Easy, quick pickles with no canning needed.
Ready for quick pickles? Making refrigerator pickles is so easy—no special canning equipment needed. Plus, unlike store-bought pickles, these scrumptious, crunchy, homemade pickles are low in sodium. Here’s the recipe—plus a video demonstration if you need it.
This recipe only requires your cucumbers, a vinegar brine, and optional garlic and dill if you wish.
These pickles are mean for casual snacking, not long-term storage which would require a boiling-water bath process. See our full Pickling Guide.
Try these tangy pickles as a crisp afternoon snack or to top off grilled burgers or sandwiches.
Use a large glass or food-grade plastic bowl or use canning jars (though you don’t need to water-bath process for fridge pickles). Wash and dry jars and cucumbers before starting.
Refrigerator Pickles Recipe
3-1/2 cups water
1-1/4 cup white vinegar (or apple cider vinegar)
1 tablespoon canning or kosher salt (NOT table salt)
1 tablespoon granulated sugar
4 cups cucumbers, unpeeled, sliced into 1/4-inch thick rounds
Optional: 2 cloves garlic (whole)
Optional: 2 heads fresh dill
- Boil the water, vinegar, sugar, and salt in a saucepan. Cook for one minute. Cool.
- Put cucumbers, garlic, and dill in a medium plastic or glass bowl (not metal!).
- Cover with the cooled liquid. Put in the refrigerator. You can eat within 24 hours but they taste best if you let the vegetables pickle in the brine for 3 to 4 days before eating.
Pickles last in the refrigerator for up to one month.
You can use the pickling liquid for other veggies, too, from beets to carrots.
Introduction to Preserving
Making Quick Pickles
Making Quick Jams: Refrigerator or Freezer Jam
How to Can Pickles
How to Can Jam and Jelly
Salting and Brining