Refrigerator Dill Pickles

These refrigerator dill pickles are so quick and simple to make, thanks to a spiralizer, and they’re the perfect cool, crisp snack or side to any dish.

I’m a self-professed “picklehead,” and I crave the salty, punchy, acidic bite and crunch pickles bring. From pickled onions and pickled jalapeños to zesty bread and butter pickles, I love them all. These easy refrigerator pickles taste like classic dill pickles and are so crisp and full of flavor. I love them because you can make them on a whim when your pickle craving strikes, and there’s no canning equipment involved. You will need jars, and these Weck 1 quart jars are perfect for quick pickling like this. Because I have my handy dandy spiralizer always on hand, I don’t peel my cukes. I like the flavor of pickled onions, so most often I add them in, but they’re optional. These pickles are exactly what you should make when you’re craving pickles and don’t want to wait, and they beat store-bought pickles any day.

Why You’ll Love It

• This refrigerator pickle recipe is a great way to use up a bevy of cucumbers
• A spiralizer makes these refrigerator dill pickles fast and easy to make
• They make a great snack or an easy summer side to any dish

What’s in These Refrigerator Pickles

All you need are a few basic ingredients to make these easy refrigerator pickles. Here’s what you’ll need:

• Cucumbers—pickling cucumbers, such as Kirby cucumbers
• Red onion—for savory, tangy flavor and a nice bite
• Fresh dill fronds—(if you don’t have fresh, you can always use dried, but cut the amount down by ½ to 1 tablespoon, because dried herbs are more intense in flavor than fresh. You can always add more, but you can’t take it away).
• Kosher salt and freshly ground black pepper—always, for flavor
• Apple cider vinegar—(white vinegar would also work)

Pickle Brine Ingredient Add-Ins

I love this simple pickle brine recipe as is, but any of the following spices would also make great additions:

• Red pepper flakes
• Mustard seeds
• Garlic cloves
• Juniper berries
• Coriander seeds
• Whole black peppercorns

How to Make Refrigerator Pickles

I love these easy refrigerator pickles because they’re quick pickles, so they’re ready in just a few hours.

Here’s how to make these homemade pickles:

• Prep your cukes. Cut the ends off of the cucumbers and cut them in half lengthwise. Spiralize the halves using your spiralizer’s setting to make discs. (If you don’t have a spiralizer, you could cut the cucumbers into rounds or spears).
• Prep your onion. Spiralize (or slice) half of an onion. Use kitchen scissors to cut the onions into 2-3-inch lengths.
• Pack your jars. Pack the cucumbers and the red onion into a quart jar with the chopped dill fronds. Season with kosher salt and freshly ground black pepper.
• Make your pickle brine. Stir 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.

FAQ 

• What’s the difference between pickles and refrigerator pickles? Pickles are processed and canned so they will last longer (up to a year), while refrigerator pickles are quick pickles (not processed and canned). 
• What type of cucumbers are best for pickling? Choose firm, green cucumbers that don’t have a lot of blemishes or discoloration. For quick pickles or refrigerator pickles, choose a thin-skin cucumber that absorbs the vinegar solution easily. Regular garden cucumbers, Persian cucumbers, or seedless English cucumbers work well.
• Do you use vinegar or brine for pickles? I make a simple brine for these refrigerator pickles, using water, apple cider vinegar, and salt and pepper.
• Are refrigerator pickles safe to eat? Absolutely! They won’t last as long as canned pickles, but they will be good for at least 1 month, if not longer.

How Long Will Refrigerator Pickles Last

Refrigerator pickles are ready to eat sooner (compared to other pickles that have been canned), but they won’t last as long—typically 4-6 weeks, in the fridge.

What to Serve with These Refrigerator Pickles

• Pulled Pork Sandwiches With Crunchy Slaw
• The Best Garlic Burgers EVER
• Bacon Cheeseburger With Caramelized Onions
• How To Make A Healthy-Ish Fried Fish Sandwich
• How To Build A Better Sandwich

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

5 from 13 votes

Refrigerator Quick Dill Pickles

These refrigerator dill pickles are so quick and easy to make, ready in just 30 minutes for the perfect cool, crisp snack or side to any dish.

Print SaveSaved!

Course Condiment

Cuisine American

Keyword refrigerator pickles

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 1 quart

Calories 132kcal

Ingredients 

½x1x2x3x

• 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

Cook ModePrevent your screen from going dark

Instructions

• Cut the ends off of the cucumbers and cut them in half lengthwise. Spiralize the halves using your spiralizer’s setting to make discs, and spiralize (or slice) the onion. (If you don't have a spiralizer, you could cut the cucumbers into rounds or spears). 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 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.

Notes

• If you don’t have fresh, you can always use dried, but cut the amount down by ½ to 1 tablespoon, because dried herbs are more intense in flavor than fresh. You can always add more, but you can’t take it away.

Nutrition

Calories: 132kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 4687mg | Potassium: 900mg | Fiber: 5g | Sugar: 10g | Vitamin A: 398IU | Vitamin C: 19mg | Calcium: 113mg | Iron: 2mg

More Pickle Recipes to Try

• Zesty Bread and Butter Pickles
• Sweet and Sour Asian Pickled Cucumbers
• Pickled Green Beans (Dilly Beans)
• Pickled Beets
• Killer Spicy Garlic Dill Pickles

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