Summer garden-fresh cucumbers are everywhere right now. You need a fast way to use them up. Easy refrigerator pickles are the perfect solution for your extra harvest. They are crunchy, tangy, and ready in no time. Your family will love these crisp snacks.
This simple recipe gives you two delicious flavors. You get classic dill and a spicy garlic version. It is a great way to keep your fridge stocked. Your family will love these crisp, fresh snacks all week long. These easy refrigerator pickles will become a staple in your kitchen.
Why You’ll Love This Recipe
These pickles are a total winner for your summer BBQs. They stay much crunchier than jars from the store. You can customize the spice level for your family. It is a great way to save money on healthy snacks. The vinegar brine gives them a bright, fresh flavor. Even picky eaters enjoy the mild dill version.
You do not need to worry about complex canning steps. This recipe is fast and very beginner-friendly. It turns a basic vegetable into a tangy treat. You can make them today and eat them tomorrow. They add a perfect pop of flavor to every meal.
How to Make Easy Refrigerator Pickles
Making these is much easier than traditional canning. You just simmer the brine and pour it over. There is no special equipment needed for this recipe. Even if you have never pickled before, you can do this. It only takes about 25 minutes of active work. You will feel like a pro in the kitchen.
Simple Ingredients
This recipe uses mostly pantry staples and fresh produce from your garden. Most items are likely in your kitchen already.
- 1.5 pounds Kirby cucumbers, sliced into 1/4-inch rounds or spears
- 1.5 cups water
- 1.5 cups distilled white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 4 cloves garlic, smashed
- 4 sprigs fresh dill
- 1 teaspoon yellow mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes
- 1/2 small white onion, thinly sliced
Step-by-Step Directions
- In a medium saucepan, combine water, vinegar, salt, and sugar.
- Heat the mixture over medium-high heat, stirring until the salt and sugar are completely dissolved.
- Remove the brine from heat and let it cool slightly.
- Prepare two clean 16-ounce glass jars.
- For the Classic Dill jar: Pack half of the cucumbers, 2 garlic cloves, dill sprigs, 1/2 tsp peppercorns, and mustard seeds.
- For the Spicy Garlic jar: Pack remaining cucumbers, 2 garlic cloves, 1/2 tsp peppercorns, red pepper flakes, and sliced onions.
- Pour the warm brine into each jar until cucumbers are fully submerged, leaving 1/2 inch headspace.
- Tap jars to remove air bubbles and seal with lids.
- Allow jars to cool to room temperature.
- Refrigerate for at least 24 hours before serving.
Best Ways to Enjoy It
Serve these cold right out of the jar. They are perfect alongside a juicy grilled burger. Add them to your favorite deli sandwiches for extra crunch. Pack them in small containers for easy weekday lunches. Set them out at your next summer potluck gathering. Your friends will definitely ask for the recipe.
Storage & Reheating
Store your pickles in the refrigerator at all times. They will stay fresh and crunchy for up to three weeks. Make sure the cucumbers stay fully submerged in the brine. Always use a clean fork to grab a pickle. This prevents any bacteria from entering the jar. These are not shelf-stable and must stay cold.
Tips for Best Results
- Don’t skip the Kirby cucumbers for the best crunch.
- Avoid using table salt because it makes the brine cloudy.
- Use apple cider vinegar if you want a fruitier flavor.
- Slice your cucumbers evenly so they all pickle at once.
- For summer parties, make these two days in advance.
- Add a pinch of turmeric for a bright yellow color.
- Tap the jars firmly to get rid of air pockets.
- Keep the jars sealed tight to maintain the fresh taste.
Ways to Switch It Up
- Swap the white sugar for honey for a milder sweetness.
- Use cauliflower or carrots instead of cucumbers for variety.
- Add extra red pepper flakes if you love high heat.
- Make it gluten-free by ensuring your vinegar is certified.
- Add fresh summer jalapeños for a garden-fresh kick.
Common Questions
Can I use English cucumbers?
Yes, you can use English cucumbers if needed. They have thinner skin and fewer seeds. However, they might not stay as crunchy as Kirby cucumbers. Slice them a bit thicker to help them hold up.
How soon can I eat them?
You should wait at least 24 hours for the flavor. The longer they sit, the better they taste. Two to three days is usually the sweet spot. Your patience will be rewarded with great flavor.
Will kids eat these?
Most kids love the classic dill version because it is mild. It is a fun way to get them eating vegetables. Let them help you pack the jars with cucumbers. They will be excited to try their own creation.
I hope these easy refrigerator pickles add a crisp snap to your summer. They are so simple to make and even better to eat. Happy cooking!
— Alex
Ingredients
- 1.5 pounds Kirby cucumbers, sliced into 1/4-inch rounds or spears
- 1.5 cups wate r
- 1.5 cups distilled white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 4 cloves garlic , smashed
- 4 sprigs fresh dill
- 1 teaspoon yellow mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes
- 1/2 small white onion, thinly sliced
Instructions
- In a medium saucepan, combine water, vinegar, salt, and sugar.
- Heat the mixture over medium-high heat, stirring until the salt and sugar are completely dissolved.
- Remove the brine from heat and let it cool slightly.
- Prepare two clean 16-ounce glass jars.
- For the Classic Dill jar: Pack half of the cucumbers, 2 garlic cloves, dill sprigs, 1/2 tsp peppercorns, and mustard seeds.
- For the Spicy Garlic jar: Pack remaining cucumbers, 2 garlic cloves, 1/2 tsp peppercorns, red pepper flakes, and sliced onions.
- Pour the warm brine into each jar until cucumbers are fully submerged, leaving 1/2 inch headspace.
- Tap jars to remove air bubbles and seal with lids.
- Allow jars to cool to room temperature.
- Refrigerate for at least 24 hours before serving.
