Refrigerator Pickles - Easy Crunchy Pickles Without Canning
Prep time: 15mins (without chilling) | 1 quart jar (about 6–8 servings)
Do you want fresh, crunchy, tangy pickles but don’t like the idea of canning? Then refrigerator pickles are just for you. They are quick, safe, and require no special tools. With only a few ingredients, you can have delicious homemade pickles in your fridge within a day.
What Are Refrigerator Pickles?
Refrigerator pickles (or quick pickles) are vegetables preserved in a vinegar brine and stored in the fridge instead of being canned. They are not shelf-stable, but they stay crunchy, colorful, and full of flavor.
Why Try Refrigerator Pickles?
Easy to make – You don’t need canning jars, lids, or boiling water.
Fast – Ready to eat in as little as 24 hours.
Customizable – Add your favorite herbs and spices.
Healthy snack – Fresh veggies, no preservatives.
Ingredients (for 1 quart jar)
4–5 small cucumbers (Kirby or Persian cucumbers are best)
1 cup white vinegar (or apple cider vinegar for a sweeter flavor)
1 cup water
1 tablespoon kosher salt (not iodized salt)
1 tablespoon sugar (optional, helps balance flavor)
3 garlic cloves, smashed
1 teaspoon mustard seeds
1 teaspoon black peppercorns
Fresh dill sprigs
Directions
1. Wash and cut cucumbers
Rinse cucumbers under cold water.
Trim off both ends (this helps keep them crisp).
Slice them into spears, rounds, or halves, depending on how you like your pickles.
2. Prepare your jar
Use a clean glass jar with a lid (a mason jar works best).
Place garlic, dill, mustard seeds, and peppercorns at the bottom of the jar.
3. Pack cucumbers into the jar
Place cucumber slices upright in the jar, packing them tightly but without crushing.
Leave a little space at the top so the brine can cover everything.
4. Make the brine
In a small saucepan, combine vinegar, water, salt, and sugar.
Heat gently on medium until the salt and sugar dissolve completely (about 3–4 minutes).
Do not boil for long; just heat enough to dissolve.
Remove from heat and let the brine cool for a few minutes.
5. Add brine to the jar
Slowly pour the warm brine over the cucumbers in the jar.
Make sure the cucumbers are fully covered.
If needed, press them down with a clean spoon to submerge.
6. Cool and close the jar
Let the jar sit on the counter until it reaches room temperature.
Once cool, close the lid tightly.
7. Refrigerate and wait
Place the jar in the fridge.
Let the cucumbers sit in the brine for at least 24 hours before eating.
For the best flavor, wait 2–3 days.
8. Enjoy!
Your refrigerator pickles are ready.
Eat them as a snack, add to sandwiches, or use in salads.
Extra Tips for Perfect Refrigerator Pickles
Always keep vegetables fully covered in brine. If they float, place a clean weight (like a smaller jar lid) on top.
Use non-iodized salt (kosher or pickling salt). Table salt can make the brine cloudy.
Add more flavor: try chili flakes, ginger slices, or coriander seeds.
Write the date on your jar so you know when you made them.
How Long Do Refrigerator Pickles Last?
They stay fresh for 2 to 8 weeks in the fridge.
Always keep the lid sealed and the cucumbers covered in brine.
If you notice mold, strange smell, or cloudiness, throw them away.
Nutrition Facts
*Per serving (about ½ cup pickles)
- Calories25 kcal
- Protein1 g
- Carbohydrates5 g
- Fat0 g
- Saturated Fat0 g
- Cholesterol0 mg
- Sodium260 mg
- Fiber1 g
- Sugar2 g
FAQs About Refrigerator Pickles
Q1. Do refrigerator pickles need to be canned?
No. Refrigerator pickles are stored in the fridge, so you don’t need to use a water bath or pressure canning.
Q2. How long before I can eat them?
You can taste them after 24 hours, but for the best flavor, wait 2–3 days.
Q3. How long do refrigerator pickles last?
They last about 2 to 8 weeks in the fridge. Always keep them covered in brine and tightly sealed.
Q4. Can I make them without sugar?
Yes! Sugar is only for flavor balance. You can leave it out if you want tangy, no-sugar pickles.
Final Thoughts
Making refrigerator pickles is simple and fun. With just cucumbers, vinegar, and a few spices, you can create crunchy, tangy pickles in your own kitchen. They’re healthier, fresher, and tastier than most store-bought jars.
Once you try them, you’ll want to keep a jar in your fridge all the time!
