Go Back
Refrigerator Pickles
Sana Yousaf

Refrigerator Pickles Recipe

A quick and easy no-cook recipe for tangy, crunchy refrigerator pickles that are ready in just 48 hours. Perfect for sandwiches, snacks, or charcuterie boards!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 10
Course: Salad, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound pickling cucumbers or Persian cucumbers, sliced into ¼-inch rounds or spears
  • 1 cup distilled white vinegar or apple cider vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar optional, or use honey for a twist
  • 2 garlic cloves peeled
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 2 sprigs fresh dill optional, or substitute with thyme or oregano
  • ½ teaspoon red pepper flakes optional, for spicy pickles
  • 1 grape leaf or ½ teaspoon loose black tea optional, for extra crunch

Method
 

  1. Prepare the cucumbers: Wash the cucumbers thoroughly and slice into rounds or spears. Set aside.
  2. Pack the jars: Sterilize 1–2 pint-sized mason jars. Pack the cucumber slices tightly, adding garlic cloves, mustard seeds, peppercorns, dill (if using), red pepper flakes (if using), and a grape leaf or black tea (if using). Leave ½ inch headspace.
  3. Make the brine: In a saucepan, combine vinegar, water, salt, and sugar (if using). Bring to a simmer over medium heat, stirring until dissolved. Remove from heat and cool slightly (about 5 minutes).
  4. Pour the brine: Carefully pour the warm brine over the cucumbers, ensuring they’re fully submerged. Leave ½ inch headspace.
  5. Cool and refrigerate: Let jars cool to room temperature, then seal with lids. Refrigerate for at least 48 hours for optimal flavor.

Notes

  • Storage: Store in airtight jars in the refrigerator for up to 6 weeks. Consume within 2–3 weeks for best flavor and crunch.
  • Substitutions: Swap cucumbers for zucchini or green beans. Use agave nectar as a vegan sweetener.
  • Make It Spicy: Add 1 sliced jalapeño per jar for extra heat.
  • Crunch Tip: Soak cucumbers in an ice water bath for 1–2 hours before pickling for maximum crispness.
  • Reuse Brine: Strain and boil leftover brine to reuse for another batch within a week.

DID YOU MAKE THIS EASY RECIPE?

If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-)