refrigerator pickles

Crunchy, briny quick pickled cucumbers with garlic and dill. I like to add sliced green onions and some jalapenos, sliced or halved, for a little kick. These refrigerator pickles are easy to make and are ready to enjoy the next day. These pickles are savory and a bit more tangy, if you like your pickles on the sweet side, add sugar to the brine (see notes below).

Quick Pickled Cucumber Recipe

vinegar white vinegar

water

salt

mustard seed

coriander seed

peppercorn

bay leaves

cucumbers cucumbers

green onions

Jalapeno peppers

garlic

dill

Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.

Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.

Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).

Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge).  Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.

Cover tightly and refrigerate. Cover  the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

This recipe for hot and spicy Quick Refrigerator Pickled Jalapeños makes pickles in a hurry! If you're new to making pickles, this recipe is a good one to start.

Quick Refrigerator Pickled Jalapeños

jalapeño peppers, (sliced, stems removed)

garlic. (peeled)

white vinegar

sugar

tbsp kosher salt

Sterilize

Wash two 8 ounce or one 16 oz Mason jar and fill with boiling water to sterilize. Let stand, then drain and let dry.

Wash

Wash peppers, remove stem ends and slice into rings.

Fill

Fill the jars with the sliced jalapeños. Add a garlic clove to each jar.

Combine

In a small sauce pan, combine vinegar, water, sugar and salt. Bring to a boil. Carefully pour over the jalapeños in the jars. Use the back of a small spoon to press the jalapeños down so they are completely covered. Cool before adding lids. Store in the refrigerator for several weeks.

Quick Pickled Vegetables - A simple delicious recipe that can be used with any veggie! Beets, turnips, radishes, carrots, kohlrabi, onions, cauliflower, peppers, or green beans! | www.feastingathome.com

Quick Pickled Vegetables 

coriander seeds

fennel seeds

mustard seeds

onion

Other

Cups vinegar- white, red wine, rice wine, apple cider (any of these,

Tablespoons kosher salt

Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole ( like with green beans, asparagus, okra etc)

Bring the water, vinegar, salt and sugar to a boil in a small pot, and in the mean time pack the jars with the prepped veggies.

In two quart size mason jars, divide the garlic and whole spices.

Begin adding the veggies and if your are including the onion ( which I recommend), layer a few slices in with the veggies along with any fresh herbs you would like to include ( you can also layer the garlic this way too, or put it in first, your choice) leaving about an inch at the top of the jar.

Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a half inch of room between the liquid and lid.

Cover and let sit on the counter to cool, and after an hour or two, place in the fridge. These will taste good after 6-8 hours, but much better after a couple days.

Hi there,
I’m searching about hot pickling try to find why every on says pouring hot pickling liquid make veggies crunch. It no one really Telling what makes it crunch? If you know the reason would you please let me know :) 
Thank you!

Hi! Are certain add-ons recommended for certain veggies?

https://content.jwplatform.com/videos/3YuMa0hE.mp4

Quick Pickled Vegetables! A simple delicious recipe that can be used with almost​ any veggie! Beets, turnips, radishes, carrots, kohlrabi, onions, cauliflower, peppers, asparagus or green beans! For long-term canning, see recipe notes!

Quick Pickled Veggies 

Best Homemade Refrigerator Pickles Recipe: How to make pickles, no canning required! These perky crisp pickles make great sandwich toppers.

Best Homemade Refrigerator Pickles

pickling cucumbers, (each about 4 inches in length, sliced evenly)

Vidalia onion, (sliced)

dill weed

apple cider vinegar

garlic, (smashed)

pickling salt, (or kosher salt)

black peppercorns

red pepper flakes

Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.

In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.

Cool the brine down to warm and fill the jar so everything is covered with brine.

Close the lid tightly and refrigerate for 24 hours before eating.

You'll love these fresh homemade pickles! This recipe for dill refrigerator pickles is ready in 1 to 3 hours, depending on how you slice your cucumbers. Recipe yields 1 medium jar of pickles (about 2 cups sliced pickles or 16 spears).

Easy Homemade Pickles

cucumber

water,

rice vinegar

maple syrup or sugar

fine sea salt

red pepper flakes (optional,

twists of black pepper

garlic,

bay leaf

For pickle rounds (&#8220;chips&#8221;), slice the cucumber(s) into thin rounds, about 1/8-inch thick. Or, for spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths. If your spears are long like mine (from one long cucumber), slice them through the middle so they&#8217;re not too tall for your jar. Set aside.

