Easy Refrigerator Pickles
Crispy, crunchy, and delicious to munch(-y), this Refrigerator Pickle Recipe is a fun summer tradition perfect for adding to burgers or just snacking on straight from the jar. Plus, unlike canned pickles, these refrigerator dill pickles are super easy make!
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The easiest way to make your own pickles.
I love the idea of canning my own food, but have you seen all the equipment you need for it? No thank you.
Making homemade refrigerator pickles is practically effortless and you don’t need to fill your kitchen with fancy canning jars and racks and tongs. Win!
I know what you’re thinking: these pickles must be inferior to traditional canned pickles. Not true!
This is one of those glorious shortcuts that yields results just as tasty as the original. The only downside here is that they don’t last as long, but let’s be real: you’re going to eat ‘em all up before that would even be an issue, especially if you make them into Air Fryer Pickles.
5 Star Review
“I made a batch of these with some extra Persian cucumbers I had and they turned out way better than any store-bought pickles. I liked that it wasn’t overly salty or vinegary. The fresh dill made such a difference too.”
— Dorothy —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Kirby Cucumbers. Those are the small/medium-ish ones with the bumpy skins. Sometimes you’ll see them labeled “pickling cucumbers.” Mini or Persian cucumbers work too. You want a small cucumber because they yield crisp, crunchy pickles.
- Fresh Dill. Because dill pickles are the best pickles! Try my Air Fryer Spicy Dill Pickles next!
- Mustard Seeds. Psst—you can actually eat the pickled mustard seeds too and they’re delicious! Add them to dressings or crush them with a mortar and pestle for serving with Baked Pork Tenderloin.
- Coriander Seeds. Coriander has a citrusy flavor, so it adds a bright note to these refrigerator pickles.
- Garlic. I highly recommend adding the garlic, but you do you.
- Water. You don’t need to add all that much because the salt in the brine will draw the moisture out of the cucumbers.
- White Vinegar. Nothing fancy here. Simple is best for these easy pickles!
- Kosher Salt. Because most people don’t have pickling salt on hand, I’ve developed this recipe with the more common kosher salt.
How to Make Refrigerator Pickles
Slice. Cut the cucumbers into thin rounds. This is easy on a mandoline.
Layer. Pack the cucumbers to the pint jar(s), then layer in the dill, seeds, and garlic.
Brine. Whisk together the water, vinegar, and salt, then pour this mixture into the jar(s).
Refrigerate. Close the jar, give it a good shake, then refrigerate, shaking occasionally. Refrigerator pickles are ready to eat after 2 hours, but best after a full day. ENJOY!
Recipe Variations
- Change Up the Vinegar. You can use apple cider vinegar or rice vinegar to make pickles, too. Rice vinegar makes for a delicious Asian-inspired pickle, especially if you add some slices of ginger..
- Try Different Herbs and Spices. This refrigerator pickle recipe gives you that classic pickle flavor, but there’s no reason you can’t experiment with what you have on hand. You can also buy a packet of pickling spices to make it easier.
- Spicy Pickles. Like your pickles spicy? Add black peppercorns, crushed red pepper flakes, or sliced jalapeño peppers. (The pickled jalapeños are also fantastic on burgers and tacos!)
- Pickle Spears. Just like store-bought pickles, refrigerator pickles come in all shapes and sizes. Quarter the cucumbers lengthwise to make pickle spears.
- Sweet Pickles. You’ll need to warm the water and vinegar. Whisk in the sugar and salt until they’re dissolved. The amount of sugar you use is up to you; you can start with as little as 1 tablespoon and go all the way up to 3 or 4. Taste as you go until the brine reaches your desired sweetness.
What to Serve with Refrigerator Pickles
- Sandwiches. BBQ sandwiches like Instant Pot Pulled Pork and Slow Cooker Pulled Pork are extra tasty with the addition of refrigerator dill pickles.
- Burgers. Pickle chips add tangy flavor to Vegan Burgers, Salmon Burgers, and Quinoa Burgers, Air Fryer Hamburgers, and Turkey Burgers. (And don’t forget the Pickled Onions!)
- Pasta Salads. Diced pickles are a crunchy addition to Chicken Pasta Salad.
- Creamy Salads. Both the dill and the pickles are so good added to my Healthy Potato Salad. (Pro-Tip: You can boil the potatoes in a mixture of half water, half pickle brine for even more pickle flavor in your potato salad!)
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Refrigerator Pickles
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Ingredients
- 1 ½ pounds Kirby cucumbers* about 6 small/medium, or mini or Persian cucumbers
- 2 tablespoons roughly chopped fresh dill
- 2 teaspoons mustard seeds optional
- 1 teaspoon coriander seeds optional
- 1 to 2 cloves garlic thinly sliced (optional)
- 1 cup water
- ½ cup white vinegar
- 1 tablespoon kosher salt**
Instructions
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Cut the cucumbers into very thin coins—about 1/8-inch (I like to use a mandolin). In a very large jar (1 liter or larger), layer the cucumbers with the dill, mustard seeds, coriander seeds, and garlic (3 or 4 layers is great; it doesn’t need to be precise). Or, divide the ingredients between two smaller (3/4-liter) jars (this is my preference, but take your pick based on what you have available in your kitchen).
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In a large bowl, briskly whisk together the water, white vinegar, and salt for several seconds to dissolve the salt. Carefully pour it over the cucumbers (if there’s extra salt in the bottom of the bowl that didn’t dissolve, add it too). This won’t look like much liquid yet—the salt will draw water out of the cucumbers as they sit.
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Seal the jar firmly and shake it about to work the liquid throughout the slices. Place in your fridge (set it at eye level so you think of it every time you open the door) and refrigerate for 1 day for full results, shaking the jar periodically. After 2 hours they’ll be lightly pickled and ready to enjoy. Munch for up to 1 week***.
Video
Notes
- *Kirby cucumbers are sometimes called “pickling cucumbers” and are short with bumpy skin. You can also use English (hot house) cucumbers, which have a thin skin that does not need to be removed (if using English, cut them into coins). Mini cucumbers (also thin skinned) work well for pickling too.
- **Avoid iodized (table salt) for this recipe as it has a harsh flavor. If you must use it, reduce to half the amount.
- ***TO STORE: While standard food safety guidelines dictate that refrigerator pickles shouldn’t be stored for more than 1 week, we live on the edge and enjoy ours for 2 to 3 weeks. Be sure to use a clean utensil to remove them from the jar each time to avoid bacteria, which can make them spoil more quickly.
Nutrition
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