24 Hour Refrigerator Pickles
24 Hour Refrigerator Pickles is a easy Jewish recipe that serves 4. 15 calories per serving. Recipe by David Woolf on YouTube.
Prep: 10 min | Cook: 1 min | Total: 15 min
Cost: $9.26 total, $2.31 per serving
Ingredients
- 1.25 cups Distilled White Vinegar (for the brine)
- 3 tablespoons Kosher Salt (fine kosher salt)
- 2 tablespoons Granulated Sugar
- 2 cups Water (filtered)
- 2 tablespoons Coriander Seeds
- 1 teaspoon Mustard Seeds (white)
- 0.25 teaspoon Crushed Red Pepper Flakes (optional for heat)
- 2 pieces Garlic Cloves (halved, not thinly sliced)
- 12 sprigs Fresh Dill Sprigs (roughly 10‑15 sprigs, fresh)
- 2 pounds Kirby Cucumbers (short, stout; cut into spears)
Instructions
Make the Brine
Combine the distilled white vinegar, kosher salt, and granulated sugar in a microwave‑safe bowl. Whisk briefly, then microwave on high for about 1 minute until the salt and sugar are fully dissolved.
Time: PT2M
Add Spices and Water
Stir the coriander seeds, white mustard seeds, crushed red pepper flakes, and 2 cups of water into the hot brine. Mix until evenly distributed.
Time: PT1M
Prepare the Cucumbers
Wash the Kirby cucumbers, trim the ends, and cut each cucumber into spears about ½ inch thick.
Time: PT5M
Prep Garlic and Dill
Halve the garlic cloves and separate the dill sprigs.
Time: PT2M
Pack the Jar
Place cucumber spears upright in the glass jar. Add the halved garlic cloves, dill sprigs, and any remaining whole spices, pressing gently to fill the jar tightly.
Time: PT2M
Add the Brine
Pour the prepared brine over the packed cucumbers, ensuring they are completely covered. If the brine doesn’t reach the top, add a splash of water. Seal the jar with its lid and give it a gentle shake.
Time: PT1M
Refrigerate
Place the sealed jar in the refrigerator. Allow the pickles to sit for at least 24 hours before serving; they will improve in flavor over the next few weeks.
Time: PT0M
Temperature: 4°C
Nutrition Facts
- Calories
- 15
- Protein
- 0g
- Carbohydrates
- 3g
- Fat
- 0g
- Fiber
- 1g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Kosher
Allergens: Mustard
Ingredient Substitutions
- Instead of Distilled White Vinegar: Apple Cider Vinegar (will change flavor)
- Instead of Kosher Salt: Sea Salt
- Instead of Granulated Sugar: Honey (use less)
- Instead of Mustard Seeds (white): Black or brown mustard seeds (sharper flavor)
- Instead of Crushed Red Pepper Flakes: Fresh chopped chili
- Instead of Fresh Dill Sprigs: Dried dill (use 1 tsp)
- Instead of Kirby Cucumbers: Other firm pickling cucumbers
Equipment Needed
- Measuring Cups
- Measuring Spoons
- Microwave‑Safe Bowl
- Whisk
- Knife
- Cutting Board
- Glass Jar with Lid (e.g., 1‑quart mason jar)
- Spoon or Small Spatula
Critical Steps — Do Not Skip
- Fully dissolve salt and sugar in the brine (Step 1).
- Pack cucumbers tightly and upright to stay submerged (Step 5).
- Ensure the brine completely covers the cucumbers; add water if needed (Step 6).
Chef Tips from the Video
- Toast the coriander seeds lightly in a dry pan for extra aroma before adding them to the brine.
- Use fresh dill for the brightest flavor; dried dill works but is less vibrant.
- Let the brine cool slightly before sealing the jar to prevent pressure buildup.
Troubleshooting
Cucumbers are soft instead of crisp.
Use the freshest Kirby cucumbers possible and keep them refrigerated until packing. Adding a pinch of calcium chloride (pickling salt) can also improve crunch.
Brine does not fully cover the spears.
Add a little extra filtered water until the cucumbers are submerged. Ensure the jar is not over‑filled with spears.
Pickles are too salty.
Reduce the kosher salt to 2 tablespoons next time, or rinse the spears briefly before packing.
Storage
Refrigerator: Up to 2 months, sealed tightly.
Freezer: Not recommended; texture degrades.
Room temperature: Do not store at room temperature; risk of spoilage.
Make-Ahead Tips
- The pickles can be made up to a week ahead; they become more flavorful over time.
- If you prefer a milder flavor, reduce the amount of crushed red pepper flakes.
Frequently Asked Questions
What is the cultural significance and history of dill pickles in Jewish cuisine?
Dill pickles have long been a staple in Jewish households, especially in Eastern Europe, where they were preserved for winter months and served at Shabbat meals as a crunchy, tangy side.
What are traditional regional variations of dill pickles in Eastern European Jewish cooking?
In Poland and Lithuania, pickles are often fermented on a windowsill for weeks, while in Israel many families now use quick refrigerator methods like this recipe for convenience.
How are dill pickles traditionally served during Shabbat meals in Jewish households?
They are typically presented on a platter alongside challah, hummus, and other mezze, providing a bright, acidic contrast to richer dishes and helping cleanse the palate.
What occasions or celebrations are dill pickles associated with in Jewish culture?
Pickles appear at holiday tables such as Passover (when kosher for Passover) and at family gatherings like Simchat Torah, where they are enjoyed as a simple, home‑made snack.
How does dill pickle fit into the broader Eastern European cuisine?
Pickling vegetables, especially cucumbers with dill, is a cornerstone of Eastern European food preservation, reflecting the region’s need to store harvests through long winters.
What are the authentic traditional ingredients for Jewish dill pickles versus acceptable substitutes?
Traditional recipes use kosher salt, white vinegar, fresh dill, garlic, and mustard seeds. Acceptable substitutes include apple cider vinegar (flavor changes) or sea salt, but the classic flavor comes from the original ingredients.
What are the most common mistakes to avoid when making refrigerator dill pickles?
Common errors include not fully dissolving the salt and sugar, packing the cucumbers too loosely so they float, and not ensuring the brine completely covers the spears, which can lead to uneven pickling.
Why does this recipe use a microwave to dissolve the brine instead of stovetop heating?
Microwaving is faster and eliminates the need for an extra pot, allowing the brine to be ready in under a minute while still fully dissolving the salt and sugar for a clear, consistent pickling solution.
How do I know when the refrigerator dill pickles are ready to eat?
After 24 hours in the fridge the cucumbers will have absorbed the tangy brine and should taste crisp and mildly sour. Taste a spear; if you prefer more sourness, let them sit a few days longer.
What does the YouTube channel David Woolf specialize in?
The YouTube channel David Woolf focuses on practical, home‑cooking tutorials that blend traditional techniques with modern shortcuts, often highlighting quick, family‑friendly recipes.
How does the YouTube channel David Woolf's approach to quick pickling differ from other cooking channels?
David Woolf emphasizes minimal equipment and fast preparation, using a microwave for the brine and a single jar, whereas many other channels demonstrate longer fermentation methods or require specialized canning gear.
Last updated: September 1, 2026
