Refrigerator Pickles

I love how a cool, crunchy, and perfectly crisp pickle can elevate a burger or sandwich. Or, if I’m being honest, it’s also the perfect snack straight from the jar. A bite of a soggy, bland pickle is a total letdown, though, and that is exactly what I try to avoid. Perfect homemade spears every time are surprisingly simple with this recipe for refrigerator pickles. I’ve perfected a version that takes only about 20 minutes of hands-on time, and it stays naturally gluten-free. After 24 hours in the refrigerator, these pickles reach that ideal crisp, tangy bite that never lasts long once I start snacking.

Health Benefits

Cucumbers themselves provide nutrients like vitamin K, vitamin A, vitamin C, potassium, and a small amount of calcium. When picked at peak ripeness, especially from a garden or farmer’s market, they offer the best flavor and nutritional quality before being preserved.Once pickled, they become an easy, flavorful way to add a small nutritional boost to meals or snacks. These refrigerator pickles are also low in calories and carbohydrates, with about 20 calories and 4 grams of carbs per ¼ cup serving. They are higher in sodium due to the brine, but remain a simple, satisfying option when a crunchy, savory bite is the goal.

Ingredient Notes And Substitutions

• Cucumbers: I prefer using smaller varieties like Persian or Kirby cucumbers because they have fewer seeds, thinner skins, and don’t need any trimming to fit into a quart-sized jar. When those aren’t available, I’ll use smaller slicing cucumbers or English cucumbers and simply cut them into spears or rounds.
• Water: Water is simply part of the brine mixture and gets combined with the vinegar, salt, and spices. I use cold water when adding it to the brine after heating.
• Distilled white vinegar: Distilled white vinegar over apple cider vinegar is my go-to for that classic tangy pickle taste. I like that it’s clean and sharp without adding extra flavor to pickling cucumbers.
• Kosher salt: I use kosher salt because it dissolves well and doesn’t contain iodine, which can affect flavor. If I only have fine sea salt on hand, I reduce the amount slightly since the grains are smaller.
• Cane sugar (optional): I find that a small amount of cane sugar helps balance the acidity of the vinegar without making overly-sweet pickles. I prefer cane sugar over granulated sugar for this recipe for a slightly cleaner flavor. For bread and butter pickles, adding more sugar results in sweeter pickles.
• Garlic: Fresh garlic cloves over dried or granulated garlic add the best flavor. I adjust the amount depending on how strong I want that garlicky bite to come through. If we’re making these for a garlic-forward recipe, I may add a clove.
• Peppercorns: Black peppercorns are my usual choice, but pink or green can work, too. Sometimes I add mustard seeds for a bit of zing.
• Fresh dill: I always reach for fresh dill when possible, though dried dill weed can work in a pinch. Dill seed doesn’t give quite the same result.

Find the ingredient list with exact measurements in the recipe card below.

How To Make Refrigerator Pickles (Step-By-Step)

This easy refrigerator pickles recipe comes together in just a few simple steps:

Step 1: Make the brine. I combine vinegar, salt, and sugar (if using) in a small saucepan over medium-high heat. I stir until everything is fully dissolved, bring it to a light simmer, then remove it from the heat and stir in the peppercorns and water.

Step 2: Prep the cucumbers. I wash fresh cucumbers well to remove any waxy coating that is sometimes used to extend shelf life. I also trim off both ends, since the stems can contain enzymes that soften the cucumbers. According to the National Center for Home Food Preservation, removing a 1/16-inch slice from the blossom/stem end helps prevent excessive softening during pickling.

Step 3: Slice the cucumbers. I cut the cucumbers into spears or ¼-inch rounds, keeping pieces as even as possible so they pickle uniformly.

Step 4: Add aromatics to the jar. I place the sliced garlic and fresh dill into a clean wide-mouth jar as the flavor base. A wide-mouth quart-size mason jar or flip-top canning jar works great, but you can use any clean jar.

Step 5: Pack the cucumbers. I add the cucumbers into the jar, arranging spears upright or layering for sliced pickles so they fit snugly but still have room for brine. If using pint jars, just split the garlic, dill, and cucumbers between 2 jars.

Step 6: Pour in the brine. I pour the warm brine over the cucumbers until they are fully covered. If needed, I top it off with a little cold water.

Step 7: Chill and wait. I seal the jar and refrigerate it for at least 24 hours before eating. The flavor continues to develop over the next few days, and the pickles keep well for up to a month.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make These Sugar-Free

It is easy to make these refrigerator pickles sugar-free by simply omitting the ½ teaspoon of cane sugar. I find the sugar helps round out the acidity of the vinegar, but it is not essential for the pickling process, so the pickles still turn out crisp and flavorful without it.

Enjoy Plain Or Serve With Favorite Recipes 

I often snack on these straight from the jar because the crunch and tang are hard to beat on their own. They also make a great topping for my burger bowl with special sauce, adding that classic pickle bite without any extra effort.

When I need something quick but satisfying, I like adding them to my 5-minute salmon salad for a little brightness and texture, or using them as the base in my dill pickle chicken salad. They also work well alongside sandwiches, wraps, or simple lunches in your meal prep, where something crisp and briny brings everything together.

How Long They’ll Last

These homemade refrigerator pickles will keep well in the refrigerator for up to one month. Over time, the cucumbers may lose a bit of their crispy texture, but the flavor remains delicious, and they are still safe to eat. Since they come together so quickly and last for weeks, I often make a double batch so there is always a jar on hand for snacking, sandwiches, or easy sides. 

---

For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright-protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!