In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using) and black pepper. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.

Place the cucumbers into a wide-mouth jar about 3 to 4 inches in diameter, tall enough to offer at least 1 inch of extra space on top (for pickle spears, it&#8217;s important that all the pickles fit snugly, vertically—a wide-mouth pint-sized mason jar would work well).

Top the cucumbers with the dill and garlic. Tuck the bay leaf into the side of the jar. Pour the all of the liquid over the cucumbers so they&#8217;re fully submerged. Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.

These are amazing!! So fresh and tastey, and so simple. Took 10 minute to put together, if that. Some of the best pickles I’ve had

I will definitely try these! My family absolutely loves your Basil Pesto recipe and I'm sure we eat it once every week or two. Just wanted to let you know that you've improved the lives of a Canadian family...I never thought that they would ever eat pesto and they love it!

Wow thanks for this recipe! I'd never attempted pickled anything but I had some mediocre cucumbers that I didn't want to eat, so thought I'd give it a try. I think my cucumbers were extra large because the liquid only half covered them, so I doubled the ingredients (minus the cukes) and they turned out great. Made a jar of slices and a jar of spears. Nice and tangy, will definitely keep this recipe on hand!

Can't wait to try. So we shouldn't chop up the garlic?

Another winner, Kate. Crisp and delicious!

This is my first time ever to respond to a recipe online.  I have tried five different recipes for refrigerator pickles, trying to find THE one I'd love the best and make for the rest of my life.  This is it!! It's the perfect combination of sweet, sour, salt.  The rice vinegar and maple syrup are what makes the difference.  I can't stop eating these! So good!

Thank you so much for this wonderful, easy recipe!  I made 1 recipe as you specified with 3 small pickling cukes, but used only 2 tsp of sugar.  I served them to guests with a cheese tray.  They LOVED them!  Even the kids LOVED them! One of the guests said “You MUST give me the recipe!” I will be making more today.  Thanks again, Kate!

I love these! We are growing pickling cucumbers and this is a great way to enjoy them. This recipe is the perfect blend of zippy with a little bit sweet. I sliced them into rounds and I tasted them after 2-3 hours and they were great. So quick to make too :)

These were so simply to make and absolutely delicious. They will be a staple in my fridge from now on.

Hi Cookie and Kate,
I made your easy homemade pickles exactly the way you said and they are/were amazing!! I have to say you have SO many recipes I love. I bought your cookbook a few years ago and it is my go to cookbook. Your recipes are usually fairly simple as are the ingredients plus they are healthy. Love them.

I realized, after I sent my comment, that I'd forgotten to rate this recipe.

This recipe is great! I used it pretty much exactly, but with a little less sweetener and a bit more vinegar/water to cover the pickles fully. I shared them with friends who said they were the best pickles they've ever had! And we already finished off our first jar, so we added more cucumbers to the brine, which still has all its flavor. Thank you!

Thanks - once again - for a great recipe. How did I go all these decades without making pickles?! We eat them now with nearly every meal. The possibilities are endless. Anyway, they turned out perfect the first time and every time and now Im looking around for other things to pickle. Cauliflower? Brussels Sprouts? Cabbage? I feel like a mad scientist.

Wow, these turned out great! We go through lots of Claussen pickles in our house, but the grocery store often sells out. Now I can make my own - not the same flavor, but equally delicious. I just reused an empty Claussen glass jar. Next time I think I'll reduce the maple syrup... maybe add some pickling spices that I always add to your pickled red onions. Yum :)

Just finished making these with my 7-year old grand-daughter.  They are delicious, and even she thinks so. We made a quart jar of spears and a pint jar of chips, and she won't stop eating the chips even though its close to bedtime. We ran out of rice vinegar, so we used white for the balance, we did use maple syrup and we only used a little red pepper flake, 2 cloves of garlic in each jar, 1 bay leaf, and we left the dill in sprigs because its so much prettier in the jar than chopped up dill. Alexa helped us time the chips and they were ready in an hour; very tasty, not too sweet and just the right crispness. Tomorrow we will try the spears, hopefully they will be crisp also. We used English cucumbers as they were on sale at Kroger and they looked lovely.

