Craving pickles with the perfect crunch? These easy refrigerator pickles are just the thing.
They require only a handful of ingredients and minimal effort. And they’re the perfect way to transform ordinary cucumbers into tangy, crisp delights.
You can use them to add a kick to sandwiches, salads, burgers, and more.
Best of all, no canning experience is required. Just mix, pour, and let the fridge do the work!
Why You’ll Love These Easy Refrigerator Pickles
(Almost) Instant Gratification: These pickles are a breeze to prepare and need just 24 hours to pickle in the fridge. That said, you can eat them after just a couple of hours.
Satisfying Crunch: Biting into these pickles is a whole experience. The crunch is unbelievable. Crisp, zesty, and with a perfectly balanced flavor of vinegary tang and spices. It doesn’t get much better than that.
Waste Reducer: Do you have an excess of summer cucumbers that are about to go bad? This recipe will help you make the most of them.
Ingredients
- Kirby or Persian Cucumbers: These small, firm cucumbers are perfect for refrigerator pickling. They remain crisp and absorb flavors well.
- Onion & Garlic: The aromatics that infuse the brine with savory, umami depth.
- Fresh Dill: The quintessential herb for pickling cucumbers. It’s bright, grassy, and unmistakably pickle-y.
- White Vinegar: The acidic backbone of the brine. It preserves the cucumbers and provides a signature tangy kick.
- Sea Salt: A coarse salt that dissolves easily in the brine. It’ll enhance the flavors and aid in the pickling process.
- Granulated Sugar: Don’t worry; it won’t make the pickles sugary. It simply helps balance the acidity and rounds out the overall flavor profile.
- Mustard Seeds & Red Pepper Flakes: Tiny little flavor bombs that add a subtle, spicy warmth to the pickles. The pepper flakes are optional.
- Black Peppercorns: Another ingredient to add a bit of heat. They also lend a peppery flavor to the pickles without overpowering them.
How to Make Easy Refrigerator Pickles
The recipe for these pickles is insanely easy. Just slice, layer, boil, and pour.
The cucumbers will pickle in the brine, and after about a day, they’re ready to devour.
1. LAYER the cucumber slices, onion, garlic, and dill sprigs in a clean 1-quart jar.
2. BOIL the vinegar, water, salt, sugar, mustard seeds, red pepper flakes, and peppercorns until the salt and sugar dissolve. Remove from the heat and let cool for about 5 minutes.
3. POUR the brine over the cucumbers. Submerge them completely.
4. COOL to room temperature, then seal the jar tightly.
5. REFRIGERATE for at least 24 hours before serving. Enjoy!
Tips for the Best Easy Refrigerator Pickles
If you’re looking for a fun kitchen project that doesn’t require a culinary degree, give these a try.
I don’t have many tips, but these should help you out.
- Be selective. Freshness matters. If the cucumbers are already going bad, don’t use them. Also, Kirby and Persian cucumbers make the very best and crunchiest pickles.
- Layer properly. Start with the cucumber slices. Then, add the onions, garlic, and dill – in that order. It may seem silly, but it matters.
- Stick to sea salt. It dissolves easily and provides a better flavor. Also, be sure to get coarse salt, not fine. If fine is all you have, use only half the amount.
- Let the brine cool. If you pour hot brine over the cucumbers, they’ll become soggy. Remember to give it time to cool off first. Then, let the jars cool again before sealing and refrigerating them.
- Shake occasionally. After storing the pickles in the fridge, shake the jar periodically to help evenly distribute the brine and spices.
- Tweak the recipe. Half the fun of cooking is experimenting with recipes. Try different spices, or use the brine to pickle other veggies instead.
How to Store
As long as these pickles are submerged and unopened, they should last up to 2 months.
As for opened jars, the storage time can vary.
If they’re left out for a while or if you introduce bacteria into the jar (using your fingers or a dirty fork), they won’t last as long.
Storage tips here are pretty self-explanatory: Just keep them in the fridge!
What to Serve with Easy Refrigerator Pickles
Here are a few of my go-to ideas for serving refrigerator pickles:
Of course, you can always enjoy them straight from the jar, too!
Just remember to always use a clean fork when retrieving pickles from the jar. It’s always best to avoid cross-contamination if you can 🙂
Easy Refrigerator Pickles
12
servings10
minutes10
minutes20
kcalThese easy refrigerator pickles take only a few minutes to prep and they last all week. You’ll love their tangy, perfectly seasoned taste and light crunch.
Ingredients
1 1/2 pounds Kirby or Persian cucumbers, sliced into 1/4-inch rounds
1 small onion, thinly sliced
3-4 cloves garlic, peeled and smashed
4-5 sprigs fresh dill
1 cup water
3/4 cup white vinegar
1 tablespoons sea salt
1 tablespoon granulated sugar
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1/4 teaspoon red pepper flakes, optional
Instructions
- In a clean 1-quart jar (1 liter), layer the cucumber slices, onion, garlic, and dill sprigs.
- In a small saucepan, combine the water, vinegar, salt, sugar, mustard seeds, peppercorns, and red pepper flakes. Bring to a boil over high heat, stirring until the salt and sugar dissolve. Remove the brine from heat and let it cool for 10 minutes.
- Carefully pour the warm brine over the cucumbers in the jar, ensuring all the vegetables are submerged. Set aside to cool to room temperature before sealing the jar tightly with a lid.
- Refrigerate for at least 24 hours before eating. The pickles will continue to develop flavor over time. Enjoy!
Notes
- Select fresh cucumbers for the best taste and texture.
- Let the brine cool before pouring it over the cucumbers. Cool again before refrigerating.
- Shake occasionally to even out the flavors.
