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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Delicious is an understatement! These pickles are fabulous and easy to make. My mother would spend hours making brine for pickles. Next find a cool dark place for pickles to process. Then wait weeks to eat. This recipe sidesteps all that. In no time you will have great pickles.
Perfect pickle recipe! I add a tiny bit more sugar to mine, for my taste. I’ve made these several times and people often ask me for the recipe.
Never tried homemade pickles before. These were very tasty but too vinegary for our taste so cut down back on vinegar and hot peppers and added more water to second batch, which was better. Our favorite ones are the bright green, half sour pickles so am hoping for a similar recipe for those before the next batch of Summer 21 Kirby Cukes ripen!!
I love homemade pickles and these are so easy! You can play around with the amount of dill, hot peppers, garlic, etc. But the process could not be simpler. No more big clumsy canners and gallons of boiling water to mess with. These can be made year round with mini English cucumbers and fresh or dried dill. My mouth is watering as I type this! Thanks for the excellent recipe, Jen!
Excellent! One of the best pickle recipes out there.
I’ve recently looked for ways to increase my repertoire of recipes and decided to try this recipe for Refrigerator Pickles. Not only are they very easy to make, but they are AMAZING. I made them for everyone – even people who hate pickles said they loved them. I will NEVER buy store pickles again. My whole family is now using this recipe. We have each added our own touches to the recipe – like adding a sprig of rosemary etc. I have made so many recipes from this website and once again, Jenn you do not disappoint!!
This is the best pickle recipe I have ever tried! I made these all summer and fall with cukes from our garden. I gave them to my neighbors, and they were a huge hit.
I only wish that there was a conversion to a canning recipe.
These are amazing! I always give jars away to family and friends. I’ve even had a store owner ask if it would be cost effective to sell them in his store they were so good.
This may be the easiest recipe with fantastic results. Have used it with cucumbers – also okra and green beans.
These pickles are easy and delicous. They remind me of the Kosher dills I’ve been buying forever only fresher. They get even better with a little time.