24 Hour Refrigerator Pickles: Old Handwritten Recipe Revived
24 Hour Refrigerator Pickles: Old Handwritten Recipe Revived is a easy American recipe that serves 8. 15 calories per serving. Recipe by Travel and Tracksuits on YouTube.
Prep: 15 min | Cook: 10 min | Total: 40 min
Cost: $2.20 total, $0.27 per serving
Ingredients
- 1 cup White Distilled Vinegar (5% acidity)
- 0.33 cup Canning Salt (Fine grain; iodized salt works as a substitute)
- 0.5 cup Granulated Sugar (White granulated sugar)
- 2 quarts Water (Filtered or tap water)
- 4 medium Cucumbers (Pickling cucumbers, sliced into spears or rounds)
- 1 tablespoon Dried Dill Weed (Freeze‑dried dill (Lighthouse brand preferred))
- 3 cloves Garlic Cloves (Minced)
- 1 teaspoon Whole Black Peppercorns (Optional for extra flavor)
Instructions
Prepare Cucumbers
Wash the cucumbers, trim the ends, and slice them into spears or rounds about ¼‑inch thick.
Time: PT5M
Make the Brine
In a saucepan combine 2 quarts water, 1 cup vinegar, 1/3 cup salt, and ½ cup sugar. Stir until salt and sugar dissolve, then bring to a rolling boil.
Time: PT5M
Temperature: 100°C
Cool the Brine
Remove the saucepan from heat and let the brine cool to room temperature (about 20‑25°C). For faster cooling, place the pot in an ice‑water bath.
Time: PT15M
Pack the Jars
Divide the dried dill, minced garlic, and optional peppercorns evenly among the jars. Pack the cucumber slices tightly on top, then pour the cooled brine over them, leaving about ½‑inch headspace.
Time: PT5M
Seal and Refrigerate
Close each jar with its lid, place the jars in the refrigerator, and let them sit for at least 24 hours before tasting.
Time: PT0M
Temperature: 4°C
Nutrition Facts
- Calories
- 15
- Protein
- 0 g
- Carbohydrates
- 4 g
- Fat
- 0 g
- Fiber
- 0.5 g
Dietary info: Vegan, Vegetarian, Gluten‑Free, Low‑Calorie, Low‑Sugar
Ingredient Substitutions
- Instead of White Distilled Vinegar: Apple cider vinegar, Rice vinegar
- Instead of Canning Salt: Kosher salt (use 1.5× amount), Sea salt
- Instead of Granulated Sugar: Honey (use 2/3 cup), Brown sugar
- Instead of Cucumbers: Zucchini (for a different texture)
- Instead of Dried Dill Weed: Fresh dill (1 tbsp chopped), Dill seed (1 tsp)
- Instead of Garlic Cloves: Garlic powder (½ tsp)
- Instead of Whole Black Peppercorns: Mustard seeds, Allspice berries
Equipment Needed
- Saucepan
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Wide‑mouth Jars with Lids
- Funnel (optional)
- Wooden Spoon
- Small Bowl (optional)
- Refrigerator
Critical Steps — Do Not Skip
- Cool the brine completely before adding it to the jars.
- Pack dill and garlic evenly so flavor distributes.
- Ensure cucumbers are fully submerged in the brine.
Chef Tips from the Video
- Select cucumbers that are firm and free of blemishes for the best crunch.
- Add a pinch of mustard seeds or a few peppercorns for subtle spice.
- If you need the pickles faster, chill the brine in an ice bath and refrigerate for 6‑8 hours.
Troubleshooting
Pickles are soggy or lack crunch.
Make sure the brine is fully cooled before adding cucumbers and keep the cucumbers refrigerated; add a few grape leaves or a pinch of calcium chloride for extra crispness.
Brine is cloudy or has sediment.
Stir the brine well before pouring and use a fine mesh sieve to filter out any undissolved particles.
Dill flavor is too strong or leaves residue.
Use fresh dill instead of dried, or reduce the amount of dried dill to 2 teaspoons.
Storage
Refrigerator: Up to 1 week
Freezer: Not recommended; texture will degrade
Room temperature: Do not store at room temperature
Make-Ahead Tips
- Prepare the brine a few hours ahead and refrigerate it; add it to the jars when ready.
