Easy Refrigerator Pickles

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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.  

Easy Refrigerator Pickles Recipe | 1-Minute Video

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!

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)

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Easy Refrigerator Pickles

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 8 servings 1x


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


  • 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


  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.

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Recipe rating

147 comments on “Easy Refrigerator Pickles”

  1. 5 stars
    These are absolutely great, I made my first batch of these last week and following up with 2-3 more batches today. I have had the opportunity to make a lot of pickles over the years and these are truly right up there with any I have ever made. I used this to make spears from some of the cucumbers that had gotten a bit larger than I prefer out of my garden and yet produced really crisp pickles with a pretty amazing garlic bite that is a hit on the relish tray served with my other pickled vegetables. Thank You!

  2. 5 stars
    This is an excellent pickle recipe!!! It has the perfect seasoning and is so easy to put together. I don’t care for many store bought pickles besides Claussen refrigerated Dill Pickles, these homemade pickles are better!!! I’m so excited that of all the pickle recipes out there on the web I picked this one.

  3. 5 stars
    These are amazing. I am making 3 to 4 batches a week! Sooo good.Thank you.

  4. 5 stars
    This is the best recipe!

  5. 5 stars
    We just tried these pickles. In a word – CRUNCHTACULAR!! The fresh crunch and full-flavored taste of these pickles, together with the ease of making them, will replace store bought dill pickles in our fridge from here on out.

    I adjusted the recipe slightly for our pickles by adding two more cloves of garlic, one and a half more tablespoons of vinegar, and one more bay leaf. Also, I cut the whole black pepper by half, and we omitted the crushed red pepper.

    Thank you for a great recipe.

  6. 5 stars
    These pickles are super, I used apple cider vinegar I may have added more than needed red pepper flakes a little warm, but they are delicious.

  7. 5 stars
    I made these 10 hours ago and I have already eaten half the jar! My husband makes Kosher pickles the old fashioned way at this time of the year but I can make these all year long! Great recipe. Thanks!

  8. 5 stars
    I have enjoyed this recipe so much that started making pickled okra with this as well. The only change that I made was to triple the vinegar for the okra. The okra took a took a few weeks for the flavors to fully develop but have gotten rave reviews and recipe requests for it. Thanks Again

  9. 5 stars
    So amazing and EASY !!!!!

  10. Can I use cucumbers with seeds? I have a bunch of them!

  11. 5 stars
    Love how simple you made this recipe ! I am a single mom so have a quick question on time saving . Could I use the left over juice from a jar of my favorite pickles ? Thanks for the beautiful recipe !!! : )

  12. Would you happen to know the sodium content for each spear? Thanks!

  13. How far ahead can I make these? Need them for a barbque which is a week away

  14. 5 stars
    These pickles are sooo good! I’ve always made the sweet refrigerator pickles but really wanted an easy refrigerator Dill pickle recipe. This is it!!!! These are perfect!!! Thanks so much for the recipe! Will be making these a lot!

  15. Can i freeze? I am only using pickle recipes I can freeze due to the immense cucumber crops this year :)
    First year I tried the english Cukes and I LOVE them! Glad I can make pickles

  16. I wonder is there anyway to convert this recipe to a canning recipe??!!

  17. 4 stars
    Delicious!!!! I only like to eat “chicago hot dog stand” pickles and Claussen refrigerated brand pickles and these are SO EASY to make and much better tasting! They were a hit with everyone!

  18. 5 stars
    These are deeeelicious!!! But they only last one week in the fridge? My first bunch made 4 jars. We aren’t home enough during the week to eat 4 jars!! Do I need to throw out the 3 jars we didn’t open?

  19. 5 stars
    I pre-salted my cucumbers in sea salt for 2 hours in the refrigerator gave them a quick rinse but I didn’t rinse all the salt off just enough, they came out so crispy I also didn’t use any sugar I didn’t want sweet tasting pickles I’ll experiment with sugar next time but they came out amazing otherwise I also used 1 quart jars and slightly doubled my batch

  20. 5 stars
    These pickles came out so good!! I thought a bit salty, so I may reduce the salt amount, but awesome pickles. Will make again many times. Thank you!

  21. I recently added a big squirt of sriracha to some fridge pickles along with a ton of garlic and my husband can’t get enough of them.

  22. 5 stars
    YUM! I love dill pickles and my husband grew cukes this year. I made the first batch with an English cucumber, per the recipe, and they were so good he brought a bunch of our own from the garden this morning, so there are three jars “marinating” as I write this. Ours are very seedy, though crisp, so I am interested to see if they are TOO seedy, and if next time I should scrape out the seeds.

  23. 5 stars
    Thanks for this easy refrigerator pickle recipe. I have made these all summer using up my garden cucumbers. I have never done pickles before so I was intimidated until I found this recipe. Neighbors loved them ! Many Thanks

  24. I haven’t tried this specific recipe, but did some pickles for the first time with mixed results. I did the “hot bath” method, the lacto-fermentation method, and the fridge pickle type. What I learned the hard way is that English cukes do NOT survive the crock, or fermentation method. They came out limp and some were mushy. Also, using brine for all 3 styles, along with garlic cloves, has made most of the pickles waaay to salty–they’re hardly tolerable. And, I followed recipes I found on YouTube, so I’m not sure what the answer is.

