Make these quick dill pickles to keep on hand for summer snacking! They are fresh, crunchy and everything a dill pickle should be – minus all the work of canning!
Full disclosure: I’m allergic to canning. I love spending time in the kitchen, but for some reason the thought of canning makes me run for the hills. If you’re with me, this recipe is for you.
Make these quick dill pickles to keep on hand for summer snacking! They are fresh, crunchy and everything a dill pickle should be – minus all the work of canning!
How to Make Quick Dill Pickles
You’re just a few quick steps away from your very own batch of refrigerator dill pickles. Here are the basic steps:
- Wash and quarter or slice small pickling cucumbers.
- Place the cucumbers, dill and garlic in clean glass jars.
- Make a simple brine.
- Pour the brine over the cucumbers to cover and refrigerate for 2-3 days or up to 1 month.
What Kind of Cucumbers to Use for Pickles?
There are so many different types of cucumbers at the grocery store. That being said, likely none of them are the type that you need for pickles. Kirby cucumbers are ideal for pickling: they have a thicker skin and remain crunchy when pickled unlike other varieties. Persian cucumbers can also be used, but skip over the long English cucumbers.
Ways to Serve Quick Dill Pickles
These pickles can be used just like a traditional dill pickle. Put them on a cheese board, piled high on a veggie burger (this homemade one is THE BEST), on a sandwich (try them diced mixed into tuna salad), make your own Dill Tartar Sauce for homemade crab cakes. Really, is there a wrong way to serve dill pickles?
For more pickling recipes try:
- Charles Hungarian Summer Pickles
- Quick Pickled Jalapeños
- Quick Pickled Red Onions
- Quick Bread & Butter Pickles
Quick Dill Pickles
Quick Dill Pickles
These quick refrigerator dill pickles are crunchy and satisfying and everything a pickle should be, minus the work of canning!
Ingredients
Brine
- 1 cup water
- 1 cup white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon sugar
Pickles
- 2 teaspoons mustard seeds
- 2 dill flower heads optional
- 2 pounds small pickling cucumbers, washed & quartered* around 7 cups
- 8 dill sprigs
- 4 cloves garlic, peeled & cut in half
Instructions
Make the Brine
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In a small non-reactive saucepan (stainless steel or similar), combine the water, vinegar, salt and sugar. Bring to a simmer over medium heat and whisk until the sugar and salt have dissolved. Remove from the heat and set aside to cool.
Make the Pickles
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Divide the mustard seeds and dill heads (if using) between the jars and pack each jar tightly with the cucumbers, dill sprigs and garlic.
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Pour the cooled brine (it can still be slightly warm) into each jar over the cucumbers to cover. Cover the jars with the lids and place in the refrigerator for 2-3 days before enjoying or for up to 1 month refrigerated.
Recipe Notes
*you can alternately cut them into slices
Recipe looks great! Can I ask the brand of jars you use?
Thank you 🙂
Hey Sarah! Thanks so much. Here are the ones I use: LINKED HERE
Is it ok to store these in mason jars with the metal lids they come with?
Hey Shawna! Yes that will work!
I just made these with my garden cucumbers, and I’m hoping they turn out nicely. I have had some issues in the past with bitter pickles, do you have any advice on how to not get bitter pickles? Or is it just the size of cucumbers that you use?