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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Hello,
Just bought green tomatoes that I want to pickle. Can I use this same recipe or do you have one for green tomatoes? Thank you.
Hi Marilyn, I think it will work. Please LMK how it turns out if you try it. 🙂
Sorry just getting back you. These green tomatoes were fantastic. Even better than the store bought ones. I used about 10 cloves of garlic. On my second batch. I have even used this recipe for pickling cauliflower. I did blanch it first. I am now the pickling queen in my neighborhood. Thank you much for this recipe.
Thanks so much for the follow-up. Glad to hear your experimenting has worked out well! 🙂
Thank you for this perfect recipe. The pickles are fantastic. I have made it over and over and comes out perfect every time. I have been using the small Persian cucumbers that are readily available where I live.
Hi Jenn,
I have never made pickles before and am looking forward to trying these out. Could I use dried dill, or will only fresh work? I have all the ingredients except fresh dill on hand. Thanks!
Hi Chelsea, Dried dill will work — I’d add a teaspoon to each jar. Hope you enjoy the pickles!
These are great! I added halved jalapeños to my jars.
Looks like a great recipe, Jen. Looking forward to trying it. One question: Can you make pickle chips this way, or would they get soggy too fast?
Hi Rick, I think it will work.
We are hooked on these pickles! I couldn’t wait for the Kirby cukes to start coming in at our farmer’s market. So easy to make and so good. Everyone loves them.
These are the best pickles.I Followed your recipe to a T. My husband doesn’t like pickles and he is crazy for these.
Your IG says you modified the recipe. I didn’t see any changes
Best pickled we have ever had! The whole family loves them. Almost done with the first batch and then I will make more. Thanks for the recipe!
I am almost keeping up with all the zucchini and Summer squash from my garden. Almost is the operative word here. 😊 I thought I might pickle these too. How would zukes and Summer squash taste when pickled?
Hi Corrine, I think it should work, but not sure they’ll be crispy like the cukes.
I’m going to make these soon but I’m trying to follow a low-carb diet. Can they be made with stevia or any other sugar substitute or would you just leave it out?! Thanks!
Hi Tara, I’ve never made these with any sort of sugar substitute so I can’t say for sure how they would turn out, but I definitely wouldn’t leave the sugar out as the pickles will be too tart. If you do try it with a sugar substitute, I’d love to hear how they turn out!
I can’t find corriander seeds, What else can be used?
Hi Margaret, It’s fine to just leave them out. Hope you enjoy!
Can you use powdered coriander?
Sure, Loren, that will work. You’ll need about 1 teaspoon.
I don’t have access to kosher salt. Can I use table salt or sea salt ? If so, how much should I use? thanks
Hi Janie, I’d use 2 tablespoons table salt. Hope that helps!