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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AMAZING! My family was blown away by these pickles, including myself. They are so easy to make, delicious, and have the simplest ingredients. Love love love!!
Jenn, I am making another batch! Do I need to add all fresh seeds, dill, and garlic to reuse the brine? Thanks!
Hi Jennifer, you can reuse the brine without adding anything. Enjoy!
I made these exactly as written. This is a delicious recipe! We waited 24 hours and they were excellent. After 48 hours they were even better. These are better than any of the store brands I’ve bought. Thank you for sharing Joanne Biltekoff’s recipe, Jenn!
I forgot the step to heat the water to dissolve the sugar and salt….will that make a difference? I chilled the brine and stored in the fridge immediately, should be safe still with the amount of vinegar?
Hi Nicole, No worries! That step is simply to dissolve the salt and sugar quickly – it shouldn’t affect anything.
Jenn – the stores are out of both mustard and coriander seeds – pickling spice has both – can I use this?
Sure – enjoy!
These are by far my favourite thank you so much. I’m wondering are these able to be canned and stored for winter? What adjustments would have to be made for this
Hi Michelle, so glad you like them! I didn’t create the recipe with canning in mind, so I’m not sure they would be safe – sorry!
These are by far the best refrigerator pickles I’ve ever made. I now specifically grow pickling cucumbers in my garden just so I can make these pickles. They are also the perfect homemade gift from the kitchen!
Delicious. They tasted great after only 22 hours. Definitely will keep this recipe in mind when the cucumbers from the garden are in abundance.
I always put in some ground turmeric to add color. And it’s a nice antioxidant. Add it when you’re dissolving the sugar/salt in the water/vinegar. Nice classic yellow ‘pickle’ color.
Made these for the first time and really like them! I am going to add a little more salt next time and cut back on the coriander. I like horseradish, so the next time I make these, I will add some to the brine. Overall, really great recipe. Thank you for sharing.
If you are a true half-sour pickle lover, I would recommend doing a 1/2 batch (1 jar) first for preference. In my opinion, this is a faux version of.
I’ve been making 1/2 sours for many years. My adjustments would be double the amount of mustard seed and reduce the amount of dill sprigs. Personal preference.
I used about 6-8 full sprigs for a 1/2 batch and was more than enough.
It was a nice treat to make and family enjoyed. Especially spears vs whole.
It is difficult to find Kirby cucumbers here or fresh dill. Can dried dill and
regular cucumbers be used?
Yes, you can use dried dill; you’ll need 2 teaspoons. And technically, regular cucumbers will work, but the pickles won’t have the nice crunch that kirby cucumbers will give you.