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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My Aunt used to make these 40+ years ago, and I couldn’t find a similar recipe until now. They were my favorite back then, and now my family can enjoy as well. They are a summer favorite at our house, and who knows if they keep for a month. I make a batch about every 2 weeks 🙂
Thanks Jennifer!!
I picked up everything I need to make these, except the fresh dill 🙁 Can I use dried dill weed instead? TIA
Sure — you’ll need 2 teaspoons dried dill. Please let me know how they turn out!
My family are obsessed with pickles and this was a huge hit and saves me money!
I have to admit that I wasn’t sure I’d like these, but boy was I wrong. These pickles are amazing. I love them. The first jar didn’t last long that’s for sure. So easy to make and they are so good. Thanks for sharing
So easy and delicious! Thank you!! I’ve made 3 batches now.
These are the bomb! So good. The first time I made them, I used mini English Cucumbers and they were mushy. But this time I used pickling cucumbers and they’re great. The flavor was spot on the first time so I knew if I got the right kind of cukes they would be a winner. Only change I made was to add a jalapeño to hubby’s jar cuz he likes them spicy. Thanks for sharing another great recipe!
Love this recipe, super simple with great flavor. I always use dill & coriander seeds from the garden. Again, these are fantastic!!! Question, when reusing the brine, are there any additional steps that need to taken? Thank you!!!
Yes, you can reuse it for a second batch without doing anything to it. (Glad you like them!)
Made these and loved them! Used the original brine for a second batch, and the pickles aren’t bad, but they just have less flavor than the first batch. Any suggestions of adding something to the pickles to bring up the flavor? I made them about 48 hours ago. Thanks so much
Hi Merrill, I’d just add a splash or two of vinegar to freshen the brine up.
Do you taste the sugar? Are they sweet?
You really don’t taste the sugar; it just helps to balance out the other flavors in the brine. Hope you enjoy if you try them!
My first time making pickles, and this recipe is easy and really good. The only things I varied from the original recipe was: (1) instead of red pepper flakes I added slices of a hot banana pepper, and (2) I used “pickling cucumbers” instead of Kirby cucumbers since I don’t know what a Kirby cucumber looks like. I love that the pickles have a lot of flavor and there is no harsh vinegar bite. I will make these again.