Quick Refrigerator Pickles

Quick refrigerator pickles are one of the easiest ways to use up fresh cucumbers without getting out the canner. They’re crisp, tangy, and take just a few minutes to put together before the refrigerator does the rest of the work.

There’s no canning involved, just cucumbers, a simple brine, and a little time in the fridge. They’re perfect for sandwiches, burgers, snacking, or eating straight from the jar.

a few notes.

Slice the cucumbers however you like… rounds are great for sandwiches and burgers, while spears make an easy snack. Give them time to chill in the brine before digging in so they have a chance to really pick up the flavor.

These are refrigerator pickles, not a shelf-stable canned pickle, so they need to stay refrigerated.

This recipe was originally part of my 5 Simple Homesteading Recipes Anyone Can Make roundup. If you’re looking for more easy things to start making at home, you can find them there.

Quick Refrigerator Pickles

Crisp, tangy refrigerator pickles made with a simple vinegar brine. No canning required—just mix, pour, refrigerate, and try not to eat the whole jar.

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Prep Time 10 minutes mins

Resting Time 1 day d

Servings: 1 quart jar

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium cucumbers thinly sliced
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon kosher salt
• 1 tablespoon granulated sugar
• 2 cloves garlic smashed
• 1 teaspoon whole black peppercorns
• 1 teaspoon mustard seeds
• 2 sprigs fresh dill

Equipment

• 1 Quart-size mason jar
• 1 Small saucepan

Method

 

1. Add the sliced cucumbers, garlic, peppercorns, mustard seeds, and fresh dill to a clean quart-size mason jar.
2. Add the vinegar, water, salt, and sugar to a small saucepan. Heat over medium heat, stirring just until the salt and sugar have dissolved. Remove from the heat.
3. Carefully pour the warm brine over the cucumbers, making sure they are completely covered. Leave a little room at the top of the jar.
4. Let the jar cool to room temperature, then cover and refrigerate.
5. For the best flavor, let the pickles chill for at least 24 hours before eating. Keep refrigerated.

Notes

Storage: Keep pickles refrigerated in a tightly sealed jar. For the best flavor and texture, enjoy within 2–3 weeks. These are refrigerator pickles and are not shelf-stable or intended for water-bath canning.

Jars: I like Ball wide mouth jars and using plastic lids for fridge jars.

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