No-Canning Refrigerator Pickle Recipes for Beginners
These easy refrigerator pickles are crisp, tangy, and full of fresh dill and garlic flavor. They require no traditional canning equipment and are ready to enjoy after chilling in the refrigerator for 24 hours.
Ingredients
Vegetables
- 4 small pickling cucumbers or 2 medium cucumbers
- 2 fresh dill sprigs
- 2 garlic cloves thinly sliced or lightly crushed
Pickling Brine
- 1 cup white vinegar 5% acidity
- 1 cup water
- 1 tablespoon kosher salt or pickling salt
- 1 tablespoon granulated sugar optional
Seasonings
- 1 teaspoon whole black peppercorns
- ½ teaspoon mustard seeds
- ¼ teaspoon red pepper flakes optional
Instructions
- Prepare the cucumbers: Wash the cucumbers thoroughly and trim the ends. Cut them into slices, spears, or chips, depending on your preference.
- Prepare the jars: Wash two medium glass jars and their lids with hot, soapy water. Rinse them well and allow them to dry.
- Add the seasonings: Place the fresh dill, garlic, black peppercorns, mustard seeds, and red pepper flakes into the jars.
- Pack the cucumbers: Add the cucumber slices or spears to the jars. Pack them firmly but avoid crushing the vegetables.
- Make the brine: Add the vinegar, water, salt, and sugar to a small saucepan. Heat over medium heat, stirring until the salt and sugar dissolve. Do not change the vinegar-to-water ratio.
- Pour in the brine: Carefully pour the warm brine into the jars until the cucumbers are completely covered.
- Remove air bubbles: Tap the jars gently on the counter or use a clean utensil to release any trapped air bubbles.
- Cool and refrigerate: Secure the lids and allow the jars to cool briefly. Place them in the refrigerator as soon as practical.
- Chill before serving: Let the pickles rest for at least 24 hours before serving. The flavor will become stronger after 48 hours.
- Store safely: Keep the jars refrigerated and use the pickles within approximately two weeks for the best quality. Discard them if they develop mold, an unpleasant smell, or an unusual texture. Refrigerator pickle storage times can vary depending on the recipe and ingredients.
Notes
- Use fresh, firm cucumbers for the crunchiest texture.
- Do not boil the cucumbers in the brine.
- Keep the cucumbers submerged in the liquid.
- Apple cider vinegar can be used instead of white vinegar if it has 5% acidity.
- Add sliced jalapeños for spicy pickles or sliced red onions and carrots for a mixed-vegetable version.
- These pickles must remain refrigerated and should not be stored in the pantry.