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Easy Refrigerator Pickles made without canning, featuring fresh cucumbers and flavorful brine.

Easy Refrigerator Pickles

A quick and easy recipe for making crisp and tangy refrigerator pickles without the need for canning.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium cucumbers English or Persian are preferred
  • 1 small onion optional, but enhances flavor
  • 1 cup vinegar white or apple cider vinegar both work
  • 1 cup water
  • 1 tablespoon kosher salt
  • 2 to 3 tablespoons sugar adjust to taste
  • 1 teaspoon mustard seeds optional
  • 1 teaspoon peppercorns optional
  • 2 cloves garlic lightly smashed, optional
  • to taste fresh dill for classic dill flavor

Method
 

Preparation
  1. Slice cucumbers into rounds or spears. Thin slices pickle faster; spears stay crunchier.
  2. Stuff the cucumber slices into a clean jar. Tuck in onion slices, garlic, and dill if using.
  3. In a small pot, warm vinegar, water, salt, and sugar just until dissolved. No need for a big boil.
  4. Pour the warm brine over the cucumbers. Press down to ensure they are mostly covered.
  5. Cool on the counter, then seal with a lid and refrigerate.

Notes

They can be enjoyed after a few hours, but are best after 24 hours. Keep cucumbers cold before starting for extra crunch. These pickles are not shelf stable, store in the fridge and use within 2 weeks.