Easiest Refrigerator Pickles
Fresh, crunchy, and bursting with flavor, these refrigerator pickles are incredibly easy to make and ready in just 24 hours. Perfect for sandwiches, burgers, or as a flavorful snack.
Equipment
- Saucepan for making the brine
- Jar(s) pint or quart size, clean
- lids for jars
Ingredients
Main ingredients
- 6 7 pickling cucumbers Kirby or Persian cucumbers work beautifully.
- 2 cups water Our base for the brine.
- 1 cup white vinegar or apple cider vinegar
- 1 tablespoon kosher salt Kosher salt dissolves nicely and gives a clean salt flavor.
- 0.5 1 teaspoon granulated sugar
- fresh dill a few nice sprigs
- 4 6 cloves garlic peeled and smashed/roughly chopped
- 10 whole black peppercorns
- 0.5 teaspoon whole yellow mustard seeds
- 0.25 teaspoon red pepper flakes Adjust to your spice preference.
- celery seed Pinch
Instructions
- Prep those cucumbers: First things first, give those lovely cucumbers a good scrub. You want them super clean! Trim off the very ends – I usually just trim a little off each end. Then, cut them into whatever shape makes your heart sing. Spears are classic for burgers, slices are perfect for sandwiches, and rounds are just adorable!
- Whip up the brine: Grab a small saucepan. Pour in your water and vinegar. Add the kosher salt and sugar. Pop it on the stove over medium heat. Give it a good stir until all that salt and sugar have completely dissolved. We just need to heat it enough to dissolve, then take it off the heat to cool slightly. You don't want it piping hot when it goes into the jars.
- Pack your jars: Now, take your clean jars (pint or quart sizes work great). Start packing your prepared cucumber pieces snugly into the jars. Don't cram them in so tight that they break, but get a good amount in there!
- Add the flavor makers: Tuck those lovely sprigs of fresh dill in amongst the cucumbers. Then, add in your smashed garlic cloves. This is where all that good stuff starts to happen!
- Spice it up: Now, let's distribute those little flavor gems. Sprinkle the peppercorns, mustard seeds, red pepper flakes (if you're using them!), and that pinch of celery seed evenly among your jars. This ensures every bite gets a burst of deliciousness.
- Pour on the brine: Carefully pour the slightly cooled brine over the cucumbers in each jar. Make sure you cover all the cucumbers completely. You want to leave about a 1/2 inch of space at the top of the jar – this is called headspace, and it's important for sealing.
- Seal 'em up tight: Screw on those lids nice and tight. We want to keep all that yummy goodness locked in!
- Into the fridge they go!: And now, the hardest part – waiting! Place your sealed jars in the refrigerator. You need to let them chill for at least 24 hours before diving in. I know, it's tough! But trust me, the flavor develops beautifully. The longer they sit, the more they pickle and soften just a bit.
Notes
These refrigerator pickles will last in your fridge for about 2-3 weeks after opening or once they've been in the fridge for a few days. They continue to soften and develop flavor over time.