Refrigerator Pickles Recipe – Quick & Easy to Make!

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If you love crisp, tangy pickles with just the right balance of garlic and dill, this recipe is for you. No processing required!

This homemade refrigerator pickles recipe is one of the easiest ways to use summer produce and enjoy a quick snack. Whether you’re using kirby cucumbers, english cucumbers, or persian cucumbers, you’ll love how fast this comes together. There’s no canning equipment needed and no long wait for flavor to develop—just a quick pickling process and a fridge.

Why You’ll Love This Easy Refrigerator Pickles Recipe

• No need for a hot water bath or complicated canning process.
• Quick pickles are ready to enjoy the next day (but are even better if you wait a week!). 
• The basic brine uses simple ingredients found in most pantries.
• It’s a great way to use up fresh cucumbers from your own garden or farmers market.
• Customize your jar with fresh vegetables like green beans or bell peppers.
• They’re so much better than store-bought pickles! AND you know exactly what’s going in them – and, more importantly, what’s not.

Ingredients You’ll Need (makes two pints – multiply recipe as desired)

Here’s what you need for the perfect pickle using just basic ingredients:

• 5-6 small fresh cucumbers, sliced into rounds or pickle spears
• 2 cups water
• 1 cup white vinegar
• 1 tablespoon kosher salt (avoid table salt for better clarity)
• 1 teaspoon sugar
• 4 sprigs of fresh dill
• 4 garlic cloves, smashed
• Optional: whole peppercorns or a pinch of red pepper flakes for spicy pickles

Supplies You’ll Need for Refrigerator Pickles

• 2 pint jars or pint-sized canning jars with lids
• 1 small saucepan
• A ladle or funnel for easier pouring

Step-by-Step Instructions

1. Wash the cucumbers well. Slice into rounds, pickle spears, or your desired shape. Remove ends to prevent softening.
2. Add garlic cloves, dill sprigs, and optional peppercorns or spices. Then tightly layer cucumber slices into clean jars.
3. In a small saucepan, combine white vinegar, water, kosher salt, and sugar. Heat over medium heat, stirring until dissolved and hot.
4. Carefully pour the hot brine over cucumbers, covering them completely. Leave a little space at the top of each jar.
5. Let the jars sit uncovered until they reach room temperature. Then seal and refrigerate.
6. Let the pickles chill at least 24 hours. They’re even better if you can leave them refrigerated for a week. 

Tips for the Best Refrigerator Pickles

• Use kirby cucumbers or seedless cucumbers for crisp texture.
• Always start with fresh produce for the best pickles.
• For sweet pickles, simply add more sugar.
• Don’t skip the fresh garlic and fresh dill – they truly make the recipe.
• Add green beans, bell peppers, or even cauliflower to the brine for variety.

Flavor Variations to Try

• Spicy pickles: Add red pepper flakes and more garlic cloves.
• Bread and butter pickles: Increase the sugar and add mustard seeds.
• Add dill seed, coriander seeds, bay leaves, or celery seed for more traditional notes. 

Use this easy recipe as a base and experiment with your favorite variety of spices.

Storage & Shelf Life

• Store in the fridge for up to 2 months.
• These are homemade refrigerator pickles, not shelf-stable, so always keep them cold.
• Use small jars if gifting or trying different variations.

What to Serve with Homemade Pickles

• Add to burgers, sandwiches, or charcuterie boards.
• Pair with grilled meats or barbecue dishes.
• Serve with fresh fruit and cheese for a contrast of flavors.
• Chop and mix into potato salad, tuna salad, tartar sauce, or pasta salad.

Homemade pickles elevate simple meals with bold, bright flavor.

FAQs About Refrigerator Pickles

• What kind of cucumber is best for pickles? Kirby cucumbers or other small seedless varieties are best. They’re firm, crunchy, and not too watery. English cucumbers also work well.
• How soon can I eat my pickles? You can eat them after 24 hours, but waiting a week gives you the best flavor and crisp pickles.
• Do I need special canning equipment? Nope! This recipe skips the canning process. Just need clean jars, a saucepan, and a fridge.
• Can I use different vegetables? Yes! Try green beans, bell peppers, carrots, or cauliflower for quick refrigerator pickles.
• Can I use table salt instead of kosher salt? It’s not recommended. Table salt can cloud your pickle brine and make it too salty.
• How long do refrigerator pickles last? They keep for about 2 months when refrigerated in a sealed pickle jar or pint jars.
• Can I make these into sweet pickles? Yes! Just add more sugar and some yellow mustard seeds for that bread-and-butter pickles flavor.
• Can I reuse the pickle brine? You can reuse once for another round of fresh cucumbers, but flavor may be weaker. Leftover pickle juice makes a terrific brine for chicken before frying it up!

Make It a Family Tradition

One of the best things about this easy recipe is how fun it is to make with kids. Let them help you pack vegetables into jars, choose their favorite kind of cucumber, or even taste test different versions. Want to try spicy pickles in one jar and sweet pickles in another? This recipe makes that easy.

You can also give these delicious pickles as gifts. Just tie a ribbon around a pickle jar, add a cute tag, and you’ve got a homemade treat everyone will love. Homemade food gifts are always appreciated—especially when they taste this good.

Trying different vinegars is another fun variation. Swap white vinegar for apple cider vinegar, white wine vinegar, or even a splash of balsamic vinegar for depth. Each vinegar changes the flavor of the pickle brine slightly, giving you even more options for homemade refrigerator pickles.

Other Vegetables You Can Pickle

Beyond fresh cucumbers, this recipe works for many fresh vegetables. Here are a few to try:

• Green beans: Add a few to your jars for crunchy, tangy dilly beans.
• Bell peppers: Slice into strips for a colorful addition.
• Carrots: Cut into matchsticks or rounds.
• Cauliflower: Break into florets and mix with garlic.
• Radishes: These give a spicy bite and beautiful pink color.

You can pickle nearly anything! Just use the same parts vinegar, parts water, and season with your favorite pickling spices.

Whether you’re working with your own garden harvest or shopping at your local grocery stores, this easy refrigerator pickles recipe is a must-try. You’ll be amazed how quickly you can go from fresh produce to crisp pickles using nothing more than a small saucepan and some pint jars.

Making easy refrigerator pickles is one of the best things you can do with summer produce. You get delicious pickles quick, with no stress and no fancy equipment needed. The easy process, simple ingredients, and customizable flavor make this recipe a winner.

Once you taste your own homemade pickles, you’ll never go back to store-bought pickles again.

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