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Refrigerator pickles have just the right amount of salty, tangy goodness with the most perfect crunch. You are going to love making pickles at home!

sliced pickles in a glass jar with fresh dill inside

Pickles are for more than just midnight cravings of pregnant women, everybody loves pickles! And like most things, they are so much better when made at home! Don’t feel intimidated here, making pickles is so quick and easy. You’ll never reach for that store-bought jar again! 

History Lesson: Pickles date back thousands of years, when pickling was the best way to preserve food. You might immediately think of cucumbers when talking about pickles, but practically any vegetable can be pickled! 

Cucumber Options for Pickling:

Regular Cucumbers are the standard cucumbers you see at the grocery store that are short and wide and may even have a waxy coating on them to make them look good on the shelves. These have larger seeds and a higher water content.

English Cucumbers are often covered in plastic wrap to better preserve them on the shelves since they do not have a wax coating. They have a sweeter taste, and while they still have seeds, they are tiny with a much lower water content, making them perfect for refrigerator pickles!

Pickling Cucumbers are tailor made to pickle. While they can be eaten fresh from the garden, their thin skin and extra crunchy flesh make them ideal for pickling. You may have a difficult time finding these in store. 

If you are having a hard time finding English or Pickling cucumbers, you can even use mini cucumbers!

 

  • Bread and Butter Pickles

    Love Bread and Butter pickles? No problem! It’s easy to alter this dill pickle recipe to the bread and butter variety. Simply replace 1/2 cup of the white vinegar with apple cider vinegar. Then, instead of adding in black peppercorns, garlic, and dill you’ll flavor the pickles with:

    • 1 inch cinnamon stick
    • 1 teaspoon whole mustard seeds
    • 6 allspice berries 
    • 6 whole cloves 
    • 1/2 teaspoon ground turmeric
  • In Defense of Sugar:

    While it is true that you can do without the sugar in the sense of food safety, we don’t recommend it. When used in pickling, sugar helps to preserve the texture as well as balance out the tartness in this level of acidity. 

  • Canning Instructions:

    If you want to can your pickles, you may want to make a much larger batch. 

    After pouring the salt brine into the jars:
    Fill sterilized pint sized canning jars, leaving a 1/2 inch of headspace. Be sure to wipe the rim clean and seal with a canning lid and ring. Do not over tighten. Cover the tops of the jars with at least 1 inch of water and process in a water bath for 15 minutes (higher elevations and/or larger jars will need a longer processing time). 

    Carefully remove the jars from the water bath and let sit out on the counter undisturbed for 24 hours. You should hear a ping from each jar as they seal. After 24 hours, check to make sure the jars have sealed correctly by lightly pressing the top of the lid. If the center bubbles up and down when you press it, is has not sealed and needs to either be refrigerated or reprocessed. If the lid is firm, the jar is properly sealed and can be stored in the pantry. 

Overhead view into an open jar of sliced pickles

If you like this recipe, you may be interested in these other delicious recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

sliced pickles in a glass jar with fresh dill inside
Refrigerator pickles have just the right amount of salty, tangy goodness with the most perfect crunch. You are going to love making pickles at home!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Ingredients
  • 1 English cucumber
  • 1 1/2 cups white vinegar
  • 2 tablespoons sugar
  • 1 tablespoon table salt
  • 1 teaspoon whole black peppercorns
  • 3 cloves garlic
  • 3 sprigs fresh dill
Instructions
  • Slice cucumbers or cut into spears. Place the cucumbers in an airtight container or use a mason jar.
  • In a small saucepan stir together vinegar, sugar, salt, peppercorns, and garlic. Bring to a boil. Once simmering, remove from heat.
  • Pour mixture over cucumber in jar until full. Place the lid on and let cool to room temperature.
  • Once cooled, add in fresh dill. Refrigerate overnight before eating.
Notes
For this recipe, you can use regular cucumbers, English cucumbers, pickling cucumbers, or mini cucumbers. These can all be cut into wedges, or sliced, depending on your own personal preference.
Bread and Butter Pickles Variation -- replace 1/2 cup of the white vinegar with apple cider vinegar. Then, instead of adding in black peppercorns, garlic, and dill you'll flavor the pickles with:
  • 1 inch cinnamon stick
  • 1 teaspoon whole mustard seeds
  • 6 allspice berries 
  • 6 whole cloves 
  • 1/2 teaspoon ground turmeric

Nutrition

Serving: 1whole jar | Calories: 231kcal | Carbohydrates: 41g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 6993mg | Potassium: 536mg | Fiber: 3g | Sugar: 29g | Vitamin A: 315IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 1mg
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Refrigerator Pickles

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Michael Liben

We declared ‘overnight ‘ to mean six hours and so by later the same day we were totally enjoying the pickles. My kids loved them, my wife loved them and I was just happy that they all were happy. Easiest pickles ever, highly recommended. Thanks.

Heather

3 stars
The recipe was easy to follow however it had to much vinegar for my liking. Most recipes I looked at used water and vinegar and most had more water then vinegar. We love most of the recipes from stay at home chef but we may have to tweak this one a little and try again

I’ve been looking for these pickle recipes. My momma used to make these. I have a ton of yellow golf ball cucs. 😊 thank you!

5 stars
I love this recipe and method! My cucumber plant was quite abundant and I used this recipe to create gifts from my garden for friends and family. They only stayed crunchy for about 7-10 days. We loved that the flavor has zing with just a hint if sweetness.

Tom Clark

Thank you I will try this soon I have a question I did the pickled eggs how long will they stay good in the refrigerator??

Janice

Love your simple great recipes

Nancy

I wanted to love this recipe because it is so simple to put together. However, I found the taste to be overwhelming with a strong vinegar taste. I followed the recipe exactly. Anyone have same reaction?

donna l Huffman

5 stars
Love these easy pickles. Have made them 4 or 5 times already this summer, and I do add a pinch of red pepper flakes, as seen in the pictures. There’re not mentioned in the recipe.

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