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Refrigerator Pickles

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A close up shot of Refrigerator Pickles in jars
These tangy refrigerator pickles have plenty of great flavors and are the perfect way to preserve all your spoils from cucumber season, using a simple brine that keeps them fresh in the fridge for up to a month.
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Table of Contents
  1. Refrigerator Pickles Ingredients
  2. How to Make This Refrigerator Pickles Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. Even More Easy Recipes

Crunchy refrigerator pickles are the best way to make pickles without having to can them, and they last for weeks in the fridge, so you can always have a snack or side dish on hand. These pickles are tangy and sweet, simple to make, and you can customize the flavor to your liking. 

A close up shot of Refrigerator Pickles in jars

Refrigerator Pickles Ingredients

Refrigerator Pickles raw ingredients that are labeled

You’ll need:

  • 3 cups white vinegar
  • 3 cups granulated sugar
  • 1 tablespoon kosher salt
  • 2 tablespoons pickling spice
  • 6 dried red chilis, optional
  • 6 sprigs of fresh dill
  • 1 pound Kirby cucumbers (pickling cucumber), cut into spears, about 4 small cucumbers 
  • 1 cup sliced yellow onion

PRO TIP:

It is important that you are using the correct type of fresh cucumbers for this easy recipe; otherwise, you will end up with soggy pickles.

SUBSTITUTIONS AND ADDITIONS

CHILIS: Feel free to leave out the dried red chili or substitute a ½ teaspoon of crushed red chili flakes in each jar instead. 

How to Make This Refrigerator Pickles Recipe

STEP ONE: Add the white vinegar, sugar, salt, pickling spice, and red chilis to a medium saucepan. Bring the ingredients to a simmer, stirring constantly. Let simmer for 1 to 2 minutes until the sugar is dissolved completely. The pickling brine mixture will become clearer once all of the sugar is dissolved.

vinegar, sugar, salt, pickling spice and red chilies mixed in a bowl

STEP TWO: Let the vinegar brine mixture cool completely to room temperature before adding it to the jars. 

STEP THREE: While the mixture is cooling, distribute the cucumber spears, dill, and sliced onions equally to 2 wide-mouth quart-sized jars. 

OUR RECIPE DEVELOPER SAYS

The wide-mouth jars make it easier to fill than the canning jars with a narrower opening.

cucumbers spears, dill, and sliced onion placed in a jar

STEP FOUR: Add the cooled liquid to the jars and top with the mason jar lids. Refrigerate for 3 days for the best result.

PRO TIP:

Once you add the lids, give the jars a good shake to make sure all of the spices and liquids are evenly distributed.

cooled liquid added to the jars

How To Serve

These sweet and tangy pickles are the perfect pickle to enjoy on sandwiches or subs. Add them to our party sub or fried chicken sandwich for two great recipes that would be made even better with pickles. Of course, you could also just snack on them right out of the jar!

Our cucumber salad and cucumber bites are two more ways you can use up your garden cucumbers this year.

Storage

IN THE FRIDGE: Keep the homemade pickles in the jar tightly covered. The pickles are not processed in a water bath, so please store them under refrigeration.

IN THE FREEZER: We do not recommend storing these spicy refrigerator pickles in the freezer. They are best stored in the fridge and consumed within a month.

overhead shot of Refrigerator Pickles in jars

Satisfy your pickle craving with this zesty refrigerator dill pickle recipe. No canning or processing is required, so this recipe makes it quick and easy to whip up a batch of pickles to keep in the fridge to satisfy a craving for a crunchy snack.

FREQUENTLY ASKED QUESTIONS

How do these pickles taste?

These crisp pickles, based on a vintage recipe, are tangy and sweet. The sweet-tart flavor of the pickle spears is the perfect accompaniment to hearty sandwiches and party subs.

How long will homemade refrigerator pickles last?

The jar of pickles will last for about a month in the refrigerator. 

What are refrigerator pickles?

Refrigerator pickles are a great way to use up an abundance of cucumbers. You don’t need to worry about canning them in a water bath. You just make a syrup using simple pantry ingredients and pour it over the pickles. 

What is another variation I can make?

You can slice the cucumbers instead of cutting them into spears to make pickle chips. You can also add fresh garlic cloves to each jar if you like garlic-flavored pickles. Slightly smash the garlic cloves before adding them to the jar. 

Can I can these pickles?

This easy refrigerator pickles recipe is not designed to be used for pickles that are being canned.

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A close up shot of Refrigerator Pickles in jars

Refrigerator Pickles

5 from 39 votes
These tangy refrigerator pickles have plenty of great flavors and are the perfect way to preserve all your spoils from cucumber season, using a simple brine that keeps them fresh in the fridge for up to a month.
Prep Time 20 minutes
Total Time 3 days 20 minutes
Servings 2

Ingredients
  

  • 3 cups white vinegar
  • 3 cups granulated sugar
  • 1 tablespoon kosher salt
  • 2 tablespoons pickling spice
  • 6 dried red chilis, optional
  • 6 sprigs fresh dill
  • 1 pound Kirby cucumbers, pickling cucumber, cut into spears about 4 small cucumbers
  • 1 cup sliced yellow onion

Instructions
 

  • Add the white vinegar, sugar, salt, pickling spice, and red chilis to a medium saucepan. Bring the ingredients to a simmer, stirring constantly. Let simmer for 1 to 2 minutes until the sugar is dissolved completely. The mixture will become clearer once all of the sugar is dissolved.
  • Let the mixture cool completely before adding it to the jars.
  • While the mixture is cooling, distribute the cucumber spears, dill, and sliced onions equally to 2 wide-mouth quart-sized jars.
  • Add the cooled liquid to the jars and top with the mason jar lids. Refrigerate for 3 days for the best result.

Notes

  • It is important that you are using the correct type of fresh cucumbers for this easy recipe; otherwise, you will end up with soggy pickles.
  • The wide-mouth jars make it easier to fill than the canning jars with a narrower opening.
  • Once you add the lids, give the jars a good shake to make sure all of the spices and liquids are evenly distributed.

Nutrition

Calories: 1354kcal | Carbohydrates: 328g | Protein: 5g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 3525mg | Potassium: 959mg | Fiber: 6g | Sugar: 313g | Vitamin A: 1714IU | Vitamin C: 212mg | Calcium: 143mg | Iron: 3mg
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  1. Dawn M says

    OMG, I love pickles. I have never made them in the refrigerator before, and I would like mine a little spicy and definitely would add garlic. I love to eat pickles whenever especially for a snack!!

  2. Jennifer says

    I have never made fridge pickles. I don’t like sweet pickles, or spicy (but love garlic and dill) can it be modified?

  3. Jennifer Rogerson says

    I haven’t made homemade pickles but when I do I would make both spicy and mild and I would add garlic

  4. Andrea Stoeckel says

    5 stars
    Have you ever made homemade pickles in the fridge? Yes, in fact we had the last of them last night
    Would you like these pickles spicy or mild? NO jalepanos
    Would you add garlic to your pickles? Doesn’t everyone
    When do you serve pickles? ANYTIME, they are one of MY favorites

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