This is the easiest recipe for refrigerator pickles you’ll ever need. Prepared in minutes. Homemade and delicious.
Who else buys all the produce with great intentions then gets a little lazy and orders in? It doesn’t happen all the time, but there are days when I just can’t be bothered to cook. So I end up turning my produce into refrigerator pickle.
The great thing about refrigerator pickle? You don’t need a hot water canner!
Make sure to check out my other preservation recipes.
Table of Contents
What should you pickle?
When pickling, the choices are endless.
- Radish rounds
- Sliced onions
- Cucumbers
- Giardiniera (cauliflower, peppers, carrots)
The flavorings can also be endless. Garlic and dill can be added to cucumbers. Hot peppers can be added to radishes. Star anise is a great addition to a mixed pickle.
Why make your own when you can buy from the store?
Store bought pickles are packed with sodium, sugar and other preservatives. Making your own allows you to control the level of salt and sugar. You also don’t need to add any additional preservatives if making refrigerator pickles at home.
Method:
- Chop your ingredients and pack them into sterilized jars.
- Add your flavorings: garlic, black pepper, pepper flakes, dill, coriander, bay… whatever you fancy really.
- Make your brine. In a non reactive pot, add equal parts water and white vinegar (can also use Apple Cider Vinegar, Red Wine Vinegar or even a combination… go nuts).
- Add 1 tbsp of kosher salt per 2 cups of liquid. Add 1 tsp sugar per 2 cups of liquid (optional). Heat until dissolved then cool.
- Add your brine to your prepared jars, tap to remove air bubbles and then seal and refrigerate.
You can start enjoying your refrigerator pickles after a day or two.
Storage
They will keep in the fridge for up to 2 months. They are not shelf-stable and should always be refrigerated to ensure proper food safety.
Easiest Refrigerator Pickles Ever
Ingredients
- Vegetables of choice – Cucumbers, cauliflower, red onions, carrots, radish
- Flavorings of choice – Garlic, herbs, spices
- 1 cup Distilled White Vinegar – Sub: white wine vinegar or Champagne vinegar
- 1 cup Water – filtered preferred
- 1 tbsp Kosher Salt
- 1 tsp White sugar – Optional
Instructions
- Chop your vegetables and pack them into sterilized jars.
- Add your flavorings: garlic, black pepper, pepper flakes, dill, coriander, bay… whatever you fancy really.
- Make your brine. In a non reactive pot, add 1 cup water and 1 cup white vinegar. (Scale up your recipe if you're making a large batch)
- Add 1 tbsp of kosher salt. Add 1 tbsp sugar (optional). Heat until dissolved then cool. (Scale up salt and sugar as necessary depending on volume of liquid used)
- Add your brine to your prepared jars, tap to remove air bubbles and then seal and refrigerate
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Food Safety
As started, this is a refrigerator pickle recipe. Store in a refrigerator, and not on the counter.
Did you try this recipe for refrigerator pickles? Let us know what you think! Leave a comment below! And don’t forget to follow us on Facebook and Instagram!
Do you recommend any particular brand of kosher salt?
No, not really. Kosher salt, pickling salt or even sea salt work fine. I would just avoid table salt.
How much of a difference does the sugar make? I see it says it’s optional. I try to avoid sugar, but i thought the bacteria needed the sugar in order to ferment??
This isn’t a ferment, it’s a pickle. Ferments are made with a brine (water+salt).
I made this so I didn’t have to throw away some veggies that have been in the fridge for a week. Turned out so good. thx.
You’re welcome! Glad you liked the pickles!