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Quick and Easy Refrigerator Pickles Recipe

Quick and Easy Refrigerator Pickles Recipe


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4.7 from 23 reviews

  • Author: Emma
  • Total Time: 15 minutes (plus chilling time)
  • Yield: 1 pint jar 1x
  • Diet: Vegan, Gluten-Free

Description

These quick and easy refrigerator pickles are a delicious way to enjoy homemade pickles without the hassle of canning. Tangy and crisp, they make the perfect snack or accompaniment to your favorite sandwich.


Ingredients

Scale

Cucumbers:

  • 4 small cucumbers (such as Kirby or Persian)

Brine:

  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 2 cloves garlic (smashed)
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 fresh dill sprigs

Instructions

  1. Prepare the cucumbers: Wash and slice the cucumbers into thin rounds or spears.
  2. Assemble the jar: Pack the cucumbers tightly into a clean pint-sized mason jar along with the garlic cloves and dill sprigs.
  3. Make the brine: In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes. Bring to a simmer, stirring until sugar and salt dissolve.
  4. Pour the brine: Pour the brine over the cucumbers, ensuring they are submerged. Seal the jar and let cool to room temperature.
  5. Chill and enjoy: Refrigerate for at least 2 hours before serving, best after 24 hours. Enjoy within 2 weeks.

Notes

  • Try adding sliced onions, carrot sticks, or jalapeños for extra flavor.
  • Use apple cider vinegar for a slightly sweeter taste.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Condiment
  • Method: No-Cook, Pickling
  • Cuisine: American

Nutrition

  • Serving Size: 5 pickle slices
  • Calories: 5
  • Sugar: 1g
  • Sodium: 150mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg