Recipe for Refrigerator Pickles

My recipe for refrigerator pickles is easy to make and they are ready in just about one week. Save this recipe so you can make pickles with all those extra summer cucumbers!

Our cucumber vines have really started to take off this week and with the heat of summer approaching, we are about to be knee deep in cucumbers and cucumber pickles. I’ve been working on a recipe for refrigerator pickles for a few years – testing to see what I like and what I don’t like about adding certain elements to the jar. This recipe for refrigerator pickles is my winner! It’s tangy from the vinegar, but not overly sweet and it takes just two weeks for the pickles to cure in the fridge.

Benefits of refrigerator pickles

One of my favorite things about making refrigerator pickles is that there is no true canning process involved. This makes them easy to make and convenient for people who don’t want to do a deep dive into the canning process. It also helps to extend your cucumber harvest because while you could use just the pickling cucumbers for this recipe, you can technically use any cucumber or any vegetable that can be pickled with this recipe. 

Because a water bath isn’t needed for refrigerator pickles, the pickles will retain the crunchiness that you may otherwise lose from a hot water bath in canning. 

How do you use refrigerator pickles?

You can use refrigerator pickles just like you would use regular pickles. You can snack on them, add them to charcuterie boards, add them to Chicago style Hot Dogs, slice them horizontally and add them to hamburgers and so much more. Basically, you can use them anywhere you use store bought pickles. 

Making the brine for refrigerator pickles

The brine is my recipe for refrigerator pickles is simple. It combines water, white vinegar, sugar and salt. The brine is important for preserving the pickles as well as creating the tangy pickle flavor. Specifically, the vinegar and salt will be the most important for the preservation of the pickles. In fact, my recipe for refrigerator pickles can actually be stored in the refrigerator for a few months due to the brine. The water and salt help to bring balance to the tanginess and give the brine a more well-rounded flavor profile.

I like my pickles really dilly, garlic-y and vinegar-y. If you prefer sweeter pickles, add more sugar to the brine. I usually add 1 1/2 Tablespoons but you can try 2 Tablespoons or even push it to 3 if you like. 

The flavor in my recipe for refrigerator pickles

To create additional flavor for refrigerator pickles, you want to add some fresh and dried herbs and spices to the pickle jars along with garlic. 

The spices I use include:

• Fresh Dill Heads – If you don’t grow these or can’t find them at the grocery store (Many will have them when they’re in season.), then you can also substitute fresh sprigs of dill here too. If you can’t find fresh sprigs of dill, then you can use 3 tablespoons of dill seeds or 4 tablespoons of dried dill weed per jar.
• Black Pepper Corns
• Mustard Seeds
• Smashed, Fresh Garlic – Smashing the garlic will be essentially to having the true garlicy flavor in the jar.

Additional options for spices

This recipe for refrigerator pickles is my basic recipe. You can always make adjustments per your taste buds and here’s a few ideas. 

• Add more smashed garlic – Do you really, really love that garlic flavor? Add an additional clove or two to each jar beyond what the recipe calls for.
• Like spice? – Add in some crushed red pepper flakes or some slices of jalapeño to really make your pickles spicy. 
• Add in some thyme springs or rosemary for another layer of flavor.
• Coriander seeds or Fennel seeds will also bring out some wonderful flavors!

Pickling cucumbers and other veggies

Pickling cucumbers are specifically grown for pickling. They’re also called Kirby cucumbers and you can usually find them at the grocery store when they’re in season if you don’t grow them. You can also generally find them at the farmers’ market when in season. Pickling cucumbers are smaller that regular cucumbers and have a firmer, crisper texture. That makes them ideal for pickling because they don’t soften up as much. They will also be less watery than regular cucumbers and have thinner skin, which makes them better at absorbing the brine.  They also have smaller seeds, which is nicer for eating.

All that said, you can technically use any cucumber for my recipe for refrigerator pickles. English cucumbers work well because they are smaller and more dense. Regular cucumbers you might use for salads will get a little mushy though. The Pickling Cucumbers will just work best and provide the best flavor. Additionally, you can also use this brine for carrots, green beans, cauliflower and peppers!

Tips for making my recipe for refrigerator pickles

• I use these 32 oz. jars {HERE} for my pickles. They are large enough to fit most pickles that have been sliced lengthwise. 
• Make sure to wash all the jars and lids well and then make sure they are dried well too. This my recipe for refrigerator pickles can really stay good in the fridge for months due to the vinegar and salt as long as no contaminants have been introduced and the temperature of the fridge is around 37 degrees.
• This recipe calls for table salt. If you have tried more of my recipes then you probably know I’m a big fan of sea salt over regular table salt for recipe due to flavor. Not here. Use table salt here. 
• I suggest using distilled white vinegar here and I like it best for it’s flavor. You can also find it relatively easy in large quantities. However, you can use your favorite vinegar and substitute. A lot of people like to use apple cider vinegar. Just make sure you’re using enough. 
• You can enjoy these pickles after about 1 week. Technically, after a day they’ll be infused with some vinegar flavor but I really think letting them sit in the bring in the fridge for at least 1 week will produce the best flavor. 

Looking for more homemade farmhouse items?

If you’re looking for other made from scratch items to go with your pickles or perhaps a charcuterie board, try these recipes!

• No Knead Bread {HERE}
• Small Batch Strawberry Jam {HERE}
• Roasted Garlic Compound Butter {HERE}
• Homemade Soft Pretzels {HERE}
• How to make sourdough starter {HERE}
• Homemade Italian Dressing with pasta salad {HERE}
• Blueberry Basil Sauce {HERE}

Thank you so much for visiting today, friends! I hope that you love my recipe for refrigerator pickles and I hope to see you again. You can find the full printable recipe below. Happy eating.

Recipe for Refrigerator Pickles

This recipe for refrigerator pickles is easy to make and will give you fresh, tangy, homemade pickles in just one week!

5 from 2 votes

Print Pin Rate

Course: Snack

Cuisine: American

Keyword: recipe for refrigerator pickles

Prep Time: 5 minutes

Brine cooling time: 1 hour

Servings: 4 32 oz. jars

Author: Rachel

Equipment

• 4-5 Canning jars
• large pot or Dutch oven

Ingredients

Ingredients for the Brine

• 8 cups water
• 4 cups distilled white vinegar (or your favorite vinegar)
• 3.5 Tbsp. salt
• 1-2 Tbsp. sugar

Seasoning ingredients PER JAR

• 1 tsp peppercorns
• 2 large smashed cloves garlic
• 1 tsp. mustard seeds
• 3-4 Dill Head Flowers or sprigs of fresh dill * Sub 3 tablespoons of dill seed or 4 tablespoons dried dill weed

Instructions

• Prep the jars for the pickles by washing them with soap and water and making sure they're fully rinsed of the soap. Then fully dry the glasses.
• Make the brine by combing the ingredients and bringing it to a light rolling boil. You want to ensure all the salt and sugar dissolves before removing it from the heat. Cool to room temperature before using. This could take 1 - 2 hours.
• Add the spice mix to the jars.
• Thoroughly wash and dry the cucumbers. Slice them vertically for spear pickles or horizontally for chip pickles.
• Add the cucumbers to the mason jars. Don't be shy about this. Stuff them in.
• Pour the brine over the cucumber spices, seal and store in the refrigerator at about 37 degrees. Wait at least 1 week before using.