Easy Refrigerator Pickles

April 17, 2024 28 Comments

These easy refrigerator pickles should live in your refrigerator. Bored of the same old food: add pickles!

I make these pickles for my husband, who then devours them and tries to drink the pickle juice (which has become a thing).

My children scream – noooo!!! But she still does it.

After I prepare them, I take them out with every meal and they disappear quickly.

I like cucumbers and you can get these little ones for $1 a pound right now almost everywhere. Its most expensive ingredient is fresh dill but it is worth it.

All you have to do is pour the ingredients into boiled water (except the cucumbers) to dissolve. Next, cut the cucumbers into halves or spears and pour over the pickling liquid.

I packed my cucumbers into the jar to make as many as I could. There is really no cooking involved except during the mandatory refrigeration phase of the procedure.

Go ahead and put them in your refrigerator for a day and you will have delicious pickles.

I used pickling spices (because it was obvious) but you don’t need to buy a mix. If you like spicy pickles, use peppercorns. Mustard seeds, coriander seeds, cumin seeds, and bay leaves are good additions to the vinegar-dill liquid.

Your pickles will be tastier than any pickle you can buy and much less expensive. They have a much better crunch because you didn’t cook them in any way.

If you already have pickles in the refrigerator, save the jar and pickle juice and simply add cucumber slices – wait a day – done!!! That’s really easy.

(you just have to make sure some lunatic doesn’t decide to drink the pickle juice)

How are pickles made? What do you serve them with?

Easy Refrigerator Pickles Recipe

4.9 of
10 opinions

Makes a 1 quart jar

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1 ½ cups white vinegar
1 tablespoon kosher salt
1 spoon of sugar
1 cup fresh dill, washed and chopped
2 cloves garlic, peeled and crushed
1 teaspoon pickling spice or black peppercorns
1 pound mini cucumbers like Kirby


In a medium saucepan, add 2 cups of water and bring to a boil. Remove from heat and add vinegar, salt, sugar, dill, garlic and pickling spices. Cut the mini cucumbers lengthwise and store them in a large quart jar. Pour the liquid over the cucumbers, adding water if it doesn’t cover the pickles. Refrigerate for 24 hours and enjoy! They will stay delicious for 2 to 3 weeks.

nutritional information

For a pickle: 32 calories, 0.3 grams fat, 0.0 grams saturated fat, 6.1 grams carbohydrates, 2.1 grams sugar, 1.3 grams protein, 0.9 grams fiber, 710mg sodium, 1 Freesytle SmartPt

Point values ​​are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes

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