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
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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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FYI Some white vinegars are made using petroleum as their source. I was horrified to realize white vinegar doesn’t have to say what it’s made from on their label.
Heinz distilled white vinegar says right on its label what it’s made of, mine says corn, just for that reason. Heinz also makes a product they call cleaning vinegar. I haven’t looked at its label so I don’t know what thats made of. If it matters to you, use a vinegar which says what it’s made from.
I make bread and butter pickles a lot using white vinegar which is how I happen to have researched this. I can’t wait to make these pickles!
Can you can these in a hot water bath so they don’t need to be refrigerated.
Hi Tony, Unfortunately this recipe was not made for canning. Sorry!
Quick question Jennifer
Mustard seed comes both brown and yellow. I am guessing we should use yellow, since it’s spicier?
Hi Sunny, I use the yellow ones. Enjoy!
Great Jennifer. That is what I am ordering from Spice House.
Can wait to make them.
My favorite pickles ever! I’m too spoiled to eat store bought anymore.
These pickles are so awesome! My family waits all year for the cukes to come in. They are so easy and full of flavor be sure to try them.
Thanks , Jen for another great recipe.
Hi Jenn! Every year I can (water bath process) 50 pounds worth of both Dill & Bread/Butter pickles. Would there be any special steps for me to take with this recipe so that I could process them for a longer shelf life without refrigerating before opening? Thanks!
Hi Cherie, Wow, that’s a lot of pickles!! I didn’t design this recipe with canning in mind, so I don’t know for sure that it would be safe. Sorry!
They were so delicious! I actually added other raw vegetables in the next batch- red pepper, celery, cauliflower. Good low cal snacks.
Simple and easy but one of my favorite recipes. I use cucumbers and peppers from my garden- family and friends love them!
These pickles are fantastic! My husband and Dad request these on a regular basis!!!!! And super easy….a fun summertime hostess gift also!!!
Excellent! Excellent!! & Excellent!!!
Been making pickles for a number of years now and this instruction is the easiest and tastiest we’ve tried!
Did I mention how Excellent they are? The pickles…?
Outstanding!
These were delicious! Stayed crispy! I’m doubling the recipe this year
Memories of my childhood…every autumn my dad and a friend used to put up an entire barrel of whole pickles, yes, that’s correct, a whole barrel of those that was taller than me. Half-sours were always my fave. This recipe is as good if not better.
Last year, when Kirby cucs were no longer available, out of desperation I tried making it with the Lebanese ones. Unfortunately, they turned mushy almost immediately.
Enjoy these while you can find pickling cucs. Farmers’ markets have the freshest ones. The pickles may keep in the fridge for a month, but in my house, they don’t last – they’re too delicious!
Thank you Jenn!