These Refrigerator Pickles have tang, bite, and the right bit of heat and are fridge ready in 5!
How do you pickle? Pickles are the perfect addition to sandwiches, tuna salad, and burgers, but our absolute FAVORITE way to enjoy them is straight out of the jar! We're known to grab a spear (or 3) while prepping dinner or really any time the craving hits. We love pickles so much we knew we needed to create our own fuss-free recipe! These refrigerator pickles are quick, super easy, delicious, and require no canning skills or special equipment. All you need is cucumbers, a simple brine, and a glass jar. Let's go!
A Bold Brine - We like a brine with BITE and personality and go big on acidity and spice. If you prefer a milder brine, we recommend using a ratio of 1 ½ cups water to ½ cup vinegar. If spice isn't your cup of tea, you can leave the chili flakes out as well.
Vinegar - We love the flavor from white distilled vinegar but apple cider vinegar is another great go-to. In a pinch, we've even used rice wine vinegar!
Sugar - Sugar adds that little 'something' without making the pickles sweet. You can omit altogether or increase if you are going for more of a Bread & Butter flavor.
Salt - Kosher or brining salt is recommended but table salt will work in a pinch. While perfectly safe to use and consume, table salt can cause color leeching/cloudy water. It may not look as beautiful but it still tastes great!
Additional Add-Ins - Cucumbers are a great start but the fun doesn't have to end there! Red onions, carrots, cauliflower, and beets are perfect for this brine!
Storage - These pickles are best enjoyed within 3-5 days, when they retain the most crunch.
The Best Refrigerator Pickles
- 8-10 cocktail cucumbers can sub with 3-4 pickling cucumbers
- 5-6 garlic cloves peeled
- 2-3 dill sprigs
- 1 cup white distilled or apple cider vinegar
- 1 cup water
- 2 ½ tsp kosher salt
- ⅛ tsp granulated sugar
- 1 tsp whole peppercorns
- ½ tsp chili flakes optional
- Add water, vinegar, salt, sugar, peppercorns, and chili flakes to a small saucepan. Heat over low, stirring occassionally until salt and sugar are dissolved; set aside to cool.
- Slice cucumbers lengthwise and add to a 32 oz jar along with garlic and dill sprigs. Add brine. Brine should reach and cover with tight fitting lid.
- Refrigerate for 36-48 hours before enjoying.