These are the fastest, easiest dill pickles EVER. E.V.E.R. Are you hearing me? As in, I didn’t have regular vinegar and went out at 9:30pm on a Sunday and still came home and made them-fast and easy. Are you with me? Good.
I was at a farmer’s market over the weekend, and kept seeing those little wrinkly pickling cucumbers that were calling out to me. “Make dill pickles” they said. “You’ve been craving pickles”. So I picked up a basket before I left deciding that I would make refrigerator pickles. Sanitizing jars and boiling brine and processing in a water bath was just not on my agenda. Ah, laziness.
I love pickles of all kinds: beets, cauliflower, cucumbers, beans, fish… all very good in my book. A few years ago my dad and I got really into canning and spent several Sundays in a row making all kinds of yummy things, and the whole process was demystified for us both. Growing up, late summer was synonymous with my mom standing over the kitchen counter preserving her garden’s bounty. As I child and teenager this seemed odd to me (why can tomatoes when I can just go the store and buy them?). Now I know how amazing it is to taste a farm fresh tomato or peach in the dead of winter.
Anyway, back to these easy peasy refrigerator pickles. As awesome as shelf stable canning is, it’s a day long endeavor. Enter this simple, alternative method. All you need is vinegar, sea or kosher salt for a simple brine (no heating required!), cucumbers, some fresh dill and boom! Pickles. Sounds too good to be true, but the hardest part is waiting 2 days before you crack open a jar. Waiting a week is best, but patience is not my strong suit. These keep well in the fridge for several weeks, but if you’re anything like me, they’ll be gone shortly after they’re opened. The level of vinegar will worry you, as it did me, but trust me, this works. The salt and vinegar will draw out moisture from the cucumbers, and voila! Just give the jar or jars a shake or two every time you open the fridge door. Magic will happen in that refrigerator. Trust me.
easiest refrigerator dill pickles.
adapted from Serious Eats.
10-12 kirby cucumbers, sliced 1/8 inch thin
3/4 cup white vinegar
3 teaspoons sea salt
2-3 tablespoons fresh dill, torn or roughly chopped
Using a mandolin or a very sharp knife, slice the washed and dried cucumbers into 1/8 inch thick slices.
In a large jar, add all the cucumber slices. Pour in the vinegar, salt and tuck in the dill. If your jar is too small to fit all the cucumbers (as mine was), I suggest mixing the salt/vinegar/dill separately, and then adding appropriate amounts to the jars (half as much to a jar that is approximately half the size, for example).
Place the jars in the refrigerator, and give them a shake every time you remember/open the fridge door/every hour or so. They will be ready in about 8 hours, but try and let them hang out for 48-72 hours. Please? And then? Devour. Now, or three weeks for now.