Quick Dill Pickles (Easy No-Cook Refrigerator Pickles)
Crisp, tangy quick dill pickles made in minutes. No-cook brine, ready in 24 hours. Perfect for raclette, fondue, cheese boards, and everyday snacking.
If you’ve ever eaten a Swiss raclette or fondue spread, you already know how essential pickles are in Swiss cuisine. They cut through all the rich, melty cheese and balance out the salty cured meats – a tradition you’ll see on every Swiss charcuterie board. In my home, there are always jars of quick pickles in the fridge, ready to be tossed into salads, served with cold cuts, or eaten straight from the jar.
These Quick Dill Pickles are my go-to version: crisp, tangy, herb-forward, and ready in just a day. They’re incredibly simple to make – no canning, no heating big pots – just a hot brine poured over fresh cucumbers and a little patience. Perfect for snacking, layering on sandwiches, or adding to your next fondue or raclette night for a proper Swiss touch.
What you’ll love about this recipe
- Big Crunch, Bold Flavor – These pickles are extra crispy with that addictive garlic-dill punch.
- Quick & Easy – No canning needed! Flavorful in 24 hours, best in 48–72.Just a few ingredients and a little fridge time.
- Customizable – Love it extra garlicky or heavy on the dill? Go wild.
- No cooking required – just boil the water.
- Perfect for Snacking (or Midnight Raids) – No judgment here. I’ve definitely snacked straight from the jar.
- Swiss-approved – perfect for cheese boards, raclette, fondue, rösti plates, and salads.
Variations & Substitutions
- Spicy Pickles: Add jalapeño slices or ½ tsp chili flakes.
- Garlic-Dill Pickles: Add 3 crushed garlic cloves.
- Sweet Pickles: Add 1–2 extra teaspoons of sugar.
- Herby Pickles: Add bay leaf, fresh thyme, or more dill.
- Swiss Cheese-Board Pickles: Add whole pearl onions or baby corn for a true raclette spread.
Ingredients Explained
Cucumbers (Lebanese or Persian)
These varieties stay firm and crisp — ideal for refrigerator pickles.
White Vinegar
Classic, clean sourness. Pickling vinegar works great too.
Boiling Water
Hot water dissolves sugar instantly and gently softens the cucumber skins so the brine penetrates quickly.
Mustard Seeds
Add warmth and that signature pickle flavor.
Coriander Seeds
Give a citrusy, aromatic note.
Cloves
A small Swiss-German touch — subtle but beautiful in pickles.
Fresh Dill
The star flavor. Use extra if you love a strong dill profile.
Optional Add-Ins
Customize your pickles:
Turmeric → color + earthy depth
Garlic → sharp, classic
Jalapeño or chili flakes → spicy
Peppercorns → aromatic
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Step-by-Step Instructions
How to make Quick Dill Pickles:
Making homemade pickles is so easy. If you are like me, they will disappear so quickly that no extra ”canning’ work is necessary. If you do want to can them to be able to shelve them longer, it is important you follow the proper canning steps.
But, for the sake of this recipe, we will simply concentrate on the ingredients and the how-to of making your very own pickles from scratch.
This recipe can be used on other kinds of vegetables too, but my favorite is to use persian or lebanese cucumbers. They make for the perfect size of pickle and have a crunch that can’t be beat!
1. Prep the Cucumbers
Wash and slice the cucumbers into spears, rounds, or halves. Pack them tightly into a clean glass jar.
2. Add Spices & Dill
Add mustard seeds, coriander seeds, cloves, dill, and any optional add-ins directly to the jar.
3. Make the Brine
In a measuring cup or bowl, mix vinegar, boiling water, and sugar. Stir until the sugar dissolves completely.
4. Fill the Jar
Carefully pour the hot brine over the cucumbers until they’re fully covered. Let cool to room temperature.
5. Seal & Refrigerate
Seal the jar and refrigerate.
Pickles taste good after 24 hours, but are best after 2–3 days.
Quick Dill Pickles (Easy Refrigerator Recipe)
Ingredients
Method
- Wash and slice cucumbers into spears, rounds, or halves. Pack tightly into a clean glass jar.
- Add mustard seeds, coriander seeds, cloves, fresh dill, and any optional add-ins directly to the jar.
- In a bowl or measuring cup, stir the vinegar, boiling water, and sugar until the sugar fully dissolves.
- Carefully pour the hot brine over the cucumbers until they are completely submerged.
- Let cool to room temperature.
- Seal the jar and refrigerate.
- Good after 24 hours, best after 48–72 hours.
Notes
- Lebanese/Persian cucumbers stay crisper than English cucumbers.
- Want spicy pickles? Add jalapeño or chili flakes.
- Add a pinch of turmeric for beautiful color.
- These are refrigerator pickles only – not shelf stable.
- Pickles soften gradually over time – enjoy within 1 month.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out![wprm-jump text=”Back to Top ↑” target=”top”]
Serving Ideas
- With raclette or fondue (classic Swiss pairing)
- Serve these quick dill pickles on a charcuterie board
- With dry-cured meats and Swiss cheeses
- Chop your quick dill pickles into potato salad or egg salad
- On sandwiches or burgers
- As a crunchy topping for grain bowls
- Straight from the jar
- These quick dilll pickles are perfect with rösti, cold platters, picnic lunches, or BBQ nights
Make them Perfect
- Pack cucumbers as tightly as possible – keeps them submerged.
- Slice evenly so everything brines at the same speed.
- Add a little extra dill if you like a stronger herbal flavor.
- Always cool fully before refrigerating.
- If you want extra crisp, use small, firm cucumbers
- For brighter color, add a pinch of turmeric.
Storage & Make-Ahead
- Store these quick dill pickles sealed in the fridge for up to 1 month.
- They’ll soften over time but stay flavorful.
- Not suitable for shelf-stable canning (refrigerator recipe only).
Frequently Asked Questions
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These Quick Dill Pickles are fresh, crisp, and full of bright herbal flavor – the kind of jar you’ll reach for all week long. They add that perfect tangy, crunchy contrast to rich dishes like raclette and fondue and always elevate a simple cheese board.
If you try them, let me know in the comments how fast your first jar disappears! And for more cozy Swiss-inspired recipes, make sure you’re subscribed to my newsletter so you never miss a new one.
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