↑

Crayons & Cravings

Food, Crafts, Family

  • Recipes
    • Appetizers
    • Beverages
    • Breakfast
    • Dessert
    • Main Dishes
    • Side Dishes
    • Snacks
  • Crafts
  • Family
    • Parenting
    • Home Life
    • Pets
  • DIY
    • DIY Gifts
    • DIY Bath & Body Products
  • About
    • About
    • Media Kit
    • Disclaimer
    • Terms of Use
    • Privacy Policy
    • Disclosure Policy
You are here: Home » Recipes » Side Dishes » Quick Pickles

Quick Pickles

Recipes

Posts may contain affiliate links, meaning that I may earn a commission if you use a link provided.

  • Facebook
  • Twitter
  • Yummly
  • Email
Jump to Recipe
Quick Refrigerator Pickles

Learn how to make quick pickles with cucumbers and a simple brine with this easy overnight refrigerator dill pickle recipe!

Making pickles doesn’t have to take weeks.

These crisp and refreshing pickles can be made overnight in your fridge, no canning required!

Mason jar filled with sliced pickled cucumbers

Make a batch today and enjoy them tomorrow on your sandwiches and burgers, in salads, or as a tasty snack.

They are also delicious on top of this cheeseburger casserole – yum!

open wide mouth mason jar with quick pickles

Ingredients

Here is what you will need to make quick pickles…

Ingredients in bowls: water, vinegar, cucumbers spears, cucumbers slices, carrot spears, carrot slices, garlic, dill, salt.
  • 1 cup water
  • 1 cup apple cider vinegar
  • 1 Tablespoon Kosher salt
  • 4-5 sprigs fresh dill
  • 2 cloves garlic, minced
  • 2 cups cucumber (or carrots), sliced or speared

Additions and Substitutions

  • You can use white vinegar or rice vinegar can be used in place of apple cider vinegar.
  • Add 2-4 Tbsp of sugar to the brine for a bit of sweetness.
  • Try adding 1/2 – 1 cup thinly sliced onions to the jars along with the cucumbers.
  • For some heat add 1/2 teaspoon of red pepper flakes.
  • While I demonstrated this quick dill pickle recipe using cucumbers and carrots, you can really pickle pretty much any vegetable: red onion, beets, summer squash, okra, green beans, etc…
Glass jars with sliced pickled cucumbers. More jars in background, some with pickled cucumbers and others with carrots.

How to Make Quick Refrigerator Pickles

Add the cucumbers and dill to glass jars.

In a medium saucepan set over medium heat, bring the water, vinegar, salt, and garlic to a simmer. Continue to simmer, stirring occasionally, until all the salt has dissolved.

Brine for pickling in a saucepan

Pour the brine over the cucumbers. The cucumbers should be covered with liquid. Top off with cool water if needed to cover all the cucumbers.

Mason jars covered filled with cucumbers and carrots covered in brine

Cool for about an hour at room temperature then cover and refrigerator overnight or until serving. 

Hand putting lid on jar of refrigerator pickles

If you like this recipe, you will also love these delicious fried pickle spears!

Recipe FAQ

What are the best cucumbers to use to make pickles?

Kirby cucumbers or other small, firm cucumbers are great for pickling. They have fewer seeds and tend to stay crispy longer and keep their “snap”.

How long do refrigerator pickles last?

Homemade pickles will last for several weeks when stored in an airtight jar in the refrigerator.

Wide Mouth Mason Jar filled with sliced pickled cucumbers. More jars in background, some with pickled cucumbers and others with carrots.

Quick Pickles

Learn how to make quick pickles with cucumbers and a simple brine with this easy overnight refrigerator dill pickle recipe.
4.63 from 51 votes
Print Pin Rate
Course: Side Dishes
Cuisine: American
Keyword: homemade pickles, how to pickle, quick pickles
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 10 servings
Calories: 11kcal
Author: Jaclyn Shimmel

Ingredients

  • 1 cup water
  • 1 cup apple cider vinegar
  • 1 Tablespoon Kosher salt
  • 4-5 sprigs fresh dill
  • 2 cloves garlic minced
  • 2 cups cucumber or carrot sliced

Instructions

  • Add the cucumbers and dill sprigs to glass jars.
  • In a medium saucepan set over medium heat, bring the water, vinegar, salt, and garlic to a simmer. Continue to simmer, stirring occasionally, until all the salt has dissolved.
  • Pour the brine over the cucumbers and dill sprigs. The cucumbers should be covered with liquid. Top off with cool water if needed to cover all the cucumbers.
  • Cool to room temperature (about an hour) then cover and refrigerator overnight or until serving. 

