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
No canning, no fuss—just crisp, tangy pickles you’ll want to eat with everything!
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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I have made these pickles many times & love them. Easy & quick.
Can I substitute dried dill for the fresh? If so, how much?
Sure, Maureen – I’d use 2 teaspoons dried dill. Please let me know how they turn out!
Great and easy recipe. This is my second time making these pickles. I have increased the volume to can 6 quarts each time. Keep a couple for me and the rest give away. My only variation was adding pearl onions to all jars and fresh Tabasco peppers to a few jars.
I’m going to try this out tomorrow, but I got a question-
Can I make this with whole cucumbers and not cut them into halves or spears? I’m talking about small gherkin cucumbers that I just bought today.
Sure, you can leave them whole; they may just take longer to pickle. Hope you enjoy!
Are these a dill flavor or sweet pickle?
Hi Hazel, they’re more of a dill pickle. 🙂
So good! First time making refrigerator pickles and I tried this and one other recipe and this was the winner! Didn’t have mustard seeds so next time I’ll try it with the those but these were great.
Easy, easy, pickle recipe with lots of great taste! Lemony flavor of coriander seeds sets them apart. I can’t wait to make these in season with garden cucumbers. No preservatives and chemicals not to mention less sodium besides being more flavorful than store pickles. I used pure maple syrup instead of sugar.
I made these twice. First time I read the recipe wrong and used 3 tsp. Salt and they were delicious. Second time I used 3 Tbsp. and the batch was ruined. Way too salty! First time 5 star, second time 1 star.
There is a difference between kosher salt and regular salt. Kosher is much less salty. Not sure what kind of salt you used, but that could be the problem.
Demeyere cookware is 3 ply aluminum and very good cookware though you say not to use aluminum. This essential pot, though exceptional, would not be good to use??
I wouldn’t recommend it, Rhonda — sorry!
Perfect pickles 24 hours later! Even better the longer they sit. I’ll never buy dill pickles from the store again. These are the bomb! One of the first recipes in her book! So excited!
I have made these pickles several times and everyone goes nuts over them! You are correct-I will never buy a jar of pickles again!
Outstanding pickles! Thank you for the recipe. I am wondering if they can keep longer than a month in the fridge?
Hi Deb, I think a month is probably the max. Sorry!