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Easy Refrigerator Pickles Recipe

Easy Refrigerator Pickles Recipe


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4.9 from 28 reviews

  • Author: admin
  • Total Time: 15 minutes (plus chilling)
  • Yield: 2 pint jars 1x
  • Diet: Vegan

Description

Learn how to make easy refrigerator pickles at home with this simple recipe. These tangy and crunchy pickles are perfect for sandwiches, burgers, or as a tasty snack.


Ingredients

Scale

Cucumbers:

  • 4 cups sliced cucumbers (about 45 small cucumbers)

Brine:

  • 1 cup thinly sliced red onion (optional)
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 2 cloves garlic smashed
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Fresh dill sprigs

Instructions

  1. Pack the jars: Pack the sliced cucumbers and sliced red onion (if using) tightly into clean mason jars. Tuck in fresh dill sprigs as you fill the jars.
  2. Make the brine: In a small saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, and red pepper flakes. Simmer until sugar and salt dissolve. Let cool slightly.
  3. Fill the jars: Pour the warm brine over the cucumbers in the jars, ensuring they are fully submerged. Tap jars to release air bubbles. Seal and cool to room temperature.
  4. Refrigerate: Refrigerate for at least 24 hours before serving for best flavor.

Notes

  • These pickles will keep in the refrigerator for up to 3 weeks.
  • Try adding sliced carrots or jalapeños for extra crunch and spice.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Condiment
  • Method: No-Cook (with stovetop brine)
  • Cuisine: American

Nutrition

  • Serving Size: 4-5 pickle slices
  • Calories: 10
  • Sugar: 1g
  • Sodium: 200mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg