wedge those cucumbers, fresh dill sprigs, and smashed garlic in there as tightly as you can. Packing them tight keeps the cucumbers submerged under the brine so they flavor evenly.
- Mix Up the Flavors: Classic garlic dill is our absolute favorite, but it is so easy to experiment with different combinations when you're making a batch. Toss in some red pepper flakes for a spicy garlic dill kick or add in some sliced garden onions or jalapeños to create your own signature jar.
I hope you get a chance to try these easy refrigerator pickles soon! They are one of my favorite recipes to make during the garden season!
-Sky🩷
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📖 Recipe
Quick Pickles (Refrigerator Pickles)
Equipment
- 2 Pint Jars
- 1 Saucepan
Ingredients
- 1 cup white vinegar
- 1 cup water
- 6 cucumbers 3"- 4" long
- 1 teaspoon salt
- ½ teaspoon granulated sugar
- 2 cloves garlic smashed
- 4 sprigs fresh dill
Instructions
- Clean two pint jars or one quart jar.
- In a large non-reactive saucepan over high heat combine the vinegar, water, salt, and sugar. Heat until the salt dissolves. Set aside to cool completely.
- While the brine is cooling prepare the cucumbers and jars. Be sure to start with clean jars. You do not need to use new lids; this method will not seal the lids like canning does. Cut the cucumbers into slices, I like to slice mine about ⅛" to ¼" thick. You can also leave them whole or cut them into spears. Keep in mind that the bigger the cut the longer it will take to pickle. Sliced will be ready in just 24 hours.
- Place one smashed garlic clove in each jar, along with the dill and cucumbers. Pack the cucumbers into the jars tightly. Pour in the cooled brine, place on the lid and band, label and refrigerate. Enjoy!
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