Refrigerator Italian Pickles, easy overnight dill refrigerator pickles with Italian flavors. No canning needed for this simple pickle recipe! These slightly spicy pickles are ready the next day.
These quick and easy Refrigerator Italian Pickles are a great condiment to have on hand and the perfect way to use up all those summer cucumbers you may have around later this summer. Refrigerator pickles require NO canning which is quick and easy. If you’re not quite feeling the Italian flavor, maybe check out this great list of some of the Best Pickle Recipes for more great options!
I’ve been kind of obsessed with refrigerator pickles as well as pickled recipes in general (like these Pickled Jalapeños and Pickled Red Onions). So to add to all these easy pickle recipes, I thought I’d try one with Italian flavors including garlic, red pepper flakes, and Italian seasoning!
What are Refrigerator Pickles?
If you’ve never made refrigerator pickles before, they are quick and easy! You generally pour the brine over sliced cucumbers with some fresh dill and other flavors, then refrigerate overnight. That’s it! No canning or long process to pickle them.
They do need to be stored in the refrigerator. However, they last quite a long time in there!
(Full printable recipe card is at bottom of post.)
Refrigerator Italian Pickle Ingredients
- Fresh dill (not dried)
- Garlic cloves
- Italian seasoning (like a dried blend of marjoram, basil, rosemary, thyme, oregano, and/or sage)
- Red pepper flakes
- Cucumbers (I suggest using small firm cucumbers that do NOT have a lot of seeds)
- White Vinegar
How to Make Refrigerator Italian Pickles
- PREP INGREDIENTS. Place dill, garlic, Italian seasoning, red pepper flakes, and onion in large mason jar. Fill jar to top with cucumbers.
- MAKE BRINE. Meanwhile, place the water, vinegar, sugar, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight. Shake occasionally.
Uses for Italian Pickles
- Delicious chopped in pasta salads and potato salads.
- Perfect for Italian inspired sandwiches, hot dogs, and burgers (like these Pickle Chicken Burgers).
- Great snack all by itself or add to Italian inspired cheese boards or meat trays.
Quick Tips for Best Results
- Use small thin firm cucumbers that do not contain a lot of seeds. Big fat watery and seedy cucumbers do NOT work well.
- Make sure brine is hot when pouring over cucumbers and herbs and spices.
- Refrigerate at least overnight, but a few days is even better if you can.
- Use fresh dill. You can also use fresh Italian herbs. I just didn’t happen to have them all the dried Italian herbs worked fine.
- Use a wide-mouthed quart mason jar if you have it. The wide mouth makes it easy to get the pickles out, as well as put all the ingredients in.
- Shake the jar every now and then the first day or so, just to make sure everything is well distributed.
Refrigerator Italian Pickles FAQ
How should I store the pickles?
Store in the refrigerator. Do NOT store these in your cupboard.
Can I freeze refrigerator pickles?
No, I would not suggest freezing these pickles.
How long will the pickles last?
Depending on the quality of your ingredients these pickles could last a few weeks to a few months.
Feel free to change up the spices and herbs for personal preference. You could also use your favorite vinegar.
Can I use low-fat ingredients?
No high fat ingredients in this recipe, so should be ok.
What else can I add to this recipe?
Add your favorite herbs or spices for a whole new taste.
Can I use something other than cucumbers?
I haven’t tried it, but you could try other vegetables. Some vegetables may need to be blanched first, however.
Can I use dried dill?
I would highly recommend using fresh dill only in this recipe for best results.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – All ingredients are vegan.
Vegetarian – All ingredients are also vegetarian friendly.
Low-Carb – There is not much sugar or carbs in this recipe, but you could also try adding less or no sugar, or try a sugar substitute.
Gluten-Free -All ingredients are gluten-free.
Other Refrigerator Pickle Recipes You May Enjoy
I have all sorts of fun refrigerator pickle recipes you may like including…
- Mexican Refrigerator Pickles – Refrigerator pickles with Mexican flavors!
- Ranch Refrigerator Pickles – Yes, add a little Ranch seasoning to your overnight pickles for a delicious taste.
- Spicy Pickles – Great spicy dill pickles that are easy to make.
- Overnight Homemade Pickles – The original dill refrigerator pickles for the purists.
- Refrigerator Sweet Pickles – Perfect for those who like their pickles more on the sweet side.
Hope you enjoy this easy refrigerator pickle recipe with Italian flavors. Tell me in the comments about what herbs and spices you added!
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If you like making homemade condiments, check out this Boom Sauce, a delicious homemade burger and fry sauce!
Refrigerator Italian Pickles
- 1 cup (or handful) of fresh dill sprigs
- 3 cloves garlic chopped
- 1 tablespoon Italian seasoning (dried blend)
- 2 teaspoons crushed red pepper flakes
- 1/4 cup chopped onion
- 3 cups thinly sliced small cucumbers
- 1 1/2 cups water
- 3/4 cup white vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
- 1/8 teaspoon black pepper
- Meanwhile, place the water, vinegar, sugar, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight. Shake occasionally.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)