How to Make Easy Refrigerator Pickles 

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This year my cucumber plants win the award for the greatest harvest in my garden. One pack of seeds has provided me with more than enough cucumbers for salads of many kinds and general snacking. It seems that before I’ve used even a fraction of the cucumbers I just harvested, there are more waiting to be picked.

Aside from salads, another way I always enjoy using the harvest is to make refrigerator pickles. I love how easy they are to make and all the different ways I can use them in the kitchen. These make a great topping to burgers, sandwiches and rice bowls and are just a few ways that we tend to enjoy these pickles. Most days I often just eat a bowl alongside my lunch as quick, easy, and delicious side dish. I originally made these Garlic Dill Icebox Pickles from this cookbook. Over the years, I’ve tweaked it to fit the flavors my family enjoys. Today I’m going to share an easy way to get a batch of these pickles going in your own refrigerator. 

If you’re a fan of crunchy, tangy pickles but don’t want to deal with the lengthy process of canning, you’re in the right place. These refrigerator pickles are the perfect solution—simple, quick, and delicious. With minimal effort and ingredients, you can have homemade pickles in just a few days. Let’s dive into how you can make your own easy refrigerator pickles! 

Before we get into the recipe, you might be wondering: why go the refrigerator route instead of traditional canning? Here are a few reasons: 

Quick & Easy: You don’t need to spend hours sterilizing jars or worrying about water baths. They’re also ready to eat in a just a few days. 

Fresh & Crisp: These pickles stay crisp because they aren’t processed for long periods, and they retain their fresh, vibrant flavor. 

Customizable: You can easily adjust the seasoning to fit your personal taste. If you like things a bit spicier, feel free to add more peppercorns or garlic. Or reduce their amount if you want a milder taste.

Requires Many Cucumbers: This is an especially helpful recipe when you have a large harvest of cucumbers that you need to use up before they go bad.

Now, let’s use up that harvest and get to making them! 

Ingredients for Easy Refrigerator Pickles 

You’ll need: 

• 4-6 cucumbers, depending on the size 

• 2 cloves smashed garlic 

• A small bunch of fresh dill (can sub 1 tbsp dried dill seeds) 

• 1 tablespoon coarse kosher salt 

• 1 tablespoon yellow mustard seeds  

• 1 tsp black or multicolored peppercorns 

• 2 bay leaves 

• 1 cup white vinegar (or apple cider vinegar for a milder flavor) 

• Optional: 2 tbsp sugar: This balances out the tanginess and adds a hint of sweetness. 

Instructions: How to Make Refrigerator Pickles 

1. Prepare the Cucumbers Start by washing your cucumbers thoroughly. Slice them into the shape you prefer—spears, rounds, or even halves. I prefer to do rounds for easy use on burgers and sandwiches. For this shape, I use a 3 mm slicing disc on my food processor. It can slice through the cucumbers in a matter of minutes and gives you a consistent size. Otherwise, you can simply slice them evenly with a sharp knife. 

2. Make the Brine In a clean 1-quart jar, mix the garlic, dill, salt, mustard seeds, peppercorns, bay leaves and vinegar.  

3. Pack the Jars Add in your cucumber slices or spears and then fill the jar nearly full with cool water. Seal tightly with a lid and give it a shake to mix all the ingredients. Open it back up and add additional water until the cucumbers are completely submerged under water. Seal tightly. At times I’ve found it helpful to use glass weights inside the jars to keep the cucumbers from floating up above the brine but it’s not always needed. If you do use weights, these ones are good option.  

4. Refrigerate and Wait Place the jar in the refrigerator and let it sit for at least 24-48 hours. The longer the pickles sit, the more flavorful they will become. You can start enjoying them after 24 hours, but for best results, wait at least 3 days. 

5. Enjoy Your Homemade Pickles! Your pickles will stay fresh in the fridge for up to 2 months , though they’ll likely be eaten long before that! The brine will continue to develop and change over time, and the garlic flavor tends to get spicier as time goes on.  

Tips for Perfect Pickles 

• Fresh Cucumbers are Key: The fresher the cucumber, the better the crunch. Try to use cucumbers that are in season for the best results. 

• Don’t Overdo the Salt: Pickles can quikcly become too salty if you use too much. Stick to the recommended amount and adjust if needed, adding a little bit at a time. 

• Use Non-Reactive Containers: For best results, use glass jars or ceramic containers. Avoid using metal containers as they can react with the vinegar and affect the flavor. 

• Experiment with Flavors: The beauty of refrigerator pickles is that they’re completely customizable. Try adding chili flakes for mild heat, a sliced hot pepper for a real kick or even a bit of honey for sweetness! 

Final Thoughts 

Refrigerator pickles are a simple and satisfying way to enjoy homemade pickles without the time and effort of traditional canning. Whether you prefer them sweet, salty, or spicy, this recipe is a great base to start experimenting with flavors that suit your taste. In just a couple of days, you’ll have a jar of crunchy, tangy goodness that’s perfect as a snack, a side dish, or even a topping for sandwiches and burgers. So next time you have a pile of cucumbers sitting on your counter and staring you down, get pickling, and enjoy the crunch!