Crispy Easy Refrigerator Pickles You’ll Crave Anytime

This Easy Refrigerator Pickles recipe offers a quick, sweet, and tangy way to enjoy summer cucumbers.

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Prep Time 1

Cook Time 5

Cooling Time 20

Total Time 1 25

Servings: 4 jars

Course: Food FAQs

Cuisine: American

Calories: 50

For the Pickles

4 cups Cucumber Pickling varieties or standard slicers work best for crunch.
1 tablespoon Salt Enhances flavor and draws out moisture.
1 cup Chopped Onion Substitute with sweet onions for a milder taste.
1 cup White Vinegar Can switch to apple cider vinegar for a twist.
1 cup Water Filtered water improves taste.
1 cup Sugar Adjust according to your sweet tooth!
1 tablespoon Mustard Seed Adds slight tanginess; substitute with ground mustard if needed.
1 teaspoon Celery Seed Brings a unique flavor.
2 cloves Garlic Use whole cloves, bruised and halved for infusion.

Step‑by‑Step Instructions

Wash cucumbers under cool running water and slice thinly.
In a mixing bowl, layer the sliced cucumbers and chopped onions. Sprinkle salt and toss gently. Cover and let sit for about 1 hour.
In a pot, combine white vinegar, water, sugar, garlic, mustard seed, and celery seed. Bring to a boil, stirring until sugar dissolves.
Drain excess liquid from cucumber mixture. Pour hot brine over and mix gently.
Pack cucumbers and onions into sterilized jars, ensuring a few garlic pieces in each. Pour the brine over cucumbers.
Let jars cool to room temperature, then seal and refrigerate. Wait at least 24 hours before enjoying.

Serving: 1jarCalories: 50kcalCarbohydrates: 12gSodium: 200mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

For optimal flavor, allow pickles to sit for at least 24 hours before tasting. Store in the fridge for up to 8 weeks.

Let us know how it was!