Get ready to master the art of making refrigerator pickles with this easy, no-fuss recipe! Perfect for pickle enthusiasts and culinary newbies alike, this method requires just a few basic ingredients and zero canning skills.
We’ve made this recipe dozens of times and it gets better and better every time. If you’re looking for something a little extra try my easy relish recipe!
Why You’ll Love These Easy Refrigerator Pickles
- Ease and Speed: One of the biggest draws is how easy and quick they are to make. Unlike traditional pickling methods, refrigerator pickles don’t require any canning or special equipment. You simply prepare your brine, pour it over the sliced cucumbers or other veggies, and pop them in the fridge.
- Freshness and Crunch: Because they aren’t processed using heat, refrigerator pickles tend to retain a fresh, crisp texture that many people prefer. The vegetables stay crunchy and vibrant, which is often more appealing than the sometimes softer texture of canned pickles.
- Small Batch Convenience: You can make as little or as much as you want, which is perfect for using up leftover vegetables or when you’re not looking to store large quantities. This small-batch approach reduces waste and keeps things simple and manageable.
I am slightly obsessed with easy fridge pickles. We grew pickling cucumbers last year, by accident actually, and decided it’s the best time to perfect our recipe. Here we are, one year later, and it’s a must have in our refrigerator. Needless to say, this years garden plans include a few extra cucumber plants!
Refrigerator pickles taste fresher and crunchier than their canned counterparts, and that is due to the facth that they aren’t subjected to the high-heat process that is used in traditional canning. They do, however have a more pungent vinegar bite. Overall, if you’re looking for a snappy, vibrant pickle with a bold flavor, refrigerator pickles are the way to go.
Ingredients You’ll Need
- Granulated Sugar: I know what you’re thinking. Sugar? The main reason sugar is used in pickling is to balance the sharpness of the vinegar. It softens the harshness and adds a more rounded, palatable flavor to the pickles. This balance is crucial for creating a pickle that’s not overly acidic but pleasantly tangy. Can you add more or less? Absolutely.
- Salt: Crucial in pickling for enhancing flavors, preserving the food by creating an inhospitable environment for bacteria, and maintaining the crispness of vegetables through osmosis. It draws moisture out of the vegetables, which helps to firm up their texture and extend their shelf life.
- Vinegar: The most popular choice is distilled white vinegar due to its clean, strong acidity and neutral flavor, making it versatile for different types of pickles. Could you use other options? Yes. Apple cider vinegar will give you a milder flavor, white wine vinegar will add a more sophisticated flavor and works best with herbs.
- Cucumber: For making refrigerator pickles, Kirby cucumbers are the top choice due to their small size, firm texture, and bumpy skin that absorbs brine well. Persian cucumbers are also excellent for their crisp texture and mild flavor. If unavailable, small Gherkin cucumbers or English cucumbers can be used, though they are less traditional.
- Red Onion: Adds a little flavor and a bold color to contrast the green of the cucumber.
- Dill: In pickling, particularly with cucumbers, dill is essential for achieving that classic dill pickle flavor.
- Mustard Seed: Mustard seeds are a key spice in many pickling recipes, adding a unique flavor profile to the mix.
How To Make Refrigerator Pickles
This no-cook method is super easy and perfect for those hot days when you don’t want to turn on the stove!
- Prepare Jars: Thoroughly clean and dry a large mason jar or a couple of smaller jars.
- Combine Ingredients in Jar: In the jar, layer the sliced cucumbers, red onion, and fresh dill. Sprinkle the mustard seeds over the top.
- Mix Brine: In a mixing bowl or jug, combine the vinegar, salt, and sugar. Stir well until the salt and sugar are mostly dissolved. It’s okay if the mixture isn’t completely clear; it will dissolve over time.
- Add Brine to Jar: Pour the brine mixture over the cucumber layers in the jar, ensuring that the liquid covers all the vegetables. Leave about a half-inch of space at the top of the jar.
- Seal and Shake: Seal the jar tightly with its lid. Gently shake the jar to mix the contents and distribute the flavors.
- Refrigerate: Place the sealed jar in the refrigerator. Allow the pickles to marinate for at least 24 to 48 hours before tasting. This wait time allows the flavors to meld and the vegetables to become fully seasoned.
- Enjoy: Serve your crisp, tangy refrigerator pickles as a refreshing side, a crunchy snack, or as an addition to salads and sandwiches.
Helpful Tools
Having the right tools can make the process smoother and more enjoyable. Here are some helpful tools to gather before you start:
- Glass Jars with Lids: (affiliate) Mason jars or any other clean, airtight glass jars are essential for storing your pickles. They need to be airtight to keep the pickles fresh and crunchy.
