Refrigerator Pickles Recipe
These easy refrigerator pickles are crisp, tangy, and packed with garlic and dill flavor. No canning needed—just chill and enjoy in 24 hours. Perfect for beginner cooks looking for a quick and flavorful snack or side dish!
Ingredients
For the brine:
- 1¼ cups distilled white vinegar 5% acidity
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 2 cups cold water
For the jars:
- 1¾ to 2 pounds Kirby cucumbers (about 6), halved or sliced into spears
- 2 tablespoons coriander seeds
- 6 large garlic cloves, peeled and halved
- 1 teaspoon mustard seeds
- ¼ teaspoon red pepper flakes
- 16 sprigs fresh dill
Instructions
- In a small non-reactive saucepan, combine vinegar, salt, and sugar. Heat over high, whisking until fully dissolved.
- Remove from heat, pour into a bowl, and whisk in cold water. Chill brine in the refrigerator.
- Wash and cut cucumbers into spears or halves.
- Divide cucumbers between two clean 1-quart jars.
- Evenly divide coriander seeds, garlic, mustard seeds, red pepper flakes, and dill among jars.
- Pour chilled brine over cucumbers to fully submerge. Top with extra cold water if needed.
- Seal jars and refrigerate for at least 24 hours before serving.
- Keep refrigerated and enjoy within one month.
Notes
For extra crisp refrigerator pickles, always chill your brine before pouring it in. Try adding a sliced jalapeño or onion for a spicy or sweet twist!
Nutrition
Per serving (1 spear): Calories: 10, Carbs: 2g, Protein: 0g, Fat: 0g, Sodium: 250mg, Fiber: 0.5g, Sugar: 1g
Per serving (1 spear): Calories: 10, Carbs: 2g, Protein: 0g, Fat: 0g, Sodium: 250mg, Fiber: 0.5g, Sugar: 1g