Crunchy, tangy, and ridiculously easy—these homemade refrigerator pickles are the snack you never knew you needed. No canning, no fuss, just cucumbers, dill, and a touch of vinegar magic. In three simple steps, you’ll have pickles perfect for burgers, sandwiches, or just munching straight from the jar. Bonus: they’re low in sodium, so you can snack guilt-free.
Making homemade refrigerator pickles does not require any canning equipment. It’s just 3 steps using a handful of ingredients: boil vinegar solution, pour over cucumbers, and wait a few days for crisp pickles!
Note: These pickles are meant for casual snacking, not long-term storage, which would require a boiling-water bath process. See our full Pickling Guide.
Ingredients for Quick Refrigerator Pickles
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 pickling cucumbers, unpeeled, sliced into 1/4-inch-thick rounds
2 heads of fresh dill
Optional: 2 cloves garlic (whole)
Step-by-Step Instructions for Homemade Pickles
- Boil the water, vinegar, sugar, and salt in a saucepan. Cook for one minute. Cool.
- Put cucumbers, garlic, and dill in a plastic or glass container (not metal!!). You can simply use a medium bowl—or a couple of jars for gifts.
- Cover with the cooled liquid. Put in the refrigerator. Let the vegetables pickle in the brine for 3 to 4 days before eating for the best taste.
Frequently Asked Questions
How long do refrigerator pickles last?
Homemade refrigerator pickles last up to one month when stored in a sealed container in the fridge. Always check for off smells or mold before eating.
Do I need to peel cucumbers for refrigerator pickles?
No! You can leave cucumbers unpeeled. The skin adds crunch and nutrients. Just wash them thoroughly before slicing.
Can I reuse the pickle brine?
Yes! You can use the pickling liquid for other veggies, too, from beets to carrots. Make sure to boil and cool it first for best results.
Can I make refrigerator pickles without vinegar?
No. Vinegar is essential for proper pickling in this recipe, giving flavor and safety. You can experiment with apple cider vinegar or white vinegar for different tastes.
Can I make pickles without sugar?
Absolutely! Sugar is optional and mainly balances the acidity of the vinegar. Skip it if you prefer a tangier, low-sugar pickle.
How do I get my pickles extra crunchy?
Use fresh, firm cucumbers, avoid over-slicing, and make sure to let them sit 3–4 days in the brine before eating. Adding grape leaves or pickling lime can help maintain crunchiness.
Introduction to Preserving
Freezing
Making Quick Pickles
Making Quick Jams: Refrigerator or Freezer Jam
Vinegars
Water-Bath Canning
How to Can Tomatoes
How to Can Pickles
How to Can Jam and Jelly
Drying
Salting and Brining
Fermenting
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We've only used Canning and Pickling salt. It's highly refined so it dissolves really well and makes a crisp pickle. We would think that the pink salt might make the brine cloudy and it's quite a costly way to go. However, it's not unsafe. The main thing is not to use regular table salt as it includes iodine which messes up the pickling process.
Small pickles are actually better for pickling. Yes, you can pickle them whole, but I prefer to halve them (or quarter them if they're too big) to get the pickling mixture to penetrate throughout.
The best part about making refrigerator pickles is that you can skip the processing step. If you would rather make dill pickles for long term storage, try this one: http://www.almanac.com/content/how-make-dill-pickles
Yes, you can reuse the brine IF it's for this refrigerator pickle recipe (not for canning). Note: The brine shouldn't look too cloudy or scummy. You should be able to re-use the brine 2 or 3 times.
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