Quick Pickles
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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!
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!
Ingredients
Here is what you will need to make quick pickles…
- 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…
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.
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.
Cool for about an hour at room temperature then cover and refrigerator overnight or until serving.
If you like this recipe, you will also love these delicious fried pickle spears!
Recipe FAQ
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”.
Homemade pickles will last for several weeks when stored in an airtight jar in the refrigerator.
Quick Pickles
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
Nutrition
Did You Make This Recipe?
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How do you make bread and butter pickles
Could you use a white wine vinegar?
Yes! You can use white wine vinegar. Enjoy!
Have made this once. Very enjoyable. About to make another jar this arvo. Going to add basil instead of dill because I don’t have any diĺl.
good tasting and not all the mess with a bigger batch.
Love it
Hi, your quick refrigerator pickles looks very good, can you email me the recipe, thanks, Ray
How many jars??
2 Pint jars should be perfect.
After eating the pickles, can I just add more cucumbers to the brine instead of making a new batch ? ( re-use the liquid ?)
That is a great question. I haven’t tried reusing the brine myself but I don’t see why you couldn’t reuse it, especially if you enjoy the pickles within a few days.