Notes

Pickles keep for several week when stored in an airtight jar in the refrigerator.
Recipe is great with carrots and other veggies as well.

Nutrition

Serving: 1g | Calories: 11kcal

The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.

DID YOU MAKE THIS RECIPE?Please rate the recipe and leave a comment on the blog or share on Instagram and tag #crayonsandcravings!

Pin for later

Quick Refrigerator Pickles
  • Facebook
  • Twitter
  • Yummly
  • Email

By Jaclyn Shimmel | 06/03/2021
Filed Under: Recipes, Side Dishes

« 4th of July Jello Shots
Ocean Water »

Comments

  1. Allyssa says

    06/08/2021 at 7:37 am

    Thank you so much for this, it’s really easy and it taste awesome! Very helpful!

    Reply
  2. Stephanie says

    08/03/2021 at 8:34 am

    Can I use regular vinegar instead of apple cider?

    Reply
  3. Anonymous says

    04/03/2022 at 5:12 pm

    This is awesome a delicious recipe thank you I will be using it a lot!!! It is more than a five star recipe in my opinion!!!

    Reply
  4. Pam says

    04/26/2022 at 8:10 pm

    I use this recipe ALL the time…and it comes out great all the time. I make either cucumber pickles or pickled carrots a lot as hostess gifts or just visiting a neighbor. Am always getting requests. So, Thank you!

    Reply
    • Jaclyn Shimmel says

      04/28/2022 at 9:05 am

      I am so happy to hear that you enjoy my quick pickle recipe! Thank you for coming back to let me know, your comment really made my day 🙂

      Reply
  5. Jessica says

    06/18/2022 at 7:37 pm

    I wonder if pouring the extra water at the end would dilute the water:vinegar ratio too much and be risk for bacteria growth…

    Reply
  6. Terry says

    06/18/2022 at 7:57 pm

    Hi Jaclyn! This is just the recipe I needed, but I do have a question.
    Do I have to use canning jars, or can I use (sterilized) recycled glass bottles? I have a bunch that I was about to send to the recycling depot, but if I can make use of them for making my own pickles, it would definitely be a win (& money saver) in my book.
    Thanks, from Alberta, Canada, where it’s currently 58°F. Brr!

    Reply
    • Jaclyn Shimmel says

      06/18/2022 at 8:23 pm

      Hi Terry! You can use any glass jars that you have, canning jars are not required for this recipe since you will be keeping the pickles in the refrigerator. As long as your glass containers have lids they should be fine. Enjoy!

      Reply
      • Terry says

        06/19/2022 at 12:00 pm

        Thanks so much for the speedy reply, I appreciate it. Have a great one!

  7. Jocelyn says

    08/04/2022 at 12:20 pm

    Could this recipe be canned??

    Reply
    • Jaclyn Shimmel says

      08/06/2022 at 12:43 pm

      I do not have experience with canning, only with making quick pickles in the fridge. I would suggest you use a pickle recipe specific for canning.

      Reply
  8. Amanda says

    12/27/2022 at 3:23 am

    I see there’s 41 reviews with 4.7 star rating. Where are the reviews with ratings? I can only see a handful of comments on here. Thanks.

    Reply
    • Jaclyn Shimmel says

      12/27/2022 at 10:31 am

      Hi Amanda! The way my site is set up is different than many other recipe blogs. The star ratings are left in the recipe card itself by clicking on the stars. The comments are separate and not “attached” to the star rating. I hope that makes sense!

      Reply
  9. Ellen says

    01/07/2023 at 9:37 pm

    The photos show fresh dill, but the recipe calls for a tablespoon of what I’m assuming is dried dill. Which is it? I’m looking forward to trying your pickles!

    Reply
    • Jaclyn Shimmel says

      01/08/2023 at 8:59 am

      Fresh dill! I will update the recipe to make it clearer, I can see how it was confusing–sorry about that!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Thanks so much for stopping by!
I am a NJ mom who loves to share easy recipes, fun crafts, DIY projects, and more. More About Me

Search the site:

As Featured In:

"As featured in" Buzzfeed, Yahoo!, Foodgawker, Red Tricycle, Elite Daily, Reader's Digest, Parade, Glamour, and MSN.


About | Privacy | Disclaimer | Media Kit

Copyright ©2023, Crayons & Cravings. All Rights Reserved. // Design by Pixel Me Designs