- Fresh dill can be substituted; use 1‑2 tbsp chopped fresh dill per jar.
Frequently Asked Questions
What is the cultural significance and history of 24‑Hour Refrigerator Dill Pickles in Pennsylvania cuisine?
Refrigerator pickles are a home‑preservation tradition in the Northeastern United States, especially Pennsylvania, where families would make quick brine pickles to enjoy during the winter months without the need for canning equipment. The recipe in this video comes from a handwritten family recipe dating back to the late 1980s, reflecting the practical, low‑tech approach of that era.
What are the traditional regional variations of dill pickles in Pennsylvania and how does this recipe compare?
Pennsylvania dill pickles often use a simple vinegar‑salt‑sugar brine and may include fresh dill, garlic, and sometimes mustard seeds. Some families add a splash of apple cider vinegar for sweetness. This recipe follows the classic brine but uses dried dill due to seasonal availability, staying true to the traditional flavor profile.
How were refrigerator pickles traditionally served in Pennsylvania households?
They are typically served as a crunchy side dish with sandwiches, barbecued meats, or as part of a family lunch spread. In many Pennsylvania homes, they accompany hearty meals like pork roast or chicken barbecue, providing a bright, acidic contrast.
What occasions or celebrations are 24‑Hour Refrigerator Dill Pickles associated with in Pennsylvania culture?
These quick pickles are popular during winter holidays, family gatherings, and backyard barbecues when fresh produce is limited. They are also a staple at potlucks and community events because they can be prepared in advance and stored in the fridge.
What authentic ingredients are essential for traditional Pennsylvania dill pickles versus acceptable substitutes?
Authentic ingredients include white distilled vinegar, iodized or canning salt, granulated sugar, fresh or dried dill, and garlic. Substitutes such as apple cider vinegar, kosher salt (adjusted amount), honey, or fresh dill can be used without drastically changing the flavor.
What other Pennsylvania dishes pair well with 24‑Hour Refrigerator Dill Pickles?
They pair beautifully with Pennsylvania Dutch chicken pot pie, grilled bratwurst, smoked pork shoulder, and classic cheesesteak sandwiches. The bright acidity also complements creamy coleslaw and potato salads common in the region.
What makes 24‑Hour Refrigerator Dill Pickles special or unique in American home‑canning tradition?
Unlike traditional canned pickles that require processing for shelf‑stable storage, these refrigerator pickles are ready in just 24 hours, require no canning equipment, and retain a fresh, crisp texture. The use of dried dill adds a convenient, year‑round flavor option.
What are the most common mistakes to avoid when making 24‑Hour Refrigerator Dill Pickles?
Common errors include adding hot brine to the jars (which softens cucumbers), using too little salt (resulting in bland or unsafe pickles), and not fully submerging the cucumbers, which can cause mold. Always let the brine cool completely and pack the jars tightly.
Why does this recipe use a 1/3 cup of salt instead of kosher salt, and can I substitute it?
The original handwritten recipe called for the fine, iodized salt that was common in the 1980s. Kosher salt has larger crystals and a different weight per volume, so if you substitute, increase the amount by about 1.5 × to achieve the same salinity.
Can I make the 24‑Hour Refrigerator Dill Pickles ahead of time and how should I store them?
Yes, you can prepare the brine and pack the jars up to 2 days in advance; keep the jars sealed and refrigerated. The pickles will continue to develop flavor, staying safe for up to one week in the fridge.
What does the YouTube channel Travel and Tracksuits specialize in?
Travel and Tracksuits focuses on personal storytelling combined with practical cooking tutorials, often featuring nostalgic family recipes, travel anecdotes, and simple home‑cooking techniques that require minimal equipment.
How does the YouTube channel Travel and Tracksuits' approach to American comfort food differ from other cooking channels?
Travel and Tracksuits blends memoir‑style narration with step‑by‑step instructions, emphasizing the cultural background of each dish and using handwritten family recipes as a centerpiece, whereas many other channels focus primarily on technique or trend‑driven recipes.
Last updated: September 1, 2026
