simple refrigerator pickle recipe

Written ByJenny Smyth Posted on
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The Best simple refrigerator pickle recipe

I’ve been making refrigerator pickles for years, and they’re still a staple in our household. My kids love helping me prepare the jars and waiting for them to be ready. It’s a great way to get them involved in the kitchen and teach them about food preservation.

The best part is that this recipe is incredibly easy to make and requires minimal ingredients. You can use any type of cucumber you like, but I prefer the thicker, greener ones for their crunch and flavor. I’ve tried different seasonings over the years, but the classic dill and garlic combination is my favorite.

It’s perfect for snacking, adding to sandwiches, or serving as a side dish. The health benefits are numerous – pickles are low in calories and high in antioxidants, vitamins, and minerals. They’re also a great way to get your daily dose of probiotics from the fermentation process.

I remember my grandmother teaching me how to make these pickles when I was a teenager. She’d show me how to carefully pack the cucumbers into the jar, making sure they were submerged in the brine. It was a labor of love that always seemed to take longer than expected, but the end result was worth it every time.

To this day, I still follow her recipe with some minor adjustments. My family loves these pickles so much that we often have them on hand as a quick snack or appetizer. One of the best things about this recipe is its versatility.

You can adjust the seasonings to suit your taste preferences, and it’s easy to scale up or down depending on how many people you’re serving. I’ve also experimented with different types of vinegar and spices to give it a unique flavor profile. Whether you’re looking for a tangy snack or a crunchy addition to your meals, this simple refrigerator pickle recipe delivers.

Simple Refrigerator Pickles

4.5 from 1933 votes

Crisp and tangy, these refrigerator pickles are easy to make and perfect for snacking. They require no canning and can be ready in just a few hours.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pickles

1 lb pickling cucumbers
1 small onion, thinly sliced
2 cloves garlic, peeled
1 tsp black peppercorns
1 tsp dill seeds
1 tsp coriander seeds
1 tsp mustard seeds

For the Brine

1 cup white vinegar
1 cup water
2 tbsp sugar
2 tbsp salt

👨‍🍳Directions

1Wash the cucumbers thoroughly.
2Slice them into spears, leaving the skin on for added color and crunch.
3In a mason jar, combine the sliced cucumbers, onion, garlic, peppercorns, dill seeds, and coriander seeds.
4The jar should be packed tightly with the vegetables.
5In a small saucepan, bring the vinegar, water, sugar, and salt to a boil over medium-high heat.
6Stir until the sugar and salt are completely dissolved.
7This should take about 2-3 minutes.
8Pour the hot brine over the vegetables in the mason jar, ensuring that all the vegetables are submerged.
9This may require pressing down on the vegetables with a spoon.
10Seal the jar tightly with the lid and let it cool to room temperature.
11This should take about 15-20 minutes.
12You should see the brine level rise slightly as the vegetables absorb some of the liquid.
13Place the jar in the refrigerator and let it sit for at least 4 hours.
14For the best flavor, let it sit overnight.
15The pickles should be crisp and tangy, with a bright green color.

🔧Equipment

Mason jar with lid
Small saucepan
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 6000mg🌾Total Carbs: 26g🥦Dietary Fiber: 3g🍬Sugars: 21g🥩Protein: 2g

📝Notes

Tips: Use fresh, crisp cucumbers for the best results. You can adjust the spice level by adding or removing seeds. Store in the refrigerator for up to 2 weeks.

Refrigerator pickles are one of those recipes that never fails me – they’re perfect for snacking on their own or using as an addition to sandwiches or salads. My family loves them because they’re easy to make ahead of time and require no special equipment other than a jar and some basic kitchen tools.

One thing I appreciate about this recipe is its flexibility – you can adjust the seasonings or add different ingredients depending on your personal preferences. In terms of storage ideas, these pickles will keep in an airtight container in the fridge for up to two weeks.

For reheating ideas – none needed – simply serve chilled!

❓ Frequently Asked Questions About Refrigerator Pickles

What type of cucumbers are best for this recipe?

Cucumbers that are too small or too large won’t work well for this recipe. Look for ones that are about 4-6 inches long and around 1 inch in diameter.

How long do I need to let the pickles sit in the fridge?

It’s best to let them sit for at least 24 hours before serving. This allows the flavors to meld together and the cucumbers to become nice and crunchy.

Can I use other types of vegetables instead of cucumbers?

While this recipe is specifically designed for cucumbers, you can experiment with other vegetables like carrots, cauliflower, or bell peppers.

Do I need to sterilize the jars before filling them with pickles?

No, you don’t need to sterilize the jars beforehand. However, make sure they’re clean and dry before filling them with pickles.

How do I store leftover pickles?

You can store leftover pickles in an airtight container in the fridge for up to 2 weeks.

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