Quick and Easy Refrigerator Pickles
This post may contain affiliate links. Read my full disclosure policy.
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!
You May Also Like
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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This has become my tried-n-true pickle recipe! Every summer when my cukes are plentiful, I make many jars of these to give away and everyone raves about them. The seasonings are spot-on and it’s a great way to use up my dill, too! Thank you!
I have made these and it’s a great recipe and they stay crunchy.
Would Asparagus Spears work with this recipe and would you need to blanche the Asparagus first?
Thank you!
Glad you like them! Asparagus spears should work. I’ve never pickled asparagus, but I don’t think you’d need to blanche them. Please LMK how they come out!
Am I able to can as is or do I need to change anything in the recipe? These pickles are delicious!
Hi Allie, I didn’t develop this recipe for canning so I can’t say for sure that it would be safe. Sorry!
These pickles are delicious. My daughter is getting to the age where she likes to make food with me. I like to make the brine before a play date and portion out the mustard seed, peppercorn, dill, garlic, etc. That way my daughter and her friend can easily stuff their own jar and her friend can take hers home. I always get a text from the friend’s mom raving about the pickles. =)
Just a question. I love dill pickles but don’t care for sweet sour variety. Can I omit sugar to have a dill pickle or would it change recipe completely ?
Hi Michelle, I’d suggest cutting the sugar in half as it balances out the flavors nicely and they’re not too sweet. While I’ve never made these without sugar, I think it can be done but they may be lip-puckeringly vinegary. 😊
If we substitute dry dill weed for fresh dill, what would be the amount?
Hi Sonia, Yes, you can use dried dill; you’ll need 2 teaspoons. Enjoy!
Are these sweet since they have sugar?
Hi Cathy, You really don’t taste the sugar; it just helps to balance out the other flavors in the brine. You can reduce it — the brine will just taste more vinegary. Hope you enjoy!
The. Best. Pickles. Evvvveerrrrr.
So good!! They were a big hit with family, friends and neighbors…all whom requested the simple recipe. Thanks for sharing Jenn, as always your recipes are keepers!
Best pickles ever! My family is extremely picky when it comes to pickles and we have all agreed that these are some of the best pickles we have ever had. It was so easy to make as well and I can not wait to make these again!
Delicious pickles. We always buy your classic brand name dill pickles from Vlasic. I thought those were the best until I grew my own bush pickle cucumber and tried out this recipe. It’s gonna be hard to go back after tasting these and putting them on everything that uses pickles. Talk about a POP of flavor. Can’t wait until the next growing season to make more!!!!
Love these pickles! I have a question about the brine though. I may have missed something, but when I make the brine it only fills each 32 oz jar about half way. What am I doing wrong?
If you put the cucumbers in first, you’ll see that they take up space in the jar, so the brine will come up higher. If the cucs aren’t completely covered once you add the brine, add a little cold water just until they’re covered. Hope that clarifies!