Making your own refrigerator pickles is easier than you think! This no-canning-required recipe will have you enjoying tangy, crunchy dill pickles in no time. Whether you’re topping a sandwich, snacking straight from the jar, or adding zest to a salad, these pickles are a must-try. You’ll love how customizable they are—add some spice, go heavy on the garlic, or throw in your favorite herbs. Let’s get started on making your new favorite pickles.
Why This Recipe is Fantastic
- No special equipment required: Forget complicated tools—your refrigerator is all you need.
- Quick and easy: Prep in minutes and enjoy pickles the next day.
- Customizable flavors: Adjust spices to suit your taste.
- Healthy and fresh: No preservatives or unnecessary additives.
What is the Difference Between Refrigerator Pickles and Regular Pickles?
Refrigerator pickles are made without traditional canning, so there’s no need for a water bath or pressure canner. They are stored in the fridge and are meant to be consumed within a month. Regular pickles, on the other hand, go through a canning process that makes them shelf-stable for months or even years.
Jump to:
- Why This Recipe is Fantastic
- What is the Difference Between Refrigerator Pickles and Regular Pickles?
- Ingredients
- How to Make Refrigerator Pickles
- Storage and Shelf Life
- Expert Tips for Perfect Pickles
- Variations
- FAQ
- Pairings and Related Recipes
- Nutritional Information
- Items Used and Kitchen Essentials
- Easy Refrigerator Pickles
Ingredients
Makes 1 Quart of Pickles
- 6 Kirby cucumbers (about 1 pound)
- 3 cloves garlic, cut in halves lengthwise
- 8 sprigs fresh dill
- 2/3 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1/2 tablespoon all-natural sea salt
- 1 tablespoon pickling spices
How to Make Refrigerator Pickles
Step 1: Prepare the Jar
Make sure the jar and lid you plan to use are clean and dry. You do not need to sterilize the jar since this is a refrigerator recipe.
Step 2: Prepare the Cucumbers
Wash the cucumbers thoroughly under cold water. Cut off about 1/2 inch from each end of the cucumbers—this prevents bitterness. Slice the cucumbers as desired: into rounds, spears, or leave them whole.
Step 3: Mix the Brine
In a separate container, combine the white vinegar, water, sugar, sea salt, and pickling spices. Stir or shake until the sugar and salt are completely dissolved.
Step 4: Pack the Jar
Place the cucumber slices (or whole cucumbers), garlic halves, and fresh dill sprigs into the clean jar. Pack them tightly but carefully. Pour the vinegar mixture over the cucumbers, ensuring they are fully submerged.
Step 5: Refrigerate and Wait
Seal the jar tightly with the lid and place it in the refrigerator. Let the pickles sit for at least 2 days before trying them to allow the flavors to develop.
Storage and Shelf Life
These refrigerator pickles will last for up to 1 month if kept refrigerated. To maintain freshness, always use a clean utensil when removing pickles from the jar. The brine can also be reused for a few batches after the pickles are gone.
Expert Tips for Perfect Pickles
- Cut off the ends: Always cut about 1/2 inch off each end of the cucumbers to avoid bitterness.
- Use fresh cucumbers: The fresher the cucumbers, the crunchier your pickles will be.
- Pack the jar tightly: This keeps the cucumbers fully submerged for even flavoring.
- Customize your flavors: Add extra garlic, red pepper flakes, or other spices to suit your taste.
Variations
- Spicy Pickles: Add extra red pepper flakes or sliced jalapeños for a kick.
- Sweet Pickles: Increase the sugar to 2 tablespoons for a sweeter brine.
- Garlic Lover’s Pickles: Double the amount of garlic for bold flavor.
- Mixed Veggie Pickles: Add sliced carrots, radishes, or green beans for variety.
FAQ
Refrigerator pickles will stay fresh for up to 1 month if stored in a sealed jar in the refrigerator.
Yes! You can reuse the brine for a few batches, but the flavor may be slightly weaker after the first batch.
Absolutely! Carrots, radishes, green beans, and cauliflower work beautifully with this recipe.
Refrigerator pickles often taste fresher and crunchier than store-bought pickles because they aren’t processed with preservatives or heat. You can also customize the flavor to your liking by adjusting the garlic, spices, or sweetness.
For the best flavor, wait at least 2 days before eating the pickles. This allows the brine to soak into the cucumbers fully. However, you can try them after 24 hours for a milder flavor.
Soft pickles can happen if the cucumbers are overripe, not fresh, or if the ends weren’t trimmed. Always use firm, fresh cucumbers and cut off about 1/2 inch from both ends to keep the pickles crisp.
Kirby cucumbers, Persian cucumbers, or any small pickling cucumbers are ideal. They stay crunchy and have fewer seeds compared to larger varieties.
Yes, you can make pickles using a saltwater brine (fermented pickles). However, vinegar pickles are faster and easier to prepare, with a tangy flavor ready in just a couple of days.
Pairings and Related Recipes
Here are a few recipes that pair perfectly with these refrigerator pickles:
- Spicy Cucumber Salad
- Instant Pot Garlic Herb Potatoes
- Tzatziki Sauce Recipe
- Instant Pot Corned Beef and Cabbage
Nutritional Information
Per serving:
- Calories: 15
- Sodium: 200mg
- Carbohydrates: 2g
Making refrigerator pickles at home is such a fun and rewarding process. With just a few simple ingredients, you can create something delicious and entirely customizable to your taste. Whether you like them sweet, spicy, or packed with herbs, this recipe has you covered. I’d love to hear how your pickles turned out! Drop a comment below or share your creations on social media and tag me at #StuffMattyCooks. Let’s see those pickles!
Easy Refrigerator Pickles
Ingredients
(Makes 1 Quart of Pickles)
- 6 Kirby Cucumber Basically 1 Pound
- 3 Cloves of Garlic
- 8 pieces of dill
- ⅔ cup White Vinegar
- 1 cup water
- 1 Tablespoon Sugar
- ½ Tablespoons Sea Salt All Natural
- Tablespoon Pickling Spices
Instructions
Directions
- Make sure the jar and lid you plan to use is clean and dry, you do not need to sterilize as you might with canning because this is a refrigerator recipe . Wash pickles under cold water the make sure to cut of about a 1/2 inch of each end of the pickles. This is an important step because if you leave the stem the pickled will be bitter. Cut your pickles as desired, you can slice them in rounds, or make spears or leave them whole. Cut Garlic in halves lengthwise.
- Mix together the remaining ingredients except dill in another container and shake until the sugar and salt are completely mixed in and dissolved with the vinegar mixture.
- Pack the cucumber slices, garlic in dill in the jar you have chosen and then pour your vinegar mixture over the top. Let sit in the refrigerator for 2 days at least before trying. These pickles will last for up to one month if kept refrigerated. You can reuse the brine a few times after pickles are gone.