These are easy, quick and absolutely delicious. My family is eating them faster than I can make them! Where do you get your jars from Kate? I looked on your store page and didn’t see them.

I made two jars of these pickles (spears) at once - one with red Pepper Flakes and one without them.  They are both incredible!  They were so easy to make.  I will never buy store bought pickles again.  I just came in from my morning walk and had to have one - DELICIOUS!  They are slightly sweet and savory.

SO quick and easy! Great flavor, and very easy to customize for more or less spice, etc. I've never made my own pickles before and this was such a great recipe to start with!

wow, i'm not the biggest pickle fan, my partner is and i made these for her.  i think i ate most of them however!!!  super simple and really delicious.  thanks for the recipe!!

https://content.jwplatform.com/videos/hlfVYqTp.mp4

Watch how to make easy homemade pickles in this short recipe video! These classic dill refrigerator pickles are crisp and unbelievably delicious. 

Easy Homemade Pickles Recipe

This refrigerator garlic pickle recipe is easy to make and lasts for about a month in the fridge (but you'll likely eat them before then!).

Refrigerator Garlic Pickles

mason jar

kirby cucumbers (about 6 small cucumbers)

Wash the mason jar and lid in hot soapy water, rinse, and let air dry.

Quarter the cucumbers into four slices each, lengthwise. Cut the garlic cloves in half.

In an extra mason jar or covered container, combine 1 tablespoon coriander seeds, 1 tablespoon sugar, 1 1/2 tablespoons kosher salt and 2/3 cup white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.

In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and 8 sprigs of fresh dill.

Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.

Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated (but they won&#8217;t stick around that long in our house).

These easy refrigerator dill pickles are quick to make refrigerator pickle recipe made with cucumbers, onions, garlic, and lots of seasonings for the ultimate homemade pickles.

Easy Refrigerator Dill Pickles

cucumbers (sliced)

onion (sliced)

peppercorns

dill seed

vinegar

Put a layer of sliced onions and garlic in the bottom of the jar.

Pack half full with sliced cucumbers.

Layer another thing layer of onion and garlic.

Fill completely with cucumbers.

Top with salt, sugar, peppercorns, and dill seed.

Pour vinegar till jar is 1/3 full.

Fill remainder with water.

Refrigerate for at least 24 hours.

A very simple recipe for spicy-sweet bread and butter pickles.  Soo to be the best pickle you have ever eaten.

Spicy Sweet Refrigerator Pickles

pickling cucumbers, Persian cucumbers,

sweet white onion (thinly sliced)

Habenero pepper (remove seeds and veins)

brown sugar

tsp kosher salt

turmeric

Place cucumber and onion slices in a large colander and place in a large bowl.  Sprinkle with 1 tablespoon kosher salt.  Refrigerate for an hour.  The cucumbers will release a lot of water during this time.

Rinse the cucumbers and onions very well under cold water.  Place in a single layer on a few layers of paper towels or clean dish towel.  Allow drying for 30 minutes.

Meanwhile, remove stem, seeds, and veins from the habanero pepper.  Set aside.

In a medium-size saucepan heat white and apple cider vinegar.  Add white and brown sugar, salt, mustard seeds, and turmeric.  Stir until sugars have dissolved.  Remove from heat and allow to cool.

In a quart jar layer cucumber and onion mixture with slices of habanero pepper.  Gently pour vinegar mixture over the top.  Place a lid on the jar and refrigerate overnight.  Pickles will keep for 3-4 weeks...I think.  The pickles are generally eaten within a few days in our home.

There is always a jar of sweet and spicy refrigerator pickles in my fridge. No matter what time of year, cucumbers are always available to make this recipe. Pickling cucumbers is so easy you&#039;ll never buy pickles again! This is an easy way to have homemade pickles in your refrigerator.

Sweet And Spicy Refrigerator Pickles

red peppers (sliced in 1 inch strips)

jalapenos

TBS sea salt

tsp celery seed

cayenne pepper

Place the cucumbers, red peppers, jalapenos in a medium size bowl. Sprinkle with the salt and toss well. Let the mixture sit for an hour.

In a small sauce pan, mix together vinegar, sugar, dill, celery seed, pepper and water. Heat to a boil and stir until sugar is dissolved. Remove from heat.

