Quick Fridge Pickles
Transform your cucumbers into crisp, tangy delights with this Quick Fridge Pickles recipe! Perfect for beginners and pickle enthusiasts alike, this no-fuss method requires just 10 minutes of prep time and a handful of pantry staples like white vinegar, sugar, and salt. Infused with aromatic garlic, fresh dill, and a hint of spice from optional red pepper flakes, these homemade pickles deliver bold flavor in every bite. No canning equipment needed—simply pack your cucumbers into jars, pour in the warm brine, and let the magic happen in your refrigerator. Ready in as little as 24 hours, these versatile pickles are ideal for sandwiches, charcuterie boards, or snacking straight from the jar. With their quick prep and unbeatable taste, these easy refrigerator pickles are your next must-try recipe!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 3 medium Cucumber
- 1 cup White distilled vinegar
- 1 cup Water
- 2 tablespoons Granulated sugar
- 1 tablespoon Salt
- 2 whole Garlic clove
- 4 sprigs Dill sprigs
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Red pepper flakes (optional)
Instructions
Wash the cucumbers thoroughly and slice them into thin rounds or spears, depending on your preference.
In a medium saucepan, combine the white distilled vinegar, water, granulated sugar, and salt.
Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar and salt dissolve completely. Remove from heat and let it cool slightly, about 5 minutes.
Pack the sliced cucumbers tightly into a clean 1-quart jar (or two pint-sized jars).
Add the garlic cloves, dill sprigs, black peppercorns, and optional red pepper flakes into the jar with the cucumbers.
Carefully pour the warm vinegar mixture over the cucumbers, ensuring they are fully submerged.
Seal the jar(s) tightly with a lid and let it cool to room temperature before transferring to the refrigerator.
Allow the pickles to rest in the fridge for at least 24 hours before eating to develop their full flavor. They can keep for up to 2 weeks.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5862 mg | 255% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 36.2 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1040 mg | 22% | |
*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.
