Turn cucumbers into crunchy, tangy quick pickles in a few easy steps. Flavored with fresh dill, garlic, and mustard seeds, you get all of that classic dill pickle taste with a minimum of effort.
Use quick pickled cucumbers on sandwiches, add them to grazing boards, or snack on them right out of the jar.
I have always been a massive lover of dill pickles. All of that tang and crunch plus notes of garlic really satisfy my “salt tooth.”
And while store-bought pickles are completely fine, there’s something extraordinary about homemade quick pickles. The crisp flavor really pops, and the crunch can’t be beat.
Quick pickled cucumbers are cucumbers preserved in a vinegar-based brine and stored in the refrigerator instead of being canned.
Quick pickling is a great way to use extra cucumbers from your garden, farmers market run, or CSA share. It extends the life of the cucumber, so nothing goes to waste.
Enjoy them as a snack, pile them on a sandwich or wrap, or add them to your vegan charcuterie board.
In this post:
Ingredients
Here are the ingredients you will need to make this recipe.
Salt: Use kosher salt (preferred) or non-iodized sea salt. Avoid iodized table salt, which can make your brine cloudy.
Different salt brands vary in crystal size, so the brine may taste slightly saltier or milder depending on what you use. That's normal. If you’re concerned, salt can be reduced to 1½ Tablespoons.
White vinegar: White vinegar provides the bright acidity that defines quick pickles. Its clean, sharp flavor lets the cucumbers and spices shine.
Cucumber: My preference is an organic English cucumber. It’s long and thin-skinned with very few seeds. I’m also a fan of smaller Persian cucumbers, as they’re also thin-skinned, very crisp, and light on seeds.
If you have another cucumber type, that’s fine. Just keep in mind that thicker-skinned or more seedy varieties may produce slightly softer pickles.
Aim for about 13 ounces, or enough to fill a 32-ounce mason jar.
Garlic: Thinly sliced fresh garlic adds delicious bite.
Fresh dill sprigs: Fresh dill gives them that classic dill pickle flavor.
Mustard seeds: Mustard seeds add a subtle, warm sharpness and light tang. Alongside garlic and dill, they help to create that classic “pickled” smell and taste.
How to make quick pickled cucumbers
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. Combine water and salt in a small pot. Cook over medium heat, stirring occasionally, until the salt dissolves. Turn off the heat, stir in white vinegar, and set aside to cool slightly.
2. Cut a cucumber into thin slices, and add them to a clean glass jar with fresh dill, sliced garlic, and mustard seeds.
3. Carefully pour the brine into the jar, making sure everything is fully submerged.
4. Cover the jar with a lid, and cool to room temperature before refrigerating.
Because cucumber is mild, porous, and thinly sliced, it will absorb the brine quickly and taste delicious within a few hours. But the flavors get even better after a day or so as the flavors meld.
Customize your pickles
You can make this quick pickled cucumbers recipe your own with any of these substitutions, variations, or additions.
Here are some ways to personalize this recipe:
- Include more flavorful add-ins to the jar like whole peppercorns, dill seeds, cumin seeds, fennel seeds, or coriander seeds
- To make it spicy, add red pepper flakes or sliced jalapeno
- For variety, cut the pickles into spears
Ways to use cucumber refrigerator pickles
Here are some of my favorite ways to use cucumber quick pickles:
- Pickle salsa
- Dill pickle hummus
- Creamy vegan dill pickle dip for potato chips
- Beer battered fried pickles
- Dill pickle potato salad
- Chickpea tuna salad with pickles
- Vegan chicken salad sandwiches
- Vegan pork tenderloin sandwich (as a topping)
Keep in mind that some of the recipes above are better with thickly cut dill pickles, and plan accordingly when slicing.
Storage instructions
Store jarred quick pickles in the refrigerator. Make sure that the pickles stay fully submerged in the pickling liquid. Enjoy within 2 weeks.
To make the pickles last as long as possible, always use a clean fork when removing them from the jar.
More quick pickle recipes
Can’t get enough of briny, tangy flavors? I completely understand. Try these other delectable quick pickle recipes:
FAQ
No, you don't need to boil the brine for refrigerator pickles. In this recipe, the salt dissolves in warm water before adding vinegar. The pickles are preserved by the vinegar and refrigeration, not by heat.
I don't recommend it. Iodized salt can make the brine cloudy and affect the color. Plus, its finer grains may result in pickles that are too salty.
No. This is a quick-pickling recipe that requires refrigeration. Long-term canning isn't covered here.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Quick pickled cucumbers (Refrigerator dill pickles with garlic)
Ingredients
- 1 ¼ cups water
- 2 Tablespoons kosher salt or sea salt (not iodized)
- 1 cup white vinegar
- 13 ounces cucumber thinly sliced (English or Persian cucumber preferred)
- 6 garlic cloves peeled & sliced thin
- 1 teaspoon mustard seeds
- 3 sprigs dill fresh
Instructions
- In a small pot, combine the water and salt. Warm over medium heat, stirring until the salt dissolves (about 2-3 minutes).
- Turn off the heat and stir in the white vinegar. Set aside to cool slightly.
- Add the thinly sliced cucumber to a clean jar, along with the sliced garlic, mustard seeds, and fresh dill.
- Carefully pour the brine into the jar. Make sure the cucumber slices are totally submerged, and cover the jar with a lid. Let the jar cool to room temperature, then transfer to the refrigerator.
- The pickles can be enjoyed in a few hours, but will taste best after 24 hours.Store pickled cucumbers in the refrigerator, and enjoy within 2 weeks.
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