Easy Refrigerator Pickles

This Easy Refrigerator Pickles recipe only takes about 5 minutes to prep, and makes perfectly crisp and delicious pickles that you'll LOVE! | gimmesomeoven.com (Vegan / Gluten-Free)

Guys, have you tried making refrigerator pickles before?!?

I know, I know, I’m a little late to the party on this one.  Frankly, I’m late to the entire liking-pickled-foods club in general.  They’ve just never really been my thing.  And some of those soggy, sour, store-bought pickles I tried as a kid were definitely not my thing.

But earlier this summer, my mom mentioned that she has been making refrigerator pickles non-stop, and insisted I give them a try.  And somewhat to my surprise, I loved them.  Like, made one batch, and then another, and then another loved them.  Like, started buying English cucumbers in bulk loved them.  Like, where-the-heck-have-these-crisp-and-garlicky-and-freaking-irresistible-guys-BEEN-all-my-life loved them.

So of course, I had to share them with you, in hopes that you might love them too.  

This Easy Refrigerator Pickles recipe only takes about 5 minutes to prep, and makes perfectly crisp and delicious pickles that you'll LOVE! | gimmesomeoven.com (Vegan / Gluten-Free)

The brilliant thing about refrigerator pickles is that they only take about 5 minutes to prepare, and require ZERO steps of the traditional canning process.  Which is great, because I discovered a few years ago that canning is not my thing.  (Although who knows, maybe that will change someday like being a pickle-eater.)  ;)

This Easy Refrigerator Pickles recipe only takes about 5 minutes to prep, and makes perfectly crisp and delicious pickles that you'll LOVE! | gimmesomeoven.com (Vegan / Gluten-Free)

Simply slice up an English hothouse (seedless) cucumber into rounds or spears.

This Easy Refrigerator Pickles recipe only takes about 5 minutes to prep, and makes perfectly crisp and delicious pickles that you'll LOVE! | gimmesomeoven.com (Vegan / Gluten-Free)

Mix up a simple brine with water, vinegar (white or apple cider), kosher salt, garlic cloves (the more the merrier, if you ask me), lots of peppercorns, a bay leaf, and a pinch or two of crushed red pepper flakes (if you’d like some heat).

This Easy Refrigerator Pickles recipe only takes about 5 minutes to prep, and makes perfectly crisp and delicious pickles that you'll LOVE! | gimmesomeoven.com (Vegan / Gluten-Free)

Then add some fresh dill and the cucumbers to the brine.  Place the lid on the jar, and give it a good shake.  Then pop it in the refrigerator for about 2 days to let all of those flavors “pickle” those pickles.  Well, wait 2 days if you have the patience.  I usually find myself reaching for a pickle to “taste-test” the second they get nice and chilled in the fridge…

This Easy Refrigerator Pickles recipe only takes about 5 minutes to prep, and makes perfectly crisp and delicious pickles that you'll LOVE! | gimmesomeoven.com (Vegan / Gluten-Free)

Then voila — with literally just about 5 minutes of prep time and a few days marinating in the fridge, these delicious pickles will be yours to enjoy!  I love them because they’re nice and crisp (not soggy), perfectly vinegar-y (feel free to experiment with more or less vinegar to find your preference), definitely garlickly (my favorite), and they have a hint of a kick from the black and red pepper.  Absolutely delicious.

And bonus — since cucumbers are on the “Dirty Dozen“, one of the benefits of making pickles homemade is that you can use organic cucumbers and ingredients in this recipe if you’d like to, and then feel even better about enjoying this healthy snack.

This Easy Refrigerator Pickles recipe only takes about 5 minutes to prep, and makes perfectly crisp and delicious pickles that you'll LOVE! | gimmesomeoven.com (Vegan / Gluten-Free)

Anyway, I’m clearly fairly new to the world of refrigerator pickles, so if any of you have any more tips or favorite add-ins, please be sure to share in the comments below!  This is my favorite recipe that I’ve tweaked so far, but I’ll share more later if I have any new flavor discoveries too.  ;)

Happy pickling, friends!

5
5 / 5 (2 Reviews)
Did you make this recipe?
Leave a review »

Easy Refrigerator Pickles

This Easy Refrigerator Pickles recipe only takes about 5 minutes to prep, and makes perfectly crisp and delicious pickles that you’ll LOVE!

