Love Pickles?

Got cukes? When your cucumber harvest is coming in, you need to preserve this bounty quickly. One way to preserve your cucumbers when you don’t have time for canning is quick pickle recipes like refrigerator pickles.

If you don’t have your own garden harvest (or maybe it’s off season), you can still take advantage of sales and Farmer’s Market produce. We love to find tips, tricks and hacks that help us do more with less and in less time. So it’s great to discover a quicker way to pickle cucumbers into homemade dill pickles.

You may enjoy trying this shortcut method known as Refrigerator Pickles.

We’re sharing two versions here. These are both simpler than canning but the second one is even quicker. Scan them both and see which you’d like to try first. Please let us know if you try it, how it turns out. Also, if you have a favorite dill pickle recipe, let us know and we’ll share it for others to enjoy too.

Refrigerator Pickle Recipe


Wash jars: Run gallon or half-gallon canning jars through the dishwasher or wash thoroughly.

Prepare your brine: To each quart of water that has been boiled and brought to room temperature, add ¾ cup of distilled white vinegar and 4 Tablespoons Kosher salt (Dan would say “heaping Tablespoons”). Estimate how many quarts to make depending on how many jars you will pack with pickles. Note: Do not use reactive pots (like aluminum) for making brine. Stick with stainless and glass equipment for pickling tasks.

Photo via Flickr by Scott Lilley

Wash and pack small cukes (or green tomatoes or peppers) into clean glass jars, into which fresh dill has been layered on the bottom first.

Add 1 Tablespoon of pickling spice and lots of chopped garlic. Up to you how much. And frankly I never chop it, as you can see in the photo. Creative license!)

Add a dash of crushed red pepper flakes, or 1-2 small hot red peppers slitted open lengthwise, plus more fresh dill. I love having the flowerheads from a variety like ‘Mammoth,’ instead of just the foliage of ‘Fernleaf’ for this task, but you’ll want plenty of both.

Cover with plastic wrap and let stand out until soured, perhaps a couple of days, then refrigerate with lids on.2)

You may also enjoy this article on other ways to preserve food.3)

This recipe is shared from Dan Koshanky’s mother, shared via Margaret Roach, creator of A Way to Garden website and author of A Way to Garden and Garden Parables.

For another simple recipe for refrigerator pickles, we found this one from Rachel of

This is our favorite quick pickle recipe because you can eat the pickles even sooner!

Refrigerator Pickles!

By Rachel on CleanFoodCrush.com4)

{What to do with all of those Garden Cucs! Great on sandwiches, salads, or eaten straight as a side dish!}


  • 8 large, fresh cucumbers
  • 2 Tbsps. green bell pepper diced very small
  • 3 tsp coarse kosher, or pickling salt
  • Large sprig of fresh dill
  • 1/2 Tbsp. celery seed
  • 1/2 cup white, or apple cider vinegar


  1. Slice your cucumbers very thin — I sliced mine a bit too thick here, slice thiner if you can.
  2. Combine everything well.
  3. If you are wanting these to keep for a longer length of time, I suggest using a large glass jar with a lid.
  4. Place jar in the refrigerator: shake it once or twice more over the next few hours to ensure everything is submerged. You can eat them as little as 1 to 2 hours later, but they are wonderful at 8 hours later. These keep in the fridge, submerged in their liquid, for up to 3 weeks.


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