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Briny and tangy homemade Refrigerator Pickles are easy to make and delicious to eat. Using a method that’s quicker than traditional canning, enjoy these pickles with just about anything!
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“Delicious” -Shannon
Easy Refrigerator Pickles Recipe
I love a good pickle! Straight from the refrigerator, on burgers, with salads, and more. For me, pickles are always a good idea.
Instead of traditional canning, in this recipe I’ve used a quick-brine method, requiring just 24 hours in the refrigerator. How’s that for a time-saving trick? It’s never been easier to whip up a batch of homemade pickles! I’m so excited, knowing I can dig into a batch of tangy, crunchy pickles in no time at all.
Tips for Beginners
- Change up the flavor. For milder, sweeter pickles, add another teaspoon of granulated sugar in step 2; for spicier pickles, add extra hot pepper flakes in step 2.
- Pickling cucumbers. These are shorter than regular English cucumbers with thinner skins and a firmer texture. You can pickle regular cucumbers, but they contain more water, so they will have less crunch.
- Cucumber shape. Cut the cucumbers into spears, rounds, or even use a crinkle cutter to mix things up.
- Reuse the brine. Once you’ve made a batch, keep the brine in the jar. Add fresh dill weed (if desired) and more cucumbers. Refrigerate for at least 24 hours and enjoy.
- Pickle other vegetables. Replace the cucumbers with sliced carrots or cauliflower florets.
Refrigerator Pickles Recipe
Ingredients
- 3 pickling cucumbers quartered
- 2-4 sprigs fresh dill weed
- 2 cloves garlic smashed
- ½ cup apple cider vinegar
- ½ cup water
- ½ tbsp kosher salt
- 1 tsp granulated sugar
- 1 tsp pickling spices
- pinch crushed red pepper flakes optional
Video
Instructions
- Add the cucumber quarters, dill, and garlic cloves to a 1-quart mason jar. Set aside.3 pickling cucumbers, 2-4 sprigs fresh dill weed, 2 cloves garlic
- Make the brine. In a small saucepan set over medium-high heat, bring the vinegar, water, salt, sugar, pickling spices, and red pepper flakes (if using) to a simmer, stirring occasionally until the sugar and salt are dissolved.½ cup apple cider vinegar, ½ cup water, ½ tbsp kosher salt, 1 tsp granulated sugar, 1 tsp pickling spices, pinch crushed red pepper flakes
- Remove the pan from the heat and allow the brine to cool slightly, about 15 minutes. Pour the brine over the contents of the jar, filling it until everything is covered.
- Close the lid and refrigerate for at least 24 hours before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Refrigerator Pickles Step by Step
Gather your ingredients.
Add the cucumber quarters, dill, and garlic cloves to a 1-quart mason jar. Set aside.
Make the brine: In a small saucepan set over medium-high heat, bring the vinegar, water, salt, sugar, pickling spices, and red pepper flakes (if using) to a simmer, stirring occasionally until the sugar and salt are dissolved.
Remove the pan from the heat and allow the brine to cool slightly, about 15 minutes. Pour the brine over the contents of the jar, filling it until everything is covered.
Close the lid and refrigerate for at least 24 hours before serving.
How to Store
Store pickles in an airtight jar in the refrigerator for up to 1 month. They’ll become less crunchy the longer they stay in the refrigerator, but they’ll still be tasty!
Serving Suggestions
These refrigerator pickles are a must-try! They add a flavorful crunch to turkey burgers and smash burgers, as well as club sandwiches and even a fried fish sandwich.
Easy, did not take long!!! Thank You!!!
Perfect!!
Delicious
Thank you!