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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Hi Jenn,
I just made them yesterday, put them in the fridge and opened the jar today. WOW! They are awesome, crunchy and delicious. What I was excited about was how easy it was to make!
Jenn, you are amazing, thanks so much for your great recipes. I have made a multitude of them and am never disappointed.
Stay safe, Fran
So glad you enjoyed them! 🙂
I made two quarts of these refrigerator pickles a couple days ago. I added a handful of spicy korean chilis that I grow, and fresh coriander seeds I just harvested. I could only wait two days before I dipped into one of the jars. I like these better than the processed dill pickles I make. I usually make about 18 jars of bread and butter and dill to make it through the year. After that, I make dill pickles and give away whatever else comes from the garden. These will make it easy to save some nice jars for gifting, without worrying about getting my jars back! LoL
I’m glad I receive your emails and try many of your recipes.
Hi Jen,
Love these pickles! I found fresh jalapeño s at the farmers market along with the cukes this week. Would it be okay from food safety standpoint to add 2 or 3 chopped up jalapeños to each jar?
Thanks!
Oh, also we got smaller pickling cukes this time, can I put them in the brine whole, or do they need to be cut? Thanks!
You can put them in whole, but they will take a little longer to pickle. Hope you enjoy!
Sure!
Hi Jenn,
I don’t like dill. Can I leave out the dill?
Thanks,
Sure, hope you enjoy!
Crud ! I missed the chill step and added the brine to the jars warm … are my pickles doomed ? 😣
They should still be okay — enjoy!
Can this recipe be used for canning? This recipe is perfect, but I have so many pickles, I’d like to be able to store them for more than a month.
Hi Kim, I didn’t develop this recipe with canning in mind, so I can’t guarantee that they’re appropriate for canning. Sorry!
These are great! Made them Saturday and let them sit until Monday and can’t believe the flavor! Wasn’t sure if the sugar would make them sweet, but can’t even tell it’s in the recipe.
I also have a question as to whether these are live i.e. probiotic. I’m thinking since not cooked and no preservatives they would be.
Thoughts?
Hi Daniel, So glad you like them! I don’t know enough about probiotics to say confidently whether the pickles would be a source of them – sorry!
Hi Jenn!
I thought for sure I saw a recipe like this refrigerator pickle one using other veggies from the garden. My immediate question is, do you recommend pickling broccoli?
Love your recipes!
Hi Corrine, I don’t have any other pickling recipes on the blog, so you must’ve seen it somewhere else. I do think broccoli would work here. Depending upon how large you cut the pieces, it may take slightly more or less time for them to pickle. Please LMK how it turns out if you try it!
Hi Corrine & Jenn!
I’m looking forward to making a couple of quarts of your recipe tomorrow, so I can’t comment on it yet, but I did want to share an excellent recipe for marinated broccoli that I’ve made many times and hope you’ll enjoy it Corrine!
MARINATED BROCCOLI AND CAULIFLOWER
1 cup vinegar
1 Tbsp dried dill weed
1 Tbsp sugar
1 Tbsp seasoned salt
1 tsp garlic salt
1 tsp salt
1 tsp freshly ground pepper
1 cup vegetable oil
1 bunch raw broccoli florets
1 head cauliflower florets
(A little dab of Dijon mustard added with the oil will act as an emulsifier if you want to the keep the oil and vinegar from separating. I usually add other veges, i.e. crinkle-cut carrot coins, split radishes and/or red pepper chunks that not only add more great flavors, but also lively colors.)
Combine 1st 7 ingredients and gradually wisk in the oil. Place vegetables in a lidded container or ziploc bag, pour the marinade over them, cover and refrigerate for a minimum of 6 hours. Remove vegetables from marinade and serve. Serve with toothpicks to use as an appetizer. (I don’t know how long this would keep in the frig since I rarely have any leftovers, but sometimes I do make this several days ahead.) ENJOY!
That’s nice of you to share, Daria — thanks!
Thank you so much Daria for taking the time to share your amazing recipe for pickling broccoli. I am looking forward to trying it this year. I was scrolling down the comments section of Jenn’s pickle recipe and found your response to my comment last year! Sorry it took me so long to thank you..
I can’t wait to try your recipe. 😋
We tried a number of recipes last year. This was the clear winner for all the kids and grandkids.
Can pickling spice be used instead of mustard and coriander seeds? Having trouble finding coriander seeds at local grocers! Please advise. thanks, Gay Harrison
Hi Gay, I’m not familiar with the pickling spice mix so I’m not sure how the taste will compare to this recipe, but I’m sure it will work. Please LMK how they turn out!
I used 3 tablespoons pickling spice in place of the coriander and mustard seeds and kept everything else as is. Pickles turned out great!!
Would like to try making this recipe today with our garden cukes. We are getting a bunch in and would love to have some for later. Could I use this recipe and sterilize some jars? Didn’t think it would be a problem but wanted to check. Thanks!
Morgane
Hi Morgane, I didn’t develop this recipe with canning in mind, so I can’t guarantee that they’re appropriate for canning. Sorry!
These are delicious! Made one quart for my son-in-law who likes hot and spicy dills, so added a jalapeno to his quart. Thanks, Jenn, for another great recipe. Will be making more soon.
Love the Jalapeno idea. I have a ton of hot peppers in the garden and never thought of using them. In the next batch for sure.