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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!

quickles (no-cook refrigerator pickles) in a jar

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

quickles (no-cook refrigerator pickles) ingredients

Brine Ingredients

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.

pickles in open jar

🤷🏻‍♀️ Recipe FAQs

What’s a quickle?

Quickles are old fashioned refrigerator pickles that can be made in just a few easy steps! It only takes a few minutes to prepare a batch of quickles, and they only need to sit for about an hour in the refrigerator before they’re ready to snack on!pickles in open jar

How do you make pickles without cooking them?

To make pickles without cooking them, all you need to do is slice cucumbers into coins, place them in a jar along with fresh garlic and dill, and then prepare a brine and pour it into the jar. The last step is to place them in the fridge and let the brine do its thing! Your homemade no-cook refrigerator pickles will be ready to eat within a couple of days (or if you use my brine recipe, you can start snacking after only an hour!)quickles (no-cook refrigerator pickles) in a jar

Do you have to boil brine for pickles?

While you don’t have to boil brine for pickles, it does help the salt and sugar dissolve. I usually put my brine on the stove just until it starts to bubble and then give it a good stir, but this step is entirely optional and you can totally make pickles without boiling the brine.

Do you need to sterilize jars for refrigerator pickles?

You do not need to sterilize jars for refrigerator pickles. The only reason you’d need to use sterilized jars is if you were planning on canning and sealing them to make them shelf-stable.

👩🏻‍🍳 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.
pickles in jar next to chicken sandwich

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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quickles (no-cook refrigerator pickles) in a jar

Quickles (No-Cook Refrigerator Pickles)

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! 
5 from 19 votes
Prep Time 10 minutes
Resting time 1 hour
Total Time 1 hour 10 minutes
Course Snack
Cuisine American
Servings 1 serving
Calories 209 kcal

Ingredients
  

Brine

  • cup water
  • 2 Tbsp apple cider vinegar
  • cup white vinegar
  • Tbsp sugar
  • 1 Tbsp salt
  • tsp alum
  • ¾ tsp MSG
  • 1 tsp mustard seed
  • ¾ tsp whole peppercorn
  • ¾ tsp coriander seeds

Pickle Ingredients

  • ¼ cup chopped fresh dill
  • ¼ shallot
  • ½ small yellow onion
  • 3 cloves crushed garlic
  • 1 Persian cucumber
  • 3 baby corn (optional)
  • 2 baby carrot (optional)

Instructions
 

  • 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.
  • 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.
  • 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.

Notes

  • 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.
  • 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.

Nutrition

Serving: 1pintCalories: 209kcalCarbohydrates: 41gProtein: 4gFat: 3gSodium: 7555mgFiber: 4gSugar: 28g
Keyword no cook refridgerator pickles, old fashioned refridgerator pickles, quick pickled shallots, quickles
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14 Comments

  1. 5 stars
    As a true lover of pickles, I would give this recipe 10 stars if I could, it’s that good! The first time I tried this, my knees buckled in prayer. Truly amazing! Bravo!

  2. 5 stars
    Your quickles are the best! I was skeptical about adding the sugar but they’re perfect. I love how crunchy they are too!

  3. 5 stars
    These sound fantastic! I love anything pickled and these sound so easy. I can’t wait to try them!

  4. 5 stars
    I’m picky about homemade pickles and was very skeptical, but these are seriously some of the best pickles I’ve ever had!

    1. Hi Milly! You can totally just omit the MSG, and maybe experiment with adding more salt to taste if they aren’t as savory as you want them! You may actually be as surprised as I was to learn that there is actually no evidence that suggests that MSG is bad for you! That’s a myth that has actually been debunked in recent years, and you can read up on it if you want! Here’s a good place to start 😊 https://health.clevelandclinic.org/is-msg-really-harmful

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