These irresistible refrigerator pickles make a perfect crunchy snack and are a flavorful addition to sandwiches, burgers, wraps, and charcuterie boards.
Refrigerator Pickles: An Absolute Must-Have
These pickles are crunchy, full of flavor, and quick to prepare—about 25 to 30 minutes from start to finish. The brine is flexible, so you can adjust sweetness, salt, and heat to suit your taste. Once chilled, they keep well in the refrigerator for a few weeks, making them a convenient staple to have on hand.
Ingredients I Like to Use
- Mini cucumbers. Ideal for snacking and for cutting into chips or spears. An English cucumber works fine too if you prefer larger slices.
- Pickling spices. These add warm, layered flavors. Start with a tablespoon and add more if you prefer a stronger pickling spice profile.
- Chili peppers. Thin slices of jalapeño, Thai chili, habanero, or another favorite pepper add heat; include seeds for extra spice or omit them to keep things mild.
- Garlic. Smashing a clove before adding it to the jar releases more flavor—add more cloves for a pronounced garlic taste.
- Dill. Fresh dill sprigs give a classic pickle aroma and flavor; use as many sprigs as you like.
- Apple cider vinegar. My preferred vinegar for its mild acidity and flavor. White distilled vinegar is a good alternative.
- Maple syrup. A touch of sweetness balances the brine. Brown sugar or honey can be used instead.
- Salt. Sea salt or kosher salt works well; dissolve it in the warm brine so it disperses evenly.
How to Make Refrigerator Pickles
- Combine the vinegar and water in a medium saucepan. Stir in the maple syrup and salt and heat over medium, stirring occasionally, until the salt dissolves. Remove from heat and set aside.
- Slice the cucumbers into your preferred shape—spears, chips, or a mix. Use a sharp knife for thicker cuts or a mandolin for thin, even slices.
- Place pickling spices, a smashed garlic clove, fresh dill, and hot pepper slices into clean jars. Pack the cucumber slices or spears in tightly.
- Using a funnel, pour the warm brine into the jars until the cucumbers are fully covered.
- Allow jars to cool to room temperature, then seal and refrigerate. The pickles will be ready after a few hours and develop more flavor over the next day.
- Store in the refrigerator for up to about three weeks.
Useful Tools for This Recipe
- Sharp knife
- Cutting board
- Mandolin (optional for uniform thin slices)
- Pickling jars or any clean glass jars
- Medium saucepan
- Funnel
- Measuring cups and spoons
Recipe Tips & Tricks
- Smash garlic with the flat side of a knife to release more flavor. Add extra smashed cloves for a stronger garlic profile.
- If you like heat, add more sliced hot pepper or include the seeds. For mild pickles, omit the pepper entirely.
- Quick-pickling works well with other vegetables too—radishes, carrots, onions, and green beans are great options if you want to experiment.
Have You Made This Recipe?
If you enjoyed it, please consider leaving a star rating and commenting with your feedback!
You can also share photos of your pickles on Instagram by tagging @killing__thyme
Ways to Use Your Refrigerator Pickles
- Crispy fish Po’Boy
- Tuna veggie wraps with hummus
- Turkey burgers
- Salmon burgers
- Chicken burgers
- Charcuterie boards
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5 from 11 votes
Simple Refrigerator Pickles
By: Dana Sandonato
These addicting refrigerator pickles are a quick, crunchy snack and a bright, tangy addition to many dishes.
Prep Time: 15
Cook Time: 10
Total Time: 25
Equipment
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Glass jars Use a 1L jar or several smaller jars that add up to 1L. Mixed sizes are fine.
Ingredients
- 6 mini cucumbers
- 1.5 cups apple cider vinegar
- 1.5 cups water
- 1/4 cup maple syrup
- 4 tsp sea salt
- 1 TBSP pickling spices — increase if you want a bolder spice flavor
- Garlic cloves, smashed and peeled — at least one clove per jar
- .5 oz fresh dill sprigs — about 4–6 sprigs or to taste
- 1 hot pepper, thinly sliced
Instructions
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Transfer the vinegar and water into a medium saucepan. Stir in the maple syrup and salt, then heat over medium until the salt dissolves.
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Remove the saucepan from the heat and set aside.
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Slice the cucumbers into chips or spears. Use a mandolin for thin, even slices if desired.
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Divide pickling spices, smashed garlic, dill, and hot pepper slices among clean jars and pack the cucumber pieces in.
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Place a funnel into the jar and slowly pour the brine over the cucumbers until they are fully submerged.
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Allow jars to cool to room temperature, then seal and refrigerate. They will keep for a few weeks and taste best after a day or two.
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