Refrigerator pickles are easy, quick pickled vegetables to store in the refrigerator. No canning process necessary.
If y’all remember, I have written several posts in the past about home canning. There was the Strawberry Jam. Then the Kosher Dills and the Pickled Okra. And don’t forget that delicious Basic Salsa, either! All tried and true great recipes.
But, you know what? Sometimes I just don’t have enough produce on hand to do a big batch of canning. Sometimes it’s just a handful of whatever I picked from the garden that day. Two or three cucumbers, a handful of cherry tomatoes and maybe a pepper or two. More than I need for dinner and I never like to waste homegrown produce! So what do I do with that little bit of fresh veggie deliciousness? I make up a quick batch of refrigerator pickles.
Now, I want you to know that this is not a canning recipe. You don’t need to start sterilizing jars and get out your big canner and fill it up. This is just a simple pickle that you store in the fridge and use up within a few days. What could be easier, huh?
How to Make Refrigerator Pickles
To get started, you’ll need a pretty jar to hold your pickles. Or an old used mayonnaise jar. Whatever. I won’t tell. Just make sure it’s very clean and the top fits well.
Put your salt, peppercorns, dill seed, fresh dill and half the sliced garlic in the bottom of the jar. If you don’t have fresh dill, that’s okay. It’s really more for looks anyway.
Then simply layer your veggies in the jar in an attractive way. Or just throw them in there any old way. Whatever makes you happy. In this jar, I used cucumbers, Vidalia onions, halved yellow cherry tomatoes and a few small sweet peppers. But you don’t have to use my combination! Just substitute whatever you have on hand that you think might taste good pickled.
Bring the vinegar and water to a strong simmer, nearly a boil, in a small pan. Pour the simmering mixture over the veggies and put on the lid. Let your pickles cool before you store them in the refrigerator. Use them up within a few days.
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That’s it. Really. That’s all there is to making pickles. But you should understand that these will not taste like a store-bought or canned pickle. They will have much more of a fresh taste and some say it’s more or less an acquired taste at that. All I know is that we love them. They’re so good with all the fresh summer veggies – fried okra, field peas, sliced tomatoes, sauteed yellow squash. Gee, I’m making myself hungry!
Just one more thing – if you and your folks don’t care much for dill, try these with thyme instead. Different and very interesting flavor.
🧾 More Recipes You’ll Like
- Refrigerator Pickled Peppers
- Pickled Okra
- Quick Pickled Cucumbers
- Favorite Kosher Dills
- Tart Pickled Cherries and Pickled Celery Sticks
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Refrigerator Pickles
Ingredients
- 1 ½ teaspoons salt
- 8 peppercorns
- 1 ½ teaspoons dill seed
- Fresh dill
- 3 cloves garlic peeled and sliced
- 4 cups assorted fresh veggies – cucumber sweet or hot peppers, cherry tomatoes, onion
- 1 ½ cups white vinegar
- 1 ½ cups water
Instructions
- Place the salt, peppercorns, dill seed, fresh dill and half the sliced garlic in the bottom of a clean jar.
- Layer the veggies in an attractive arrangement.
- Combine the vinegar and water in a pan and bring just barely to a boil.
- Pour the vinegar and water over the veggies.
- Close the jar and leave it to cool.
- When cool, store in the refrigerator.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This format is not user friendly. I was trying to get the recipe for the Claussen type dill pickles and it said the ingredients and measurements could be found at the bottom of the page. so I wrote down the steps as I headed down to the bottom of the page. when I got to the bottom it offered to print, save and a couple of other choices but no measurements or instructions for the brine- at least not that I could find. I will admit I am not tech savvy but without a printer I was not able to copy the brine portion of the recipe defeating all the ĥand writing of the recipe to that point.
Robert – there’s no need to hand write all the steps or ingredients. All of that is in a nicely formatted recipe card section at the end of the post. When you’re given the option to print, select that and you’ll go to the printable recipe whether you have a printer to sent it to or not doesn’t matter. This is standard format that 99% of food blogs follow.
I love the way yo’ve done this. I will try to duplicate it as best I can for a summer gift for my Mom and for myself.
Hi, I can’t wait to try this. But I do have one question – why only “half the garlic?” What do we do with the other half? Did I miss something? Anyway, looking forward to it!
Hi! Thanks for asking and I see now that it was really clear. I meant to use half your garlic with your first layer of veggies and the remaining garlic in your following layer(s).
cant wait to make these…..thanks. Ive been using david changs recipe for a while but this is even easier and doesnt have any sugar. I hope you can start eating them almost right away???…….I have a slight pickle addiction hahaha
Hi Clive. I actually think they’re best the same or 2nd day that they’re made.
I can’t wait to try this! they look wonderful
Every year I say I’m going to make pickles, but I never get around to it. This is exactly the kind of recipe I need to get started. Thanks, Lana!
Yum! I love fridge pickles!
whew, for once, we are not on the same page… this is such a great way for quick pickles, I like to do it too, even a bread n butter version… I like your recipe a lot
Thank goodness :-) If you had been fixin’ to post a pickle recipe I think I would just freak out.
Refrigerator Pickles are the only type I make. I’m too lazy to sterilize/etc. It just takes the fun out of it for me.
I’m keeping this recipe – it looks great.
I actually love canning, Dan. The whole process from sterilizing the jars to preparing the contents and the water processing. Something about it appeals to the scientific side of my brain :-)
Great post! Perfect for this time of year
Thanks, Alison!
There’s really nothing better than a pickle :) And this looks awesome!
Thanks!
Great way to use up all those leftovers in the crisper. I love anything pickled…
We do, too. And this is such as easy way to keep fresh pickled veggies on hand.
These pickles came out fabulous what a great picture of freshness I love pickles and you aced this one Congrats on these they are absolutely perfection!
Thanks, Claudia. We enjoy these all summer long. They’re just so fresh and crisp.