Easy Breezy Refrigerator Pickles
Crisp, tangy, and bursting with flavor, these Easy Breezy Refrigerator Pickles are your ticket to homemade pickle perfection in just 10 minutes of prep time! Featuring fresh cucumbers, aromatic garlic, and a blend of bold spices like mustard seeds, black peppercorns, and optional red pepper flakes, these quick pickles are brined in a simple vinegar solution that’s perfectly balanced with a touch of sugar. No canning expertise is needed—just slice, mix, and chill! Perfect for snacking, burgers, or charcuterie boards, these make-ahead pickles are ready to enjoy in just 24 hours and stay crisp and delicious for up to two weeks. If you’re looking for an easy refrigerator pickle recipe that delivers big flavor with minimal effort, this is it!
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Recipe Information
Ingredients
- 4 medium Cucumbers (Kirby or Persian preferred)
- 1 small bunch Fresh dill
- 3 whole Garlic cloves
- 1.5 cups White vinegar
- 1.5 cups Water
- 2 tablespoons Granulated sugar
- 1 tablespoon Kosher salt
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Red pepper flakes (optional)
Instructions
Wash and dry the cucumbers. Slice them into your preferred shape: rounds, spears, or leave them whole for larger jars.
Peel the garlic cloves and lightly smash them with the side of a knife.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have fully dissolved. Remove from heat and let it cool slightly.
Meanwhile, divide the cucumbers evenly between two clean pint-sized jars (or one quart-sized jar). Add equal amounts of fresh dill, garlic cloves, black peppercorns, mustard seeds, and red pepper flakes (if using) to each jar.
Carefully pour the slightly cooled brine mixture into each jar, ensuring the cucumbers are fully submerged but leaving about 1/2 inch of space at the top of the jars.
Seal the jars tightly with lids and let them cool to room temperature. Once cooled, transfer the jars to the refrigerator.
Let the pickles brine for at least 24 hours before enjoying for the best flavor. They will keep in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 16.1 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 478 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
