Old-Fashioned Refrigerator Pickles Recipe

These refrigerator dill pickles are so quick and easy to make. There's no cooking involved whatsoever, and they're ready in just 30 minutes for the perfect cool, crisp snack or side to any dish.

Course Condiment

Cuisine American

Keyword refrigerator pickles

Prep Time 15

Pickling Time 30

Total Time 45

Servings quart

Calories 132kcal

Ingredients

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

Instructions

Prep the cucumbers and red onion. 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. Use kitchen scissors to cut the onions into 2-3-inch lengths.
Pack the 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.
Add the brine. Mix the water and vinegar together and pour into the jar.
Chill to pickle. Cover tightly with a lid and refrigerate for at least 30 minutes or up to 4 hours. The pickles will last for 1 week or more in the refrigerator.

Notes

*If you don’t have fresh dill, 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.

If you don't have a spiralizer, just cut the cucumbers into rounds or spears.

Nutrition