Easiest 48-hour Fridge Pickles

by Rebekahcooked up on September 10, 2013

This is the first year we’ve ever grown cucumbers in our garden. They’re actually kind of convenient in that the vines can just grow over the edge of the garden beds, not taking up too much precious square footage. And we have already harvested quite a few! This brings me a little peace of mind as I pace the raised beds twice a day, hoping that eventually I will have stared at the tomatoes enough that they’ll start ripening (Yes, they are late, I lost my first starts). But they are GETTING THERE (she says as she nervously glances back toward the garden).

Back to the cukes. I think we’ve picked 7 or 8 so far, but there are many more on the way. Way more than we will be able to eat fresh, especially if the rain holds. Actually, I don’t even know if the rain will be a problem. I know it will for tomatoes, but maybe they are the only plants that really go bad once the rain starts. Any experts out there?

In the meantime, I know how to take care of that bountiful harvest – that’s where this recipe comes in. Dave and I did quite a bit of small-batch canning and preserving this weekend. We made pickles, applesauce and some strawberry vanilla rose jam. I love being able to spend time in the kitchen together with him.

48 Hour Fridge Pickles

Making easy fridge pickles will take your backyard cukes to veggie nirvana. They taste SO different than the ones you might buy in a jar. I wish I had taken a photo of these jars next to the jar of regular store-bought dills in our fridge. The color difference is amazing. And so is the taste, and the texture.

They’re easy, they’re incredibly inexpensive and so worth the effort. You’ve got to try ’em! And then you should try them again, because once you open one of these jars, they will be gone within minutes. 🙂

Here’s what you need, per one pint:

  • 2-3 “Pickling cucumbers” – fewer cucumbers if you choose to go with a different variety – they will probably be bigger
  • fresh dill
  • 3 cloves of garlic, peeled and smashed
  • 1 tsp. black peppercorns
  • 1/4 to 1/2 tsp. red pepper flakes, depending on your preference for spiciness
  • 1 cup water
  • 1 cup white distilled vinegar
  • 2 tsp. kosher salt

In a clean jar, place several sprigs of dill, including any large stems or flowers that might be on it, in the bottom of the jar. Add the crushed garlic, peppercorns and red pepper flakes.

Scrub the spines off of the cucumbers, if they have them, and slice into spears. Pack into the glass jar – there should be room for there to be a little liquid around them, but not very much.

In a saucepan, gently heat the water, vinegar and salt until the salt dissolves (this will not take long). Pour the hot liquid over the jar, covering the cucumbers. Cover and allow to cool completely before putting into the fridge. They will be ready to go in 48 hours!



  1. […] a link to the 48-Hour Fridge Pickles I made. They are wonderfully crisp and have some spice to them, […]

    Pingback by Pickles + Ice Cream | Just a Spoonful of Sugar — October 17, 2013 at 7:11 pm

  2. These are honestly the best pickles I have ever tasted!!!

    You have transformed this part of my culinary world!

    Thank you!!!

    Comment by Kerry — January 9, 2014 at 1:41 pm

  3. Kerry! I’m so glad you liked them. They are a favorite of ours as well 🙂 Happy pickling!

    Comment by bekky — January 9, 2014 at 9:44 pm

  4. Two questions. First, do I let sit for 48 hrs and THEN put in the fridge,
    or once they’re cool, put in fridge, and then eat in 48 hrs 🙂

    Second, mine are floating to the top. I’ve filled them as much as possible, but if the tips are sticking out, is that going to be ok?

    Thanks! So excited to eat them! 🙂

    Comment by Stefanie — September 28, 2015 at 8:33 am

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Other dairy free recipes to try:

Roasted Tomato and Garlic Soup

Hands down my favorite thing to do with my armloads of summer tomatoes.

Chicken Yakitori Bowls

An easy, healthy dinner paying tribute to one of my favorite cuisines!

Sweet Pea Crunch Salad

A crunchy green salad to celebrate the arrival of spring! Serve it with protein if you like, but it's a fresh meal all on its own!