Quick and Easy Refrigerator Pickles! (2024)

by Sarah Toney | Food Preservation | 30 comments

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Cucumbers are one of the easier plants to grow- and we love to eat them fresh, but when the garden gives you too many cucumbers- you make pickles!

And these easy refrigerator pickles are my very favorite ones to make. They are slightly sweet, kinda tangy. Very similar to the bread and butter pickles we all love so much!

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Seriously, you can’t beat homemade pickles and these are the easiest and best-tasting there is!

Related Reading: 7 Tips for Growing Cucumbers

Quick and Easy Refrigerator Pickles! (1)

The Best Quick & Easy Refrigerator Pickles

When it comes to making pickles the best choice is to use a cucumber variety that is suited for pickling. These pickling cucumbers are usually smaller and contain less seeds than your standard slicing cucumber.

They tend be a bit stiffer when sliced as well. But one of my favorite things about with refrigerator pickle recipe is that you can use any kind of cucumber you have!

I have used it successfully with our prolific slicers such as Marketmore and Straight 8. It’s still best if you pick them on the early side of ready so that you will have less seeds. But the pickles will taste just fine no matter what kind of cucumbers you use.

To make these refrigerator pickles you will need:

~2 lbs of cucumbers

3 tsp salt

3/4 cup chopped onion

1 cup white vinegar

1/2 cup water

1 1/2 cup sugar

1 T mustard seed

1 T celery seed

3-6 cloves garlic- peeled, bruised, and halved

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How to Make Easy Refrigerator Pickles

Step 1: Wash the cucumbers and slice them thin. The easiest way is to use a mandolin slicer– it saves so much time and ensures that your pickles are a uniform thickness.

Quick and Easy Refrigerator Pickles! (2)

Step 2: Layer your cucumbers, salt, and onion in a large bowl or pot. Toss to combine completely. Cover and set aside for about an hour.

Step 3: To make the brine, combine vinegar, water, sugar, garlic, celery seed, and mustard seed. Bring boil, while stirring occasionally. Gently boil for about 2 minutes until all of the sugar has dissolved.

Step 4: Drain the excess liquid from the cucumber and onion mixture. Pour the brine over the cucumbers. Stir gently to combine. Cover and allow to set for about 10 minutes.

Quick and Easy Refrigerator Pickles! (3)

Step 5: Fill your jars with the pickles, making sure each jar has at least one piece of garlic in it. Fill with enough liquid to cover all of the pickles. (Note: if you run out of brine, you can use a mixture of white vinegar and water to top off each jar.)

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Quick and Easy Refrigerator Pickles! (4)

Allow the jars to cool and then place in the fridge for at least 24 hours before eating. These sweet refrigerator pickles will stay good in the fridge for about 8 weeks! So don’t let all those fresh cucumbers go to waste- preserve them quickly and easily- with no canning experience needed!

This recipe makes about 2 quart sized jars.

Get more ideas to preserve cucumbers on 10 Ways to Preserve Cucumbers That Every Home Gardener Should Know!

Looking for more ways to preserve your garden harvest? Check out my food preservation page for more recipes such as Roasted Tomato Sauce and Dehydrated Zucchini “Pineapple”!

Quick and Easy Refrigerator Pickles! (5)

Homemade Easy Refrigerator Pickles

Yield: 2 quarts

Prep Time: 1 hour

Cook Time: 2 minutes

Total Time: 1 hour 2 minutes

Slightly sweet and tangy refrigerator pickles. Very similar to the bread and butter pickles we all love so much!

Ingredients

  • ~2 lbs of cucumbers
  • 3 tsp salt
  • 3/4 cup chopped onion
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 1/2 cup sugar
  • 1 T mustard seed
  • 1 T celery seed
  • 3-6 cloves garlic- peeled, bruised, and halved

Instructions

  1. Wash the cucumbers and slice them thin using a mandolin slicer
  2. Layer your cucumbers, salt, and onion in a large bowl or pot. Toss to combine completely. Cover and set aside for about an hour.
  3. To make the brine, combine vinegar, water, sugar, garlic, celery seed, and mustard seed. Bring boil, while stirring occasionally. Gently boil for about 2 minutes until all of the sugar has dissolved.
  4. Drain the excess liquid from the cucumber and onion mixture.
  5. Pour the brine over the cucumbers. Stir gently to combine. Cover and allow to set for about 10 minutes.
  6. Fill your jars with the pickles, making sure each jar has at least one piece of garlic in it. Fill with enough liquid to cover all of the pickles.
  7. Allow the jars to cool and then place in the fridge for at least 24 hours before eating.

Notes

These refrigerator pickles will store in the fridge for about 8 weeks.

  1. Marjon July 11, 2017 at 7:46 am

    Sarah, you mention sugar in the instructions of the recipe, but it is not listed in the ingredients. How much do I use? Thanks for the recipe, these pickles look delicious!

