Quick Fridge Dill Pickles
Quick Fridge Dill Pickles
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This is a brine-based pickle. The reason why they are called quick is because they are ready in about 2 days. They get a bit better if you wait, but they are very pickle-ish then.
Servings Prep Time
1 pint 10 minutes
Servings Prep Time
1 pint 10 minutes
Quick Fridge Dill Pickles
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a brine-based pickle. The reason why they are called quick is because they are ready in about 2 days. They get a bit better if you wait, but they are very pickle-ish then.
Servings Prep Time
1 pint 10 minutes
Servings Prep Time
1 pint 10 minutes
Ingredients
Servings: pint
Instructions
  1. Fill the jar about halfway with very hot water and dissolve the salt in the water. Add part of the peppercorns, dill, and vinegar to the hot saltwater and stir.
  2. Cut cucumbers lengthwise if you're making pickle spears, obviously if you want make chipped pickles just cut normally. Squeeze as many cucumbers as you can into the jar. Allow for a bit more liquid to be added if the cucumbers are not completely submerged.
  3. Add the rest of the dill and peppercorns.
  4. Let it cool down to room temperature. Put the lid on a shake it. Make sure the cucumbers are not poking up above the water. If they are, open the jar and push them back down. I made a jar of chips and a jar of spears.
  5. Put in the fridge... done... it's just that easy.
Recipe Notes

Low cost. I normally make two pints at a time, one spears, one chips.

Variants: 1. Add a few chili peppers to spice it up. 2. Add a teaspoon of mustard seed. 3. Add a teaspoon of pickling spice mix you can find in the spice row of most grocery stores.

Used in Recipes Listed on this Site:
Dill Pickle Dip, Made it, GO-TO recipe,
Pickle Deviled Eggs, Made it, GO-TO recipe,
Sardine Salad Sandwich,
Ham & Cheese Pasta Salad, Made it, GO-TO recipe.

Provided courtesy of good friend, Dave Williams.
Thailand.

  1. Sounds like a great recipe. Have to try it soon as I like very much a nice dill on the side with a sandwich.
    As far as pickling spices, I think you can just go through your spice rack and get creative; peppercorns, mustard and coriander seeds, cloves, red pepper flakes, ginger, bay leafs and what ever else trips your trigger. But as mentioned, the small sized cucumbers sounds nice as they are a nicer way to add to a plate, not the larger sized.

    • Thanks, Brian, this is a very easy, and good recipe, and yes, just use what you want, I normally go for the peppercorns, garlic, and mustard seed, and of course fresh dill. Good in a few days but I wait about a week to start using them, and they sit in the fridge for weeks and months. I normally make a small jar of chips and a jar of spears. I have not bought store bought pickles in years 🙂

  2. I made these pickles using the really small cucumbers, the size of your pinky finger, several months in the fridge, I just used them in a pasta salad a few days ago, and they are good! Highly recommended.

  3. Dave, I think this is probably the most straight forward recipe I have seen for this, no need to measure water, no need for a number of jars, after all, who normally keeps more than one jar of pickles in the fridge.

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