How to Make Refrigerator Pickles
There’s something magical about opening your fridge and seeing a jar of homemade pickles waiting to brighten your next meal. If you love the tang and crunch of pickles but don’t want to go through the canning process, refrigerator pickles are the answer. They’re quick, easy, and incredibly satisfying.
I make these when I’ve got extra cucumbers on hand, or when I want something bright and briny to go with sandwiches, wraps, or snack boards. Best part? You only need a few pantry ingredients and a day of patience.
Ingredients You’ll Need
- 4–5 small cucumbers (Persian or pickling cucumbers work best)
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 2 cloves garlic, smashed
- 1 teaspoon whole mustard seeds
- ½ teaspoon black peppercorns
- ¼ teaspoon red pepper flakes (optional)
- Fresh dill sprigs
Step-by-Step Instructions
Step 1: Prep Your Jars
Start by washing and drying two pint-sized glass jars. Clean jars help your pickles stay fresh longer.
Step 2: Slice the Cucumbers
Cut the cucumbers into rounds or spears, depending on your preference. Spears are perfect for snacking, and rounds are great for burgers or sandwiches.
Step 3: Make the Brine
In a small saucepan, combine the white vinegar, water, salt, and sugar. Warm the mixture just until the salt and sugar dissolve, then set it aside to cool completely. Pouring hot brine onto cucumbers can cause them to soften, so cooling is key!
Step 4: Fill the Jars
Divide the garlic, dill, mustard seeds, peppercorns, and red pepper flakes between the jars. Pack the cucumber slices tightly over the seasonings.
Step 5: Add the Brine
Once the brine is cool, pour it into the jars, making sure the cucumbers are fully submerged. Tap the jars gently to release any air bubbles.
Step 6: Chill and Wait
Seal the jars with lids and place them in the fridge. They’ll start tasting great after 24 hours, but the flavor deepens over the next few days.
Tips for the Best Refrigerator Pickles
Use non-iodized salt. Kosher salt works best here and won’t cloud your brine.
Fresh cucumbers = better crunch. Use them within a day or two of buying.
Cool the brine. Never pour it hot — that’s how you lose the crunch.
Additions welcome. You can throw in sliced onions, carrots, or jalapeños for variety.
Refrigerator Pickles
These crisp and tangy refrigerator pickles are made with fresh cucumbers, garlic, dill, and a quick homemade brine. No canning needed! Just slice, pour, and chill. Perfect for snacking, burgers, or sandwich toppings.
Ingredients
- 4 small cucumbers, sliced into rounds
- 1 ½ cups white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 4 garlic cloves, sliced
- 1 teaspoon black peppercorns
- 1 tablespoon mustard seeds
- A few sprigs of fresh dill
- 2 bay leaves
Instructions
- Prepare the jars:
Add garlic, peppercorns, mustard seeds, dill, and bay leaves to clean mason jars. - Pack the cucumbers:
Tightly fill the jars with cucumber slices. - Make the brine:
In a small saucepan, bring vinegar, water, sugar, and salt to a boil. Stir to dissolve completely. - Pour the brine:
Carefully pour the hot brine over the cucumbers, covering them completely. - Seal and chill:
Close the jars with lids. Let cool to room temperature, then refrigerate for at least 24 hours before eating.
Notes
Frequently Asked Questions
How do you make quick fridge pickles?
Quick fridge pickles are super easy. Just slice fresh cucumbers, pack them into clean jars with garlic, dill, and spices, then pour cooled vinegar brine over the top. Seal the jars and chill them in the fridge. They’ll be ready to eat in 24 hours, and the flavor gets even better after a few days.
Do you have to boil brine for refrigerator pickles?
Not necessarily. You just need to heat the brine enough to dissolve the sugar and salt. There’s no need to fully boil it. In fact, letting it cool before pouring it over the cucumbers helps keep them crisp.
What is the 3-2-1 rule for pickles?
The 3-2-1 rule is a simple pickling ratio: 3 parts vinegar, 2 parts water, and 1 part sugar. It’s a great base for making your own brine and adjusting it to taste. You can add salt and spices on top of that as you like.
How long will homemade refrigerator pickles last?
When stored properly in the fridge and kept submerged in brine, refrigerator pickles can last up to 2 months. For the best crunch and flavor, eat them within the first 2 to 3 weeks.
How to tell if homemade refrigerator pickles are bad?
If your pickles smell sour in a strange way (not like vinegar), feel slimy, change color, or develop mold on top or inside the jar, it’s best to throw them out. Pickles should stay crisp and bright in color. Always use a clean utensil when taking pickles from the jar, and keep them fully submerged in brine to stay fresh.
