Quick and Easy Refrigerator Pickles
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Refrigerator pickles are quick and easy to make — no sterilizing jars or special equipment required.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
The kids and I discovered a jar of these homemade refrigerator pickles in my parents’ refrigerator door 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 sterilizing jars or special canning equipment required. All you do is slice Kirby cucumbers into spears, cover them with brine, tuck them into the fridge, and they’re ready to eat the next day.
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
Begin by making 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.
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.
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.
Cover the cucumbers with the chilled brine.
Cover and let sit in the refrigerator for about 24 hours, then serve. The pickles will keep in the fridge for up to one month.
These pickles will disappear quickly and you’ll likely get requests for 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
Refrigerator pickles are quick and easy to make — no sterilizing jars or special equipment required.
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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I’m surprised at how good these are! One of the best things I’ve made this year. I say made lightly; the hardest part was slicing cucumbers. I added extra red pepper and a jalapeño. These pickles are excellent. Thank you for the recipe!
I made these yesterday and they are AMAZING Jen!! It hasn’t even been 24 hours since making them and there are hardly any left… we couldn’t even let them sit to pickle for 24 hours! This will be a staple in our fridge. Great flavor and so easy to make. Thank you for sharing your greatness with us. Been spending the last few weeks on your website making all sorts of greatness 🙂
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is it 2 tbsp. of coriander for each jar. or divided between the jars. i assumed it was divided because of the garlic. 3 for each jar
Yes, all of the ingredients are divided into the two jars. Hope you enjoy!
Could I can these in a water bath like regular canned pickles so they last longer in storage?
Hi Hallie, this recipe wasn’t developed with canning in mind so I don’t know that it would be safe — sorry!
can we use Himalayan sea salt?
Hi Camille, I think should be fine. Enjoy!
I’m diabetic. Would removing sugar greatly affect flavor?
Unfortunately, I think the pickles would be too sour without the sugar — sorry!
Can you substitute a diabetic sugar for regular sugar.
Hi Dorothy, I’ve never used a sugar alternative here so it’s hard to say for sure, but I think it’s worth a try if you’re willing to experiment! Please LMK how they turn out if you try it. 🙂
I just made some with monkfruit sweetener. Monkfruit has zero net carbs and does not raise your blood sugar. The pickles came out fine!
Is it possible to use mini English cucumbers cut in spears for these pickles?
Sure – Hope you enjoy!
Delicious! After tasting, I decided to add an additional Tablespoon of sugar. The result did not taste sweet at all, just more balanced IMO. Halfway through the jar, I added fresh okra to refill the jar…also delicious.
These are good and very easy to make. I do, however, have two suggestions.
1. Wait a few days longer before eating them. After three days mine just tasted like cucumbers in brine. After another week they were proper pickles. (And thanks again, Jenn, for your reply to my question.)
2. Make some extra brine. I ran out on my second jar and topped it up with water. These were still good, but not as tangy as the first one.
I’ll be making these every year. Much less fuss and more reliable results than the traditional method.
I’m a dill pickle lover and these are DYNAMITE!! It is great that the pickles aren’t processed and that they stay so crunchy. Jenn, I used dried dill weed and they turned out amazing. I also used the cucumbers that were growing in my garden, not Kirby ones … Still fantastic. Just waiting for my next little garden haul to make more. Thank you!!
They are just wonderful. My husband has a little plate of them every evening. No more supermarket pickles for me.
Maureen H – London – November 2020.
These are fabulous and super easy. My sister made them too and her husband (a pickle guru) loved them and so did our dad! Great flavor, crispy & fresh tasing.
Thanks, Jenn! These are so great! Made them yesterday morning and they were ready for today’s lunch. No chance they’ll last a month in the fridge, but I can always make more. So very simple and so delish!
I can’t say enough about these pickles! My family finished them off in a day. Thanks Jen!
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.
If I wanted to sub. green beans and wax beans should they be blanched first? Then proceed with the recipe as written?
Good question — I think you could go either way, but they will definitely be more crunchy if you don’t blanch them so it depends on the texture you’re going for. I’d love to hear how they turn out!
Are these sweet at all? just wondering about the sugar
No, they’re more like dill pickles. The sugar just helps to balance out the flavors; they’d be really sour without the sugar. Hope that helps!
