Quick Refrigerator Dill Pickles

Quick Refrigerator Dill Pickles

Each year, we have every intention of spending the time to preserve some summer vegetables for the long winter’s months. Though it hasn’t happened yet, we have mastered the instantly gratifying quick refrigerator pickle. While you can pickle just about any vegetable, one of our favorites is the classic dill pickle.

For this recipe, we picked up the first cucumbers of the season from the farmer’s market, and then added fresh dill and coriander (cilantro seeds from our garden) to the mix. After only a few minutes of prep and a 24-hour soak, a delightfully fresh and complex flavor emerges. In addition to the flavor, the cucumbers stay crisp and retain a lovely crunch.

It is yet to be determined if we’ll get around to any serious canning this summer, but you can bet that we’ll have a jar of these in the fridge at almost all times (or an empty jar of brine if they go too fast!). If you are new to canning or have never made pickles, this is a great recipe to try. Not only is it simple (no boiling or fancy equipment involved), you’ll be surprised at the delicious flavor after relatively little effort!

Quick Refrigerator Dill Pickles
Makes: 2 jars
What You Need
  • 2 1-pint wide-mouth mason jars with lids
  • 1 pound small cucumbers
  • 3 cloves garlic
  • 1 large handful fresh dill
  • 1 tablespoon coriander seeds
  • 1 tablespoon whole peppercorns
  • 1 tablespoon sugar
  • 1½ tablespoons kosher salt
  • ⅔ cup white vinegar
  • 4 small chili peppers (optional)
  • 1 cup water
What To Do
  1. Wash two mason jars and lids in hot soapy water, rinse, and let air dry.
  2. Quarter the cucumbers into four slices each, lengthwise. Cut 3 cloves garlic in half. If desired, slice 4 chili peppers in half and add to the jars for a little extra heat!
  3. In a spare mason jar or covered container, combine 1 tablespoon coriander seeds, 1 tablespoon whole peppercorns, 1 tablespoon sugar, 1½ tablespoons kosher salt and ⅔ cup white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
  4. In the two clean mason jars, tightly pack the cucumbers, garlic, and fresh dill (and chili peppers, if desired).
  5. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
  6. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

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AlexQuick Refrigerator Dill Pickles

Comments 36

  1. Anna (sixtyfourcolorbox)

    We made refrigerator pickles last year. I know they are only meant to be stored for a few months in the refrigerator, but we just recently opened one of our last remaining jars and the pickles were still good. It may not be the best way to preserve pickles, but they do last quite some time.

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  2. Lauren @ Healthy Food For Living

    I can’t get enough pickles lately (am I a cliched pregnant lady, or what?) but the sodium content of most store-bought pickles is astonishing… so I try to limit how many I eat. With this homemade version I can indulge my craving whenever it hits! Love it =).

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  3. Jess

    Thanks for the recipe – I’m getting pickling cucumbers from my CSA on Thursday, and am thrilled that I won’t have to search for a recipe!

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  4. val

    I’ve had pickles on the brain, and then today I saw like three blog posts about fridge pickles, so I guess I am making pickles this weekend! Your post wins for its inclusion of coriander seeds, which I have no shortage of. I love that you used them green, as I also like to do for the unique flavor. I’ve made turnip and okra pickles but never gotten around to regular old cukes!

    1. Alex

      I guess it is pickle season on the web! I had to come up with some good use for coriander — way to much of it and not enough cilantro!


  5. Linda

    Ooh, just spotted this post. In the back of my mind, I’ve been meaning to look for a quick pickling recipe. Thanks!

  6. Weezie

    Made these 3 days before my daughters wedding, some thought I was crazy trying this. What a hit, made (2) gallons jars, could have used 2 more.

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  7. Genevieve

    Thank you – I just was gifted a huge amount of cukes, been craving pickles and SCARED of real canning.
    This recipe sounds great, although no hot spice for my sweet boys.
    Thank you!

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