Crunchy, tangy cucumber pickles made in a simple vinegar brine with garlic, dill, and optional spice additions. No canning required—refrigerate and enjoy within days!
Why You’ll Love This Recipe
This refrigerator pickle recipe is quick, versatile, and free from added sugars—perfect for Paleo, Keto, or Whole30 diets. The bold tanginess from vinegar and garlic blends beautifully with fresh dill, while optional spice add‑ins let you tailor the flavor to your liking. They’re crisp, refreshing, and ready in just a few hours.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup water
1 cup distilled white vinegar
1 Tbsp kosher salt (Himalayan pink or regular)
1 Tbsp whole black peppercorns
4 garlic cloves (whole or halved)
5–6 sprigs fresh dill
2–3 medium cucumbers, sliced or cut into spears
1 tsp red pepper flakes (optional, for heat)
Directions
Make the Base Brine
In a small saucepan, combine water, vinegar, and kosher salt. Heat until the salt dissolves, then remove from heat.
Pack the Jar
In a clean quart-sized mason jar, add black peppercorns, garlic, dill sprigs, cucumbers, and optional red pepper flakes.
Add Brine
Pour the warm brine into the jar, fully covering the cucumbers. Leave a little headspace.
Cool and Refrigerate
Let the jar sit at room temperature until it cools, then seal and refrigerate.
Rest Before Serving
Allow at least 4 hours before tasting. For best flavor, let them chill overnight.
Servings And Timing
Makes: 1 quart
Prep Time: ~10 minutes
Brine Heating: ~5 minutes
Chill Time: Minimum 4 hours; best flavor after overnight
Total Time: ~4–12 hours, mostly hands-off
Variations
Garlicky Pickles: Add extra garlic cloves or roast garlic first for mellow flavor.
Spicy Pickles: Increase red pepper flakes or add sliced jalapeño or habanero.
Mustard Pickles: Add 1 tsp yellow mustard seeds or a small gherkin dill tip.
Dill Intensity: Use more dill for stronger herbaceous flavor.
Flavor Boost: Add a strip of lemon or orange peel, or a teaspoon of whole coriander seeds for citrusy notes.
Storage/Reheating
Refrigeration: Store sealed in the fridge for up to 4 weeks, though best consumed within 2–3 weeks.
Temperature: Keep chilled; no reheating needed—serve cold or at room temperature.
Jar Reuse: Use clean jar, maintain brine level; top off after pickle consumption to minimize air exposure.
FAQs
1. How long before I can eat them?
They’re edible after about 4 hours but taste best after chilling overnight.
2. Do I need to use distilled vinegar?
Distilled white vinegar gives a clean flavor. Apple cider vinegar can be substituted for a milder, fruity tang.
3. Can I use regular table salt instead?
Kosher salt is best. Table salt includes anti‑caking agents that can cloud the brine and alter flavor.
4. Will they stay crispy?
Yes—using firm cucumbers and cold brine helps keep them crisp. English cucumbers or Kirby cucumbers are ideal.
5. Can I reduce sodium?
Yes—reduce kosher salt by half, but the flavor and preservation will be milder.
6. Are these pickles fermented?
No—they are quick pickles in vinegar brine, not fermented with natural cultures.
7. Can I double the recipe?
Absolutely—just double all ingredients and use a larger jar or two separate jars.
8. Can I use fresh dill only?
Fresh dill is ideal. You can use dried dill heads, but add earlier in the brine for fuller flavor.
9. What if I don’t have peppercorns?
They add a gentle spice, but you can omit them or add ground black pepper to the jar.
10. Can I serve them warm?
These are cool-served. If you prefer, serve at room temperature, but not reheated.
Conclusion
These Refrigerator Pickles are a simple, healthy, and customizable snack you can whip up in less than 15 minutes. No cooking or canning required—just fresh ingredients, bold flavors, and chilled crispness. Keep experimenting with spice, herb, and flavor variations to make this recipe uniquely yours!
Crunchy, tangy cucumber pickles made in a simple vinegar brine with garlic, dill, and optional spice additions. No canning required—refrigerate and enjoy within days!
Ingredients
1 cup water
1 cup distilled white vianegar
1 Tbsp kosher salt (or Himalayan pink salt)
1 Tbsp whole black peppercorns
4 garlic cloves (whole or halved)
5–6 sprigs fresh dill
2–3 medium cucumbers, sliced or cut into spears
1 tsp red pepper flakes (optional)
Instructions
In a small saucepan, combine water, vinegar, and kosher salt. Heat until the salt dissolves, then remove from heat.
In a clean quart-sized mason jar, add black peppercorns, garlic, dill, cucumbers, and red pepper flakes if using.
Pour the warm brine over the cucumbers until fully submerged, leaving a little headspace.
Let the jar cool to room temperature. Seal and refrigerate.
Let rest for at least 4 hours before eating; best flavor develops overnight.
Notes
Use firm cucumbers like Kirby or English for best crunch.
Add sliced jalapeños or mustard seeds for a spicy or tangy twist.
Add lemon or orange peel for citrusy undertones.
Double the batch using larger jars for more servings.
Use apple cider vinegar for a softer, fruity flavor alternative.