- Cutting Board: (affiliate) For slicing vegetables safely and efficiently.
- Measuring Cups and Spoons: (affiliate) For accurately measuring vinegar, water, salt, and sugar. Precise measurements are key to achieving the perfect balance of flavors.
- Funnel: (affiliate) A funnel can help you pour the brine into jars more neatly, especially if you’re using jars with smaller openings.
Pickle Variations:
- Sweet vs. Savory: Adjust the sugar and salt ratios to shift from sweeter to more savory pickles, or use honey or maple syrup as the sweetener for a different kind of sweetness.
- Spice Things Up: Add different spices to change the flavor profile. Consider ingredients like coriander seeds, black peppercorns, or a few cloves of garlic. For a spicy kick, add fresh chili peppers or red pepper flakes.
- Herb Infusions: Apart from dill, other herbs like tarragon, thyme, or basil can add unique flavors to your pickles. Mix and match to see what combinations you like best.
- Sweet Additions: For a different type of sweetness and texture, add slices of carrot, bell peppers, or sweet onions.
Recipe FAQs
Refrigerator pickles typically last for about 2 months in the fridge. Always make sure they’re fully submerged in the brine and stored in a tightly sealed container.
Yes, you can use regular cucumbers, but they might be less crisp than Kirbys. It’s best to remove the seeds and peel them if they have thick skins.
If the pickles are too vinegary, you can dilute the brine with a little water or add more sugar to balance the acidity next time. Adjusting the vinegar to water ratio can also help.
Yes, you can reuse the brine one more time to make another batch of pickles. However, the flavor may be less intense, so it’s a good idea to add fresh spices or vinegar.
Soft pickles can result from using cucumbers with too much water content or not cutting off the blossom end of the cucumber, which contains enzymes that can soften pickles. Using overripe or large cucumbers can also affect texture. To ensure crispier pickles, use fresh, firm cucumbers, and consider adding a grape leaf or a small amount of calcium chloride (pickle crisp) to each jar.
Yes, you can make refrigerator pickles without sugar, but they will have a sharper, more acidic taste. Some people use a small amount of sweetener like honey or stevia as an alternative.
Serving Suggestions
Wondering what to serve with your quick fridge pickles? I’ve got you! Try adding them to any of these great dinner ideas:
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Refrigerator Pickles
Ingredients
- 6 cups cucumbers sliced
- 1-2 cups red onion sliced
- 2 tablespoons fresh dill
- 2 teaspoons mustard seed
- 1 cup vinegar
- 2 tablespoons salt
- 1/2 cup granulated sugar
Instructions
- Thoroughly clean and dry a large mason jar or a couple of smaller jars.
- In the jar, layer the sliced cucumbers, red onion, and fresh dill. Sprinkle the mustard seeds over the top.
- In a mixing bowl or jug, combine the vinegar, salt, and sugar. Stir well until the salt and sugar are mostly dissolved. It’s okay if the mixture isn’t completely clear; it will dissolve over time.
- Pour the brine mixture over the cucumber layers in the jar, ensuring that the liquid covers all the vegetables. Leave about a half-inch of space at the top of the jar.
- Seal the jar tightly with its lid. Gently shake the jar to mix the contents and distribute the flavors.
- Place the sealed jar in the refrigerator. Allow the pickles to marinate for at least 24 to 48 hours before tasting. This wait time allows the flavors to meld and the vegetables to become fully seasoned.
Notes
- Sweet vs. Savory:Â Adjust the sugar and salt ratios to shift from sweeter to more savory pickles, or use honey or maple syrup as the sweetener for a different kind of sweetness.
- Spice Things Up:Â Add different spices to change the flavor profile. Consider ingredients like coriander seeds, black peppercorns, or a few cloves of garlic. For a spicy kick, add fresh chili peppers or red pepper flakes.
- Herb Infusions:Â Apart from dill, other herbs like tarragon, thyme, or basil can add unique flavors to your pickles. Mix and match to see what combinations you like best.
- Sweet Additions:Â For a different type of sweetness and texture, add slices of carrot, bell peppers, or sweet onions.
Nutrition
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Comments & Reviews
Emily K says
For me, the amount of brine (1 cup) of vinegar wasn’t sufficient to cover only 6 small sliced cucumbers in a quart jar, much less 6 cups of cucumbers. Just curious if I’m missing something obvious like I’m supposed to dilute with water or something like that. I just added more ACV to cover my pickles and they were really good! Next time I’ll just know to scale everything up in advance instead of just adding more ACV alone. Thanks for the recipe!!