Easy Refrigerator Pickles Recipe

These easy refrigerator pickles are crisp, tangy, and packed with fresh dill flavor. Made with simple ingredients and no canning equipment, they're the perfect way to turn fresh cucumbers into a crunchy homemade snack.

Course Side Dish

Cuisine American

Keyword pickles

Prep Time 15

Chill Time 2

Total Time 2 15

Servings servings

Calories 26kcal

Author Jesseca

Ingredients

6 cups cucumbers sliced
1 cup red onion thinly sliced
fresh dill to taste
2 teaspoons mustard seed
1¾ cups distilled white vinegar
1¾ cups water
2 tablespoons kosher salt
3 tablespoons granulated sugar

Instructions

Wash and dry two quart-sized mason jars or four pint-sized jars.
Divide the cucumbers, red onion, dill, and mustard seed evenly between the jars.
In a large measuring cup or bowl, whisk together the vinegar, water, kosher salt, and sugar until dissolved.
Pour the brine over the cucumbers, making sure they are fully submerged. Leave about ½ inch of space at the top of each jar.
Seal the jars tightly with lids and gently shake to distribute the seasonings.
Place the jars in the refrigerator and chill for at least 24 hours.
For the best flavor and texture, allow the pickles to sit for 2 to 5 days before serving.

Video

Notes

This recipe should make 2 quart jars (or 4 pint jars).

Pickling cucumbers or Kirby cucumbers will give you the crunchiest results.
Persian cucumbers are an excellent grocery store alternative.
Depending on the size of your cucumbers and how tightly the jars are packed, you may have a small amount of brine left over.
For garlic dill pickles, add 2 to 4 smashed garlic cloves to each jar.
For spicy refrigerator pickles, add sliced jalapeños or a pinch of crushed red pepper flakes.
Store covered in the refrigerator for up to 4 weeks.

Nutrition