Refrigerator Pickles Recipe
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Prep Time
10 mins
-
Total Time
1 d 10 mins
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Servings
12 servings
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Calories
14 kcal
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Course
Condiments
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Cuisine
American
Refrigerator Pickles Recipe
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No cooking, no canning, and ready FAST! This refrigerator pickles recipe is so easy and just as crisp and tasty as traditional dill pickles.
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Ingredients
- 1 ½ pounds Kirby cucumbers* about 6 small/medium, or mini or Persian cucumbers
- 2 tablespoons roughly chopped fresh dill
- 2 teaspoons mustard seeds optional
- 1 teaspoon coriander seeds optional
- 1 to 2 cloves garlic thinly sliced (optional)
- 1 cup water
- ½ cup white vinegar
- 1 tablespoon kosher salt**
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Instructions
- Cut the cucumbers into very thin coins—about 1/8-inch (I like to use a mandolin). In a very large jar (1 liter or larger), layer the cucumbers with the dill, mustard seeds, coriander seeds, and garlic (3 or 4 layers is great; it doesn't need to be precise). Or, divide the ingredients between two smaller (3/4-liter) jars (this is my preference, but take your pick based on what you have available in your kitchen).
- In a large bowl, briskly whisk together the water, white vinegar, and salt for several seconds to dissolve the salt. Carefully pour it over the cucumbers (if there's extra salt in the bottom of the bowl that didn't dissolve, add it too). This won't look like much liquid yet—the salt will draw water out of the cucumbers as they sit.
- Seal the jar firmly and shake it about to work the liquid throughout the slices. Place in your fridge (set it at eye level so you think of it every time you open the door) and refrigerate for 1 day for full results, shaking the jar periodically. After 2 hours they'll be lightly pickled and ready to enjoy. Munch for up to 1 week***.
Notes
- *Kirby cucumbers are sometimes called “pickling cucumbers” and are short with bumpy skin. You can also use English (hot house) cucumbers, which have a thin skin that does not need to be removed (if using English, cut them into coins). Mini cucumbers (also thin skinned) work well for pickling too.
- **Avoid iodized (table salt) for this recipe as it has a harsh flavor. If you must use it, reduce to half the amount.
- ***TO STORE: While standard food safety guidelines dictate that refrigerator pickles shouldn’t be stored for more than 1 week, we live on the edge and enjoy ours for 2 to 3 weeks. Be sure to use a clean utensil to remove them from the jar each time to avoid bacteria, which can make them spoil more quickly.
Nutrition Information
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Serving
1(of 12)
Calories
14kcal
(1%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
0.3g
(0%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.1g
Sodium
584mg
(24%)
Potassium
91mg
(3%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
65IU
(1%)
Vitamin C
2mg
(2%)
Calcium
14mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 14 kcal
% Daily Value*
| Serving | 1(of 12) | |
| Calories | 14kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 584mg | 24% |
| Potassium | 91mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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