Discover the easiest method to making refrigerator pickles that turn out irresistibly crunchy every time. Say goodbye to soggy pickles and hello to the ultimate crispy fresh pickles bite. These salted cucumbers are an Eastern European favorite called malosolnie ogurtsi (малосольные огурцы).
Why You'll Love This Recipe
- Fast - ready to eat in just 24 hours!
- No Vinegar - no complicated ingredients, easy quick pickled in a brine with herbs
- Crunchy - everyone hates soggy pickles, these fresh pickles are crisp and flavorful
- Traditional - this is my aunty's recipe who lives in Siberia, easy and authentic!
- Cucumbers - Kirby are most commonly used for pickling
- Herbs - fresh dill including stems and dill flower
- Garlic - young, fresh garlic is best
- Salty Water - bring to a boil and mix in pickling salt
How to Make Refrigerator Pickles
- Prepare - wash cucumbers and cut off the ends. Cut garlic head in quarters or separate into garlic cloves.
- Place - put the cucumbers into a large bowl or stuff into mason jars. Add garlic and fresh dill.
- Boil - bring water to a boil and mix in salt.
- Infuse - pour salty boiling water over the pickle mixture, ensure it's covered.
- Cool - place on the countertop for 24 hours, the color will change and brine becomes cloudier. Place in refrigerator.
- Enjoy - that's it. Done, so easy and delicious.
How to Eat Refrigerator Pickles
- Charcuterie - slice some up and add to your summer platters, antipasto and cheese boards
- Burgers and Hot Dogs - add them into your sandwich flavors
- Dinner - serve on your table and enjoy with your meal
- Vodka - yes, traditionally Russians eat a pickle after a shot of vodka!
- Straight out of the Jar - stab with a fork and enjoy as a low calorie, late night snack!
Best Cucumbers for Pickles
- Kirby - a popular cucumber used for pickling
- Bushy - this one is one of my favorites, a Russian cultivar
- Boston Pickling - have few seeds and are crispy
- Burpee Pickler - has small seeds and thinner skin
Recipe Tips and FAQs
- Spice it Up - add flavor variations below to personalize your tastes
- Make it at Night - make it at night and allow to cool overnight on the countertop. The following evening, place in the fridge, or keep an extra day on the counter.
- Cut Them into Spears - if using large pickles, cut into quarters to make pickle spears
- Baby Cucumbers - these are my favorite. Smaller, have great flavor for pickling
- Pickling Salt - this ensures your brine won't be cloudy, or use Kosher Salt, or any salt without iodine. Regular salt won't affect the flavor, so it's ok to use, as you will eat these very quickly.
Refrigerator Pickles Variations
- Spicy Pickles - sliced a chili pepper and add to your pickles for a spicy variation. For extra heat, leave in the chili seeds, but don't touch your eyes!
- Mix in Vegetables - add cherry tomatoes, sliced bell peppers or small cauliflower florets to your cucumbers
- Spices - add in ½ teaspoon of traditional dried spices, like black peppercorns, coriander seeds or mustard seeds
- Add a Leaf - add a horseradish leaf, cherry leaf or blackcurrant leaf to add tannins to the brine
- Cold Water Brining - skip the boiling water and use 1 litre of Mineral Water or cold water instead! Submerge cucumbers into a bowl filled with cold tap water for 2 hours. Drain. Add fresh dill, garlic and spices to cucumbers. Add 1 tablespoon salt (and a pinch of sugar) to cold water and pour over the cucumber mixture (either in pot and individual mason jars). Cover and let brine for 1-2 days. Refrigerate and enjoy.
- Fastest Pickles - cut cucumbers into spears and place into a Ziploc bag. Add fresh dill, thinly sliced garlic, 1 tablespoon salt, pinch of sugar and 1 tablespoon of vinegar. Mix together and place in fridge for 2-3 hours. Enjoy as and appetizer or side with dinner.
Can You Heat Treat Refrigerator Pickles?
No, that would make them regular pickles. This recipe specifically doesn't not use vinegar in the brine, and needs to be kept refrigerated.
How Long Do Refrigerator Pickles Last?
Enjoyed within 7 days. That ensures that pickles have maximum crunch and have a fresh flavor. They are not fully fermented like sour pickles, so enjoy within recommended time for best flavor.
Pickling Recipes You'll Love
- Dill Pickles - Made 3 Ways
- Kavkaz Style Pickled Tomatoes
- Vietnamese Pickled Carrots
- Quick Pickled Cabbage
- Pink Garlic with Beets
- Russian Pickled Tomatoes
Discover the joy of homemade pickles with this Quick & Easy Refrigerator Pickles Recipe, like a fast half sour pickles recipe. Perfect for Summer BBQs, these pickles add a delightful crunch and tang to any meal. Ideal for beginners and veteran cooks, this simple guide walks you through every step, ensuring you get perfect pickles every time. Bon Appetit! Приятного аппетита!
- 2 lbs (1kg) cucumbers Kirby or Eastern European pickles
- fresh dill including dill flowers
- 1 litre water
- 1 tablespoon salt
- Wash the cucumbers and cut off the ends. Cut garlic head in quarters or separate into garlic cloves.
- Place the cucumbers into a large bowl or stuff into mason jars. Add garlic and fresh dill.
- Bring water to a boil and mix in the salt until dissolves.
- Carefully pour salty boiling water overt he pickle mixture, ensuring it's covered in brine. (it's ok if it's sticking out a bit)
- Place on the countertop for 24 hours, the color will change and brine becomes cloudier.
- Keep refrigerated and enjoy up 1 week.