Pete's 24 Hour Refrigerator Pickles SD 480p
Pete's 24 Hour Refrigerator Pickles SD 480p is a easy American recipe that serves 4. 20 calories per serving. Recipe by Anthony Cirelli on YouTube.
Prep: 40 min | Cook: 24 hrs | Total: 24 hrs 55 min
Cost: $26.96 total, $6.74 per serving
Ingredients
- 2 cups Water (distilled)
- 1 cup White Vinegar (distilled white vinegar)
- 0.75 cup Granulated Sugar (regular white sugar)
- 2 tablespoons Salt (table or kosher salt)
- as needed pieces Cucumbers (fresh garden cucumbers, trimmed and cut into spears)
- as needed pieces Jalapeño Peppers (optional, sliced)
- as needed cloves Garlic (fresh, peeled)
- as needed sprigs Fresh Dill (fresh dill sprigs)
- as needed jars Mason Jars with Lids (clean, sterilized canning jars)
Instructions
Measure Liquids
Measure 2 cups of water and 1 cup of distilled white vinegar into a large mixing bowl.
Time: PT5M
Create Brine
Add ¾ cup sugar and 2 tablespoons salt to the water‑vinegar mixture. Stir until fully dissolved; let sit briefly to ensure everything is dissolved.
Time: PT5M
Prepare Cucumbers
Wash cucumbers, trim the ends, and cut each cucumber into spears (about 3‑4 inches long).
Time: PT10M
Slice Optional Add‑Ins
If using, slice jalapeño peppers (remove seeds for less heat) and peel the garlic cloves. Roughly chop fresh dill sprigs.
Time: PT5M
Pack Jars
Into each sterilized mason jar, place a few sprigs of dill, a couple of garlic cloves, and sliced jalapeños to taste. Then tightly pack cucumber spears, tilting the jar to fit as many as possible.
Time: PT10M
Add Brine and Seal
Pour the prepared brine over the packed vegetables, filling each jar to just below the rim. Secure the lids tightly.
Time: PT5M
Refrigerate
Place the sealed jars in the refrigerator for 24 hours before serving.
Time: PT24H
Temperature: 4°C
Serve
Remove jars from the fridge, open, and enjoy the crisp, tangy pickles straight from the jar or as a side.
Time: PT0M
Nutrition Facts
- Calories
- 20
- Protein
- 0 g
- Carbohydrates
- 5 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegetarian, Vegan, Gluten-Free
Allergens: None
Ingredient Substitutions
- Instead of Cucumbers: pickling cucumbers, gherkin
- Instead of Jalapeño Peppers: serrano pepper
- Instead of Garlic: garlic powder (¼ tsp)
- Instead of Fresh Dill: dried dill (1 tsp)
Equipment Needed
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Large Mixing Bowl
- Spoon or Spatula
- Mason Jars with Lids
- Small Saucepan
Critical Steps — Do Not Skip
- Dissolve sugar and salt completely in the brine
- Pack cucumbers tightly to avoid air gaps
- Seal jars securely to prevent leaks
- Refrigerate for a full 24 hours before eating
Chef Tips from the Video
- For extra crunch, soak cucumbers in ice water for 10 minutes before packing
- Add a few peppercorns or mustard seeds to the brine for additional flavor depth
Troubleshooting
Sugar or salt does not fully dissolve
Stir longer, warm the mixture slightly (no more than 40°C) or let it sit a few minutes before using.
Pickles are too soft
Use very fresh, firm cucumbers and pack them tightly; avoid over‑filling jars.
Pickles are overly salty
Rinse the cucumbers briefly before packing or reduce salt to 1 ½ Tbsp next time.
Storage
Refrigerator: Up to 2 weeks in the fridge
Freezer: Not recommended; texture changes
Room temperature: Do not store at room temperature; keep refrigerated
Make-Ahead Tips
- Prepare the brine a day ahead and store it refrigerated
- The brine can be strained and reused for a second batch of 24‑hour pickles
Frequently Asked Questions
What is the cultural significance and history of 24‑Hour Quick Pickles in American cuisine?
Quick refrigerator pickles like this 24‑hour version are a modern adaptation of traditional New England and Mid‑Atlantic pickling practices, where fresh garden produce was preserved for winter. The recipe traces back to Pete’s Vermont method, originally from Herkimer, New York, reflecting the region’s love for crisp, tangy side dishes.
What regional variations of quick pickles exist in the United States?
In the South, quick pickles often include mustard seeds and hot sauce; in the Midwest, dill and garlic dominate; the Pacific Northwest adds fresh herbs like thyme. This Vermont‑style version emphasizes dill, garlic, and optional jalapeños for a mild heat.
How are 24‑Hour Quick Pickles traditionally served in New York and Vermont households?
They are typically served as a crunchy accompaniment to sandwiches, burgers, and charcuterie boards, or as a side with fried foods. In many families they are placed on the table for guests to nibble throughout a meal.
During what occasions are 24‑Hour Quick Pickles commonly prepared in American culture?
They are popular for summer barbecues, holiday gatherings, and as a quick pantry staple for busy weeknights. Because they only need a day, they’re often made the night before a party.
What authentic ingredients are essential for traditional American quick pickles versus common substitutes?
Traditional recipes call for fresh cucumbers, dill, garlic, distilled white vinegar, sugar, and salt. Substitutes can include apple cider vinegar for a milder flavor, dried dill instead of fresh, or honey in place of sugar, though the classic taste comes from the original ingredients.
What other American side dishes pair well with 24‑Hour Quick Pickles?
They complement fried chicken, grilled burgers, pulled pork, corned beef, and classic New England clam chowder. A simple potato salad or coleslaw also balances the tangy crunch.
What makes 24‑Hour Quick Pickles special compared to traditional fermented pickles?
They require no heat processing or long fermentation; the brine penetrates the cucumbers quickly because the vegetables are sliced into spears and the brine is a high‑acid solution. This results in a ready‑to‑eat pickle in just one day while retaining a fresh, crisp texture.
What are the most common mistakes to avoid when making 24‑Hour Quick Pickles?
Common errors include not dissolving the sugar and salt fully, packing cucumbers too loosely (which creates air pockets), using over‑ripe cucumbers that become soggy, and sealing jars improperly, which can lead to leakage or spoilage.
Why does this 24‑Hour Quick Pickles recipe use a 2:1 water‑to‑vinegar ratio instead of a higher vinegar concentration?
A 2:1 water‑to‑vinegar ratio provides enough acidity to safely preserve the cucumbers while keeping the flavor bright and not overly sharp. Higher vinegar concentrations can make the pickles too sour and mask the fresh cucumber taste.
Can I make 24‑Hour Quick Pickles ahead of time and how should I store them?
Yes, you can prepare the brine a day ahead and keep it refrigerated. Once the jars are sealed, store the pickles in the refrigerator for up to two weeks. The brine can be strained and reused for a second batch if desired.
What does the YouTube channel Anthony Cirelli specialize in?
The YouTube channel Anthony Cirelli focuses on simple, home‑grown recipes that highlight fresh garden produce and quick, practical cooking techniques for everyday home cooks.
How does the YouTube channel Anthony Cirelli's approach to American pickling differ from other cooking channels?
Anthony Cirelli emphasizes ultra‑quick, refrigerator‑based pickles using minimal equipment and fresh garden ingredients, whereas many other channels showcase traditional long‑fermentation or canning methods that require boiling water baths and extended processing times.
Last updated: September 1, 2026