  25. So easy to make and they have such a beautiful vibrancy that I just can’t wait two full days before they’re ready to be eaten!

  26. I used this on chayote squash and it is great as well for pickling other veggies

  27. These pickles are so good! We get a community vegetable box and the last two were loaded with regular and English cucumbers. I’m not a big cucumber fan, but I love pickles. I tried this recipe and it is SO GOOD! I used small canning jars, as that’s what I had on hand, but I practically finished the first jar by myself. I have a second batch in the fridge now and then I used the same brine and put up a jar with broccoli (as I also hate broccoli and am hoping this can take the “yuck” out of it!). Thank you!!

  28. Perfect amount of sour and salty! I have been pickling every thing in sight during quarantine, this recipe makes crisp pickles and delicious pickled peppers.

  29. These pickles are fantastic ! They have everything i enjoy in a pickle crunch, garlic punch, a little spice and a nice dilly flavor, can’t make enough of them.

  30. Ive made many a pickle in many ways. I have not made anything like these. The small amount of vinegar threw me for a loop so I added another tablespoon, also only used 1 tbs of Himalayan salt. Very Good!

  31. Absolutely delicious

  32. Kicking off the 2020 pickling season with a batch of these! I first made them a couple of years ago, totally yum. Once more of the local cukes come in, I’ll be switching to something I can can up and store, but these are great if you just want to try making pickles! In fact, I think this may have been one of the first pickle recipes I ever tried.

  33. A bumper crop of cukes led me to this delish recipe. Couldn’t be easier or better tasting. ⭐⭐⭐⭐⭐

  34. Those pickles are FANTASTIC and the recipe is so simple. Thanks.

  35. So good! Taste just like Claussen Pickles. I did slice my garlic really thin but that was the only change I made.

  36. There must be a typo in your salt measurement – I think it should be 1 1/2 teaspoons. THIS WAS WAY TOO SALTY. I used pickling salt too. I ruined my first batch of cukes of the summer. :-(

    • I think you are correct. Recipe says tablespoons…I ate one a few hours ago and my mouth is still raw from the salt. Beware.

  37. I did not find these amazing at first— I tried them after a few hours in the refrigerator and they were just ‘okay’. Maybe because I cut my cucumbers into chunks, took a little longer to absorb the flavor? I don’t know. BUT after they sat in the fridge for a full 24 hours I ate another one and HOLY COW it was amazing!! Because I have four boys under the age of seven I did not put any red pepper flakes. I did not have fresh dill so I used 1 teaspoon of dried dill. I am headed back to the kitchen now to make more!

  38. Made these last cucumber season Just made with my cucumbers again today. By far the easiest to make and everyone loved them. I made a small batch with apple cider vinegar just to do a taste test. I will let you know. Thanks for sharing.

  39. Hello Ali; I have tried this out with the English Cucumbers and it did indeed work out fine. But my 2nd attempt was with Kirby cucumbers and after about 3 weeks of marinating, started to get the right taste. I think that a month in the back of the fridge is optimal. So, I am posting my experience for other readers should they want to experiment. The basic brine ratio is fine and I like not having to boil anything.

  40. oooh. I am glad I rediscovered this old recipe – going to try it with some farmers market cukes!

  41. I’m giving this recipe five stars based on all the raving reviews :) — even though I’m making it for the first time and haven’t even tried it yet. (Fingers crossed!) I’m going to make it exactly to recipe this first time, but wondered if any of you have experimented with different vinegars and/or other variations. Any thoughts about coconut vinegar? What about seasoned rice vinegar? Perhaps just rice vinegar? What about a slice or two of onion and/or shallot? Hope someone sees this and responds soon. I’m eager to start experimenting and would really appreciate your input. Thanks!

  42. I have made a lot of different refrigerator pickle recipes over the years, and this is definitely my family’s favorite. Thanks for sharing.

  43. I’m heading to the store this weekend to pick up some ingredients I don’t have so I can give this recipe a try. Can’t wait! They sound so good! I’m just wondering…is there a way to make them keep longer than 1 week? We can’t eat but so many pickles at a time and I need to find a way to use all the cucumbers from my garden but make pickles so they last. I have a freezer pickle recipe that is sweet. I can keep those frozen. I just need a dill pickle recipe that’ll keep.

  44. Not sure why but mine came out sour

  45. This recipe is absolutely outstanding. I never review recipes but I just had to!

  46. Why will they last only a week? I didn’t read that until after I made 4 1/2 qts and won’t be able to eat that many in a week. Will they spoil after 7 days in the fridge?

  47. Loved it they stay crisp I cheated I would just keep adding to the mixture and adding cucumbers as they grew. Now using okra too

  48. I loosely used this recipe and it turned out great – thank you!!

  49. I like to use the jarred minced garlic. Should I use what is equal to the garlic cloves…..? One clove equals 1/2tsp. Is that going to be stronger with it not being a whole clove?

  50. I may have missed it but can I reuse the brine for additional batches? These are amazing.