    Reply

    • Sarah @ The Free Range Lifeon July 11, 2017 at 8:01 am

      That’s what I get for typing fast with distractions! I edited the recipe above- Thanks!

      Reply

      • SANDRA BULLINGERon May 2, 2020 at 2:23 pm

        Hi Sarah… first time pickler LOL just wanted to know what kind of salt do you use?

      • Sarah Toneyon May 2, 2020 at 2:43 pm

        For these I just use table salt/sea salt

  2. Alanon February 25, 2019 at 1:31 pm

    Made this and was pleasantly surprised by them. Can I make them and then can them as is? If so how long would you process them in a water bath for? Thanks.

    Reply

    • Sallyon August 8, 2020 at 12:09 pm

      I have the same question. I would like them to last longer so want to put them in a water bath. Will this affect the pickles texture, etc? Also, how long in the water bath, 10 minutes?

      Reply

    • Marnion August 6, 2022 at 7:59 pm

      Very tasty
      How many pints jars will this make?
      Thanks

      Reply

    • Brendaon August 10, 2022 at 5:18 pm

      Can you freeze this recipe?

      Reply

  3. Melissa Larkinon May 4, 2019 at 10:04 am

    How many jars of pickles does this recipe make?

    Reply

      • Sarah Toneyon July 18, 2020 at 12:09 pm

        You can use whatever you prefer. I usually use sweet onions.

      • Tasha Coleon July 24, 2021 at 11:44 am

        How many jars does this make?

  4. Ella Marshon May 20, 2019 at 4:38 pm

    I am making this recipe for the 2nd time within a week. Everyone and I have much love for this. Thank you for sharing.

    Reply

  5. Hilary Hooveron June 13, 2019 at 9:55 am

    I made these pickles last year with cucumbers from our garden, and they were delicious! Getting ready to make a batch now! Thank you for sharing!

    Reply

    • Cheryl Thomasonon July 3, 2020 at 12:50 pm

      Do you just drain the cucumbers after letting them set or do you need to rinse?

      Reply

      • Sarah Toneyon August 10, 2020 at 11:57 am

        No need to rinse!

      • Alon July 6, 2022 at 11:10 am

        I definitely rinsed mine as I made a double batch and am glad I did! I like my pickles sweet. ❤️

    • Sandra Lewison August 21, 2022 at 3:50 pm

      Hello, can I do the water bath technic and then store these in my pantry

      Reply

  6. Ellieon July 11, 2019 at 1:00 pm

    Could these be frozen in freezer bags for later use?

    Reply

  7. Linda Zartmanon July 27, 2019 at 2:17 pm

    Can I use apple cider vinegar instead of white?

    Reply

  8. Sarahon August 5, 2019 at 11:54 am

    Just made these and can’t wait to try them!

    Reply

  9. Nicki Barbierion August 15, 2020 at 9:47 pm

    I cannot find mustard seed can I use ground mustard?

    Reply

  10. Beckyon September 9, 2020 at 8:32 pm

    Made these exactly as described with extra cucumbers from garden. So good! Even my son ate some and wanted seconds and he “doesn’t like sweet pickles” – lol.

    Reply

  11. Marsha Craigon July 10, 2021 at 9:27 am

    Cam you use mustard powder instead of seeds? Celery see is hard to find! Anything special about the jars?

    Reply

  12. Ashlion July 17, 2021 at 9:09 pm

    Can these be made without the sugar?

    Reply

  13. Adrienneon July 29, 2021 at 10:09 am

    I’ve made these twice and everyone loves them. Will make them again.

    Reply

  14. Kayon August 24, 2021 at 7:55 am

    What could I use for flavor if I don’t have mustard or celery seed?

    Reply

  15. Maresa Davison June 26, 2022 at 7:15 pm

    How many jars does this make please. Others want to know as well. Thank you.

    Reply

    • BillDon July 28, 2022 at 1:49 pm

      For me, this recipe made (2) 20oz mason jars, tightly packed. I had leftovers of a few slices and maybe a 1/4 cup of brine.

      Couple other ideas
      – When the pickles are gone, I reuse the brine at least once. Just dump fresh cucs in the jar. They turn out a little weaker, but still quite good.
      – Plastic screw-on lids are handy because you can shake the jars without any leakage.

      Reply

  16. Sonia Hamiltonon August 9, 2022 at 7:14 pm

    I just made these three days ago. I only had 1lb of cucumbers so halved the brine recipe. That did not work it was just a thick syrup, so had to add more water and vinegar. Next time i will make the whole brine recipe as written for 1lb of cukes, maybe double it for 2lbs. They have a good flavour though.

