What is the difference between fermented pickles and quick pickles?

Fermented pickles are made with a saltwater brine and develop their tang through natural bacteria over time. Depending on storage temperature, it can take 3-6 weeks for them to ferment. Quick pickles, like those in this homemade dill pickle recipe, use a vinegar-based brine and are ready to enjoy after about 24 hours. Other veggies can be pickled this way, too, like red onions , sweet onions, and green beans, for an easy side dish. Fermented pickles offer probiotic benefits and other anti-inflammatory effects , but quick pickles are a lot faster and more convenient. To try fermenting at home, see my fermented carrots with dill or homemade sauerkraut .

Are all pickles made from cucumbers?

While cucumbers are the most common vegetable associated with pickling, the word “pickle” actually refers to the preservation method, not the vegetable itself. In everyday language, though, “pickles” have come to mean cucumbers that have sat in a brine recipe and flavored until tangy and crisp. Many other vegetables can be quick-pickled using the same method, including carrots, green beans, red onions, and beets. Each one absorbs the brine differently, creating a variety of flavors and textures beyond the classic cucumber pickle.

Can refrigerator pickles be canned for longer storage?

These pickles are not designed for canning. There is not enough vinegar in the recipe to achieve the low pH required to safely can them. They should be stored in the refrigerator and enjoyed within about one month.

Should I give my pickles a water bath?

A water bath is not recommended for these pickles. For fermented pickles, a water bath can soften them and destroy the beneficial bacteria created during fermentation. For quick pickles, it is simply not necessary since they are meant to be refrigerated.

What is pickling solution?

Pickling solution is actually a type of metal treatment to remove surface impurities and oxidation. This solution is not related to refrigerator pickling liquid and should not be confused with pickle brine.

Easy Refrigerator Pickles

Servings: Makes 1 quart 1x

Scale

Ingredients

1 pound small cucumbers, about 6-7 (such as Persian or Kirby)
½ cup distilled white vinegar
1 tablespoon kosher salt (may substitute 1 ½ teaspoons fine sea salt)
½ teaspoon cane sugar (optional)*
½ teaspoon black peppercorns
1 cup cold water
2-3 garlic cloves, peeled and sliced

Cook Mode Prevent your screen from going dark

Instructions

Make the brine.

Place a small saucepan over medium-high heat.
Add vinegar, salt, and sugar (if using). Stir.
Heat the mixture, stirring occasionally, just until the salt and sugar are completely dissolved.
Remove the pan from heat. Stir in peppercorns and water.
Set aside or transfer to a jar with a tight-fitting lid and refrigerate until ready to use (up to 4 days).

Prep the pickles.

Wash the cucumbers and pat dry.
Using a knife, slice the cucumbers lengthwise into spears (or slice into ¼-inch thick rounds for pickle chips).
Add the garlic and dill to the bottom of a wide-mouth quart-size mason jar.
Add the cucumber spears or slices to the jar.
Pour the brine over the cucumbers. It should cover them completely, but if not, add a bit of cold water to the top until they are covered.
Place the lid on the jar and refrigerate for 24 hours. Pickles will keep in the refrigerator for up to 1 month.

Notes

For extra crunch, I always follow guidance from the National Center for Home Food Preservation and trim a 1/16-inch slice from the blossom/stem end of each cucumber. This helps prevent enzymes in the blossom end from softening the pickles too much.

To make these pickles spicy, I like adding sliced jalapeños or a pinch of red pepper flakes directly into the jar. A jar of pickling spice can also be used, or a custom blend with bay leaves, coriander seeds, or even a clove for deeper heat and flavor.

*To make a lower-sugar or sugar-free version, I simply leave out the cane sugar. The brine still works without it, and the pickles remain crisp and tangy, just a little sharper in flavor.

Nutrition Information

Serving Size: Per spear
Calories: 3
Fat: 0 g
(Sat Fat: 0 g)
Sodium: 140 mg
Carbohydrate: 1 g
(Fiber: 0 g
Sugar: 0 g)
Protein: 0 g
Cholesterol: 0 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Paleo Vegan Vegetarian Whole30

Recipe By: Jessica Beacom