Crispy and loaded with flavor, these Refrigerator Pickles are a quick and easy way to enjoy homemade pickles without the hassle of canning. They’re perfect for snacking on, putting on sandwiches, or serving alongside your favorite summer meals!
Love pickling? Try out my Quick Pickled Radishes or Quick Pickled Red Onions.
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Kelley’s Tips
Before You Get Started
- Use firm, fresh cucumbers. Look for pickling cucumbers or Persian cucumbers for the best crunchiness. Avoid soft or overly large cucumbers, which tend to take on a bitter taste.
- Let the pickles chill before tasting them. I know it’s tempting to dig into those fresh pickles, but if you let them sit for at least 24 hours, the flavor is so much better!
- Keep the pickles submerged. Make sure the cucumbers stay fully covered in the pickling brine to prevent them from spoiling and ensure they are evenly pickled.
Ingredients
- Cucumbers – Fresh, crunchy cucumbers make the best pickles! They soak up all that tangy, garlicky brine and stay nice and crispy after sitting in the fridge.
- Water – Dilutes the vinegar so the brine isn’t so strong.
- Vinegar – Gives the pickles their signature flavor. I typically use white vinegar however you can use red wine vinegar or even apple cider vinegar.
- Fresh Dill – Fresh dill offers a bright and fragrant flavor that dried dill simply can’t match! If you don’t have fresh dill you can substitute 1 tsp dried dill.
- Garlic Cloves – I always add garlic cloves to any pickling recipe I make! It adds a subtle garlic flavor and is one of the best bites when it’s pickled.
- Pickling Spices – I used a flavorful combination of mustard seeds, black peppercorns, coriander, bay leaves, kosher salt, dried onion, and red pepper flakes.
How to Make Refrigerator Pickles
- Add cucumbers to a jar: Wash and slice cucumbers, place in a clean mason jar along with the fresh dill.
- Make the pickle brine: Add water, vinegar, salt, bay leaves, garlic, and spices to a pot on the stove and bring to a boil.
- Add the brine to the jar and store: Pour liquid over cucumbers and fill jar, making sure they are fully submerged. Cover with lid and store in fridge for up to 2 months.
Serving Ideas
- Add to burgers or sandwiches – Layer the pickles onto classics like a grilled chicken sandwich or a juicy burger.
- Toss into salads or bowls – Chop them up and mix into salads or bowls for a bright pop of dill flavor. They’d be great in my Instant Pot Potato Salad, Easy Macaroni Salad, or even my Burger Bowls.
- Use in appetizers – These pickles would also be delicious in my Air Fryer Pickles, Air Fryer Pickle Fries, or Instant Pot Deviled Eggs.
- Snack straight from the jar – Of course, there’s no shame in taking the easy route and just grabbing a fork and snacking away!
More Pickling Recipes
Recipe
Refrigerator Pickles
Crispy and loaded with flavor, these Refrigerator Pickles are a quick and easy way to enjoy homemade pickles without the hassle of canning. They’re perfect for snacking on, putting on sandwiches, or serving alongside your favorite summer meals!
Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Ingredients
- 1 quart cucumbers washed and sliced
- 1 cup water
- 1 cup vinegar
- 1 1/2 tbsp kosher salt
- 2 tbsp fresh dill
- 2 garlic cloves
- 1/4 tsp coriander seeds
- 1/4 tsp mustard seeds
- 2 bay leaves
- 1/4 tsp black pepper corns
- 1/8 tsp red pepper flakes
Instructions
- Wash and slice cucumbers, place in a clean mason jar along with the fresh dill.
- Add water, vinegar, salt, bay leaves, garlic, and spices to a pot on the stove and bring to a boil.
- Pour liquid over cucumbers and fill jar, making sure they are fully submerged. cover with lid and store in fridge for up to 2 months.
Nutrition Information
Calories: 22kcalCarbohydrates: 3gProtein: 1gFat: 0.3gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.04gSodium: 1313mgPotassium: 170mgFiber: 1gSugar: 2gVitamin A: 105IUVitamin C: 4mgCalcium: 23mgIron: 0.3mg
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