Place cucumber mixture in glass or plastic containers and pour vinegar mixture over them.

Let the pickles sit in the fridge for 24 hours before eating them.

Super fast and easy refrigerator pickles! Sweet, spicy, and crunchy!

Sweet and Spicy Refrigerator Pickles

cucumbers (thinly sliced (about 6 cups when sliced))

red onion (thinly sliced)

apple cider vinegar (see notes)

honey (see notes)

red pepper

Sprinkle 3 teaspoons of salt over your thinly sliced cucumbers and red onion. Place cucumbers and onions in a colander and let sit for 1 hour—this helps remove the extra moisture from the vegetables. Set aside and start on your pickling mixture.

In a small saucepan over low heat, add your vinegar, water, honey, minced garlic, and crushed red pepper. Bring mixture to a boil and let boil for 1 minute. Remove from heat and let cool to room temperature.

After your cucumbers and onions have sat for 1 hour, rinse salt and pat dry. Add your cucumbers and onions to 1 large jar or divide between 2 medium size jars (see notes). It’s okay to really squish the cucumbers and onions in there. Pour the pickling liquid into the jar(s) covering the cucumbers and onions. Place lid on tightly and refrigerate for at least 3 hours before eating.

The Best Easy Sweet &amp; Spicy Dill Pickles - learn how to make pickles at home that are better than the store. Crispy, tangy, spicy and sweet these Dill Pickles make a delicious snack or sandwich topping. No canning necessary for these easy refrigerator pickles. 

Best Easy Sweet &amp; Spicy Dill Pickles

dry dill dill

distilled vinegar

habanero pepper

cucumbers,

To a saucepan add vinegar, water, apple cider vinegar, salt and sugar. Bring to a boil until salt and sugar are dissolved.

To a 32 ounce mason jar add dill, mustard seed, thinly sliced onion, garlic cloves, habanero pepper and cucumber slices.

Pour vinegar mixture over pickles and cover. Store in refrigerator for 24 hours, better at 48 hours.

Easy Refrigerator Dill Pickles take only a few minutes to make. Once you make your own homemade dill pickles, you'll never buy store bought again.

cucumbers

peppercorn kernals

Slice cucumbers into 1/4 inch slices or spears. Set aside

To make brine, combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.

Add cucumbers to jars. Do not pack them super tight as you you'll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.

This recipe made enough for me to fill one pint and fill two quart jars.

https://embed.mediavine.com/videos/iPYMOCqYc

Customize these easy refrigerator pickles to any flavor you like, from classic dill pickles to garlic or spicy! With just 5 minutes of hands-on work, you&#039;ll never run out of juicy pickles again.

Easy Refrigerator Pickles

pickling cucumbers (can sub 1 English cucumber, see notes)

water (236 mL)

tsp non iodized salt

apple cider vinegar (can sub white vinegar, 236 mL)

garlic (crushed)

Prep: Cut cucumber into spears or rounds. Add your chosen optional flavors to a lidded non-reactive container (like a glass jar or ceramic vessel – I used a 32-oz mason jar), then pack in cucumber.

Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.

Combine: Pour vinegar mixture over cucumbers so that they are covered (you may not need all of the liquid). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in, optimally 24 hours.)

This homemade bread and butter pickle recipe is easy, delicious, and doesn’t require canning.

Refrigerator Bread and Butter Pickles

pickling cucumbers

white onion

celery seeds

red pepper flakes (optional)

Slice the cucumbers and onion into thin slices and place in a large bowl and toss with the salt. cover and chill in the refrigerator for 1 hour.

Transfer the cucumbers and onions to a colander and rinse off the salt. Drain excess water from the bowl and put the cucumber and onions back in.

In a small saucepan, combine the sugar, vinegars, and spices and heat over medium-high heat until the sugar has dissolved. Pour over the top of the sliced cucumbers and onions and allow the bowl to come to room temperature before placing in the refrigerator for 24 hours.

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Top 27 refrigerator pickles recipes from across the web

The most viewed refrigerator pickles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crunchy Refrigerator Pickles: Quick...

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Easy Refrigerator Banana Pepper Rin...

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Giardiniera Pickled Vegetables

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Easy Korean Pickles Recipe

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Giardiniera (Italian Pickled Vegeta...

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