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quick refrigerator pickles recipe

Easy Refrigerator Pickles

This quick easy pickle recipe will have you eating homemade crispy pickles in a matter of hours and trust me once you start you will have a hard time stopping!
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Appetizer, Side Dish, Snack
Cuisine American


  • Canning jars
  • Cutting board
  • Knife
  • Cutting board
  • Refridgerator
  • Stove


  • 2 cups white vinegar could also use ACV
  • 4 cups water
  • 5 seedless English cucumbers or 10 smaller pickling cucumbers
  • 2 tbsp REDMOND Real Sea Salt or your favorite kosher salt
  • 1 tsp sugar
  • 2 bunches fresh dill I also put dill seeds in my brine for two of the smaller jars to see if it made a difference
  • 1 tbsp mustard seed
  • 10-15 whole peppercorns estimate
  • 1 head garlic skins removed, cloves smashed (less if it’s a strong garlic)
  • Dash celery seed


  • Make the brine. Put water, vinegar, salt, sugar, mustard seed, peppercorns, celery seed in a pot over medium heat. Bring to a simmer until salt and sugar are dissolved. Remove from heat and allow to cool to a warm(ish) temp.
  • Slice cucumbers in 1/4 inch slices and put cucumbers and fresh dill in jars. Do not pack TOO tight so that the brine can get to each cuke.
  • Use a broad knife to smash and peel each clove in the head of garlic. Spread between jars on top.
  • Using a measuring cup “spoon” brine into each jar trying to evenly distribute mustard seeds and peppercorns. Jiggle the jars to remove air pockets and put lids on.
  • Place jars into fridge for at least 24 hours before trying. These should keep in the fridge for 4-6 weeks.


Amounts of garlic and dill will depend on personal taste. Try it and adjust. Please let me know if you try this!!
These will keep in the fridge for awhile, just keep in mind that the longer they're in there the less crisp they will be.  They'll still taste delicious!
Keyword pickles, vegan, vegetarian