Description

These Easy Homemade Refrigerator Pickles are crisp, tangy, and incredibly simple to make — no canning required! They’re perfect for burgers, sandwiches, or snacking straight from the jar. Ready in just 24 hours, but the flavor keeps getting better the longer they sit.

Ingredients

Scale

For the pickles:

4–5 small cucumbers (Kirby or Persian work great), sliced into spears or rounds
3 cloves garlic, peeled and smashed
1 cup white vinegar
1 cup water
2 tbsp kosher salt
1 tbsp sugar
1 tsp black peppercorns
½ tsp mustard seeds
½ tsp red pepper flakes (optional, for a little heat)
4 sprigs fresh dill

Instructions

1️⃣ Prepare the cucumbers:
Wash and slice the cucumbers into rounds or spears, depending on your preference. Pack them tightly into clean mason jars along with the smashed garlic cloves and fresh dill.

2️⃣ Make the brine:
In a small saucepan, combine the vinegar, water, kosher salt, sugar, peppercorns, mustard seeds, and red pepper flakes (if using). Bring to a simmer, stirring until the salt and sugar are fully dissolved. Remove from heat and let cool slightly.

3️⃣ Fill the jars:
Pour the warm brine over the cucumbers in the jars, making sure they are fully submerged. Tap the jars gently to remove any air bubbles.

4️⃣ Refrigerate:
Seal the jars with lids and refrigerate. Let the pickles sit for at least 24 hours before enjoying. They get even more flavorful after 2-3 days!

5️⃣ Serve:
Enjoy chilled straight from the jar, or use as a crunchy addition to sandwiches, burgers, or salads.

Notes

These pickles will stay fresh in the refrigerator for up to 3-4 weeks.
Feel free to customize with additional spices like coriander seeds, bay leaves, or sliced onions.
Use apple cider vinegar for a slightly sweeter, fruitier flavor.

Prep Time: 15 min
Cook Time: 24 hrs chill