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.
Refrigerator Pickles
Y’all know how much we love pickles in our house! Our TikTok Ranch Pickles were a huge hit followed up with our TikTok Taco pickles. But the one we always go back to is these easy refrigerator pickles.
This year our garden has been going crazy with cucumbers, faster than we can eat them in salads and by themselves. So we have been making a ton of refrigerator pickles.
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.
If you have yet to have homemade pickles you are in for a real treat with these refrigerator pickles.
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 and FAQs
* You will want to use pickling cucumbers when making these. These are not traditional cucumbers; they are a little bit shorter and typically have bumpy skin.
* Be sure you use fresh dill, it gives the pickles that delightful dill flavor.
* If you prefer you can use apple cider vinegar instead of regular vinegar. This will change the flavor of the pickles a bit.
* You can use pickling salt instead of kosher salt if you prefer.
* If you want to give your pickles a little bit of spice, you can add some red pepper flakes.
* Feel free to cut your pickles any way that you choose when making these.
* You can put your pickles in any clean jar that has a lid. You just want to make sure the brine covers the pickles completely.
Refrigerator pickles last 2 to 3 months in the fridge. As it hits the 3 month mark, you may find that they aren’t quite as crispy as they were when you first made them. This recipe is not for canning and is not shelf stable. These are for the refrigerator only.
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:
12Serving Size:
1Amount Per Serving: Calories: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 946mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
