If there’s one thing that makes summer meals pop with flavor, it’s refrigerator pickles. Whether you’re stacking them on a juicy burger, tossing them into a tangy potato salad, or just sneaking one straight from the jar (guilty!), these little crunchy delights bring big flavor with minimal effort. This Homemade Easy Refrigerator Pickles recipe is the answer to your cravings when you want homemade pickles without the canning fuss. Plus, it’s a fun way to preserve that cucumber bounty from your garden or the farmer’s market.
Let’s be honest—when you’re juggling work, kids, or just trying to get dinner on the table, you need something fast, fresh, and foolproof. This easy pickle recipe takes about an hour of hands-on prep and no special equipment. The result? Crisp, sweet, tangy pickles that’ll have your fridge feeling a little gourmet.
Why You’ll Love This Refrigerator Pickles Recipe
These refrigerator pickles hit all the right notes—crunchy, flavorful, and oh-so-satisfying. Unlike traditional bread and butter pickles, this version keeps it simple but packs a serious flavor punch thanks to garlic, mustard seed, and celery seed. No water bath or fancy canning gear needed, just a saucepan and a few clean jars.
Ingredients
- 2 lbs cucumbers
- 3 teaspoons salt
- 3/4 cup chopped onion
- 1 cup white vinegar
- 1/2 cup water
- 1 1/2 cups sugar
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
- 3 to 6 garlic cloves, peeled, bruised, and halved
Instructions
- Wash and thinly slice cucumbers using a mandolin slicer for even slices.
- In a large bowl, layer the cucumbers with salt and onions. Toss gently, cover, and let them sit for 1 hour to release excess moisture.
- While waiting, combine vinegar, water, sugar, mustard seed, celery seed, and garlic in a saucepan. Bring to a gentle boil over medium heat, stirring occasionally, and let it boil for 2 minutes or until sugar dissolves.
- Drain the cucumber-onion mixture thoroughly.
- Pour the hot brine over the cucumbers. Stir gently and let sit for 10 minutes.
- Pack into clean jars, ensuring each gets garlic and is topped off with brine.
- Let jars cool, then refrigerate at least 24 hours before serving.
Tips for Pickling Success
- Use firm cucumbers—English cucumbers or small pickling cukes work best.
- Don’t skip the salt soak! It’s key for crispy pickles.
- Love heat? Add a pinch of chili flakes or a few peppercorns.
- Not a fan of garlic? Scale back or swap with shallots for a milder taste.
Olivia’s Kitchen Story
These pickles have earned a permanent spot in my fridge ever since I first tested them on a whim one summer. I remember thinking, “Why haven’t I made homemade pickles sooner?” My kids gobbled them up so fast I had to make a second batch by the weekend. Since then, it’s become a summer ritual—and a pretty tasty one, if I may say so.
What to Serve with Refrigerator Pickles
Refrigerator pickles are incredibly versatile. Serve them alongside pulled pork sandwiches, grilled hot dogs, or even as a zesty side to fried chicken. They also add crunch to tuna salads and jazz up a charcuterie board. Basically, if it’s savory, these pickles are the perfect sidekick.
How to Store Your Pickles
Once packed in jars and cooled, these homemade pickles can chill happily in your fridge for up to 2 months. Be sure to use airtight jars, and always use a clean utensil when scooping them out. The flavor only deepens over time, so if you can resist sneaking them early, they’re even better by week two.
FAQs About Homemade Refrigerator Pickles
Can I substitute the sugar?
Yes! If you’re cutting back on sugar, try using honey or a sugar substitute like stevia. Just know the texture and flavor may change slightly.
How do I make these more like bread and butter pickles?
To lean toward the sweeter, bread and butter pickles flavor, increase the sugar to 2 cups and add a pinch of turmeric.
Can I reuse the brine?
Not for another batch of cucumbers, but it’s great as a marinade or in salad dressings.
What cucumbers are best?
Pickling cucumbers or English cucumbers hold up best and stay nice and crunchy.
A Crunchy, Tangy Ending You’ll Crave
So there you have it—a refrigerator pickles recipe that’s as easy as it is delicious. Whether you’re new to pickling or a seasoned pro, this recipe offers a no-stress way to bring homemade goodness into your fridge. The tangy-sweet balance and satisfying crunch will have your family hooked from the first bite. So grab those cukes, channel your inner Olivia, and let’s make something Yumtastic today!
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Crisp, Sweet, and Tangy: Your New Favorite Refrigerator Pickles Recipe
- Total Time: 1 hour 25 minutes (includes 1 hour resting)
- Yield: Approximately 3–4 pint jars 1x
Description
These refrigerator pickles are crisp, sweet, and tangy with just the right amount of spice. Made without canning, they’re perfect for quick snacking, burgers, salads, or sandwiches. Ready in under an hour, these homemade pickles are a summer must-have for adding bold flavor to any meal.
Ingredients
-
2 lbs cucumbers
-
3 tsp salt
-
¾ cup chopped onion
-
1 cup white vinegar
-
½ cup water
-
1½ cups sugar
-
1 tbsp mustard seed
-
1 tbsp celery seed
-
3 to 6 garlic cloves, peeled, bruised, and halved
Instructions
-
Wash and slice cucumbers thinly using a mandoline.
-
Layer cucumbers with salt and onion in a bowl. Toss, cover, and let sit for 1 hour.
-
In a saucepan, combine vinegar, water, sugar, mustard seed, celery seed, and garlic. Bring to a boil and simmer for 2 minutes.
-
Drain the cucumber mixture well.
-
Pour hot brine over cucumbers, stir gently, and let sit for 10 minutes.
-
Pack into clean jars with garlic pieces and brine.
-
Cool jars, seal, and refrigerate for at least 24 hours before serving.
Notes
Use English or pickling cucumbers for crunch.
Salt soak is essential for crisp texture.
Add chili flakes or peppercorns for heat.
Substitute garlic with shallots for a milder version.
Store in airtight jars for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side, Condiment
- Method: Pickling (Refrigerator)
- Cuisine: American