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
3-½ cups water
1-¼ 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 ¼-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.