Refrigerator Pickles

Whether you love dill, sweet, garlic dills, or bread and butter pickles, I'll show you an easy recipe to make quick refrigerator pickles.

4.77 from 21 votes

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Course: Snack

Cuisine: American

Keyword: Quick Pickle

Prep Time: 5

Cook Time: 5

Pickling Time: 8

Total Time: 8 10

Servings: Servings

Calories: 10kcal

12 Pickling Cucumbers
6-8 Garlic Cloves
2 Tablespoons Pickling Spice
2 Cups Vinegar Don’t use malt vinegar, balsamic vinegar, or homemade vinegar because they may be below the required 5% acidity level required to pickle safely.
2 Cups Water
2 Teaspoons Salt
6-8 Sprigs Fresh Dill Weed Optional when making dill quick pickles.
1 Cup Sugar Optional when making sweet or bread and butter pickles. Pro-tip: Add a couple tablespoons of sugar to your dill refrigerator pickles to bring out the sweetness of the cucumber.

Add vinegar, water and salt to a small saucepan and bring to a boil to make the brine. Pro Tip - I let my brine cool before adding it to my jars. Hot brine will cook your vegetables which will make them less crunchy.
While the brine is cooling, pack the herbs and spices into the clean jars.
Pack your vegetables tightly into the jars without smashing them. Be sure to leave ½ an inch of space between your vegetables and the top of the jar.
Add the cooled brine to the jar and give it a gentle shake to remove any bubbles.
Cover with lids, and place in the refrigerator overnight to allow the flavors to meld.
Store in the refrigerator for 2-4 weeks.

Don’t use malt vinegar, balsamic vinegar, or homemade vinegar because they may be below the required 5% acidity level required to pickle safely.
Add a couple tablespoons of sugar to your dill refrigerator pickles to bring out the sweetness of the cucumber.