Recipes » Condiments and Extras Recipes » Refrigerator Pickles

Refrigerator Pickles

| | |
5 from 2 votes
Fresh veggies pickled with dill and garlic
Prep Time 20 minutes
Refrigerator pickles are easy, quick pickled vegetables to store in the refrigerator. No canning process necessary.

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.

Refrigerator pickles are easy, quick pickled vegetables to store in the refrigerator. No canning process necessary.

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.

Photo collage showing stages of packing the vegetables and seasonings into a glass jar.

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.

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

Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
If you’d like to hang out with me and lots of other online Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.

Refrigerator pickles are easy, quick pickled vegetables to store in the refrigerator. No canning process necessary.

Refrigerator Pickles

Fresh veggies pickled with dill and garlic
5 from 2 votes
Print It Rate It
Course: Condiments and Extras
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12 servings
Calories: 47kcal
Author: Lana Stuart


  • 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


  • 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.


NOTE: This is not a canning recipe. Because it is not processed in a boiling water bath the contents are not safe for shelf storage. Refrigerator storage only, please!

Nutrition Information

Serving: 1 | Calories: 47kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 322mg | Potassium: 136mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3081IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

Leave a Reply

Your email address will not be published.

Recipe Rating


  1. 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.

  2. 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!

    1. 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).

  3. 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

  4. 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!

  5. 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

  6. 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.

    1. 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 :-)

  7. 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!