Quick and Easy Refrigerator Pickles
This post may contain affiliate links. Read my full disclosure policy.
Refrigerator pickles are quick and easy to make — no sterilizing jars or special equipment required.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
The kids and I discovered a jar of these homemade refrigerator pickles in my parents’ refrigerator one day, and since then, no deli or store-bought pickles have ever come close. They were made by one of my mom’s oldest and dearest friends, Joanne Biltekoff, who is like an aunt to me. The best thing about Joanne’s pickles is that they’re quick and easy — no sterilizing jars or special canning equipment required. All you do is slice Kirby cucumbers into spears, cover them with brine, tuck them into the fridge, and they’re ready to eat the next day.
What You’ll Need To Make Refrigerator Pickles
The most important part of the recipe is to start with Kirby or pickling cucumbers. They’re short, squat and sometimes full of warts, but they make deliciously crisp pickles. Don’t be tempted to substitute another kind of cucumber or you’ll end up with soggy pickles.
Step-By-Step Instructions
Begin by making the brine. Combine the vinegar, salt and sugar in a small saucepan. Heat and stir until the salt and sugar are completely dissolved. Whisk in the cold water, then chill.
When cooking high-acid foods, be sure to use a cooking vessel made of a nonreactive material such as stainless steel, glass, ceramic or Teflon. Pots made from metals like aluminum, copper or cast iron will react with the acid and give your food a metallic taste.
Next, stuff the cucumbers into two 1-quart jars. Add the coriander and mustard seeds, garlic, red pepper flakes, dill sprigs to the jars, dividing evenly.
Cover the cucumbers with the chilled brine.
Cover and let sit in the refrigerator for about 24 hours, then serve. The pickles will keep in the fridge for up to one month.
These pickles will disappear quickly and you’ll likely get requests for more. You don’t have to start from scratch. You can use the pickle brine more than once — it should last for another batch or two of pickles!
You May Also Like
- Pickled Red Onions
- Cucumber Salad with Mint
- Tzatziki (Cucumber & Yogurt Dip)
- Israeli Salad with Feta
- Panzanella Salad
- Blistered Shishito Peppers with Aioli
Quick & Easy Refrigerator Pickles
Refrigerator pickles are quick and easy to make — no sterilizing jars or special equipment required.
Ingredients
- 1¼ cups distilled white vinegar (5% acidity)
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 2 cups cold water
- 1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
- 2 tablespoons coriander seeds
- 6 large garlic cloves, peeled and halved
- 1 teaspoon mustard seeds
- ¼ teaspoon red pepper flakes
- 16 dill sprigs
Instructions
- Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
- Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
These pickles taste exactly like the kosher dill pickles in the fridge section of the grocery store that I spend $5.99 per jar on. Now I know they are so easy to make at home and I can get four to five jars for the price of one store bought one. I reduced the kosher salt to 2 tablespoons and found the pickles well seasoned. I used all of the other spices as directed. I also made a batch of just lots of fresh dill and chopped garlic. Both types were very good. I did a batch of round slices and vertical slices to put on sandwiches and the cucumbers stayed nice and crunchy. Thank you Jennifer for sharing this awesome recipe!
I made these and took them to work and to say they were well received is putting it lightly. I pretty much have to bring a jar at least every other week now . Simply put best pickles ever.
I’ve made these pickles for the last Three years with fresh farmer’s market produce and everyone loves them! The recipe is simple and lends itself well to improvising. I’ve added fresh horseradish for example and more hot pepper to a few batches and they were delish too! Everyone wants a jar😊Thanks for sharing!
These were delicious, easy to make, and disappeared quickly. I’ll definitely make them again, but I have a question. The dill weed became less attractive and uninviting after the first few days (yet the pickles were still yummy!) and I thought about removing it from the brine (which would also make it easier to see how many pickle spears remained, and to fish them out) but I wondered if it would affect the flavor of the remaining pickles, or especially wondered if it would make the brine not reusable. Should I replace the dill if making another batch?
Hi Judy, glad to hear you like the pickles! Yes, I think you could get away with removing the dill and that the brine would still be good for a second batch. (I think the brine has soaked up plenty of flavor at this point so it shouldn’t be an issue.) Hope that helps!
Would recipe work as well if I left cucumbers whole, did not cut them in half? Thanks
Sure — keep in mind that it may take a bit longer for them to pickle if left whole, but it will work. Hope you enjoy!
OMG! The easiest best pickles! I have a feeling I’ll be making these all summer, glad I can use the brine for a second batch! They are delicious by themselves and great on sandwiches (I cut a few into planks just for sandwiches).
I am unable to find coriander seed, and I don’t want to have to order it online. Can I use ground coriander?
Sure, Nancy — I would use 1 teaspoon ground coriander. Enjoy!
Thanks I appreciate your prompt reply
Is that 1 tsp of Corianader per quart or divided between the the 2 quarts. The same question for using dried dill.
Tom
Hi Thomas, Everything should be divided between the two jars. Sorry for the confusion!
I have added a fresh grape leaf to the jar to preserve crunchiness. Luckily my neighbor grows grapes.
What if the brine doesn’t cover the cukes? Mine have been in the fridge overnight and they’re still not covered.
Hi Becky, the cucumbers should be fully submerged by the brine. If they aren’t, just add a bit of cold water to the jars until the brine covers them.
I’ve really enjoyed your recipes and when I saw these cucumbers at the store, I had to try this one. They tasted so fresh. I’ve never made pickles before!
Question: I love garlicky pickles so how can kick-up the garlic taste? Should I add more and chop? Crush them?
So glad you enjoyed the pickles, Mark! To up the garlic, you could add more peeled and halved cloves to the brine or, or for an even stronger garlicky taste, you could chop them. Hope that helps!
Well, I tried adding 3 chopped garlic and that was overkill. So I think your original recipe tastes the best!
Can this recipe be adapted to make a bread-and-butter pickle?
Thanks, have loved every recipe of yours I’ve tried!
Sure, Carol – you may want to increase the sugar. I’d love to know how they turn out!
When the pickles are all gone (because I’ll eat them so fast!), can you add a new batch of Kirby cucumbers to the existing seasoned brine to refrigerate or should I make up a whole new brine?
Hi Sally, Yep, you can use the brine again — it should last for another batch or two. Enjoy!
I don’t have jars. Can I use a bowl and cover it with plastic wrap?
Sure, Betty, any airtight container will work as long as the cucumbers are fully submerged in the brine. Hope you enjoy!