Quick and easy homemade fridge pickles
Making homemade refrigerator pickles does not require any canning equipment needed. It’s just 3 steps using a handful of ingredients: boil vinegar solution, pour over cucumbers, and wait a few days for crisp pickles!
Unlike store-bought pickles, these scrumptious, crunchy, homemade pickles are low in sodium.
Enjoy these tangy pickles as a crisp afternoon snack or to top off grilled burgers or sandwiches.
Note: These pickles are mean for casual snacking, not long-term storage which would require a boiling-water bath process. See our full Pickling Guide.
Refrigerator Pickles Recipe
3-1/2 cups water
1-1/4 cup white vinegar (or apple cider vinegar)
1 tablespoon canning or kosher salt (NOT table salt)
1 tablespoon granulated sugar
4 cups pickling cucumbers, unpeeled, sliced into 1/4-inch thick rounds
2 heads fresh dill
Optional: 2 cloves garlic (whole)
- Boil the water, vinegar, sugar, and salt in a saucepan. Cook for one minute. Cool.
- Put cucumbers, garlic, and dill in a plastic or glass container (not metal!!). You simply can use a medium bowl—or, a couple of jars for gifts.
- Cover with the cooled liquid. Put in the refrigerator. Let the vegetables pickle in the brine for 3 to 4 days before eating for the best taste.
Refrigerator pickles last in the fridge for up to one month.
You can use the pickling liquid for other veggies, too, from beets to carrots.
Introduction to Preserving
Making Quick Pickles
Making Quick Jams: Refrigerator or Freezer Jam
How to Can Jam and Jelly
Salting and Brining