Quickles (No-Cook Refrigerator Pickles)

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Ever heard of “quickles”? These no-cook, old fashioned refrigerator pickles are the perfect salty snack or topping, and can be made in just an hour!

These no-cook refrigerator pickles are my absolute favorite snack, and I always have at least one jar (if not two or three) in my fridge. They truly possess the perfect balance of salty, sweet, and sour! Several of my friends have told me they were the best pickles they’ve ever had, so be warned: they’re highly addictive!

The beautiful thing about this recipe is that you can use it to pickle just about anything! Whether you want to make good old fashioned cucumber pickles, pickled carrots, quick pickled shallots, or any other kind of pickle, this recipe is for you!

If you end up with extra cucumbers, use them to make this delicious tomato cucumber salad!

🥄 Why This Recipe Works

• These pickles will already taste amazing after only an hour in the fridge (that’s why they’re called “quickles”), but I think they reach maximum flavor after 3 days.
• These refrigerator pickles are no-cook and only take a few minutes to prepare!
• You can enjoy these quickles as a snack, or you can use them on burgers, sandwiches, hot dogs, etc.
• This brine is so versatile and can be used to pickle cucumbers, onions, carrots, corn, shallots, or any other vegetable you’d want to pickle.

🛒 What You Need To Make Quickles

Brine Ingredients

📝 Recipe Modifications And Substitutions

• Persian cucumbers: I find that these work best for making old fashioned refrigerator pickles that stay crunchy, but you could also use pickling cucumbers or English cucumbers.
• Baby corn & carrots: These are some of my favorite veggies to pickle, but you can experiment with pickling any veggies you want!
• Yellow onion & shallots: I don’t recommend substituting these ingredients because they significantly contribute to the overall flavor of the pickles.
• Sugar: You can use granulated or cane sugar. You can reduce the amount or omit it if you don’t like sweet pickles, although these pickles are not terribly sweet.
• Garlic: Fresh is always better, but you could use minced garlic too.
• Alum: This helps keep the pickles crunchy, but you can skip it if you don’t have any on hand.
• Black peppercorns: I recommend sticking with whole black peppercorns or whole white peppercorns.

*See above images or recipe card for full list of ingredients

🥣 What Equipment Do I Need?

To make these quickles, you’ll need a 1-pint (16 oz) mason jar. If you plan on making more than one jar, I recommend using a canning kit to seal the jars so you can keep them in the pantry and save room in the fridge.

🥒 How To Make This Recipe

Step 1: Roughly chop dill into pieces about 1″ long and place at the bottom of a 1-pint jar. Chop onion and shallot, then slice cucumber into coins and place everything in the jar, including baby corn and carrots, if using.

Step 2: Combine water, distilled vinegar, apple cider vinegar, sugar, salt, MSG, mustard seeds, coriander seeds, black peppercorns, and alum. Whisk together until sugar and salt are no longer resting at the bottom, then pour brine into the jar.

Pro tip: If you want your pickles to be even more flavorful you can bring the brine to a quick boil over the stove. I usually do this because it helps the sugar and salt dissolve, and it only takes a few minutes. It’s not a required step, but I think it makes the pickles even better.

Step 3: Give the jar a good shake, then refrigerate the quickles for at least 1 hour before snacking. If you aren’t in a hurry to get snacking, I suggest letting them sit for 3 days in order to enjoy them at their most flavorful.

🤷🏻‍♀️ Recipe FAQs

👩🏻‍🍳 Pro Tips

• You can cut your cucumbers into spears if you prefer, but I always slice them into coins because they seem to stay crunchy longer and they absorb flavor much faster.
• When you’re chopping your fresh dill, make sure to include the stems because they’re packed with flavor!
• These old fashioned refrigerator pickles will be at their most flavorful after about 3 days in the fridge, but they’ll already taste amazing after only an hour! However, if you pickle carrots, corn, or other veggies, they may take longer to absorb the brine than cucumbers will!
• When kept in the fridge, these pickles should last at least 2 months, but keep in mind there may be differences in the longevity of different pickled vegetables.
• If you want to make more than one jar at a time, I recommend investing in a canning kit so you can keep your pickles shelf-stable and take up less space in the fridge.
• This recipe is for a 1-pint jar, but you can adjust it in the recipe card below if you want to make more than one jar.

Love this quickles recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page. 

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