Ingredients:

  • 1 1/2 cups water
  • 3 tablespoons white vinegar or apple cider vinegar
  • 1 1/2 tablespoons kosher or pickling salt*
  • 2 teaspoons black peppercorns
  • 5 cloves garlic, peeled
  • 6 large sprigs fresh dill
  • 1 bay leaf
  • (optional) 1/2 teaspoon crushed red pepper flakes, or more/less to taste
  • 1 large English hothouse seedless cucumber, sliced into rounds or spears

Directions:

  1. Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a large (1-quart) jar — or divide the mixture evenly between two small (1-pint) jars — and stir to combine.
  2. Add the sliced cucumbers to the jar(s).  Then place the lids on the jar(s), and shake to combine.
  3. Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time.  The pickles will keep in a sealed container in the refrigerator for up to 1 week.

*Do not use iodized table salt for this recipe.

**Feel free to stir in some sweetener (honey, sugar, etc.) if you’d like sweeter pickles.

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

This post contains affiliate links.

Leave a Reply

Your email address will not be published. Required fields are marked *

46 comments on “Easy Refrigerator Pickles”

  1. Hi Ali, this is great. I hope you bring it over to Food on Friday: Free For All. Cheers from Carole’s Chatter

  2. I’m so excited about this recipe because just until recently I’ve thought pickles were disgusting! At least store-bought. I’ve been wanting to try canning my own and this looks like a great place to start! By the way, I hated pickles until I tried Famous Dave’s Signature Spicy Pickle Chips or Spears this summer. They are crisp, not neon-green and have the best flavor. You’ve got to try them!

    • Yeah, the homemade ones are so much better! We think you’ll like these! And we’ll have to check out Famous Dave’s if we can find them. :)

  3. I was also recently introduced to the wonderful world of refrigerator pickles (though I did like pickles before) by my boyfriend! I, like you, totally can’t wait TWO DAYS, though. But, there’s an awesome cheat! Instead of mason jars, make them in a whipping siphon and they’re done in 20 minutes! (Plus, any excuse to use a whipping siphon is fine by me!) When we make them like this, we call them Quickles!

    We don’t use this recipe, but here’s the whipping siphon directions: http://www.foodandwine.com/recipes/quick-bread-and-butter-pickles

    • Very cool! Thanks for sharing with us Caroline! Also, we LOVE that you call them “Quickles” – so cute! :D

  4. These are amazing aren’t they?!! I’m just like you and discovered the wonderment of quick pickling this week too. Can’t stand the shop bought ones either and am SO on board with only eating organic cukes these days (anything on the dirty dozen listing absolutely must be organic before I’m eating them). I pledge tol never, ever eat store Pickles ever again, especially after trying these babies! Plus they’re so easy to make – it’s ridiculous!

  5. This is so awesome. I’ve tried making pickled onions before but it didn’t really work for me. Definitely going to try again but with cucumbers!!

  6. Ooh! These look amazing and sound delicious!! Definitely gotta give this recipe a try!! Would you say the English cucumber variety is a must?

    • Thank you Margaret! And yes, we LOVE English cucumbers! You could use regular pickling cucumbers/cukes though — they work great.

  7. Try adding a good hit of horseradish for some kick , if you like it!

  8. Love me some fresh, homemade pickles!! These would go so great on a burger or for a guiltless snack… can’t wait to try a batch!

  9. Thanks for the recipe. My four year old daughter has been asking to make pickles (fascinated by the fact that pickles are cucumbers and vinegar). I wasn’t up to the task of canning so this is perfect. We made them tonight and she loved shaking everything together. Can’t wait to try them!

    • You’re welcome Marissa — we hope you and your daughter enjoy these, how fun that you guys made these together! :)

  10. I made these and my husband and I both agreed that they tasted way too salty. Any suggestions?

    • Oh no, we’re so sorry Mary! Hmmm, you could try making another batch of brine (just do half the recipe and skip the salt), then you could mix the two together. We hope that helps!

