There’s something incredibly satisfying about making your own pickles at home. Refrigerator pickles, in particular, are a quick and easy way to preserve the crisp, refreshing flavor of cucumbers without the hassle of traditional canning. If you’re new to the world of pickling, refrigerator pickles are a perfect starting point. They’re ready in just a day and require minimal ingredients, making them an accessible and fun project for any home cook.

Refrigerator Pickles

One of the greatest things about refrigerator pickles is their versatility. You can customize the flavor to your liking with different spices, herbs, and aromatics. Whether you prefer a classic dill pickle or something with a bit more kick, like a spicy garlic pickle, you can tailor the recipe to suit your taste buds. Plus, you don’t need any special equipment—just a few basic kitchen tools and some mason jars.

Making refrigerator pickles is not only easy but also a fantastic way to use up an abundance of cucumbers from your garden or a surplus from the farmer’s market. The process is simple: prepare a brine, pack your jars with cucumbers and seasonings, pour the brine over, and refrigerate. In just 24 hours, you’ll have delicious, crunchy pickles that are perfect for snacking, adding to sandwiches, or serving as a tangy side dish.

We love these pickles for so many reasons. They are easy to make, you can make one batch at a time or one hundred, and they are ready to enjoy after 24 hours of refrigerating them.

What Will You Love About This Recipe

People will love this refrigerator pickles recipe for several reasons. Firstly, it’s incredibly easy and quick to make. Unlike traditional canning methods, which can be time-consuming and require special equipment, this recipe involves just a few simple steps and basic kitchen tools. You can have delicious, homemade pickles ready to enjoy in just 24 hours, making it perfect for those who want a quick and satisfying project.

Another reason to love this recipe is its versatility. You can customize the pickles to your taste by experimenting with different spices, herbs, and even vegetables. Whether you prefer a classic dill pickle or something with a bit more heat, like adding chili flakes or extra garlic, this recipe allows you to get creative and tailor the flavors to your liking. This makes it a fun and rewarding experience for both novice and experienced cooks.

Additionally, making refrigerator pickles is a great way to make the most of fresh, seasonal produce. If you have an abundance of cucumbers from your garden or scored a deal at the farmer’s market, this recipe is a fantastic way to preserve them. The resulting pickles are crisp, tangy, and full of flavor, making them a delightful addition to sandwiches, salads, or as a snack on their own. It’s a practical and delicious way to reduce food waste and enjoy the fresh taste of summer all year round.

Ingredients

(Makes 2 Quarts)

1 ¼ Cups Distilled Vinegar (5% acidity)

3 TBSP Kosher Salt

2 TBSP Sugar

2 Cups Cold Water

2 TBSP Pickling Spices per Quart Jar

6 Large Garlic Cloves

Fresh Dill Sprigs

How to Make Refrigerator Pickles

Add Vinegar, Salt & Sugar into a stainless steel, glass, or ceramic pot (non-reactive pot) over high heat.
Whisk until the salt and sugar dissolve.

Transfer to a bowl, etc, and add in 2 cups of cold water. Place in the fridge to cool.

Cut your cucumbers however you would like, chips, spears, etc.

Add pickling spice to the bottom of your quart jars.
Start putting in your cucumbers, and try to arrange them so you can fit in as many as possible.
Midway, stop to add 3 garlic cloves, and arrange them in different areas of the jar.
Add in a few sprigs of fresh dill.
Continue to place in cucumber pieces.
Once filled, pour cold brine over the top.

Split the brine between your 2 quart jars. If your brine is not covering all of your cucumbers, top off with cold water if needed.

Close and refrigerate for 24 hours before tasting. Enjoy!

