Easy 5 Minute Refrigerator Dill Pickles
Easy 5 Minute Refrigerator Dill Pickles ~ crunchy, loaded with garlic and dill flavors; prepped and in the fridge in 5 minutes. This no cook, small-batch recipe is the best pickle recipe you’ll find!I’m kind of on a pickling craze right now, starting with Pickled Red Onions that I’ve been putting on practically everything ~ or nothing ~ even a fork full right out of the jar into my mouth.
I’ve made quite a few batches, passing them along to my kids (ahem. . .my jars?). Not only are they really good, but ridiculously simple to make, like things should be in the summertime.
There are always a few different jars of pickles in my refrigerator but with these Easy 5 Minute Refrigerator Dill Pickles buying them premade is a thing of the past.
This Easy Refrigerator Dill Pickles Recipe debuted one Memorial weekend at a family gathering. They’re my biggest supporters but in the name of “constructive criticism”, can also lay the facts on the table. Sometimes a little too many facts.
But they ate these pickles like candy, one after the next right from the jar.
Turns out, they were the perfect thing to bring to the Memorial Day party! Even though I don’t want to rush the season, these pickles will be making an appearance over the 4th too and anytime I crave their tangy taste.
Can I make delicious dill pickles without cooking or canning?
Absolutely! There is no cooking or traditional canning involved in this recipe. True confession: I’ve wanted to try canning for a while now but the thought of doing it wrong and the food being unsafe to eat makes me more than a little nervous. Plus all the time involved!
So I started canning at ground level with Pickled Red Onions and found that I like it here on the first floor. Five minute prep time ~ zero, nada, NO canning, NO cooking. The quick process method doesn’t shortchange the flavor one bit either.
Easy 5 Minute Refrigerator Dill Pickles Ingredients:
English seedless cucumber (Kirby or other pickling cucumbers can be used)
apple cider vinegar
kosher salt (not table salt)
crushed red pepper flakes
How to make easy 5 minute refrigerator dill pickles:
Using either a mandoline or sharp knife, slice the pickles then add them to the jar(s).
In a separate container add the warm water and salt, stirring or whisking to completely dissolve the salt. Once the salt is dissolved pour in the vinegar and stir.
Add the vinegar, peppercorns, chopped garlic, dill and crushed red pepper flakes over the top of the pickles in the jar.
Pour the brining liquid over the cucumbers in the jar, top with the lid, shake gently then refrigerate.
Easy Refrigerator Dill Pickles are good to eat about an hour after they’re mixed into the brine, fantastic 24 hours later and practically irresistible at the 48 hour mark. A week or so later they’ll be gone and you’ll be making your next batch.
Tip: The pickles may not be completely submerged in liquid at this point. As they sit in the fridge, liquid increases as the salt draws out moisture from the cucumbers.
You don’t need to wait for a picnic or holiday to make these Easy 5 Minute Refrigerator Dill Pickles. They’re delicious and add a nice pop of flavor on or with sandwiches or burgers but are also good just to snack on by themselves.
If you make these Easy 5 Minute Refrigerator Dill Pickles or any other recipe on the blog I’d love to hear from you with a comment or star rating in the recipe box.
- 1 large English seedless cucumber Kirby or other pickling cucumbers can be used
- 1 ½ cups water room temperature
- 1 ½ tablespoons kosher salt not table salt
- 3 tablespoons apple cider vinegar
- 2 teaspoons black peppercorns
- 2 large cloves garlic peeled and chopped
- 6-8 large sprigs fresh dill chopped
- (optional) pinch of crushed red pepper flakes
- 1 quart jar OR 2 pint size jars
- Slice the pickles then add them to the jar(s).
- In a separate container add the warm water and salt, stirring or whisking to completely dissolve the salt. Once the salt is dissolved pour in the vinegar and stir.Add the peppercorns, chopped garlic, dill and crushed red pepper flakes over the top of the pickles in the jar.
- Pour the brining liquid over the cucumbers, top with the lid, shake gently then refrigerate.
- Pickles are ready to eat in 24-48 hours and will keep refrigerated for 3-4 weeks.