I made these yesterday and they are great. They remind me of NYC deli pickles and I plan to make more to share. We are a pickle eating family!!!!
Every recipe I’ve prepared from your site has been great, especially the pimento cheese. I love how you share the stories behind the recipes.
I am curious if different types of cukes can be used with similar results, my garden is crazy with cucumbers this year and need something easy like this to do with them.
Hi Debbie, I wouldn’t recommend using other cucumbers here – you’ll end up with soggy pickles – sorry!
I used a ton of my Burpee regular cukes right from the garden, and they were just as amazing. They didn’t get soggy at all. Nice and crunchy! The only thing I noticed, here and there, was a bitter taste once in a while from the skin on some of the cukes. I solved this by peeling off most of the skin (just in case of bitterness) and using them that way. They were still very crunchy. I wasn’t about to buy pickling cukes when I had so many regular ones to use up.
I tried this with various kinds of cucumbers. I think it doesn’t matter because it’s not for canning, so it stays quite crispy actually, although the typical pickling cucumbers do hold their crunch better.
I made these because my bf likes dill pickles. I took an extra jar to work and everybody is raving about them. I didn’t use Kirby cukes because my garden was overflowing. They are still crunchy. I’ll be using this recipe from now on for all my dills. Thanks!
I made these pickles earlier in the week and ended up tripling the brine because I had 5lbs of pickling cukes. I also ended up using pickling salt instead of kosher and doubled the amount of garlic. The quantity of brine was perfect and I was able to fill 10 500ml jars of pickles & brine. Everyone loves them! I love how easy it was to make and put together. I have no time for processing so this was the perfect recipe.
It was so easy! I did have to make changes to recipe with what I had on hand. Frozen crushed garlic, mustard powder and 5 pepper blend. Everyone loved them! Thanks!
I made this recipe two days ago and couldn’t wait to try them! They are simply delicious and so much better than any store bought ones! Can’t wait to make more and share with friends! As always, Jenn, your recipes are fabulous!
These are the best pickles we have ever eaten and my family loves all kinds of pickles. Thank you for sharing this recipe. These are the best.
My 8 year old and I made these pickles and they were delicious!! Our brine did fade a bit after the first round was gobbled up but it is super easy to just make more!
I don’t even like pickles much, but I had a lot of cucumbers from my garden, so I tried this recipe. They are soooooo good I think I could eat the whole jar at once. Had to use store bought minced garlic, ground dry mustard and coriander along with fresh dill and pepper flakes. Still great.
I am anxious to try this recipe but I can’t seem to find mustard seed. Is it possible to make without, or should I just keep on looking? Any substitutions?
Hi Judy, It’s fine to leave it out. Enjoy!
Hello,
Just bought green tomatoes that I want to pickle. Can I use this same recipe or do you have one for green tomatoes? Thank you.
Hi Marilyn, I think it will work. Please LMK how it turns out if you try it. 🙂
Sorry just getting back you. These green tomatoes were fantastic. Even better than the store bought ones. I used about 10 cloves of garlic. On my second batch. I have even used this recipe for pickling cauliflower. I did blanch it first. I am now the pickling queen in my neighborhood. Thank you much for this recipe.
Thanks so much for the follow-up. Glad to hear your experimenting has worked out well! 🙂
Thank you for this perfect recipe. The pickles are fantastic. I have made it over and over and comes out perfect every time. I have been using the small Persian cucumbers that are readily available where I live.
Hi Jenn,
I have never made pickles before and am looking forward to trying these out. Could I use dried dill, or will only fresh work? I have all the ingredients except fresh dill on hand. Thanks!
Hi Chelsea, Dried dill will work — I’d add a teaspoon to each jar. Hope you enjoy the pickles!
These are great! I added halved jalapeños to my jars.
Looks like a great recipe, Jen. Looking forward to trying it. One question: Can you make pickle chips this way, or would they get soggy too fast?
Hi Rick, I think it will work.
We are hooked on these pickles! I couldn’t wait for the Kirby cukes to start coming in at our farmer’s market. So easy to make and so good. Everyone loves them.
These are the best pickles.I Followed your recipe to a T. My husband doesn’t like pickles and he is crazy for these.
