Learn how to make easy refrigerator pickles with this guide to quick pickles and homemade pickled vegetables - no canning or special tools needed.
recipe originally published August 13, 2010
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Easy refrigerator pickles
This quick pickle method will work for any sort of cucumber and many other vegetables.
One of the best things about this easy refrigerator pickles method is that you don't need bushels of cucumbers and an entire day set aside for the pickling process. Although I do love a weekend canning session with a bunch of friends.
What do you need for this quick pickling method?
- cucumbers (or any vegetable!), scrubbed clean
- black peppercorns
- fresh garlic cloves, peeled and minced
- sprigs fresh dill,
- red pepper flakes
- white vinegar / apple cider vinegar
You'll also need some type of jar with a lid. This could be a Mason jar or a leftover pickle jar, just make sure that it's a glass jar. These large Weck jars are my favorite for quick pickling methods, and I like the small Weck jar also.
Refrigerator pickling method
First, slice up your cucumbers in rounds or in spears. You can use traditional cucumbers or the seedless variety. Make sure that you slice them in a size and shape that will fit into whatever jar you plan on using.
I like to fill the jar with the cucumber slices and pour the brine in around it. I also stuff the dill and peppercorns in at the same time as the cucumber, so they are evenly placed throughout the jar.
Next, make a basic brine using the water, vinegar, and seasonings. Pour the brine in the jars to cover the cucumbers completely.
How long is the quick pickle process?
I prefer to wait 2-3 days for a refrigerator pickle, although my friend who taught me this method used to sneak a pickle later that same day!
What is the best cucumber for pickling?
Bush or Kirby cucumbers are ideal for pickling.
However, any type of cucumber works with this recipe. Pickling cucumbers are generally the optimal size to fit in a jar. "Regular" cucumbers or English cucumbers work also, sliced to fit.
We Can Pickle That - pickled vegetables
Can I pickle other vegetables?
Pickling isn't just for cucumbers! All sorts of vegetables can be pickled, and are so delicious when you do. As our images here show, I use this quick pickle method for all of my favorites, like a spicy giardiniera of cauliflower, carrots, and peppers. I also love tangy sweet pickled onions on just about any savory dish, and bright pickled beets bring great flavor and crunch to salads and wraps.
How long do quick pickles last?
We cannot keep these around for more than a few days, they are that good. Quick refrigerator pickles cane be kept refrigerated for a week or two for best quality, flavor, and crisp crunch. This method is so quick, it's easy to keep them stocked regularly!
Should these pickles be stored in the refrigerator?
Yes, these pickles have not been processed in a canner so they need to be kept in the refrigerator. They are not shelf-stable and should not be placed in the cupboard.
What recipes can I use these in?
Pickles make a great snack on their own, and they definitely add some zing to a dish.
Tuck these pickles into this crispy Cubano sandwich, or roll them into these tangy Reuben rolls.
These pulled porcini sliders need a pickle, and all burgers do too - white bean burgers and peanut butter burgers especially love a pickle.
These quick pickles are perfect for our vintage favorite, dill pickle dip. Another classic recipe that is made for a pickle is this dddd perfect pickle potato salad.
Did you make these quick pickles?
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Easy Refrigerator Pickles
Enjoy crunchy pickles in 48 hours with this easy method - no canning or special tools needed.
Ingredients
- 2 pounds cucumbers (5 or 6), scrubbed clean
- 1 ½ cups distilled white vinegar
- 1 ½ cups water
- 4 tablespoons vegan granulated sugar
- 3 tablespoons pickling salt (or coarse Himalayan / kosher)
- 5 cloves garlic, peeled and quartered
- 1 bunch fresh dill
- 2 tablespoons black peppercorns
- 1 tablespoon mustard seed
- 1 tablespoon fennel seed
- 1 teaspoon red pepper flakes
- several (3-5 per pickle jar) dried peppers, optional
Instructions
- Scrub cucumbers.
- Slice cucumbers into spears or rounds. Transfer cucumber slices to clean jars. Set aside.
- In a stainless steel saucepan over medium high heat, combine remaining ingredients (vinegar, water, sugar, salt, garlic, dill, peppercorns, mustard seed, fennel seed, pepper flakes).
- Whisk until sugar and salt are dissolved, and bring to a boil.
- Remove from heat and set aside to steep and cool slightly.
- When cool enough to handle, transfer brine into a pourable spouted container (or carefully pour from saucepan).
- Pour brine into jars already filled with cucumber slices, enough to cover all cucumber completely.
- Set aside to cool completely.
- Once cooled, add lids to jars and store in refrigerator.
Notes
Should these pickles be stored in the refrigerator?
YES, these pickles have not been processed in a canner so they need to be kept in the refrigerator. They are not shelf-stable and should not be placed in the cupboard.
How long do quick pickles last?
These pickles cane be kept refrigerated for a week or two for best quality, flavor, and crisp crunch. This method is so quick, it's easy to keep them stocked regularly!
What is the best cucumber for pickling?
Bush or Kirby cucumbers are ideal for pickling.
However, any type of cucumber works with this recipe. Pickling cucumbers are generally the optimal size to fit in a jar. "Regular" cucumbers or English cucumbers work also, sliced to fit.
Can I pickle other vegetables?
Pickling isn't just for cucumbers! All sorts of vegetables can be pickled, and are so delicious pickled. As our images here show, I use this quick pickle method for all of my favorites, like a spicy giardiniera of cauliflower, carrots, and peppers. I also love tangy sweet pickled onions on just about any savory dish, and bright pickled beets bring great flavor and crunch to salads and wraps.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 32mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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