Quick and Easy Refrigerator Pickles
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Refrigerator pickles are quick and easy to make—no sterilizing jars or special equipment required. Perfect with burgers, sandwiches, or straight from the jar.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
The kids and I discovered a jar of these homemade refrigerator pickles in my parents’ fridge one day, and since then, no deli or store-bought pickles have ever come close. They were made by one of my mom’s oldest and dearest friends, Joanne Biltekoff, who is like an aunt to me.
The best thing about Joanne’s pickles is that they’re quick and easy—no canning supplies or sterilized jars needed. Simply slice Kirby cucumbers into spears, cover them with brine, tuck them into the fridge, and they’re ready to eat the next day.
“For the first time, I grew pickling cucumbers and found your recipe to make pickles. I can’t believe how wonderful they are!”
What You’ll Need To Make Refrigerator Pickles
The most important part of the recipe is to start with Kirby or pickling cucumbers. They’re short, squat and sometimes full of warts, but they make deliciously crisp pickles. Don’t be tempted to substitute another kind of cucumber or you’ll end up with soggy pickles.
Step-By-Step Instructions
Step 1: Make the brine. Combine the vinegar, salt and sugar in a small saucepan. Heat and stir until the salt and sugar are completely dissolved. Whisk in the cold water, then chill.
Pro tip: When cooking high-acid foods, be sure to use a cooking vessel made of a nonreactive material such as stainless steel, glass, ceramic or Teflon. Pots made from metals like aluminum, copper or cast iron will react with the acid and give your food a metallic taste.
Step 2: Fill the jars. Next, stuff the cucumbers into two 1-quart jars. Add the coriander and mustard seeds, garlic, red pepper flakes, dill sprigs to the jars, dividing evenly.
Step 3: Add the brine. Cover the cucumbers with the chilled brine. If needed, you can add a bit of cold water to the jars until the brine covers the cucumbers.
Step 4: Refrigerate. Cover the jars and let sit in the refrigerator for about 24 hours, then serve. The pickles will keep in the fridge for up to one month. Enjoy!
Pro tip: These pickles disappear quickly. If you’d like to make more, you don’t have to start from scratch. You can use the pickle brine more than once—it should last for another batch or two of pickles!
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Quick & Easy Refrigerator Pickles
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Ingredients
- 1¼ cups distilled white vinegar (5% acidity)
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 2 cups cold water
- 1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
- 2 tablespoons coriander seeds
- 6 large garlic cloves, peeled and halved
- 1 teaspoon mustard seeds
- ¼ teaspoon red pepper flakes
- 16 dill sprigs
Instructions
- Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
- Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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What a treat!! I used to make big batches of processed dills and it was so much work! With just a bit of time and a few ingredients I have two gorgeous quarts of pickles. They are delicious!!
To reuse the brine once or twice more, do I need to strain out the herbs/seeds/garlic? Or can I reuse them, too? Thanks! B.L.
You can leave it as is and use it for a second round of brining.
I just made these, not with the strongly suggested cucumber type but something else (I don’t even remember what kind since I threw out the seed packet), and they turned out great. Since the cucumbers were on the big side, I sliced them to exclude and discard at least some of the seedy middle so that helped with the crispiness, at least so far. Next year I’ll have to plant some dill since I spent more buying that than the cucumbers were worth!
Love, love, love these pickles!
I didn’t have the mustard or coriander seeds so substituted with a pinch of dry mustard & ground coriander. Put in lots of fresh dill and garlic, added some sliced sweet peppers along with the fresh pickling cukes and they turned out fabulous.
I have now bought the proper spices and will pick up more pickling cucumbers tomorrow at the local farmers market. My husband says these are absolutely the best pickles ever and he’s right…crisp, crunchy and the flavour is spot on 🙂
Once again Jenn another winning recipe…thank you so much!
These pickles are delicious and so addicting! Perfectly garlicky and amazingly crunchy! Thank you for sharing another foolproof recipe, Jenn!!
Hi Jenn,
I have an abundance of kirbies, too much to refrigerate as this recipe instructs. I like your brine and I was thinking to use as the brine to water bath and preserve the remaining dill pickles I have rather than refrigerate all and not be able to eat.
What do you think about using your brine in a water bath process?
Love your recipes!
Hi Corrine, I didn’t design the recipe with canning in mind so I don’t know whether or not it would be safe – sorry!
These were fantastic!!! Very easy. I did two small jars and one large jar. After 2 days I tried one and was blown away! Tastes like the real deal!
Can I Use Pickling spice and, if so, what would I leave out-and /or- alter?
Hi Keith, I haven’t tried this with pickling spice, but a number of readers have commented they’ve used it successfully. I’d estimate you’d need 2 tablespoons plus 1 teaspoon to account for the measurements of the coriander and mustard seeds. Please LMK how they turn out!
Hi. What can I use in place of Coriander seed? Or can I just omit? Thank you!
Hi Lisa, you can just admit the coriander.
Great recipe. As the pickled spears were quickly eaten, I added slices to the existing brine. After a day they were just as good and quickly disappeared. Thank you for a great recipe I’ll use again and again.