Yes, you can skip heating the vinegar and dill mixture when making pickles in the fridge, but it may affect the flavor and texture of the pickles. Heating the vinegar helps dissolve the sugar and salt, infuse the spices into the brine, and bring out the flavors of the dill and other ingredients. Additionally, heating the brine can also help soften the vegetables slightly, which can result in a better texture in the finished pickles.
However, if you prefer a raw or "quick pickling" method, you can still make pickles without heating the brine. Here's how you can do it:
Wash and prepare the cucumbers or other vegetables you want to pickle. Slice them into the desired shape and size.
In a clean jar or container, layer the sliced cucumbers and any other vegetables with fresh dill and any other spices or herbs you like.
In a separate bowl, mix together vinegar, water, salt, and sugar. Use a ratio of 1 cup vinegar to 1 cup water, and adjust the salt and sugar to your taste preference. Stir until the salt and sugar are dissolved.
Pour the vinegar mixture over the vegetables in the jar, making sure they are fully submerged.
Place a lid on the jar and store it in the refrigerator.
Allow the pickles to sit in the fridge for at least 24 hours to develop their flavor. The longer they sit, the stronger the flavors will become.
Keep in mind that the raw pickling method may result in slightly crisper pickles with brighter, fresher flavors compared to the traditional heated method. However, they may not have the same depth of flavor and softness that comes from heating the brine. Experiment with both methods to find which one you prefer. Also, note that refrigerator pickles have a shorter shelf life compared to canned pickles, so it's best to consume them within a few weeks for the best quality.