This recipe is for Refrigerator Pickled Cucumbers with Dill and Red Onion, a quick and easy method for creating crisp and flavorful pickles without the need for canning. Unlike traditional canning, refrigerator pickles are stored in the refrigerator and typically have a shorter shelf life but offer a bright, fresh taste and a satisfying crunch. This recipe combines thinly sliced cucumbers with the sharp, slightly sweet flavor of red onion and the fresh, herbaceous notes of dill, all submerged in a tangy brine. The brine is a simple mixture of vinegar (usually white or apple cider vinegar), water, sugar, and salt, often with additional flavorings like garlic, mustard seeds, or black peppercorns. The cucumbers absorb the brine as they sit in the refrigerator, transforming into flavorful pickles within a few hours, although they taste even better after a day or two. The red onion adds a beautiful color and a zesty bite, while fresh dill contributes its distinct, slightly anise-like aroma and taste. Refrigerator pickles are incredibly versatile; you can adjust the sweetness, sourness, and seasonings to your liking. They are a fantastic addition to sandwiches, burgers, salads, or charcuterie boards, or simply enjoyed as a refreshing snack straight from the jar. The image shows a glass jar filled with thinly sliced cucumbers, rings of red onion, and sprigs of fresh dill, all suspended in a clear brine. The blue lid of the jar indicates it’s likely a store-bought jar that has been repurposed for these homemade pickles. The vibrant colors of the green cucumbers and purple onions against the clear brine make them visually appealing.
The texture of Refrigerator Pickled Cucumbers is characterized by a satisfying crispness. Unlike traditionally canned pickles, these tend to retain more of their original crunch. The red onion slices become slightly softened but still offer a bit of a bite.
The flavor profile is a delightful balance of tangy and slightly sweet, with the refreshing taste of cucumbers enhanced by the sharp, subtle sweetness of red onion and the distinct, slightly herbaceous notes of dill. The brine provides a vinegary kick with a hint of sweetness and saltiness.
Refrigerator Pickled Cucumbers are a versatile condiment and snack. They can be served as a side dish, added to sandwiches and burgers for a tangy crunch, incorporated into salads, or enjoyed straight from the jar as a refreshing treat.
The preparation of Refrigerator Pickled Cucumbers involves slicing the cucumbers and red onion, combining them with dill in a jar, and then pouring a warm brine over them before refrigerating.
Ingredients:
- 2-3 medium cucumbers (about 1 pound), thinly sliced
- ½ medium red onion, thinly sliced
- 2-3 sprigs fresh dill (or 1 tablespoon dried dill)
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- ¼ cup granulated sugar (adjust to your sweetness preference)
- 1 tablespoon salt (adjust to your saltiness preference)
- 2 cloves garlic, smashed (optional)
- 1 teaspoon mustard seeds (optional)
- ½ teaspoon black peppercorns (optional)
Equipment:
- 1-quart glass jar with a lid
- Knife
- Cutting board
- Small saucepan
- Measuring cups and spoons
Instructions:
- Prepare the Vegetables: Wash the cucumbers thoroughly. Thinly slice the cucumbers into rounds or lengthwise. Peel and thinly slice the red onion.
- Arrange in Jar: In the clean 1-quart glass jar, layer the sliced cucumbers, red onion slices, and fresh dill sprigs (or dried dill). If using, add the smashed garlic cloves, mustard seeds, and black peppercorns to the jar.
- Make the Brine: In a small saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are completely dissolved. Remove from heat.
- Pour Brine Over Vegetables: Carefully pour the warm brine over the cucumbers and red onion in the jar, ensuring that the vegetables are completely submerged. If necessary, add a little more water or vinegar (in a 1:1 ratio with a pinch of extra sugar and salt) to ensure full coverage.
- Cool and Refrigerate: Let the jar cool to room temperature. Once cooled, seal the jar with the lid and refrigerate for at least 2 hours before serving. For the best flavor, allow the pickles to sit in the refrigerator for at least 24 hours.
- Serve and Store: The refrigerator pickles are ready to eat straight from the jar. Store them in the refrigerator for up to 2-3 weeks. The brine may become cloudy over time, but the pickles should still be safe to eat as long as there are no signs of spoilage (mold, unusual odor).
Enjoy your crisp and flavorful Refrigerator Pickled Cucumbers!