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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Thank you so much for this recipe! I’m a big pickle fan, and these are by far the best I’ve ever had, despite not being able to follow the recipe exactly. I went to two stores, and neither carried whole coriander seeds. I decided to use the pickling spices I already had, which contain coriander seed, and just cut back on the mustard seed, which is also in the pickling spices. I doubled the amount of garlic, because we are all huge garlic fans, and OMG! BEST PICKLES EVER!!! It’s all I can do to not eat a whole jar in one sitting! You just earned a big follow from me!
I loved it but I think I would cut the salt down.
Couldn’t find Kirby cucumbers anywhere! I ended up purchasing some mini seedless cucumbers that come in a bag of eight 1. Do you think they’ll work or come out mushy 2. Where to buy Kirby’s (I tried giant foods, Safeway, weis and wegmans) thanks Jenn!
Hi Abbie, It might be a bit early to find Kirby cucumbers – summer is prime time – but I usually find them at Whole Foods or Harris Teeter.
Can be found at your farmers market.
Can the sugar be eliminated in this recipe?
Hi Marte, Instead of omitting the sugar, I’d suggest cutting it in half as it balances out the flavors nicely. If you want to eliminate it completely, the pickles may be lip-puckeringly vinegary. 🙂
Great recipe. Grandkids expect a gallon in the refrigerator for after school and Shabbos dinner. Only downside is the hunt for Kirby cucumbers
I never leave a comment, but the amount of flavor after 24 hours is so good. Awesome recipe thank you so much for sharing.
I cannot find dill sprigs in any of my grocery stores. Can I use dill weed spice instead? if so, how much?
Thank you,
Sure, Cathy, you can get away with dried. You’ll need 2 teaspoons. Enjoy!
The only one I use, so easy
I am a pickle fanatic, literally so obsessed I get tagged in pickle-related things all the time from people who know me. A coworker’s husband makes them and his wife brings me a gallon about every month or so. No idea why I never even thought to make them myself. First recipe was a total dud. Yours, however, is incredible!!! I’m currently making a gallon batch. I did add one thing which I hate to comment on a recipe and then add a change to it, but I’ve been on an umami kick so I added 1 Tb of dried umami seasoning to the recipe. My kids say these taste like Grillo’s 😁
Danielle, did you make your umami seasoning or buy it?
Sunny
Hi! I was curious about pickling some cukes and your recipe came up first on the ever so trustworthy Google! So, it must be great right? Question, I have a container of pickling spice. Will that work instead of the separate measurements of mustard seed and coriander? If so, how much would I use?
Hi Bart, I’m not familiar with pickling spice mixes so I’m not sure how the taste will compare to this recipe, but I’m sure it will work. I’d estimate that you’d need 2 tablespoons plus 1 teaspoon to account for the measurements of the coriander and mustard seeds. Please LMK how they turn out!
I couldn’t find whole coriander seed, so I used 2T pickling spice and about a third of the mustard seed. Came out AMAZING! Did you try it?
I’ve been using the pickling spice mixture but I do add more black peppercorns and several cloves of garlic. The pickles are amazing. I use a heaping teaspoon of the pickling spice per quart and about half a tsp of black peppercorns. I can’t make these pickles fast enough.
I’ll never buy pickles from the grocery store again so easy and delicious