Print

Refrigerator Pickle Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 11 reviews

A quick and easy Refrigerator Pickle recipe that uses a simple brine of vinegar, salt, sugar, and spices to transform fresh cucumbers into crisp, flavorful pickles that are ready in just 24 hours and can be stored in the fridge for up to a month.

Ingredients

Pickles

  • 1 pound small cucumbers (about 6-7, such as Persian or Kirby)

Brine

  • ½ cup distilled white vinegar
  • 1 tablespoon kosher salt (or 1 ½ teaspoon fine sea salt)
  • ½ teaspoon cane sugar (optional, omit for Whole30)
  • ½ teaspoon black peppercorns
  • 1 cup cold water

Flavorings

  • 2-3 garlic cloves, peeled and sliced
  • 8 sprigs fresh dill (or ½ teaspoon dried dill)

Instructions

  1. Make the brine: Place a small saucepan over medium-high heat. Add the distilled white vinegar, kosher salt, and cane sugar if using. Stir the ingredients together.
  2. Heat the brine: Warm the mixture, stirring occasionally, just until the salt and sugar are fully dissolved. This ensures a well-balanced brine.
  3. Add remaining ingredients to brine: Remove the saucepan from heat and stir in the black peppercorns and cold water. Set the brine aside or transfer it to a jar with a tight-fitting lid and refrigerate until ready to use (up to 4 days).
  4. Prep the cucumbers: Wash the cucumbers and pat them dry thoroughly. Using a sharp knife, slice the cucumbers lengthwise into spears or into ¼-inch thick rounds if you prefer pickle chips.
  5. Prepare the jar: Add the sliced garlic cloves and fresh dill sprigs to the bottom of a wide-mouth quart-size mason jar. Then place the cucumber slices or spears on top.
  6. Add the brine to cucumbers: Pour the prepared brine over the cucumbers, making sure they are completely submerged. If necessary, add a little extra cold water to cover them fully.
  7. Refrigerate and pickle: Seal the jar with its lid and refrigerate for at least 24 hours before serving. The pickles will continue to develop flavor and can be stored refrigerated for up to 1 month.

Notes

  • Use fresh small cucumbers like Persian or Kirby for the best texture.
  • Optional cane sugar adds a slight sweetness but can be omitted for Whole30 or sugar-free diets.
  • Ensure cucumbers are fully submerged in the brine to prevent spoilage.
  • Pickles taste best after at least 24 hours but will intensify in flavor over several days.
  • Store pickles in the refrigerator; they are not shelf-stable.
  • Use a wide-mouth quart jar for easy packing and handling.

Find it online: https://marthatasty.com/refrigerator-pickle-recipe/