Name: Fast & Easy Refrigerator Pickles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups sliced cucumbers (about 4–5 small pickling cucumbers); 1 cup distilled white vinegar; 1 cup water; 1 tablespoon kosher salt; 1 tablespoon granulated sugar; 3 cloves garlic, smashed; 1 teaspoon black peppercorns; 1/2 teaspoon mustard seeds; 1/2 teaspoon red pepper flakes (optional); 4–6 sprigs fresh dill

I make these fast and easy refrigerator pickles whenever I want something crisp, tangy, and refreshing without dealing with traditional canning. With fresh dill, garlic, and a simple hot brine, I turn fresh cucumbers into flavorful homemade pickles in just minutes of prep time.

Why You’ll Love This Recipe

I love how quickly these pickles come together. There’s no complicated canning process, no special equipment, and no long wait times beyond a simple overnight rest in the refrigerator.

I also appreciate how crisp and vibrant they stay. The balance of vinegar, salt, and a touch of sugar gives me that classic tangy flavor, while the fresh dill and garlic add bold, aromatic depth.

I find this recipe perfect for meal prep because I can make a small batch and enjoy it throughout the week. At only 20 calories per serving, I can also add them to sandwiches, salads, or snack plates without feeling heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups sliced cucumbers (about 4–5 small pickling cucumbers)

1 cup distilled white vinegar

1 cup water

3 cloves garlic, smashed

1 tablespoon kosher salt

1 tablespoon granulated sugar

1/2 teaspoon mustard seeds

1 teaspoon black peppercorns

1/2 teaspoon red pepper flakes (optional)

4–6 sprigs fresh dill

Directions

I wash the cucumbers thoroughly and slice them into rounds or spears, depending on my preference.

Next I divide the sliced cucumbers evenly between two clean pint-sized jars.

I add the smashed garlic cloves, peppercorns, mustard seeds, red pepper flakes (if using), and fresh dill sprigs to each jar.

In a small saucepan over medium heat, I combine the vinegar, water, kosher salt, and sugar.

I stir until the salt and sugar are completely dissolved, then remove the saucepan from heat.

Then I carefully pour the hot brine over the cucumbers, making sure they are fully submerged.

I let the jars cool to room temperature uncovered.

Once cooled, I seal the jars with lids and refrigerate for at least 24 hours before serving for the best flavor.

Servings and timing

This recipe makes 8 servings.

Prep Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Calories: 20 kcal per serving

Variations

I sometimes add thinly sliced red onions for extra bite and color.
If I want a sweeter pickle, I increase the sugar slightly.
For extra heat, I add more red pepper flakes or a few slices of fresh jalapeño.
When I want a more herb-forward flavor, I mix in a little fresh thyme along with the dill.
I also like using spears instead of rounds when I plan to serve them alongside burgers or sandwiches.

Storage/Reheating

I store these pickles tightly sealed in the refrigerator for up to 2–3 weeks. Since these are refrigerator pickles and not shelf-stable canned pickles, I always keep them chilled.

There’s no reheating required. I simply take them straight from the jar and serve them cold for the best crisp texture.

Related Recipes:

Pickle Cupcakes

FAQs

How long do refrigerator pickles need to sit before eating?

I find that they taste good after 24 hours, but the flavor gets even better after 2–3 days in the refrigerator.

Do I need to sterilize the jars?

Because I keep these in the refrigerator and consume them within a few weeks, I just make sure my jars are very clean and washed in hot, soapy water.

Why are my pickles not crunchy?

If I use very fresh cucumbers and avoid overcooking the brine, I get the best crunch. Older cucumbers tend to turn softer more quickly.

Can I use a different type of vinegar?

I sometimes experiment with apple cider vinegar for a slightly sweeter, fruitier flavor, but I keep the same ratio of vinegar to water.

Can I reuse the brine?

I usually don’t reuse the brine more than once because the flavor becomes diluted, but I can add fresh cucumbers to the same brine for a quick second batch if I plan to eat them soon.

Conclusion

I love making these fast and easy refrigerator pickles because they give me crisp texture, bright flavor, and total control over the ingredients. With just a handful of pantry staples and fresh herbs, I create a simple homemade condiment that elevates everything from sandwiches to salads. Once I start making them from scratch, I rarely go back to store-bought versions.

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