Description
This Homemade Refrigerator Pickles recipe is a quick and easy way to enjoy crisp, tangy, and flavorful pickles without any canning. Made with cucumbers, vinegar, garlic, and dill, these no-cook pickles are perfect for sandwiches, burgers, or snacking straight from the jar. A fresh, small-batch pickle recipe that’s customizable and beginner-friendly.
Ingredients
1 pound cucumbers
1 cup white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon kosher salt
2 garlic cloves
1 teaspoon mustard seeds
1 tablespoon fresh dill
1/4 teaspoon red pepper flakes (optional)
Instructions
1. Wash cucumbers and slice them into rounds, spears, or chips, keeping thickness uniform.
2. In a saucepan, combine vinegar, water, sugar, and salt. Simmer and stir until dissolved. Let cool slightly.
3. Add garlic, mustard seeds, dill, and red pepper flakes (if using) to clean jars. Pack cucumbers in tightly.
4. Pour the warm brine into jars, fully covering cucumbers. Tap to remove air bubbles. Seal the jars.
5. Let jars cool to room temp, then refrigerate. Best flavor after 48 hours. Keeps for up to 3 weeks.
Notes
Pickles taste best after 48 hours but are snackable after just 24.
Use Persian or Kirby cucumbers for optimal crunch.
Add jalapeños or swap vinegar types for unique flavor twists.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side / Condiment
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 jar
- Calories: 22
- Sugar: 2g
- Sodium: 480mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg