These quick and easy dill pickles cured in the refrigerator deliver amazing pucker power and are ready to eat in just a few hours time.
My mom always called these dilly cucumbers. For as long as I can remember, they’ve signaled the height of summer. I can vividly remember standing in the kitchen as a kid. It was usually after coming inside from re-enacting Sound of Music with the neighbor kids (I NEVER got to be Gretel), riding my bike and hitting jumps like the boys did or practicing hitting tennis balls against the brick carport wall.
Pokemon Go? Musical.ly? Not even. We were outside doing and going. All. Day. Long.
We didn’t have air conditioning at our house. Instead the swamp cooler in the hallway at the end of the kitchen tried as hard as it might to chug out cold air in the dry, always oppressive, Utah summer heat.
Like we’ve always said, “It’s a different kind of heat. Not humid. Just damn hot.”
It seemed like it never quite cooled off during the day. But there was always one reprieve. The refrigerator.
Each time the refrigerator door swung open, a blast of chilled air escaped and immediately showered you with cool kisses. Invariably, inside the fridge sitting on the middle shelf amongst tubes of liverwurst, a carton of cottage cheese and last night’s leftovers we were always warned not to eat, my mom would have a batch of refrigerator dilly pickles marinating, readying to add a cool bite to the day.
I think it’s the memories of dipping my fingers into the super tangy vinegar brine to fish out still-crunchy cucumber slices as I still hear my mom telling my to “Shut that refrigerator door before you cool off the whole house!” and me smirking with each drippy bite that keeps me making them all summer long.
Memories like this one stick with you.
There’s something distinctly different about quick refrigerator pickles compared to canned (or jarred) traditional pickles.
They’re incredibly easy to make on a whim. And fast to cure any puckery craving. There’s no waiting for them to cure on the shelf and no sweat to shed while making them.
My mom’s original version of these quick dilly cucumbers feature plain old slices of garden cucumbers. Sometimes she peeled them all the way, sometimes half way depending on if she was feeling fancy or not. Then she sliced them into rounds. I know exactly because I used to stand watching and waiting and sometimes even helping.
About the Recipe
I recently bought these Weck 1 quart jars and I love ’em for quick pickling like this.
Because I have my handy dandy Inspiralizer always on hand, I’ve taken the lazy mom’s way out. I don’t peel my cucs, and with a few churns of the spiralizer I have the whole cucumber sliced in no time flat.
Mom only sometimes put sliced red onion in her dillies. I like the flavor of pickled onions, so most often add them in. I can’t believe what quick work the spiralizer makes of onions. It’s more like creating an art project in two seconds.
If you don’t have fresh dill, you can always use dried. Because dried herbs are more intense in flavor than fresh, you may want to cut down on the amount by ½ to 1 tablespoon. You can always add more, but you can’t take it away.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Spiralized Refrigerator Quick Dill Pickles
- 1 ½ - 2 cucumbers
- ½ red onion skin removed and halved
- 2 tablespoon fresh dill fronds chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cups water
- 1 cup apple cider vinegar
- Cut the ends off of the cucumbers and cut in half lengthwise. Spiralize the halves using your spiralizer’s setting to make discs (on the Inspiralizer use blade A). Use a pair of kitchen scissors to cut the cucumbers into 4-5 inch pieces. Set your spiralizer to the setting for long thin strips (blad A on the Inspiralizer) and spiralize the half onion. Use kitchen scissors to cut the onions into 2-3 inch lengths.
- Pack the cucumbers and the red onion into a quart jar with the chopped dill fronds. Season with the kosher salt and freshly ground black pepper. Mix the water and vinegar together and pour into the jar. Cover tightly with a lid and refrigerate for at least 30 minutes up to 4 hours. Cucumbers will last for 1 week or more in the refrigerator.
Here’s Why We’re In a Rush to Get Pickled
Sometimes we just don’t have the patience to wait, so here are a few more deliciously quick pickled bites to try.
Spicy Quick Pickled Radishes
Spicy radishes just got a bit spicier.
Get the recipe | Cookie and Kate
Quick Pickled Strawberries
Use them on ice cream, in salads and on crackers with goat cheese. Oh yes, I will.
Get the recipe | Café Johnsonia
Quick Pickled Vegetables
And when you just can’t decide which veg deserves a pickle bath, do them all!
Get the recipe | Sweet Phi
Get 20 more favorie spiralized recipes here.
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So delish and easy, love having them in the frig to snack on!
I made these last year and we really enjoyed them. When I picked a bunch of cucumbers tonight, my husband requested I make them again this year.
I’m glad you enjoyed Kelly!
Great recipe! Were did you get these jars? They’re so pretty :)
I wonder if you can also do this with watermelon rind?
What a gorgeous, colorful,Already got print of this page…
Cucumber is my very choice . Specially Cucumber salad is very testy .
Will they last longer in refrigerator if the water & vinegar were boiled & poured over cucumbers while the liquid is still very hot . I just want cucumbers , onions , salt , water & vinegar . No other spices . Will this work ? Maybe I should try regular vinegar & not use apple cider vinegar . Can you help . ?
Hi Audrey, I don’t think that will extend the freshness unless you can them in a water bath. The hot vinegar solution will also slightly cook the cucumbers so they could lose their snap. Give it a try without the spices and let me know how you like it.
I think the cucumbers should be cut crosswise, not lengthwise (which means to cut along the long length…)
Laura | Tutti Dolci
These look so good, Heidi! Love all that fresh dill!
Jennifer @ scoutcooks.com
I am so excited to try this! I love pickles and I have always wanted to learn the ins and outs of the canning process. But this is a nice way to easy on in to the process. So simple and rewarding! Thanks for sharing!
The recipe says to refrigerate the pickles “up to 4 hours”. What do we do with them then? Thanks
They just mean you have to wait 4 hrs before eating them – after opening, store in the fridge.
Now if you bread them and deep-fry them, with a side of remoulade, THAT’S a snack.
Your version is much prettier than mine. I too have memories of watching your grandma making the cucumbers I always loved. I can still taste that vinegar crispy bite all these years later. You’ve inspired me, in many ways, to get to the store and make a batch. I like them best while they’re still crisp. I love you, and I love your blog!! You’re the best! ❤️
I remember my mother used to can dill pickles every year and they where so good to crunch your teeth into every bite!
I love sour pickles. Unfortunately, most pickling recipes I find are for bread and butter pickles and I really don’t like those. Thank you Heidi for this recipe. I look forward to pickling a host of vegetables using it.