Refrigerator Pickle Recipe

Easy Refrigerator Pickles have a delightful crunch and require just 8 ingredients. You can have pickles that last up to a month in just 20 minutes of hands-on time. The hardest part of this recipe is waiting 24 hours to enjoy the pickled perfection.

Prep: 20 mins.Total: 20 mins. + 24 hours to chill
Servings: Makes 1 quart 1x



  1. Make the brine.
    1. Place a small saucepan over medium-high heat. 
    2. Add vinegar, salt, and sugar (if using). Stir. 
    3. Heat the mixture, stirring occasionally, just until the salt and sugar are completely dissolved. 
    4. Remove the pan from heat. Stir in peppercorns and water. 
    5. Set aside or transfer to a jar with a tight-fitting lid and refrigerate until ready to use (up to 4 days).
  2. Prep the pickles.
  3. Wash the cucumbers and pat dry. 
  4. Using a knife, slice the cucumbers lengthwise into spears (or slice into ¼-inch thick rounds for pickle chips).
  5. Add the garlic and dill to the bottom of a wide-mouth quart-size mason jar. Then, add the cucumber spears or slices to the jar.
  6. Pour the brine over the cucumbers. It should cover them completely, but if not, add a bit of cold water to the top until they are covered.
  7. Place the lid on the jar and refrigerate for 24 hours. Pickles will keep in the refrigerator for up to 1 month.


According to National Center for Home Food Preservation, you should cut a 1/16-inch slice from the blossom/stem end of fresh cucumbers. Blossoms may contain an enzyme that causes excessive softening of pickles.

Nutrition Information

  • Serving Size: Per spear
  • Calories: 3
  • Fat: 0 g
  • (Sat Fat: 0 g)
  • Sodium: 140 mg
  • Carbohydrate: 1 g
  • (Fiber: 0 g
  • Sugar: 0 g)
  • Protein: 0 g
  • Cholesterol: 0 mg


© The Real Food Dietitians
Recipe By: Jessica Beacom

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