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This easy refrigerator pickles recipe is the perfect way to use up a garden overflowing with cucumbers, no canning equipment or water bath required. Crisp cucumber spears sit in a simple vinegar brine with garlic, fresh dill, and a few whole spices, and within 24 hours you've got crunchy, tangy homemade pickles that taste far better than anything from a jar at the store. Because these are refrigerator pickles rather than shelf-stable canned pickles, there's no need to worry about processing times or canning safety — just mix, pour, and wait. They're a fantastic quick pickle recipe for anyone with extra cucumbers on hand, whether from a garden or a big grocery store haul.
Why you'll love this recipe
- ✓No canning equipment or water bath needed — just a jar and your fridge.
- ✓Ready to eat in as little as 24 hours, though they get better after a few days.
- ✓A great way to use up extra cucumbers before they go bad.
Prep
15 min
Cook
5 min
Total
20 min
Yield
1 quart
Ingredients
- 4-5 small to medium cucumbers, cut into spears
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp kosher salt
- 3 garlic cloves, smashed
- 1 tbsp whole peppercorns
- 1 tsp mustard seeds
- 4-5 sprigs fresh dill
Instructions
- 1Pack the cucumber spears tightly into a clean quart-sized jar along with the garlic, peppercorns, mustard seeds, and dill.
- 2In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a simmer, stirring until the sugar and salt dissolve.
- 3Let the brine cool for about 5 minutes, then pour it over the cucumbers in the jar, making sure they're fully submerged.
- 4Let the jar cool to room temperature, then seal with a lid and refrigerate.
- 5Chill for at least 24 hours before eating, though flavor improves after 2-3 days.
Notes & Tips
- These are refrigerator pickles, not shelf-stable canned pickles — always keep them chilled and eat within about 2 months.
- Use pickling or Persian cucumbers if you can find them; they stay crunchier than standard slicing cucumbers.
- Add a pinch of red pepper flakes to the jar for a spicier version.
Frequently Asked Questions
How long do refrigerator pickles last?
Stored in a sealed jar in the refrigerator, homemade refrigerator pickles typically stay good for about 1 to 2 months.
Do refrigerator pickles need to be canned?
No — refrigerator pickles are not processed for shelf-stable storage, so they don't require canning equipment or a water bath. They simply need to stay refrigerated at all times.
Why are my pickles not crunchy?
Using very fresh cucumbers, trimming off the blossom end (which contains enzymes that soften pickles), and choosing pickling varieties over standard cucumbers all help keep pickles crisp.
Can I reuse the pickle brine?
The brine can be reused once for a second small batch of quick pickles, though the flavor will be slightly milder the second time.
What else can I pickle with this brine?
This same brine works well with sliced onions, carrots, green beans, or jalapeños for a variety of quick refrigerator pickles.
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