So I Cheated Refrigerator Dills Recipe

These ridiculously fast refrigerator dill pickles are a Texas family secret! 'Cheating' is allowed when the results are this unbelievably good. Ready in just 20 minutes, these pickles are crisp, tangy, and disappear faster than you can say 'dill.' Perfect for snacking, burgers, sandwiches – or anything that needs a delicious pickle kick! Keeps for up to 6 months in the refrigerator (if they last that long!).

Prep Time 15 mins
Cook Time 20 mins
Calories 432.4 kcal
Protein 35g
Rating 2.8 (4 Reviews)
So I Cheated Refrigerator Dills 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for So I Cheated Refrigerator Dills

  • 1 jar dill pickle spears
  • 1/2 medium white onion, thinly sliced
  • not specified in recipe
  • 4-6 smashed garlic cloves
  • 1 cup white vinegar
  • 2 tablespoons kosher salt (or 1 tablespoon table salt)
  • 1 cup water
  • 1/4 cup fresh dill sprigs, plus additional fresh dill sprigs for topping

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How to Make So I Cheated Refrigerator Dills

  1. Empty the jar of dill pickle spears, reserving the pickles and discarding the existing brine.
  2. Place 1/4 cup of fresh dill sprigs in the bottom of the clean pickle jar.
  3. Slice the pickles into 1/4-inch thick rounds. Add the sliced pickles, along with the thinly sliced 1/2 medium white onion and 4-6 smashed garlic cloves to the jar.
  4. Top the jar with the remaining fresh dill sprigs.
  5. In a small saucepan, combine 1 cup of white vinegar, 2 tablespoons of kosher salt (or 1 tablespoon of table salt), and 1 cup of water. Bring to a boil.
  6. Carefully pour the boiling vinegar mixture over the pickles in the jar, leaving about 1/2 inch of headspace.
  7. Secure the jar lid tightly and let cool completely to room temperature.
  8. Refrigerate for at least 24 hours before serving. The longer they sit, the more flavorful they become!

Nutrition Information (Approximate per serving)

Sodium

2444 g

Sugar

152g

Fat

5g

Carbs

28g