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quickles (no-cook refrigerator pickles) in a jar
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5 from 20 votes

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! 
Prep Time10 minutes
Resting time1 hour
Total Time1 hour 10 minutes
Course: Snack
Cuisine: American
Keyword: no cook refridgerator pickles, old fashioned refridgerator pickles, quick pickled shallots, quickles
Servings: 1 serving
Calories: 209kcal

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: 1pint | Calories: 209kcal | Carbohydrates: 41g | Protein: 4g | Fat: 3g | Sodium: 7555mg | Fiber: 4g | Sugar: 28g