Name: Refrigerator Quick Dill Pickles
Prep time: 30 min
Total time: 30 min
Ingredients: 1 1/2 - 2 cucumbers; 1/2 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

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.

When I was little, my mom would always have refrigerator pickles in our home. She always called them dilly cucumbers, and for as long as I can remember, they’ve signaled the height of summer. 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 quick 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’ve taken the lazy mom’s way out. I don’t peel my cukes and with a few churns of the spiralizer I have the whole cucumber sliced in no time flat. 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.

What’s in These Refrigerator Pickles

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

Cucumbers (pickling cucumbers, such as kirby cucumbers)
Red onion
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
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 them:

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.

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).

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 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.

What to Serve with These Refrigerator Pickles

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