Easy (& Quick!) Refrigerator Pickles Recipe

I love making quick and easy refrigerator pickles that pack a punch of flavor. Thinly sliced cucumbers, red onions and garlic steep in white vinegar and water with kosher salt, sugar and mustard seeds. Fresh dill and a hint of red pepper flakes round out this crisp, refreshing creation.

I recently discovered a game-changing recipe for quick refrigerator pickles and I just had to share it with you all. I was surprised at how easy it was to put together a jar full of delicious, tangy cucumbers ready in just a few hours.

I start with 4-5 small cucumbers sliced into rounds or spears and add thinly sliced red onion which gives it an extra pop of flavor. Then I mix in 1 cup white vinegar with 1 cup water, 2 tablespoons kosher salt, and 2 tablespoons sugar to create that perfect brine.

Adding in 3 garlic cloves, smashed, along with a teaspoon of mustard seeds and whole black peppercorns really makes these pickles stand out. Sometimes, if I want a little kick, I toss in a half teaspoon of red pepper flakes.

Finally, a few sprigs of fresh dill tie everything together. This recipe is my go-to for quick pickling and is a must-try if you love making pickles homemade easy.

Why I Like this Recipe

1. I really like this recipe because its super easy to make and you can have awesome pickles in just a few hours, which means I don’t gotta wait around forever when I’m craving something tangy.
2. I love how the combination of vinegar, garlic, and spices gives these pickles a bold, slightly spicy kick that makes every bite interesting, even when I’m just snacking on them.
3. I also dig that this recipe is totally flexible. I can swear the cucumbers, red onions and fresh dill keep things fresh and fun, and if I ever wanna add my own twist, its easy to do so.
4. Plus, making these pickles feels like a win because they come together with hardly any effort, yet they pack a ton of flavor that makes everything from sandwiches to burgers so much better.

Ingredients

• Cucumbers: Crunchy and fiber-rich; they add hydration and natural texture to the pickles.
• White vinegar: Gives a sharp sour punch that really wakes up the flavors.
• Kosher salt: Enhances the pickling process and preserves the veggies just right.
• Sugar: Helps balance the sharp tang, adding a soft sweetness that brings harmony.
• Garlic: Brings a rich, warm depth of flavor making the pickles more interesting.
• Red onion: Adds a subtle sweetness and crunch to ramp up the overall taste.
• Fresh dill: Offers a vibrant herbal note with antioxidants and extra aroma.
• Water: Pure water dilutes the pickling brine, ensuring a well-balanced flavor and perfect texture.

Ingredient Quantities

• 4-5 small cucumbers, sliced into rounds or spears
• 1 small red onion, thinly sliced
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 3 garlic cloves, smashed
• 1 teaspoon mustard seeds
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon red pepper flakes (optional if you want a little kick)
• Fresh dill sprigs, to taste

How to Make this

1. Wash and slice your cucumbers into rounds or spears and thinly slice the red onion.

2. In a medium saucepan, mix together the white vinegar, water, kosher salt and sugar.

3. Add the smashed garlic cloves, mustard seeds, whole black peppercorns and if you like a little kick, the red pepper flakes.

4. Bring the mixture to a simmer over medium heat, stirring just so the salt and sugar dissolve completely.

5. Place your cucumber slices, red onion slices and fresh dill sprigs in a clean jar.

6. Once the potting liquid is hot and bubbly, carefully pour it over the veggies in the jar making sure everything gets covered.

7. Let the jar sit out until the pickling liquid cools down to room temperature.

8. Put the lid on the jar tightly, then stick it in the fridge.

9. Your pickles will be ready to eat in just a few hours but they taste even better after letting them chill overnight. Enjoy your snack!

Equipment Needed

1. Cutting board – for washing and slicing the cucumbers and red onion
2. Chef’s knife – to slice cucumbers, red onion, and smash garlic cloves
3. Medium saucepan – needed to mix and heat the pickling liquid
4. Measuring cups and spoons – to accurately measure vinegar, water, salt, sugar and spices
5. Stirring spoon – for stirring the pickling liquid until the salt and sugar dissolve
6. Clean jar with lid – for placing the vegetables and storing the pickles in the fridge
7. Funnel – helps to pour the hot liquid into the jar without making a mess

FAQ

Easy (& Quick!) Refrigerator Pickles Recipe Substitutions and Variations

• Instead of white vinegar, try apple cider vinegar or rice vinegar. Just keep in mind it might give a slightly different tangy flavor.
• If you dont have red onion, you can use shallots or even a mild sweet onion. Theyre both a good alternative.
• Kosher salt can be swapped with table salt. But remember, table salt is finer so you might wanna use a little less.
• You can replace sugar with honey or maple syrup. The pickles might turn out a bit sweeter and different but still tasty.
• If you like a bit of spice and dont have red pepper flakes, try adding a few slices of fresh chili for that extra kick.

Pro Tips

1. Try to slice your cucumbers and onions as evenly as possible. It helps them pickle uniformly so you dont end up with some parts way too sour or under-flavored.

2. If you want extra crunchiness, consider adding a grape leaf or two. I’ve noticed it can help keep the veggies crisp even after a long time in the fridge.

3. Don’t rush the cooling process. Let the hot vinegar mixture settle to room temp before sealing the jar, it makes sure the flavors settle in properly and stops cooking the veggies.

4. For a bit more flavor complexity, you can experiment with adding a few extra garlic cloves or swapping in another herb like thyme. Just play around to see what you like best.