Easy Crisp Refrigerator Pickles
Super crunchy cucumber pickles made in under 15 minutes without any heat canning required.
In a nutshell: This authentic american easy crisp refrigerator pickles comes together in just 20 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
These quick refrigerator pickles stay crisp and flavorful for weeks! Made with fresh Kirby cucumbers, garlic, dill, and a quick tangy brine.
Key Equipment
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Chef's Pro-Tips
- Use Kosher or Pickling Salt: Table salt contains anti-caking agents that make pickling brine cloudy. Pure pickling or kosher salt preserves crystalline clarity.
- Cool Brine Slightly for Crunch: For quick refrigerator pickles, let boiling brine cool for 5 minutes before pouring over vegetables to preserve crisp crunchiness.
Ingredients
8
servings
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2 lbs Kirby or English cucumbers, sliced into 1/4-inch rounds
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1 ½ cups distilled white vinegar
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1 ½ cups water
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2 tbsp pickling salt or kosher salt
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2 tbsp granulated sugar
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6 cloves garlic, peeled and smashed
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1 tbsp whole black peppercorns
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1 tbsp mustard seeds
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6 sprigs fresh dill
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Step-by-Step Instructions
Prep Cucumber & Jars
Wash and slice cucumbers into uniform rounds. Pack tightly into two clean 1-quart glass jars along with smashed garlic cloves, black peppercorns, mustard seeds, and fresh dill sprigs.
Simmer Quick Brine
In a small saucepan over medium heat, combine white vinegar, water, pickling salt, and sugar. Stir until salt and sugar are fully dissolved, then remove from heat.
Fill & Chill
Pour the warm brine evenly over the cucumbers in the jars, leaving 1/2 inch headspace. Seal with lids, let cool to room temperature, then refrigerate for at least 24 hours before serving.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Refrigerate for at least 24 hours before serving so the cucumbers absorb the brine. They get even better after 2-3 days.
Stored in sealed jars in the refrigerator, they keep well for several weeks. These are refrigerator pickles, not canned, so they must stay refrigerated.
It's best to stick with pickling or kosher salt — table salt contains anti-caking agents that can make the brine cloudy.
Make sure to slice the cucumbers uniformly and let the brine cool slightly before pouring it over them. Very hot brine poured directly over the cucumbers can soften them.
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