These fridge-freeze dill pickles only take 10 minutes to prep and are perfect on sandwiches or straight from the jar!
What’s better than a homemade fridge jar of dill pickles? (Answer: nothing!) At A Couple Cooks, we strive to master everything quick pickles: Pickles that can be prepared in minutes and stored in the fridge. We don’t have the time or energy to canning and sanitizing equipment… and we’d rather make a quick batch for an easy snack! You can pickle just about any vegetable, but there really is nothing better than the classic pickle. Ready to start?
What are fridge cucumbers?
This recipe is the place to start if you are new to canning or have never made pickles before. Pickles from the fridge are vegetables that are marinated in a vinegar solution and simply refrigerated for 1 hour. They last 1 month in the fridge instead of a year or more on the shelf like traditional pickles. You don’t need fancy canning or sterilization equipment. Not only is it easy, but you’ll be amazed by the delicious taste after relatively little effort!
Ingredients for fridge dill pickles
You only need a handful of ingredients for this fridge dill pickle recipe. Here’s what you need:
- Baby or mini cucumbers (also called pickled cucumbers): Don’t even think about using large cucumbers! The cucumbers you need for the dill pickles are the small or baby variety, something called pickles.
- fresh dill brings just the right dill aroma
- Garlic sounds the tasty palate
- coriander seeds to nuance the taste
- Black Peppercorns
- white wine vinegar
- Sugar
- Salt
If you prefer your homemade dill pickles to be slightly spicy, you can also slice up a few small peppers and add them to the mixture. But they are not mandatory! After just a few minutes of preparation and 24 hours of soaking, a wonderfully fresh and complex taste is created. Along with the taste, the cucumbers remain crunchy and retain a nice crunch.
How to make cucumbers in the fridge
Here are the main steps to making fridge pickles:
- Disc: Quarter the cucumbers and halve the garlic.
- Prepare the brine: After chopping the vegetables, prepare the brine by mixing vinegar, water, sugar, and salt. Shaking in a separate jar allows the sugar and salt to dissolve.
- Pack: Then it’s time for the fun part: packing everything into the jars! It’s both frustrating and hugely rewarding because it feels like all those pickles won’t fit in two-liter jars. Don’t worry about pureeing the veggies as the brine will soften them up a bit and everything will come together nicely.
- 24 hours cooling: After pouring the brine into the jars, let the pickles sit in the fridge for at least 24 hours before enjoying. These fridge dill pickles will keep in the fridge for up to a month and are a refreshing summertime treat!
Ways to Eat Fridge Dill Pickles
The ways to enjoy these fridge pickles are endless! Here are some of our favorite ways to eat homemade dill pickles (other than straight from the jar, that is):
What’s your favorite way to eat cucumbers? We’re always looking for new ways to enjoy our homemade dill pickles!
More pickle recipes and canning crafts:
If you love pickling and canning, here are some other recipes you might enjoy:
This fridge dill pickles recipe is…
Vegan, vegetarian, plant-based and gluten-free.
The description
These fridge-freeze dill pickles only take 10 minutes to prep and are perfect on sandwiches or straight from the jar!
- 2 1 Quart Wide Mouth Mason Jars with Lids
- 1 crush small cucumbers
- 3 Garlic cloves
- 4 small peppers (optional)
- 1 tbsp coriander seeds
- 1 tbsp whole peppercorns
- 1 tbsp Sugar
- 1½ tablespoons kosher salt
- 2/3 cup white wine vinegar
- 1 cup the water
- 1 a large handful of fresh dill
- Wash two mason jars and their lids in hot soapy water, rinse and allow to air dry.
- Cut the cucumber lengthways into four slices. Halve the garlic cloves. If desired, halve the chillies and place in the glasses.
- In a spare mason jar or covered container, combine coriander seeds, whole peppercorns, sugar, kosher salt, and white vinegar. Close the lid tightly and shake vigorously until the sugar and salt have dissolved. Add water to the mixture.
- In the two clean jars, tightly pack the cucumbers, garlic, fresh dill, and chilies (if using).
- Pour the brine mixture over the cucumbers. Tap jars on counter to release air bubbles, topping up jar with additional water when pickles are exposed.
- Place the lids on the jars and screw on the rings until tight. Leave the glasses in the fridge for 24 hours before tasting. Cucumbers will keep in the fridge for up to a month.
- Category: The taste
- Method: marine
- Kitchen: American
Keywords: Dill pickles from the fridge, homemade dill pickles
Looking for easier summer recipes?
Last update: June 2020
