Refrigerator Quick Dill Pickles
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
1 quart
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Calories
132 kcal
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Course
Condiments
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Cuisine
American
Refrigerator Quick Dill Pickles
Description
Refrigerator Quick Dill Pickles start by removing cucumber ends and spiralizing them into discs, alongside similarly sliced red onion. These are packed into a jar with fresh dill fronds, kosher salt, and black pepper. The vinegar and water mixture is poured over, covering the vegetables completely before sealing and refrigerating. This method quickly softens the cucumbers and infuses them with a crisp dill flavor combined with the tang of apple cider vinegar and mild heat from pepper.
The pickles maintain a refreshing crunch and are ready to eat after 30 minutes, with flavor developing further over several hours. They can be stored in the refrigerator for one week or longer. This approach provides an easy alternative to longer traditional pickling processes when fresh, lightly pickled vegetables are desired.
If fresh dill is unavailable, reducing dried dill by half is recommended, since dried herbs are more concentrated. Adjust seasoning to taste, keeping in mind the balance of salt, acidity, and spice.
Ingredients
- 1 ½ - 2 cucumber
- ½ red onion , skin removed and halved
- 2 tablespoon dill chopped, fresh fronds
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 1 cups water
- 1 cup apple cider vinegar
Instructions
- Cut the ends off of the cucumbers and cut them in half lengthwise. Spiralize the halves using your spiralizer’s setting to make discs, and spiralize (or slice) the onion. (If you don't have a spiralizer, you could cut the cucumbers into rounds or spears). Use kitchen scissors to cut the onions into 2-3-inch lengths.
- Pack the cucumbers and the red onion into a quart jar with the chopped dill fronds. Season with kosher salt and freshly ground black pepper. Mix the water and vinegar together and pour into the jar. Cover tightly with a lid and refrigerate for at least 30 minutes up to 4 hours. Cucumbers will last for 1 week or more in the refrigerator.
Notes
- If fresh dill is not accessible, use dried dill but reduce the quantity by half due to its stronger flavor intensity.
- The pickles keep well in the refrigerator for at least one week, maintaining their crispness and flavor.
- The spiralized cucumber discs provide a distinctive texture, but simple slices or spears work as substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1quart
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 4687mg | 195% |
| Potassium | 900mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 19mg | 21% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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