Discover the irresistible charm of these easy homemade refrigerator sweet pickles, a delightful Scandinavian-style treat that brings a burst of flavor to any meal. Simple to prepare and bursting with a perfect balance of sweetness and tang, these pickles offer that satisfying crispness reminiscent of your favorite childhood memories. Best of all, there’s no complex hot-processing canning required—simply mix, jar, and chill in your refrigerator for a convenient and delicious standby.
These fresh and fragrant Scandinavian pickles, beautifully perfumed with fresh dill—a staple in Nordic cuisine—are an exceptional accompaniment to a variety of dishes. Imagine them alongside savory smoked salmon, rich rillettes, or a creamy slice of cheese. They are an incredibly handy ingredient to keep in your fridge, always ready to elevate a simple meal or snack. The utmost simplicity of this recipe means you don’t even need to turn on the stove, making it ideal for any season.
Featured Review
“Effortlessly delicious and a fantastic way to utilize those smaller pickling cucumbers from our local farm – it’s like capturing summer in a jar!”
Lisalen
Why Choose Refrigerator Sweet Pickles?
If you’ve ever dreamt of homemade pickles but felt daunted by the traditional canning process, refrigerator pickles are your perfect solution. These quick and easy pickles deliver all the delightful crunch and tangy-sweet flavor of classic pickles without any of the fuss. They are not only simple to make but also incredibly versatile, serving as a vibrant condiment, a delightful snack, or a refreshing side dish. The Scandinavian influence, marked by a generous use of fresh dill and a distinct sweet-sour profile, sets these pickles apart, offering a unique taste experience.
The Essence of Scandinavian Pickling
Scandinavian cuisine celebrates fresh, simple ingredients and balanced flavors. These refrigerator sweet pickles embody this philosophy perfectly. The liberal inclusion of fresh dill, a herb deeply rooted in Nordic cooking, imparts an aromatic freshness that defines their character. Combined with the gentle sweetness and bright acidity, the dill creates a pickle that is both subtle and memorable. This style of pickling prioritizes vibrant, crisp vegetables, ensuring each bite is a refreshing delight. It’s a culinary tradition focused on enhancing natural flavors, making these pickles an authentic taste of Nordic charm.
Refrigerator Sweet Pickle FAQs
Refrigerator pickles are a fantastic alternative for those who want quick pickles without the complexities of traditional canning. Unlike their shelf-stable counterparts, they don’t require processing in a boiling water bath or waiting for lids to seal. Instead, you simply combine your prepared vegetables with a flavorful brine and store them in the fridge. This method keeps the pickles fresh and crisp, offering the same great taste with significantly less effort and specialized equipment. They are a convenient way to enjoy homemade pickles almost immediately.
These delightful pickles will maintain their quality and flavor in your refrigerator for approximately one month. However, based on their deliciousness and the feedback from our recipe testers, we’re confident they’ll be devoured long before that month is up!
For this specific recipe, we advise against traditional hot-water bath canning. This recipe is designed for maximum crispness and fresh flavor, without the addition of pickling salt or lime, which are often used in canning recipes to help cucumbers retain their firmness during heat processing. Since our method involves no cooking at all, your cucumbers remain naturally fresh and satisfyingly crisp. Attempting to process this recipe traditionally could result in mushy and unappetizing vegetables. If your goal is to create shelf-stable pickles for long-term storage, we recommend trying recipes specifically formulated for canning, such as these delicious Israeli pickles.
Refrigerator Sweet Pickles
5 / 7 votes
These incredibly easy homemade Scandinavian-style sweet pickles require no canning and minimal effort. They are delightfully sweet, perfectly crisp, and infuse your meals with a fresh, tangy, dill-kissed flavor. Perfect for keeping on hand in the fridge!
Author: David Leite
Print Recipe
- Course:
- Sides
- Cuisine:
- American
- Servings:
- 64 servings | 2 quarts
- Calories:
- 17 kcal
- Prep Time:
- 15 minutes
- Chill Time:
- 6 hours
- Total Time:
- 6 hours 15 minutes
Equipment
- One half-gallon jar or two 1-quart glass jars with lid(s) and rubber seal(s), washed with soap and hot water
Ingredients
- 3 large cucumbers (weight will vary), peeled if desired
- 1 small white onion, very thinly sliced
- 5 large sprigs fresh dill
- 1 1/4 cups granulated sugar
- 2 cups white wine vinegar
- 1 teaspoon sea salt
Instructions
- Thinly slice the cucumbers. A mandoline or handheld slicer will yield the most uniform and pleasing results.
- Carefully layer the sliced cucumbers, onion, and fresh dill sprigs into your clean jar(s).
- For a relaxed approach: Simply pour the white wine vinegar, granulated sugar, and sea salt directly into the jar(s) over the layered vegetables. Secure the lid tightly and shake vigorously until the sugar begins to dissolve. Complete dissolution isn’t necessary at this stage.
- For a precise approach: In a large measuring glass or bowl, combine the granulated sugar, white wine vinegar, and sea salt. Stir thoroughly until the sugar starts to dissolve. Then, pour this brine mixture over the layered vegetables in your jar(s) and screw on the lid.
