refrigerator pickles
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Chilling Time: 24 hours
- Total Time: 24 hours 30 minutes
- Difficulty: Easy
- Yield: 2 quart jars (approximately 16 servings)
- Cuisine: American
- Method: Refrigerator Pickling
Ingredients
- 2 pounds (900 g) fresh pickling cucumbers
- 2 cups white vinegar (5% acidity)
- 2 cups water
- 2 tablespoons kosher salt
- 2 tablespoons granulated sugar
- 4 garlic cloves, peeled and lightly crushed
- 2 teaspoons black peppercorns
- 2 teaspoons mustard seeds
- 1 teaspoon coriander seeds (optional)
- ½ teaspoon red pepper flakes (optional)
- 4 fresh dill sprigs
- 2 bay leaves (optional)
Equipment Needed
- 2 clean quart-sized glass jars with lids
- Medium saucepan
- Measuring cups and spoons
- Sharp knife or mandoline slicer
- Cutting board
- Funnel (optional)
Instructions
Step 1: Prepare the Cucumbers
Wash the cucumbers thoroughly under cool running water.
Trim about ⅛ inch from both ends.
Slice them into:
- Thin sandwich rounds
- Spears
- Chips
- Long slices
Choose whichever shape you prefer.
Step 2: Prepare the Jars
Divide the following ingredients evenly between both jars:
- Garlic cloves
- Dill sprigs
- Peppercorns
- Mustard seeds
- Coriander seeds
- Bay leaves
- Red pepper flakes
Pack the cucumber slices tightly into the jars without crushing them.
Step 3: Make the Brine
In a medium saucepan combine:
- White vinegar
- Water
- Salt
- Sugar
Heat over medium heat until the mixture begins to simmer.
Stir until the salt and sugar completely dissolve.
Do not boil for an extended period.
Step 4: Fill the Jars
Carefully pour the hot brine over the cucumbers.
Ensure all cucumber slices are completely submerged.
Leave about ½ inch of headspace.
If needed, gently tap the jars to release any trapped air bubbles.
Step 5: Cool
Allow the jars to cool to room temperature.
Place the lids on securely.
Step 6: Refrigerate
Refrigerate the pickles for at least 24 hours before serving.
For the best flavor, allow them to pickle for 3 to 5 days.
Tips for Perfect Refrigerator Pickles
- Use fresh, firm pickling cucumbers.
- Slice cucumbers evenly for consistent texture.
- Use kosher salt instead of table salt.
- Keep cucumbers completely submerged in the brine.
- Allow several days for the flavors to fully develop.
- Store only in the refrigerator.
Flavor Variations
Classic Dill Pickles
Increase fresh dill to 6 sprigs.
Spicy Pickles
Add:
- 2 sliced jalapeños
- Extra red pepper flakes
Bread and Butter Pickles
Increase sugar to ½ cup.
Add:
- 1 teaspoon turmeric
- Thinly sliced onions
Garlic Lovers Pickles
Double the garlic cloves.
Sweet and Spicy
Add:
- Honey
- Crushed chili flakes
for a balanced sweet-heat flavor.
Serving Suggestions
Refrigerator pickles pair wonderfully with:
- Cheeseburgers
- Fried chicken sandwiches
- Pulled pork
- Hot dogs
- Grilled cheese
- Potato salad
- Tuna salad
- Charcuterie boards
- Deviled eggs
- BBQ platters
- Wraps
- Deli sandwiches
They also make an excellent low-calorie snack right out of the jar.
Storage
Store refrigerator pickles in the refrigerator at all times.
They maintain the best quality for 4 to 6 weeks.
Always use a clean utensil when removing pickles from the jar.
Frequently Asked Questions
Do refrigerator pickles need to be canned?
No. These pickles are designed for refrigerated storage and are not shelf-stable. They should always be kept chilled.
Which cucumbers work best?
Pickling cucumbers are ideal because of their firm texture and thin skins, but English or Persian cucumbers can also be used.
Why aren’t my pickles crunchy?
Older cucumbers or overripe cucumbers may become soft. Using the freshest cucumbers available helps ensure a crisp result.
Can I reuse the brine?
It’s best to make a fresh batch of brine for each new batch of pickles to maintain flavor and food quality.
How long before they’re ready?
They’ll have noticeable flavor after 24 hours, but the taste continues to improve over the next few days.
Nutrition Information
Approximate values per serving (about ¼ cup):
- Calories: 18
- Protein: 0 g
- Fat: 0 g
- Carbohydrates: 4 g
- Dietary Fiber: 1 g
- Sugars: 2 g
- Sodium: 320 mg
- Vitamin C: 4% Daily Value
- Potassium: 95 mg
- Calcium: 2% Daily Value
- Iron: 2% Daily Value
