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refrigerator pickles
Isabella

Crisp Refrigerator Pickles

Refrigerator pickles are the easiest way to enjoy bold, crunchy, tangy cucumbers without the need for canning. No boiling water baths, no sealing lids—just a quick prep and a flavorful brine that delivers unbeatable crunch every time.
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Prep Time 15 minutes
Cook Time 5 minutes
0 minutes
Total Time 20 minutes
Servings: 6 jars
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Brine Base
  • 1.25 cups distilled white vinegar (5% acidity)
  • 2 cups cold water
  • 3 tablespoons kosher salt ideally coarse
  • 2 tablespoons sugar adjust for sweeter or savory brine
Vegetables
  • 1.75 pounds Kirby cucumbers about 6 medium, sliced into halves or spears
Aromatics and Spices
  • 6 cloves garlic peeled and halved
  • 2 tablespoons coriander seeds
  • 1 teaspoon mustard seeds
  • 0.25 teaspoon red pepper flakes more if desired for spice
  • 16 sprigs fresh dill

Method
 

  1. Wash glass jars with hot, soapy water, rinse thoroughly, and let air dry. Clean cucumbers under cool water, trim ends, and slice into spears, rounds, or halves. Remove the blossom end to preserve crunch.
  2. For cold brine: mix vinegar, water, salt, and sugar in a large bowl. Stir until fully dissolved.
  3. For hot brine: combine vinegar, water, salt, and sugar in a saucepan. Heat just until dissolved, then cool to room temperature before using.
  4. Pack cucumbers tightly into jars, leaving ½ inch of headspace. Add halved garlic cloves, dill sprigs, coriander seeds, mustard seeds, and red pepper flakes to each jar.
  5. Pour cooled brine over the cucumbers, ensuring all are submerged. Seal jars with lids and shake gently to distribute spices.
  6. Refrigerate jars and wait at least 6 hours before eating. For best flavor and texture, let them sit for 24 hours. Pickles improve over several days.

Notes

Always use fresh, firm cucumbers and cut off the blossom end to prevent mushiness. Let hot brine cool fully before pouring to maintain crunch. For extra flavor, add jalapeño slices or swap sugar for honey. Use clean utensils when serving to keep brine fresh.