Craving crisp, tangy pickles but don’t want to heat up the kitchen or go through a canning process? These 10 easy refrigerator pickle recipes use simple brines and quick prep, giving you bright flavors in hours—no heat needed. They store in the fridge for weeks and let you customize heat, sweetness, and aromatics to your taste. Grab some clean jars, a few cucumbers, and you’re ready to pickle.
Classic Dill Refrigerator Pickles
A timeless crunch with fresh dill and garlic. Great on burgers, sandwiches, or straight from the jar.
Ingredients:
- 4 cups cucumber slices (about 1 quart)
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 4 garlic cloves, peeled and lightly crushed
- 2 tablespoons fresh dill (or 1 teaspoon dill seeds)
- Optional: 1/2 teaspoon black peppercorns, 1/2 teaspoon red pepper flakes
Steps:
- In a bowl, whisk together vinegar, water, sugar, and salt until dissolved.
- Pack clean jars with cucumber slices, garlic, dill, and any peppercorns.
- Pour brine over cucumbers, leaving 1/2 inch headspace. Seal and refrigerate.
- Let sit at least 4 hours; best after 24 hours for full flavor.
Garlic Dill Refrigerator Pickles
Extra garlicky and herb-forward, these are perfect for fans of bold pickle flavor.
Ingredients:
- 4 cups cucumber slices
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 6 garlic cloves, peeled and lightly crushed
- 2 tablespoons fresh dill
- Optional: 1 teaspoon black peppercorns
Steps:
- Whisk vinegar, water, sugar, and salt until dissolved.
- Layer cucumber, garlic, and dill in clean jars; add peppercorns if using.
- Top with brine, seal, and refrigerate. Allow at least 4 hours, preferably 24 hours.
Spicy Refrigerator Pickles
A kick of heat for heat lovers—beautiful with sandwiches or as a snack.
Ingredients:
- 4 cups cucumber spears
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1–2 teaspoons crushed red pepper flakes
- 1 garlic clove, optional
- 2 tablespoons fresh dill (optional)
Steps:
- Combine vinegar, water, sugar, and salt until dissolved.
- Pack jars with cucumbers, garlic, dill, and red pepper flakes.
- Pour brine over, seal, refrigerate. Wait at least 4 hours; 24 hours is best for depth of flavor.
Bread-and-Butter Refrigerator Pickles
Sweet, tangy, and a little creamy in the pickle brine—great with burgers or as a snack.
Ingredients:
- 4 cups cucumber slices
- 1 cup white vinegar
- 1 cup water
- 3/4 cup granulated sugar
- 1 tablespoon kosher salt
- 1 small sweet onion, thinly sliced
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seeds (optional)
- 2 garlic cloves, sliced
Steps:
- Whisk together vinegar, water, sugar, and salt until dissolved.
- Layer cucumber, onion, garlic, mustard seeds, and celery seeds in jars.
- Cover with brine, seal, and refrigerate. Allow flavor to develop for 6–24 hours.
Mustard Seed Dill Pickles
Bright with mustard and dill—crisp, with a gentle tang.
Ingredients:
- 4 cups cucumber rounds
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 2 tablespoons fresh dill
- Optional: pinch of black pepper
Steps:
- Combine brine ingredients until sugar and salt dissolve.
- Layer cucumbers with dill and mustard seeds in jars.
- Cover with brine, refrigerate, and wait at least 4 hours; for best flavor, 24 hours.
Lemon-Dill Refrigerator Pickles
A zesty twist with lemon brightness and fresh dill for a crisp, citrusy bite.
Ingredients:
- 4 cups cucumber slices
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- Zest of 1 lemon, finely grated
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill
- Optional: 1/4 teaspoon black pepper
Steps:
- Whisk brine ingredients together until dissolved.
- Pack jars with cucumber, lemon zest, lemon juice, and dill; add pepper if desired.
- Pour brine over, seal, and refrigerate. Allow 4–24 hours for flavor development.
Red Onion & Cucumber Quick Pickles
Sweet onion notes mingle with cucumber for a crisp, versatile pickle.
Ingredients:
- 4 cups cucumber slices
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 small red onion, thinly sliced
- 1 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh dill (optional)
Steps:
- Stir together vinegar, water, sugar, and salt until dissolved.
- Layer cucumber and red onion in jars; add dill if using.
- Cover with brine, seal, and refrigerate. Best after 4–24 hours.
Curry-Spiced Refrigerator Pickles
Warm, aromatic flavor with curry powder—great as a quick condiment alongside grilled dishes.
Ingredients:
- 4 cups cucumber slices
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon mustard seeds
- 1 garlic clove, minced
Steps:
- Mix brine ingredients until sugar and salt dissolve.
- Layer cucumber with garlic and spices in jars.
- Top with brine, seal, and refrigerate. Flavor develops in 4–24 hours.
Garlic-Pepper Refrigerator Pickles
Garlicky with a bold peppery finish—perfect on a roast beef sandwich or as a snack.
Ingredients:
- 4 cups cucumber spears
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 6 garlic cloves, thinly sliced
- 1–2 teaspoons cracked black pepper
- 1 teaspoon coriander seeds
Steps:
- Combine brine until sugar and salt dissolve.
- Pack jars with cucumber, garlic, pepper, and coriander.
- Pour brine over, seal, and refrigerate. Wait at least 4 hours; for best results, 24 hours.
Honey-Mustard Dill Pickles
A touch of sweetness with tangy mustard and fresh dill for a lively flavor profile.
Ingredients:
- 4 cups cucumber rounds
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons honey
- 1 tablespoon mustard powder
- 1 tablespoon kosher salt
- 2 tablespoons fresh dill
- Optional: pinch of black pepper
Steps:
- Whisk brine ingredients until honey and salt dissolve.
- Layer cucumber with dill in jars; add pepper if using.
- Pour brine over, seal, and refrigerate. Flavor develops in 4–24 hours.
Conclusion: With these 10 refrigerator pickle recipes, you can tailor crunch and flavor to every meal. Storing tips: use clean jars, keep the pickles submerged in brine, and refrigerate promptly. Most refrigerator pickles stay best within 2–4 weeks; if you notice off smells or cloudy brine, discard. Have fun experimenting with different herbs, spices, and sweetness levels to discover your perfect pickle.