- Place the jar(s) of pickles in the refrigerator and allow them to chill for at least 6 hours before tasting. While you can enjoy them sooner, the flavors will deepen and meld beautifully over time. For optimal taste and texture, our testers found that waiting 3 to 5 days yielded the best results. These refrigerator pickles will keep well in your fridge for up to one month, though they’re often enjoyed much faster!
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☞ TESTER TIP: We found that an optimal waiting period of 3 to 5 days allows the dill to mellow perfectly, the sweetness to become pronounced, and the crunch to remain delightfully firm. This patience is truly rewarded with a superior pickle!
Adapted From
Fermented
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Nutrition
- Serving: 2 tablespoons
- Calories: 17 kcal
- Carbohydrates: 4 g
- Protein: 1 g
- Fat: 1 g
- Saturated Fat: 1 g
- Monounsaturated Fat: 1 g
- Sodium: 37 mg
- Fiber: 1 g
- Sugar: 4 g
Nutrition information is automatically calculated and should only be used as an approximation.
Tried this recipe?
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Insights from Our Recipe Testers
Our team of dedicated recipe testers unanimously praised these refrigerator sweet pickles for their ease, exceptional flavor, and versatility. Their experiences offer valuable insights and highlight the simple joys of making this Scandinavian delight at home.
Suzanne Fortier
Suzanne found these pickles to be the perfect simple, delicious accompaniment for drinks, a hearty skillet bacon cheeseburger, or even grilled salmon. She particularly appreciated that no stove was needed, highlighting their sweet, sour, and dilly yet mild profile. Suzanne, who halved the recipe, preferred Kirby cucumbers and pre-dissolved her brine ingredients in a pitcher for ease before layering. She noted that while they were tasty after 2 and 4 days, the full, nuanced flavor truly developed after 5 days.
Mackenzie Campbell
Mackenzie praised the recipe as a quick and simple method for preparing refrigerator pickles, yielding a bright, sweet pickle with just the right amount of dill. Using a mix of hothouse and CSA pickling cucumbers, she ended up with 4 cups of thinly sliced pieces. To address the sugar dissolution without heat, she ingeniously mixed the brine ingredients in a bowl and let it sit while she was at work. Mackenzie suggested mixing cucumbers and onions separately, packing them into jars, and then pouring the pre-mixed liquid over to avoid awkward stirring. She found the pickles very yummy after 3 days but noted they were a bit sweet for her personal taste, suggesting a slight reduction in sugar for future batches. The dill, she concluded, provided a lovely herbal note, keeping them bright and fresh.
Paula D.
Paula described these refrigerator sweet pickles as lightly flavored with dill, a little sweet, a little sour, and utterly delicious. Using a mandoline for thin slices, she found them crisp and flavorful even on the first day. She filled a 1/2-gallon jar, adding vinegar, salt, and sugar (in increments for quick dissolution) last, then gave it a few shakes. Paula emphasized the ease of the process and confirmed they were tasty from day one, continuing to be so for several days. She also shared a helpful tip regarding jar preparation for refrigerator pickles: a thorough wash with soap and hot water is sufficient, saving time compared to sterilizing jars for traditional canning.
Anna Scott
Anna found this version of pickled cucumbers to be a tasty and unique addition to her pickle collection, noting it was sweeter than her usual preference but wonderfully suited for specific pairings. She was particularly drawn to the thinly sliced cucumbers, a departure from her usual spears or rounds. Anna observed that the higher sugar-to-salt ratio worked beautifully when pairing the pickles with smoked fish, pates, and other rich dishes. The thinly sliced onions added a delightful peppery tang. She stirred all ingredients in a mixing bowl before transferring them to a quart-sized jar, which filled it to the brim. Anna eagerly anticipates serving them as a condiment with grainy mustard, or on a smoked salmon bagel with herbed cream cheese and capers.
J. Ellington
J. Ellington described these Scandinavian-style pickles as delectable, fragrant, sweet, and tangy, envisioning them as a versatile accompaniment for almost any dish. Due to the significant amount of sugar and the method of cold preparation, J. Ellington suggested pre-boiling the sugar and vinegar on the stovetop to aid in dissolving the sugar and to potentially enhance the pickling process. The recipe yielded a full quart of pickles, with a small amount of leftover pickling juice, indicating generous proportions.
Gene C.
Gene C. declared these pickles a game-changer, stating they rivaled his long-time affection for garlic pickles from his Italian neighborhood upbringing. Having tried many homemade pickle variations, he found this Scandinavian rendition to be uniquely incredible, possibly due to the sugar content, the absence of traditional pickling spices, or the no-cook method. He highly recommends these thinly sliced pickles for burgers, sandwiches, or simply eaten plain, noting their balanced sweet-tart profile. Gene was so impressed that he vowed never to buy pickles again, especially chips for burgers, and plans to make more, including some spears for variety. He suggests trying them without hesitation and even mentions that red pepper flakes could be added for those who desire more heat.