Refrigerator Pickles
These crisp, tangy refrigerator pickles are made with cucumbers, vinegar, dill, garlic, and a simple salty-sweet brine. No canning is needed; just chill them and start snacking the next day.
- Total time
- 25 min
- Yield
- 8 servings
- Difficulty
- Easy
Prep 20mCook 5mAmericanSalads & sides
Refrigerator pickles are the easy way to turn fresh cucumbers into a crunchy side without a canning pot. The brine is heated just long enough to dissolve the salt and sugar, then poured over cucumbers in a clean jar.
Because these pickles are stored in the fridge, they are not shelf-stable like canned pickles. That also means the recipe is flexible, fast, and friendly for beginners.
Give them at least 24 hours before eating. After a day, they taste bright and lightly pickled; after two or three days, the garlic, dill, and spices come through more clearly.
01What you'll need
Ingredients
10 items · 8 servings
- 1 1/2 pounds Kirby or Persian cucumbers, washed and cut into spears or 1/4-inch coins
- 4 fresh dill sprigs, about 10 grams
- 4 garlic cloves, lightly crushed
- 1 teaspoon yellow mustard seeds
- 1 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes
- 1 cup distilled white vinegar, 5% acidity
- 1 cup water
- 1 tablespoon granulated sugar
- 2 teaspoons fine sea salt
02How to make it
Step-by-step
1. Clean the jar
Wash one 1-quart jar or two pint jars with hot, soapy water and rinse well. You do not need to sterilize the jar for refrigerator pickles, but it should be very clean.
2. Cut the cucumbers
Trim off the blossom ends, which are the ends opposite the stems. Slice the cucumbers into spears or coins. Try to keep the pieces similar in size so they pickle evenly.
3. Pack the jar
Place the dill, garlic, mustard seeds, peppercorns, and red pepper flakes in the jar. Add the cucumbers, packing them snugly but not crushing them.
4. Make the brine
In a small saucepan, combine the vinegar, water, sugar, and salt. Warm over medium heat, stirring until the sugar and salt dissolve. The brine does not need to boil.
5. Pour in the brine
Carefully pour the warm brine over the cucumbers. The cucumbers should be fully covered. If needed, top off the jar with a little more equal parts vinegar and water.
6. Cool the jar
Let the jar sit at room temperature until it is no longer hot, about 30 minutes. Tap the jar gently to release trapped air bubbles, then cover with a lid.
7. Refrigerate before serving
Refrigerate the pickles for at least 24 hours before eating. For a stronger dill pickle flavor, wait 48 to 72 hours. Keep the pickles cold and use clean utensils when serving.
03From our kitchen
Cook's tips
- Make-ahead: These pickles are better after a day and keep improving for the first few days, so they are a good prep-ahead side for sandwiches, burgers, grain bowls, and snacks.
- Storage: Keep refrigerator pickles covered in brine in the fridge for up to 3 to 4 weeks. If the brine turns cloudy, smells off, fizzes, or the cucumbers become slimy, discard them.
- Salt swap: If using Diamond Crystal kosher salt instead of fine sea salt, use 1 tablespoon. If using Morton kosher salt, use 2 teaspoons. Different salts pack differently by volume.
- Cucumber swap: Kirby and Persian cucumbers stay crisp, but English cucumbers also work. If using a seedy garden cucumber, scoop out some of the watery seed core first.
- For extra crunch: Use very fresh cucumbers and chill them before slicing. Avoid pouring boiling brine over the cucumbers, which can soften them.
- Flavor swaps: Add coriander seeds, fresh jalapeño slices, a bay leaf, or a small strip of lemon peel. Keep the vinegar, water, salt, and sugar amounts the same for this recipe.
Cook's note
This is a refrigerator pickle recipe, not a tested canning recipe. Store the jars in the refrigerator and do not keep them at room temperature. Nutrition is calculated from the full ingredient list divided into 8 servings; actual sodium may be lower if you drain the pickles and do not drink the brine.
04Frequently asked
Questions & answers
How soon can I eat refrigerator pickles?
You can taste them after 24 hours. They will be lightly pickled at that point. For a fuller garlic-dill flavor, wait 2 to 3 days.
Do I have to heat the brine?
Heating helps the salt and sugar dissolve evenly. You only need to warm it; it does not have to boil. Let the jar cool before refrigerating.
Why are my pickles soft instead of crisp?
Soft pickles often come from older cucumbers, boiling-hot brine, or very thin slices. Use fresh, firm cucumbers, slice them a little thicker, and pour the brine in warm rather than boiling.
Can I reuse the pickle brine?
You can reuse it once for a quick batch of sliced cucumbers, but the flavor and salt level will be weaker. For the safest and best-tasting results, make a fresh brine for each full batch.
Can I make these less sweet?
Yes. Use 1 to 2 teaspoons sugar instead of 1 tablespoon for a sharper pickle. The sugar is mainly for balance, not preservation in this refrigerator recipe.
05Per serving
Nutrition facts
Nutrition Facts
8 servings
Amount per serving
% Daily Value*
- Total Fat0 g
- 0%
- Saturated Fat0 g
- 0%
- Cholesterol0 mg
- 0%
- Sodium585 mg
- 25%
- Total Carbohydrate6 g
- 2%
- Dietary Fiber1 g
- 4%
- Total Sugars3 g
- Protein1 g
- 2%
- Vitamin D0 mcg
- 0%
- Calcium21 mg
- 2%
- Iron0.4 mg
- 2%
- Potassium147 mg
- 3%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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