Quick & Easy Refrigerator Pickles

September 4, 2025

No canning, no fuss—just crisp, tangy pickles you’ll want to eat with everything!

Summary

  • Prep Time: 15 min
  • Cook Time: 10 min
  • Other:
  • Total Time: 25 min
  • Servings: 4 pint jars
  • Yield:

Ingredients

  • 1¼ cups distilled white vinegar (5% acidity)
  • 3 tablespoons kosher salt
  • 2 tablespoons sugar
  • 2 cups cold water
  • 1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears 
  • 2 tablespoons coriander seeds
  • 6 large garlic cloves, peeled and halved
  • 1 teaspoon mustard seeds
  • ¼ teaspoon red pepper flakes
  • 16 dill sprigs

Directions

  1. Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
  2. Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

Adjustments

  • I added 1 tbsp dill seed

History

  • 2025-09-05 – Made another pint with the leftover brine.
  • 2025-08-31 – Made a couple batches in pint size. Gave some to family and have already eaten most of what we kept for ourselves. Very tasty!

References