Go Back

Quick Easy Refrigerator Pickles: Best Ever!

Crisp sliced cucumbers pickled in a tangy dill and garlic brine, made easily in the refrigerator.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 18
Ingredients Equipment Method Notes

Ingredients
  

For the pickles
  • 4 small pickling cucumbers or 2 large English cucumbers, thinly sliced
  • 2 cloves garlic thinly sliced
  • 4 sprigs fresh dill
For the brine
  • 1 cup water
  • 1 cup white vinegar
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • 1 Cutting board
  • 1 knife
  • 1 small saucepan
  • 1 measuring cups
  • 1 measuring spoons
  • 2 pint jars clean, with lids

Method
 

Prepare the cucumbers
  1. Wash the cucumbers well and slice them into even rounds about 1/4 inch thick.
  2. Divide the cucumber slices between 2 clean pint jars. Add the sliced garlic and fresh dill to the jars.
Make the brine
  1. In a small saucepan, combine the water, white vinegar, kosher salt, sugar, mustard seeds, black peppercorns, and red pepper flakes if using.
  2. Warm over medium heat, stirring until the salt and sugar dissolve. Do not boil aggressively.
Pickle and chill
  1. Carefully pour the warm brine over the cucumbers, making sure the slices are mostly submerged and the spices are divided between the jars.
  2. Let the jars cool to room temperature, then cover with lids and refrigerate.
  3. Chill for at least 12 hours before serving, or 24 hours for fuller flavor.
  4. Keep refrigerated and use a clean utensil each time you remove pickles.

Notes

Use the freshest cucumbers possible for the best crunch. These are refrigerator pickles, not shelf-stable canned pickles, so keep them chilled and enjoy within 2 to 3 weeks.