Your IG says you modified the recipe. I didn’t see any changes
Best pickled we have ever had! The whole family loves them. Almost done with the first batch and then I will make more. Thanks for the recipe!
I am almost keeping up with all the zucchini and Summer squash from my garden. Almost is the operative word here. 😊 I thought I might pickle these too. How would zukes and Summer squash taste when pickled?
Hi Corrine, I think it should work, but not sure they’ll be crispy like the cukes.
I’m going to make these soon but I’m trying to follow a low-carb diet. Can they be made with stevia or any other sugar substitute or would you just leave it out?! Thanks!
Hi Tara, I’ve never made these with any sort of sugar substitute so I can’t say for sure how they would turn out, but I definitely wouldn’t leave the sugar out as the pickles will be too tart. If you do try it with a sugar substitute, I’d love to hear how they turn out!
I can’t find corriander seeds, What else can be used?
Hi Margaret, It’s fine to just leave them out. Hope you enjoy!
Can you use powdered coriander?
Sure, Loren, that will work. You’ll need about 1 teaspoon.
I don’t have access to kosher salt. Can I use table salt or sea salt ? If so, how much should I use? thanks
Hi Janie, I’d use 2 tablespoons table salt. Hope that helps!
Jenn,
Could I use this same recipe to pickle other vegetables? Specifically green beans?
Thanks,
Jenny
Hi Jenny, That should work. Enjoy!
My wife and I made these pickles for the first time in 2019, and will never make any other recipe again. Not only are they easy. But they are delicious. We will make them as long as our farmers market has cucumbers.
I made your recipe for refrigerator pickles last week they are outstanding! I am making another batch today. I made three jars – one for my daughter, and my son and his family, my granddaughter who is 20 months old couldn’t stop eating them. So I am doubling the recipe this time. Thanks for sharing! We love them.
Hey Jenn I wanted you to know I have WASTED so much product just trying to get a good recipe for icebox pickles and THIS ONE is the greatest yet! I have no need to go any farther. Made these last night and had for breakfast ( yes they are that good). Thanks for the recipe!
This is my first time trying to make pickles this way. My family and I love it! My son is very picky about his pickles. He likes these so much he has helped me make more. Theses are so easy and inexpensive. This will definitely help save me some money.
First of all, I LOVE your cookbook. Everything is amazing! This recipe has me stumped. I have attempted this recipe twice, first with table salt – too salty, then pickling salt- even saltier. I thought the pickling salt would be the right change. Is 3tbsp correct? It just seems a high ratio compared to other recipes I’ve seen. Thanks so much for the advice.
Hi Darci, It is correct. Did you by chance cut back on the sugar?
I doubled the recipe, so 2.5 cups vinegar, 4 cups of water, 6 tbsp of pickling salt and 4 tbsp of sugar.
Your ratios sound right. Maybe your taste is just for a little less salt. Feel free to cut back on it next time you make these.
Can you use Apple cider vinegar instead of distilled white vinegar?
Hi Laura, I think it should work. Enjoy!
I made them again, without doubling and just a bit less salt. I think your right, it’s just personal taste in this instance. This recipe is amazing for taste. I know I said it once before, but I really love your recipe book. Everything has been a huge hit!!! I’m a big fan of yours!
Glad you liked it better with the reduced salt (and that you enjoy the recipes)! 🙂
My husband also thinks it’s too salty. But I also think tbsp is kinda relative, some people put more in a tbsp than others. I cut it back to 1,5 tbsp (but I do kinda mound my salt a bit on the spoon, hope you understand) and it tastes perfect!
These are the best refrigerator dills I’ve made (and I’ve tried several different recipes). I used dill flower / seed heads in addition to dill leaves for extra dill flavor. The pickles are so easy to make, crisp and just delicious. Thank you for a great recipe.
can I use normal white vinegar instead of distilled? And if so, how much? Do I also need to alter the amount of sugar and Salt in the brine? Thanks
Hi Jay, the same amount of normal white vinegar should work here with no other adjustments to the recipe. Hope you enjoy!
These turned out great and so simple. I picked some of my cukes quite small so did 1 jar whole dills and one jar quarters. Waited about 5 days to sample. These remind me of Clausen half dills.
I never knew making pickles could be so easy. These were not quite ready after 24 hours, but after 1 week they are perfect!