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Homemade Crunchy Quick Refrigerator Pickles

Crunchy Quick Refrigerator Pickles

Crisp cucumber and onion pickles cured in a garlicky, dill-and-spice brine — no canning required, just a quick salt, a hot brine, and a few hours in the fridge.
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Prep Time 40 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Servings: 1 quart
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

The Pickles
  • 2-3 English cucumbers sliced 1/8-inch thick
  • 1/2 white or yellow onion thinly sliced
  • Kosher salt for salting the cucumbers — a generous, even coating
  • 1 large bunch fresh dill
  • 6 cloves garlic smashed with the side of a knife
The Brine
  • 1 1/2 cups water
  • 1 1/2 cups white vinegar
  • 1 1/2 tbsp kosher salt
  • 1 tbsp sugar
  • 1 tbsp whole black peppercorns
  • 1-1 1/2 tsp mustard seeds
  • 1-1 1/2 tsp dill seed
  • 1-1 1/2 tsp coriander seed

Equipment

  • Mandoline Slicer or a sharp knife — a mandoline gives you clean, even 1/8-inch slices fast, just use the guard
  • Small Saucepan
  • Colander
  • Large Bowl or Jar with a lid, for storing the pickles once chilled

Method
 

Salt the Cucumbers
  1. Slice the cucumbers into a large bowl.
  2. Sprinkle a generous, even coating of salt over the cucumbers and toss to coat.
  3. Let sit for about 30 minutes. This pulls extra moisture out of the cucumbers and gives you a crunchier pickle — don't skip it.
Toast the Spices & Build the Brine
  1. While the cucumbers sit, heat a small saucepan over medium heat. Add the peppercorns, mustard seed, dill seed, and coriander seed to the dry pan and stir constantly for 10-15 seconds, just until you catch their aroma. Watch them closely — scorched seeds will turn the whole batch bitter.
  2. Pour in the vinegar, water, the 1 1/2 tablespoons salt, and the sugar. Bring to a light boil, stirring occasionally, until the salt and sugar are fully dissolved.
  3. Remove from heat and let the brine cool slightly while it keeps steeping with the toasted seeds and peppercorns.
Combine & Chill
  1. Rinse the salted cucumbers in a colander under cold water to wash off the excess salt.
  2. Add the cucumbers, onion, garlic, and dill to a large bowl or jar.
  3. Pour the brine over the vegetables and stir to coat. If everything isn't fully submerged, set a small plate or saucer upside down on top to weigh it down.
  4. Cover and refrigerate until completely cooled.
  5. They're ready to eat as soon as they're cold, but they're best after soaking at least 4 hours.

Notes

These pickles keep for 3 to 4 weeks in the fridge, as long as they stay fully submerged in the brine and stay chilled the whole time. The flavor gets stronger the longer they sit, though the cucumbers do lose a little of their bite after the first week or two.
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