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Easy Refrigerator Pickles

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These easy refrigerator pickles are crisp, tangy, and full of flavor — no canning required! Just slice, mix, and chill. Perfect for burgers, sandwiches, or snacking straight from the jar.

Ingredients

Scale

  • 4 cups sliced cucumbers (about 4–5 small cucumbers)

  • 1 cup thinly sliced red onion (optional)

  • 1 ½ cups white vinegar

  • 1 cup water

  • 2 tablespoons sugar

  • 1 tablespoon kosher salt

  • 4 cloves garlic, smashed

  • 1 teaspoon mustard seeds

  • 1 teaspoon black peppercorns

  • ½ teaspoon red pepper flakes (optional)

  • 1 bunch fresh dill (about ½ cup loosely packed)

Instructions

  1. Wash and slice cucumbers into rounds or spears.

  2. If using onions, thinly slice and set aside.

  3. In a medium saucepan, combine vinegar, water, sugar, and salt. Heat over medium until sugar and salt are dissolved. Remove from heat and let cool slightly.

  4. In clean mason jars, add garlic, mustard seeds, peppercorns, red pepper flakes (if using), dill, cucumbers, and onions.

  5. Pour the warm brine over the vegetables, making sure everything is submerged.

  6. Let the jars cool to room temperature, then seal and refrigerate.

  7. Chill for at least 24 hours before enjoying. Flavors improve over 2–3 days.

Notes

  • Pickles stay fresh in the fridge for up to 2 months.

  • Try adding sliced carrots or jalapeños for extra crunch or heat.

  • Use English cucumbers or pickling cucumbers for the best texture.

Find it online: https://ukfinda.com/easy-refrigerator-pickles/