Tips & Tricks

Choose the Right Cucumbers: Opt for pickling cucumbers, like Kirby or Persian cucumbers, as they are smaller, firmer, and have fewer seeds. This results in a crunchier pickle. Avoid overripe cucumbers as they can turn mushy.
Prep Your Jars: Sterilize your jars by washing them in hot, soapy water and then rinsing thoroughly. You can also run them through a dishwasher cycle to ensure they are clean and ready for pickling.
Slice Consistently: Whether you prefer spears, chips, or halves, try to cut the cucumbers into uniform sizes. This ensures that they all pickle at the same rate, giving you consistent texture and flavor throughout.
Use Fresh Ingredients: Fresh garlic cloves and dill sprigs make a huge difference in flavor. Avoid using pre-minced garlic or dried dill as they won’t impart the same freshness.
Adjust the Brine: Feel free to tweak the brine to your taste. If you like your pickles a bit sweeter, add more sugar. For a spicier kick, add red pepper flakes or a few slices of jalapeño.
Pack Tightly but Not Too Tight: When packing the cucumbers into jars, do so tightly but without crushing them. This helps maximize the number of pickles per jar while ensuring they remain intact.
Let the Brine Cool: Make sure the brine is cool before pouring it over the cucumbers. Hot brine can soften the cucumbers, affecting their crunchiness.
Shake Things Up: Every so often, give the jars a gentle shake to ensure the spices are evenly distributed. This can help with flavor consistency throughout the jar.
Patience Pays Off: While you can start enjoying your pickles after 24 hours, waiting a few more days can enhance the flavors even more. The longer they sit, the more pronounced the taste.
Label and Date: Always label your jars with the date you made them. This helps you keep track of how long they’ve been pickling and ensures you consume them within their best time frame, usually within 1-2 months.

FAQs

Refrigerator pickles can last up to 1-2 months when stored in the refrigerator. However, they are best enjoyed within the first few weeks for optimal flavor and crunch.

It’s not recommended to reuse the brine for new batches as the vinegar concentration may have diluted, and it may not be as effective in preserving the new cucumbers. It’s best to make a fresh batch of brine for each batch of pickles.

While you don’t need to fully sterilize the jars like you would for canning, it’s important to ensure they are very clean. Washing them with hot, soapy water or running them through a dishwasher cycle is usually sufficient.

Absolutely! You can add other vegetables such as carrots, bell peppers, or onions to your pickles. Just make sure to slice them thinly so they pickle properly.

If you don’t have pickling spices, you can create your own mix using common spices such as mustard seeds, coriander seeds, black peppercorns, and bay leaves. Adjust the quantities to your taste.

A cloudy brine can be caused by using table salt instead of pickling salt, which often contains additives that cause cloudiness. Ensure you’re using pure, additive-free salt. Cloudiness can also result from impurities in the water.

Refrigerator Pickles

Refrigerator Pickles are so easy to make and require no canning. Learn how to make refrigerator pickles in this easy how to guide. The end results are delicious crispy pickles that are perfect for hamburgers, sandwiches, or just eating one by one.

Ingredients

1 ¼ Cups Distilled Vinegar (5% acidity)
3 TBSP Kosher Salt
2 TBSP Sugar
2 Cups Cold Water
2 TBSP Pickling Spices per Quart Jar
6 Large Garlic Cloves
Fresh Dill Sprigs

Instructions

Add Vinegar, Salt & Sugar into a stainless steel, glass, or ceramic pot (non-reactive pot) over high heat.
Whisk until the salt and sugar dissolve.
Transfer to a bowl, etc, and add in 2 cups of cold water. Place in the fridge to cool.
Cut your cucumbers however you would like, chips, spears, etc.
Add pickling spice to the bottom of your quart jars.
Start putting in your cucumbers, try to arrange them so you can fit in as many as possible.
Midway, stop to add 3 garlic cloves, and arrange them in different areas of the jar.
Add in a few sprigs of fresh dill.
Continue to place in cucumber pieces.
Once filled, pour cold brine over the top.
Split the brine between your 2 quart jars. If your brine is not covering all of your cucumbers, top off with cold water if needed.
Close and refrigerate for 24 hours before tasting. Enjoy!

Notes

Makes 2 Quarts

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 946mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Refrigerator Pickles