Refrigerator Pickles
Transform your cucumbers into crisp, tangy refrigerator pickles with this quick and easy recipe. Perfect for beginners and pickle enthusiasts alike, this no-canning-required method combines fresh cucumbers, garlic, dill, and a savory brine of vinegar, sugar, and salt to create zesty pickles in just a few steps. With a prep time of only 15 minutes, these homemade pickles deliver bold flavor after just 24 hours of chilling—and they get even better after 48! Customize the spice level by adding optional red chili flakes, and enjoy them as a snack, sandwich topper, or side dish. With no special equipment needed, these refrigerator pickles are a fuss-free way to enjoy a mouthwatering crunch that lasts up to a month.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 4 medium Cucumbers (preferably Kirby or Persian)
- 1 cup White vinegar
- 1 cup Water
- 2 tablespoons Granulated sugar
- 1 tablespoon Kosher salt
- 4 cloves Garlic cloves (sliced)
- 4 sprigs Fresh dill sprigs
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Red chili flakes (optional)
Instructions
Wash the cucumbers thoroughly and pat them dry. Slice into rounds, spears, or leave them whole, depending on your preference.
In a medium saucepan, combine white vinegar, water, granulated sugar, and kosher salt. Heat over medium-high heat until the sugar and salt dissolve, stirring occasionally. Once dissolved, remove from heat and let the brine cool slightly.
In clean glass jars (preferably pint-size), evenly distribute the garlic slices, fresh dill sprigs, black peppercorns, and red chili flakes (if using).
Tightly pack the cucumber pieces into the jars, leaving about 1/2 inch of headspace at the top.
Pour the cooled brine over the cucumbers, ensuring they are fully submerged. Leave a small gap at the top to prevent overflow when sealing.
Seal the jars with lids and gently shake them to distribute the flavors evenly.
Refrigerate the pickles for at least 24 hours to allow the flavors to develop. For the best taste, let them sit for 48 hours before serving.
Store the pickles in the refrigerator for up to 1 month. Enjoy them straight from the jar or as a tangy addition to your favorite dishes.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1796 mg | 78% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 33.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 878 mg | 19% | |
*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.
