Quick Refrigerator Pickles
These quick refrigerator pickles offer a delightful crunch and tangy flavor, made effortlessly in just 15 minutes of active prep time without any complex canning equipment. Perfect for adding a zesty kick to any meal or enjoying as a refreshing snack.
For 4 servings
Wash and prepare your cucumbers: slice the large English cucumber into 1/4-inch thick rounds or cut into spears. Ensure your glass jars (pint or quart size work well) are clean and ready.
In a medium saucepan, combine the water, white vinegar, kosher salt, and granulated sugar (if using). Add the dill seeds and black peppercorns to the mixture.
Bring the brine mixture to a rolling boil over medium-high heat, stirring occasionally, until the salt and sugar are completely dissolved. This should take about 2-3 minutes.
Carefully pack the cucumber slices or spears tightly into the clean glass jars. Distribute the sliced garlic evenly among the jars.
Pour the hot brine over the cucumbers in each jar, ensuring they are fully submerged. Tap the jars gently on the counter to release any trapped air bubbles.
Allow the jars to cool completely at room temperature, uncovered, for about 30-60 minutes. The cucumbers will start to change color slightly.
Once cooled, seal the jars tightly with lids and transfer them to the refrigerator.
For the best flavor, allow the pickles to marinate in the refrigerator for at least 24 hours before serving. They will continue to develop flavor over the next few days.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the freshest, firmest cucumbers you can find for the best crunch. English or Kirby cucumbers are ideal due to their thin skin and minimal seeds.
- 2Ensure your jars are thoroughly clean and sterilized if you plan to store the pickles for more than a week, though for refrigerator pickles, hot soapy water and rinsing are usually sufficient.
- 3Don't overpack the jars; leave about 1/2 inch of headspace from the rim to allow for proper brine distribution and expansion.
- 4While delicious after 24 hours, these pickles truly shine after 2-3 days in the refrigerator, as the flavors have more time to meld and deepen.
Adapt it for your goals.
Spicy Pickles
Add 1/2 teaspoon of red pepper flakes or a few thin slices of jalapeño to the brine mixture for a fiery kick.
Sweet & Tangy PicklesSweet & Tangy Pickles
Increase the granulated sugar to 1-2 tablespoons and add 1/2 teaspoon of mustard seeds to the brine for a classic sweet pickle profile.
Mixed Vegetable PicklesMixed Vegetable Pickles
Substitute or combine cucumbers with other firm vegetables like sliced carrots, bell pepper strips, green beans, or cauliflower florets for a colorful assortment.
Why this is on our healthy list.
Hydration Boost
Cucumbers are over 95% water, making these pickles an excellent way to contribute to your daily hydration needs, especially in warmer weather.
Antioxidant Rich
Dill seeds and garlic contain various antioxidants that help combat oxidative stress in the body, supporting overall cellular health.
Digestive Aid
While not fermented, the vinegar in these pickles can stimulate digestive enzymes and may help improve nutrient absorption, contributing to better gut health.
Frequently asked questions
Quick refrigerator pickles typically last for about 2-3 weeks when stored properly in an airtight container in the refrigerator. Their crispness may diminish slightly over time.
