These easy homemade Quick Pickles with dill make the perfect grab-and-go treat!
This refrigerator pickle recipe is so easy to make using a simple vinegar brine, dill, garlic, and black peppercorns! The result is a savory dill and garlic pickle that is just right for crunchy and refreshing summer snacks and sides! Pile these tasty morsels on sandwiches and salads, or chop them up and toss them into a tuna fish, egg, or potato salad! Make this quick pickle recipe in just minutes, and refrigerate the cukes for a couple of days to enjoy straight from the jar!
What are Quick Pickles?
Just as good as canned pickles, quick pickles don’t require any pressure canning or even cooking! No need to heat up the stove, easy prep and clean-up is a cinch!
They use similar ingredients and taste just as fabulous (maybe even more so!), but they take only about 5 minutes of prep. Prep and refrigerate. That’s it. Simple.
Easiest Way to Make Pickles!
- Use up the abundance of garden cucumbers and make jars of quick dill pickles to share with friends and neighbors!
- This small batch makes it easy to prep a jar of pickles any time of year using cucumbers from the grocery store or greengrocer too. My family enjoys them so much that we make them all year ’round.
- Cut cukes into halves, spears, or slices, and experiment with different savory herbs, seasonings, and vegetables – whatever’s on hand works!
- Use quick dill pickles in everything from cocktails to sandwiches to burgers!
Ingredients & Variations
CUCUMBERS: True pickle aficionados prefer specific ‘pickling’ cucumbers because they are smaller with some seedless varieties, although any pickle will do! Asian or Japanese cucumbers are ideal because they don’t need to be peeled and are seedless. English cucumbers are great. Make sure the cucumbers are free of any blemishes or soft spots and wash them to remove any chemicals.
If you are using garden cucumbers that have large seeds in the center, I recommend cutting short spears and trimming off the seeds.
BRINE: This recipe uses apple cider vinegar for a well-rounded flavor that isn’t too tart. Red wine vinegar or rice wine vinegar will also work, but avoid balsamic as it is too heavy and sweet. Dill is the standard for pickling cucumbers, but other delicate flavors like stems from celeriac or fennel fronds are also fun to try!
ADD-INS: Pickle more than cucumbers! Small white onions (‘pearl’), slices of carrots or small cubes of beets, slices of red onion or radishes, asparagus, green beans, or even leaves of red or green cabbage give jars of quick dill pickles color, texture, and flavor! Why not add some Instant Pot pickled jalapenos?
How to Make Quick Pickles
This simple recipe is a cinch to make.
- Place half of the cucumbers into jar(s), then add peppercorns, garlic, and dill (as per recipe below). Top with remaining cucumbers (if using sliced).
- Whisk the remaining ingredients together until the salt is dissolved.
- Pour over the cucumbers. Seal the jar and shake gently. I love using one piece mason jar caps – no fussy rings to worry about.
- Refrigerate at least 24 – 48 hours before using.
How to Use Pickles?
Quick dill pickles are perfect on a sandwich or a burger bar set up with all the fixins! Try them with roast beef sandwiches, or ground chicken burgers. Or, dice them up and add them to an egg salad or a tuna salad. These are my son’s favorite pickles and we pack them in his lunch all year round!
Quick dill pickles will stay fresh in the refrigerator for up to 4 weeks, but I doubt they’ll last that long.
PRO TIP: Once the pickles are gone, add fresh cukes to the brine. This method also applies to store-bought pickles—the leftover brine can be reused to make fresh pickles! (Keep the brine only for about 4 weeks.)
Other Easy Snacks and Toppings!
- Refrigerator Sweet Pickles – also ready in just 1 day!
- Fresh Guacamole With Tomatoes – as a dip or a spread
- Restaurant Style Salsa – delicious with tortillas or on a burger
- Dill Dip – this “famous” dill dip is super tasty. Sub these pickles for the relish!
- Garden Salsa – easy canned salsa recipe
- Slice cucumbers into coin shapes (or spears, or cut small cucumbers in half lengthwise).
- Add about half of the cucumbers to the jar(s).
- Add peppercorns, garlic, and dill. Top with remaining cucumbers and sprinkle with pepper flakes if using.
- In a measuring cup or bowl, whisk together water, vinegar, and salt until salt is dissolved. Pour over the cucumbers. Cover the jar and gently shake to combine.
- Refrigerate 24-48 hours.
- Nutrition calculated without the brine.
- Refrigerate pickles for 3-4 weeks.
- Add fresh cukes to the brine for more pickles to enjoy! Only extend use for the 3-4 weeks, then new brine should be used.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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