Go Back

Quick and Easy Refrigerator Pickles

These Quick and Easy Refrigerator Pickles are crisp, tangy, and packed with fresh dill and garlic flavor. Made with a simple homemade vinegar brine, they're ready in just 24 hours and require no canning equipment, making them the perfect easy pickle recipe for sandwiches, burgers, salads, charcuterie boards, and snacks.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course condiment
Cuisine American
Servings 1 JAR

Equipment

  • Quart-size glass jar with lid
  • Small saucepan
  • Measuring cups
  • * Measuring spoons
  • Sharp knife
  • * Cutting board
  • Mixing spoon
  • Clean kitchen towel

Ingredients
  

For the Brine

  • 1 cup 240 ml white vinegar
  • 1 cup 240 ml water
  • 2 tablespoons 25 g granulated sugar
  • 1 tablespoon 18 g kosher salt
  • 3 garlic cloves smashed
  • 1 tablespoon dill seeds or 3 fresh dill sprigs
  • 1 teaspoon black peppercorns
  • ½ teaspoon red pepper flakes optional

Vegetables

  • 1 pound 450 g cucumbers, sliced into ¼-inch rounds or spears
  • ½ medium yellow onion thinly sliced

Instructions
 

  • Wash and trim the cucumbers, then slice them into rounds or spears. Thinly slice the onion.
  • Pack the cucumbers and onion into a clean quart jar, adding the garlic, dill, peppercorns, and optional red pepper flakes between the layers.
  • In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve completely.
  • Remove the brine from the heat and let it cool for about 5 minutes.
  • Pour the warm brine over the vegetables until they are fully submerged.
  • Seal the jar and allow it to cool to room temperature.
  • Refrigerate for at least 24 hours before serving. For the best flavor, let the pickles sit for 3–4 days before enjoying.

Notes

Use fresh, firm cucumbers such as Kirby or Persian varieties for the crispiest pickles.
Trim the blossom end of the cucumbers to help keep them firm.
Let the brine cool slightly before pouring it over the vegetables to preserve their crunch.
Store the pickles in the refrigerator for up to 3 months.
A slightly cloudy brine is normal, but discard the pickles if you notice mold, an unpleasant odor, or a slimy texture.