    Reply

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Quick and Easy Refrigerator Pickles! (2024)

FAQs

What is the ratio of vinegar to water for refrigerator pickles? ›

The basic ratio for quick pickles is 1:1 vinegar to water, and includes some combination of salt and sugar. Another ratio that is commonly followed is the 3:2:1 method, using three parts vinegar, two parts water, and 1 part sugar.

How long do you let quick pickles sit before eating? ›

Then, place the jar in the fridge and allow to pickle for a minimum of 2 hours before serving. For best flavor, allow to pickle for a full 24 hours before serving. Most Quick pickled produce will last in the refrigerator for up to one month, with the exception of onions/shallots which last about two weeks.

Do you need to heat the brine for refrigerator pickles? ›

Do You Have to Boil Brine For Refrigerator Pickles? No, you don't have to boil the brine for refrigerator pickles. In fact, I only like to heat the brine just enough for the sugar and salt to dissolve in the vinegar.

How long does it take for refrigerator pickles to be ready to eat? ›

Cool the jars, then refrigerate for 24 hours.

The pickles will improve with flavor as they age — try to wait at least 24 hours before using.

What happens if you put too much vinegar in pickles? ›

Shriveling. Shriveling happens most often in very sweet or sour pickles. Using too strong a salt, sugar or vinegar solution at the beginning of the pickling process causes shriveling.

What is the basic pickling formula? ›

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight.

What is the difference between pickles and quick pickles? ›

Refrigerator pickles, or quick pickles. These guys aren't shelf-stable (meaning that they need to stay chilled in the refrigerator rather than at room temperature), and they won't last as long as canned pickles, but then again they don't need to because they are so delicious, crisp, and versatile.

What kind of vinegar is best for pickles? ›

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

What is the 321 method of pickling? ›

This is a basic 3-2-1 pickle recipe—three parts vinegar, two parts water, one part sugar. Salt and spices are totally up to you. You can also reduce the amount of sugar for a more savory pickle brine.

Can you use refrigerator pickle brine twice? ›

Absolutely yes, you can reuse pickle brine,” says Phillip Bec of McClure's Pickles. Mark Hungarland, the co-founder of Doux South Pickles, agrees. "We have always encouraged our customers to reuse our brines," Hungarland tells Southern Living. "It is such a waste to dump the brine after the pickles are gone."

Do you have to water bath refrigerator pickles? ›

Fridge pickles are a type of fresh pickle, but they're stored in the fridge and not waterbath canned for shelf-storage. The other major branch of pickling involves fermenting (also called brining).

Why are my refrigerator pickles cloudy? ›

While fermenting pickles, the brine might become cloudy due to lactic acid bacteria growth during the fermentation period. If a noncloudy appearance is desired, a fresh brine can be used to pack the pickles when they are ready for processing. In nonfermented pickles (fresh pack), cloudiness might indicate spoilage.

Can I leave refrigerator pickles out overnight? ›

Like most other foods, pickles should be left out on the counter for no more than two hours. Despite being preserved in brine, bacteria can still form in the pickle jar. Even in two hours, pickles' texture can start to change. Warm temperatures cause pickles to soften and lose their crunchy texture.

How do you sterilize jars for refrigerator pickles? ›

Refrigerator Pickles – Preparation

Refrigeration slows down spoilage but doesn't kill bacteria, so doing all we can to keep things clean will increase the shelf life. Wash glass jars with hot, soapy water, then place on a baking tray and heat in the oven at 160°C for 10-15 minutes.

How do you know if refrigerator pickles are still good? ›

If the pickles have gone bad, both the pickles themselves and the brine will be discolored and/or cloudy. Murky-looking brine and dull, brown, or faded-looking pickles are not safe to eat. Visible mold on pickles: If you see any mold on the pickles or floating in the brine, they have gone bad and are unsafe to consume.

What is the best concentration of vinegar for pickling? ›

Picklers should look for a pickling vinegar with 5% acetic acid concentration or higher. This is to ensure your vinegar is acidic enough to prevent the growth of bacteria and mould in your pickle jars. The more acidic the vinegar, the longer your pickles will last.

How much vinegar should be added in pickle? ›

Some very old recipes were based on a pickling vinegar of 10% strength. Using today's 5% vinegar in an old recipe that called for a 10% acid vinegar can possibly lead to an unsafe product because of the lower acid content. Look for a recipe that provides the correct proportions of 5% vinegar, cucumbers and water.

What is the dilution ratio for vinegar and water? ›

As a general rule, most natural cleaning experts suggest mixing one part vinegar to one part water. These recommendations typically rely on distilled white vinegar as the cleaning element. If homeowners are using cleaning vinegar, they may want to add a little more water to achieve a similar amount of acetic acid.

How do you dilute vinegar for pickles? ›

With canned pickles, because we're using the boiling water bath canning method, the combined ingredients must have a pH of 4.6 or lower. You can buy a pH meter to test your recipes, OR you can stick to the following rule: Never dilute the vinegar in your brine with more than 50% water.

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