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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
Resting Time 1 day
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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