  11. We loved these!  My moms been begging me to make her another batch. I bought some pickle cucumbers from the market (like the small ones that look like pickles that are usually in the jar whole). Can I use this same method with those or will they not suck up the brine if they’re not cut?

  12. I made these using dill cukes. My husband also did his own batch but with his he cut off the bottoms ( his Polish grandpa always did his this way). The result his were cruncher! Overall this is an excellent recipe!!! …..we’ve already made another batch and hubby is addicted to them. I swear he would gobble a whole jar in one sitting. SO GOOD!!!

  13. Add a grape leaf to the the jar. It will keep your pickles crispy. 

  14. Hi hayley! Can u plz specify, y v cant use table salt? Cud u suggest what 2 eat these pickles with? Do these pickles qualify as fermented? And last but not the least, cud u plz give sum recipes for healthy, tasty,easy, quick make ahead lunches for kids which taste great served cold, even? Plz try 2 make them savoury, preferably vegetarian or chicken only…i know its a tall order but hopefully u will fulfill it. Thanx in advance….

    • Hi Faiza! This is actually Ali’s blog and recipe, but the reason why we don’t recommend using table salt for pickling the additives in the salt may affect the taste and integrity of the pickles. And these are pickled, but not fermented. We hope you enjoy!

  15. Pickles turned out great, but not as green as I like. Did I use too much vinegar? Also, after removing the spears can I reuse the brine?

    • Hi Jon! Were your cucumbers greener before? They can lighten over time (if you’ve had them for a while). And yes, you can definitely reuse that yummy brine! :)

  16. There is a problem with accessing your refrigerator pickles. When clicking on the recipe I was brought to WEBROOT; no recipe available.

    • Hi Patty — we just found out we were hacked and are trying to get the issue resolved as quickly as possible. We apologize for the inconvenience!

  17. Hello Hayley.

    Oh my,  made these last night and they are sooo good.  Obviously, I didn’t wait for two days to sample but they are crispy and perfectly flavored..  I used rice wine vinegar and add some sliced jalapeños.   Going to get another cuc at the store today to make more.
    Thanks so much!

    • Hi Mimi! This is actually Ali’s blog and recipe, I just help out with things around here. :) But we’re so happy to hear you enjoyed this recipe!

  18. If you have a chance,try sliced onion in the mixture. I also add a bit of sugar to take the edge off of the vinegar. Yum!

  19. What if I can’t find fresh dill? Have you ever used dry dill?

    • Hi Carla! Unfortunately for the best results, you really need to use fresh dill for these. Pretty much every grocery store has it in the produce section (usually by other herbs and lettuces). We hope you can find some!

  20. Recommend boiling water first to eliminate treatment like chlorine. 

  21. Can you use pink Himalayan Salt?

  22. Hi Ali, 
    I’m also thinking how to avoid faucet water chlorine/chemicals.  What about using distilled water instead?

  23. I have been making these refrigerator pickles for years my husband just adores them. He likes pickles with everything. So this is a wonderful recipe for winter time when you don’t have fresh garden Cuc’s. I also try to always use a grape leaf and I do use dried dill leafs that I buy at Amish store. It comes out fine. I have Mexican dried Pepper that I always use in my brine for that extra kick. But what I do during gardening time is pick green beans and okra and just keep replacing in the jar, the brine stays good for awhile and sometimes I just add a little more vinegar to jar to cover all. Always alot of garlic. Lol I add lots of onions. Really I just about stick about anything that I feel will taste good pickled. Thanks for your recipe. Keep on pickling.

    • Thank you for sharing with us, Jenny, and we’re so glad you enjoy these! :)

  24. These could be some of the best looking pictures I have ever seen on a cooking blog. I have been doing research on how to get started pickling my own pickles- and man, when I saw this article I was amped up to get started! Thank you for sharing this recipe, hopefully at the end of the day my end product looks half as good as yours!

    Rating: 5
    • Wow, thank you so much, Billy! We’re glad you found the recipe and we hope you enjoy the pickles!

  25. Absolutely fabulous!

    Rating: 5
  26. I know you use the English cucumbers but can I use just regular pickling cukes & do they have to be sliced or can they be speared?

    • Hello Sien! Yes, you can definitely use regular pickling cukes for this! And they can be speared if you prefer them that way. We hope you enjoy!