Easy Refrigerator Pickles

Crunchy, tangy, and incredibly simple to make, these easy refrigerator pickles are the perfect way to preserve fresh cucumbers without the hassle of traditional canning. With just a handful of pantry staples and a few minutes of prep, you’ll have a batch of zesty pickles ready to enjoy in no time.

Why You’ll Love This Recipe

• No canning equipment required
• Ready to eat in just 24 hours
• Customizable with your favorite spices and veggies
• Perfect for burgers, sandwiches, or snacking
• Keeps well in the fridge for weeks

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cucumbers (small pickling cucumbers work best)
• White vinegar
• Water
• Sugar
• Salt (kosher or pickling salt)
• Garlic cloves
• Fresh dill
• Whole black peppercorns
• Optional: red pepper flakes, mustard seeds, sliced onions, or other spices

directions

1. Wash and slice the cucumbers into rounds or spears, depending on your preference.
2. Place garlic, dill, peppercorns, and any optional spices at the bottom of clean glass jars.
3. Pack the cucumber slices tightly into the jars.
4. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer until the sugar and salt dissolve.
5. Pour the hot brine over the cucumbers, covering them completely.
6. Let jars cool to room temperature, then seal with lids and refrigerate.
7. Allow pickles to chill for at least 24 hours before eating for the best flavor.

Servings and timing

This recipe makes about 2 to 3 pint jars of pickles, serving approximately 8–10 people.
Prep time: 15 minutes
Chill time: 24 hours
Total time: 24 hours and 15 minutes

Variations

• Spicy Pickles: Add red pepper flakes or sliced jalapeños to the jar.
• Sweet Pickles: Increase the sugar to ½ cup for a sweeter brine.
• Garlic-Dill Mix: Add extra cloves of garlic for more garlicky goodness.
• Bread and Butter Style: Use apple cider vinegar and add turmeric, mustard seeds, and more sugar.
• Veggie Mix: Try this method with carrots, radishes, or cauliflower for a colorful mix.

storage/reheating

Store the refrigerator pickles in airtight jars in the refrigerator for up to 4–6 weeks.
No reheating is necessary—these are meant to be enjoyed cold. Always use clean utensils when removing pickles to maintain freshness.

FAQs

How long do refrigerator pickles last?

They typically last up to 6 weeks in the refrigerator when stored properly in sealed jars.

Can I reuse the brine?

Yes, but only once, and only for new vegetables—not for drinking or preserving meats.

Do I need to boil the jars?

Nope! That’s the beauty of refrigerator pickles—no canning or boiling jars required.

Can I use apple cider vinegar instead of white vinegar?

Yes, apple cider vinegar works well and adds a slightly sweeter, fruitier flavor.

Can I make them sugar-free?

You can omit the sugar or use a sugar substitute like stevia or monk fruit, but it may slightly alter the flavor.

Why are my pickles soft?

Soft pickles usually result from using overripe cucumbers or not chilling them long enough before eating.

Can I pickle other vegetables with this recipe?

Absolutely! Carrots, radishes, cauliflower, and green beans all work great.

Are these pickles safe to eat?

Yes, as long as they’re kept refrigerated and you use fresh ingredients and clean jars.

How soon can I eat them?

They’re technically ready after 24 hours, but they taste even better after 2–3 days.

What kind of cucumbers should I use?

Kirby or Persian cucumbers are ideal for pickling—they stay crisp and flavorful.

Conclusion

Easy refrigerator pickles are a quick, satisfying way to enjoy homemade pickles with zero fuss. Whether you like them tangy, sweet, spicy, or garlicky, this flexible recipe makes it simple to create a jar that suits your taste. Once you try these crunchy homemade pickles, you’ll never go back to store-bought again.

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