Looking for a quick pickles recipe? These crunchy Refrigerator Dill Pickles are the way to go. Slice and serve on sandwiches and burgers or enjoy straight from the jar. Pickling is a great way to store and enjoy excess vegetables—or just make a tasty snack for the summer!
Tip: To get crisper pickles, we recommend the #2 step below (brining in salt water) before you add the vinegar/water and pickling spices. It’s optional but we find that this step keeps your pickles from turning out mushy. Quality and freshness of your pickles at start of process also can impact crunch. Also, a little sugar is added to recipes to cut the acidity; if you don’t add sugar, the taste may turn out “vinegary.”
How long do fridge pickles last?
- For these refrigerator pickles (unprocessed), the recommendation is one month. However, if the pickles include onions or shallots, then they are good for only 2 weeks in the refrigerator as the onions will degrade in the vinegar. Quick pickles (refrigerator pickles) are meant to be prepared quickly and consumed quickly!
- However, processed pickles (boiling water bath) are good for one year on the shelf and, after opening, up to 3 months in the refrigerator. See the full Guide on How to Pickle and Guide to Water-Bath Canning to learn how to can HIGH acid foods such as pickled cucumbers.
This recipe was adapted from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA.
- Wash cucumbers and cut 1/16-inch slice off blossom end and discard, but leave ¼-inch of stem attached.
- Dissolve ¾ cup salt into 2 gallons of water. Pour over cucumbers and let stand 12 hours in the refrigerator. Drain and cut into halves or quarters.
- Combine 1 ½ qt vinegar, ½ cup salt, 1.4 cup sugar and 2 quarts water into a stainless-steel pot. Add mixed pickling spices tied in a clean white cheesecloth bag. Heat to boiling.
- Fill pint jars with the cucumbers. Add 1 tsp mustard seed, 1½ heads fresh dill and garlic clove per pint.
- Cover with boiling pickling solution, leaving ½-inch headspace. If you run out of vinegar solution to fill up to headspace, make a ½ vinegar:½ water solution and using a microwave oven, microwave to boiling before using.
- Top each pint with a lid and screw bands to finger tight only leaving ½ inch headspace.
- Refrigerate for up to 2 weeks allowing flavor to develop to taste. Enjoy.
- For storing pickles at room temperature process pints in boiling water bath canner for 10 minutes.
Are you a pickle enthusiast? See our How to Pickle Guide with more recipes!