Refrigerator Pickles
Pickles you make in a jar, not a canner — easy dill pickles, pickled red onions, garlic dill green beans, quick jalapeño slices — for busy weeks.
★ snack
snackIngredients
- 1 large English cucumber
- 8 Garlic cloves
- 1/4 cup Fresh dill
- Equal parts Water
- Equal parts White vinegar
- 1 tbsp Salt
Instructions
- 1In a old pickle jar or mason jar, add sliced, chopped or chunked pickles. Garlic, dill, salt and equal parts water/vinegar.
- 2Shake well and place in the refrigerator for 3-5 days before consuming.
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Open in Pepper →A Jar of Something Crunchy in the Fridge
A jar of pickles in the door of the refrigerator changes what a plain supper tastes like. No canner, no water bath, just vinegar, salt, garlic, and whatever came out of the garden or off the produce shelf.
Cooks on Pepper reach for these when cucumbers pile up in July, when a sandwich needs something sharp, or when burger night feels flat and there's twenty minutes to spare before dinner.
Every recipe here is a jar you fill and forget for a day: Easy homemade Dill Pickles, Spicy Crunchy Dill Pickles, Pickled Red Onions, Crisp Garlic Dill Pickled Green Beans, Quick pickle jalapeño slices, and even Garlic Herb Refrigerator Pickled Baby Potatoes.
Quick Tips
- 1
Trim the blossom end
Cut about 1/16 inch off the blossom end of every cucumber. That end holds an enzyme that turns pickles soft in a few days.
- 2
Cool the brine first
Pour hot brine over onions and jalapeños, but let it cool 10 minutes before it hits cucumbers or green beans so they stay crisp.
- 3
Pack the jar tight
Stand spears and green beans upright and wedge them in so nothing floats above the brine. Leave about 1/2 inch of headspace.
- 4
Wait a full day
Onions and jalapeños are good in 30 minutes, but dill pickles need 24 to 48 hours in the refrigerator before the garlic and dill come through.
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