No-cook QUICK pickles: an addendum to LB’s pickle canning post

Since we brought the Kosher Dill Pickle post out of cold storage, it only made sense to revitalize this post as well:

I want to make a quick addition to LB’s original “Kosher Dill Pickles” entry. Through a series of happy circumstances, Dave bought a huge box of pickling cucumbers for only $2. After we ate as many fresh, sliced cucumbers as we could, it became apparent that some of them needed to become pickles.

Fortunately, Auntie Karen is visiting for a week (remember, this post first published in 2006!) and HER mom knows everything there is to know about anything cooking related. So Karen called her mom for the recipe for no-cook pickles which her mom promptly rattled off without even looking at a recipe or anything. (Something to aspire to, surely!)

So, this morning, we made these garlic dill pickles and by tomorrow they will be ready to eat! Well, actually, the truth is, we’ve been nibbling on one jar already and amazingly, they already taste like pickles and have the texture of pickles! DeeLISHus! These are refrigerator pickles so will need to be stored in the refrigerator. (There is a small issue of space because we accidentally ended up with approximately 54 quarts of pickles. Oops. Blush.) (Okay, I forgot to mention the two additional gallon jars of whole pickes….)

Quick No-cook Pickles

In a large pan, heat together:

  • 1 gallon of water
  • 1 c. vinegar
  • 3/4 c. pickling salt
  • 1 t. sugar

Heat to boiling and then keep near boiling.

Meanwhile, slice pickles however you want them. We did a variety of different sizes and shapes of slices. We also cuts lots of the cukes into wedges. I stuffed as many cucumber slices into each clean jar as would fit, added a couple whole peeled cloves of garlic and several sprigs of fresh dill. You can add whatever spices strike your fancy. A lot of blends of pickling spices contain things like cloves and allspice, but I’m not fond of taking a pickle flavor in that direction. Still…it’s up to you. Right now there’s a good bit of fresh fennel at the markets and that definitely bears some experimentation.

Once the jars are packed full, bring the “syrup” back to boiling and ladle into the jars. Put the sterilized lids and rings on and let cool. If you turn the jars upside down immediatly after closing them, some of the jars will even seal. These pickles will be ready to consume within 24 hours (or sooner, if you have no patience) and need to be kept in the fridge. If your family loves pickles, this is probably a good way to go because they’re ready so quickly. The dill and garlic flavors will strengthen over time.
NOTE: These pickles MUST be refrigerated. Today I had the experience of opening a jar that hadn’t fit into the fridge. Foamy, fermenting pickles geysered out of the jar. They left a buzz on my tongue and had definitely started to ferment. The ones in the fridge, however, are great.

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  1. Pingback: My Sister’s Kitchen » Blog Archive » Posting Pickle Pictures

  2. Pickle canning is nearly a sport here in Poland! I know a man who eats one pint size jar EVERY DAY, of his mothers pickles. I do still LOVE the american dill pickle. I even like the american “Polish dill” better than the average ones here. But I am getting fonder of them each season. You can still buy them in a big barrel in the stores here!

    Spring…summer in Poland

  3. I, too, love pickles! I use almost the same recipe as you have it posted. The only thing I do differently is I poach peeled garlic cloves for maybe a minute and then blanch, and then I add them to the cucumbers with the pickling juice. If you want to be really adventerous add a jalepeno or two.
    Laurel R.

  4. How many cukes do I need for this amount of brine and about how many quarts or pints will it yield? Just bought a HUGE bag of pickling cukes at the farmer’s market this morning. Thanks!

  5. I want to pickle for gifts for Christmas. This sounds like an excellent method. What if I were to create and store them in the fridge and then have to take them out for transport to Christmas locations….one being a 6 hr drive. Is this possible or should I keep them in a cooler, wrap the gift on location, and then immediately have them refrigerated after that…or is there a safe period once they’ve been refrigerated for awhile to have them out for?


  6. Ed, I wouldn’t worry about it myself, since these are PICKLES we’re talking about. There’s a lot of salt and a lot of acid preserving those pickles, so a 6 hour drive shouldn’t be a big deal, as long as they go back in the fridge when you arrive at your destination. Others might quibble with that, but I would feel totally comfortable with that.


  7. I haven’t tried it without sugar. Since we’re talking about a gallon of water, a cup of vinegar, 3/4 c. salt….only one little teaspoon of sugar doesn’t seem like much. Since the source of this recipe is someone in whom I have complete confidence, I’m sure there’s a good reason for that teaspoon of sugar. But if you try this without the sugar, I’d be very interested in hearing how this turns out.

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  10. I Made Refrigerator PickleS But accidentially Put Batch In Water Bath And Cooked Them For Several Minutes. Are They Stil Ok?