Easy Refrigerator Pickles With Garden Cucumbers
If you’re staring at a mountain of cucumbers from the garden, there’s no easier way to preserve them than making these easy refrigerator pickles. This no-canning, no-fuss recipe is perfect for beginners or anyone who just wants a crisp, tangy pickle without hauling out the water bath canner. You’ll have fresh pickles ready in just 24 hours! And the best part is you can store them for a few days in the fridge without having to worry
I’ve been making these homemade refrigerator pickles every summer, and they never last long in our house. They’re crunchy, flavorful, and a perfect way to enjoy your garden harvest without any special equipment. Consume them in the first 1 to 2 weeks after making them for the best possible flavor.
If you can grow your own cucumbers, that’s great! But if not, try to find them at your local grocer or seek out a farm stand. I haven’t ever seen the variety of cucumber labeled at my local supermarket. So finding the right cucumber may be a little difficult. In that case, look for small, stout cucumbers.
This post is all about easy refrigerator pickles.
Table of Contents
How to Make Refrigerator Pickles
You don’t need any fancy equipment in order to make these pickles. My daughter absolutely loves pickles so to have recipe that I can make for her and have pickles on demand is the greatest tool and gift! I’m hoping to be able to ween her off of the store bought kind. I’d rather make them myself than have to rely on getting them from the store.
Before we dive into the recipe, we need to know which cucumbers are the best for pickling. You’re going to want to use small to medium sized cucumbers to make recipes. Right now we have Boston picklers growing in the garden, which is one of the varieties that are suggested for pickling. However, you can also choose from the following varieties:
- Bush pickling
- National Pickling
- Kirby
- Persian
You don’t want to use a pickle that has a thick skin because it’ll be difficult for the brine to penetrate it.
What Type of Vinegar
This pickling recipe calls for vinegar. What type of vinegar should you use?
Distilled white vinegar.
I’m sure there are other recipes out there that use different types of vinegars. But overall, distilled white vinegar is a good starting point because it’s colorless and provides a great flavor for pickles.
Customizing Flavor
This recipe calls for black peppercorn, garlic, and dill, with the option to add red pepper flakes. But you can flavor pickles in so many different ways! Here are some ideas for flavoring the pickles:
| Bay leaf | Ginger |
| Celery seeds | Juniper berries |
| Coriander seeds | Mustard seeds |
| Dill | Peppercorn |
| Fennel seeds | Tumeric |
| Garlic |
Note: Some ground herbs and seasonings may make the brine cloudy. Use whole or coarsely chopped ingredients. These are just examples of different flavors to add to the pickles. There are so many different flavors to add.
If you have any of these ingredients from your garden, that’s a bonus!
Tools You’ll Need
There aren’t many tools that you’ll need to make these pickles. And you definitely don’t need any special tools like a pressure cooker. All you need is these simple things you probably have right now in your house:
Ingredients
- 4–5 small to medium cucumbers (pickling or slicing cucumbers work great)
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar (optional, for sweetness)
- 2 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Fresh dill sprigs
How to Make Refrigerator Pickles
1. Slice the cucumbers
Wash your cucumbers well and slice them into rounds, spears, or sandwich slices—whatever you prefer.
2. Pack the jars
Place the garlic, peppercorns, red pepper flakes, and dill into clean pint jars. Pack the sliced cucumbers on top, leaving about half an inch of headspace.
3. Make the brine
In a saucepan, combine vinegar, water, salt, and sugar. Heat until the salt and sugar dissolve, then remove from heat.
4. Pour and seal
Pour the hot brine over the cucumbers in the jars, covering them completely. Let cool to room temperature.
5. Refrigerate
Seal the jars with lids and place them in the fridge. Your refrigerator pickles are ready after 24 hours, but the flavor gets even better after a few days.
Note: You’ll need to let them sit for at least 24 hours to absorb some of the flavor.
Tips for the Best Homemade Refrigerator Pickles
- Use fresh, firm cucumbers—garden cucumbers are ideal.
- Don’t skip the cooling step; placing hot jars directly in the fridge can cause cracking.
- Refrigerator pickles typically stay fresh in the fridge for up to 4 weeks when stored in an airtight container or mason jar. Here are a few quick tips to maximize their shelf life:
- Always use clean jars and utensils when handling them.
- Make sure the pickles are fully submerged in the brine to prevent spoilage.
- Store them in the coldest part of the fridge, not in the door.
- That said, they usually taste best within the first 1–2 weeks when they’re at peak crunch and flavor!
Why You’ll Love This Recipe
These easy refrigerator pickles are a quick win for busy gardeners. No canning, no boiling water, and no stress. Just a few pantry ingredients and your garden cucumbers—that’s it.
Whether you’re new to pickling or looking for a fast, reliable way to use up your harvest, this recipe is a summer essential.
Let me know if you give them a try—I’d love to hear how they turned out!
