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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These are by far the best pickles I’ve ever had! I recommend waiting 4 days for the best flavor development. We’ve already been through 2 jars and cannot wait to make more. Holy yum. Many many thanks for this recipe.
Great recipe to try on my early harvest cucumbers. No changes needed!
Oooooo this recipe works great for pickling green beans too!! Very versatile!!
Made my first batch yesterday and doubled due to a bountiful crop of cucumbers coming in. Next time, I’ll decrease coriander seed, probably by half and double mustard seeds. Love tasting both flavors but the coriander dominated. I didn’t have fresh dill, subbed 1/4 t dill seeds and 1/2 t dill weed per quart jar. Used both white and apple cider vinegar in the brine, reduced the sugar, added an extra garlic clove in each jar. Good recipe easily adjusted for one’s preferences.
Made this recipe again this year. Simple and wonderfully tasty pickles.
I want to make these but we moved and I cannot find my glass jars. Could I use a plastic quart container (like from take out food) instead? Thanks!
Sure, as long as the cucumbers are covered in brine. Enjoy!
OMG good! My facebook friends loved this recipe that I shared with photo! my husband came home from a food drive with a case of Honduran cucumbers! I used McCormick pickling spice left over from St. Pat’s Day (had to buy more-glad I did) plenty of fresh dill! Cut into circles to make pickle chips, Bought the big size Ball jar- needed it! One of the best things ever! Memories of those big dills my grandma would get us from the market barrels- thats why my little cousin and I never minded going grocery shopping! Now I know how to use up those food drive cucumbers- we are loving them! Made burgers weekend after to go with them.
We grew our own cucumbers and used this recipe. Great pickles.
This recipe is 5 star with fresh, crisp flavor. Store bought cannot compare and will not be needed in our home anymore. Thank you for this healthier option!!
Sorry forgot to leave my star review.