A Spicy Perspective

Best Homemade Refrigerator Pickles

Best Homemade Refrigerator Pickles Recipe: How to make pickles, no canning required! These perky crisp pickles make great sandwich toppers.

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Homemade Pickles

Pucker up for the Best Homemade Refrigerator Pickles we ever tried! These zesty garlic dills are quick and easy to make, and also pack a punch of flavor.

It’s that time of year again. Fresh produce is in abundance. There is nothing better than fresh vegetables and fruit that have been allowed to ripen on the vine until they are at the peak of perfection.

Sure, nowadays you can almost always find whatever you want at the grocery store, but the flavor is not always there.

I notice the biggest flavor difference in tomatoes and cucumbers. I love canning my produce, but on those really hot days, who wants to boil large pots of water and steam up the kitchen? Not me.

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Best Homemade Refrigerator Pickles

Our Best Homemade Refrigerator Pickles are a great solution.

You can make one jar or multiple jars of refrigerator pickles, and they are ready to eat after just one day of refrigeration.

Plus, our Best Homemade Refrigerator Pickles are great at any cookout, picnic, or gathering.

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Here’s what you’re going to need for this recipe…

  • Pickling Cucumbers – these are not regular cucumbers! Look for shorter cucumbers, with bumpy skin.
  • Vidalia Onion – this is a type of sweet onion grown in Georgie. If you can’t find these just go with a regular sweet onion.
  • Fresh Dill Weed – you’ll know this produce item the distinct smell. It also gives these pickles their signature dill taste.
  • Apple Cider Vinegar – this has a mellow, fruity flavor that melds well with the spices that go along with this recipe.
  • Garlic – you can’t go wrong with garlic!
  • Pickling Salt – if you can’t find pickling salt, use kosher salt instead.
  • Granulated Sugar – this balances the savoriness of the pickles but doesn’t overpower it.
  • Whole Black Peppercorns – whole black peppercorns are used instead of straight up pepper.
  • Whole Yellow Mustard Seeds – super small yet packed with strong flavor!
  • Red Pepper Flakes – adjust the spice level to your liking by adding more or less to your pickles.

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How To Make Pickles

This recipe really could not be more simple, so here it is:

  1. Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
  2. In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.
  3. Cool the brine down to warm and fill the jar so everything is covered with brine.
  4. Close the lid tightly and refrigerate for 24 hours before eating.

I use the small pickling cucumbers with the thick bumpy skin. They hold up well and stay crunchy. It doesn’t take too many cucumbers either; I was able to fit three 4-inch long sliced cucumbers in a pint-sized jar.

Zesty garlic dill pickles are my favorite. However, you can adjust this recipe to your own tastebuds to make it less garlicky or sweeter.

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Refrigerator Pickles

Another beauty of Best Homemade Refrigerator Pickles is you can put them in any clean jar with a lid.

You don’t need to buy canning jars because you don’t actually can them. Simply pack the jars with cucumbers, a bit of onion, and dill. Then make the brine and pour it over the top. Then pop the pickles in the fridge.

If you are using unconventional jar sizes you may need to adjust the amount of brine to fill the jars you have.

It is also fun to cut the cucumbers in whatever shape you like.

I made long sandwich slices, spears, and crinkle cut round slices. With a large enough jar and small enough cucumbers, you could leave them whole as well.

Have fun with it!

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Pickle Q & A

How long do refrigerator pickles last?

Homemade pickles should last for two months in the refrigerator in their jar. However, the longer they sit, the less crunchy they become.

What are pickles made of?

The pickles themselves are cucumbers soaked in brine (water, vinegar, and salt) mixed with spices. As the cucumbers soak in the mixture, they are transformed into pickles.

What are the best pickles?

This question is easy, these pickles are the best! Obviously! They are homemade and simple to make. Knowing exactly what you are putting into your body is so empowering, especially when it tastes just as good if not better than store-bought.

April Scharpf

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See The Recipe Card Below For How To Make The Best Homemade Refrigerator Pickles. Enjoy!

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Best Homemade Refrigerator Pickles Recipe #ASpicyPerspective
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Best Homemade Refrigerator Pickles

Prep Time: 5 minutes
Cook Time: 3 minutes
Chill time: 1 day
Total Time: 1 day 8 minutes
Best Homemade Refrigerator Pickles Recipe: How to make pickles, no canning required! These perky crisp pickles make great sandwich toppers.
Servings: 12 spears (1 pint jar)


  • 3 pickling cucumbers each about 4 inches in length, sliced evenly
  • 1/4 cup Vidalia onion sliced
  • 3-5 sprigs fresh dill weed
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 cloves garlic smashed
  • 1 1/2 teaspoons pickling salt or kosher salt
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon whole black peppercorns
  • 1/4 teaspoon whole yellow mustard seeds
  • Pinch crushed red pepper flakes


  • Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. Leave a 1/2 inch of space at the top of jar for liquid.
  • In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.
  • Cool the brine down to warm and fill the jar so everything is covered with brine.
  • Close the lid tightly and refrigerate for 24 hours before eating.


This recipe is made to fit a 1 pint jar. Multiply and adjust per number and size of jars desired.


Serving: 1spear, Calories: 13kcal, Carbohydrates: 2g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 293mg, Potassium: 113mg, Fiber: 0g, Sugar: 1g, Vitamin A: 1.1%, Vitamin C: 3.3%, Calcium: 1.1%, Iron: 1%
Course: Side Dish, Snack
Cuisine: American
Author: April Scharpf

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13 comments on “Best Homemade Refrigerator Pickles”

  1. Love this recipe! It is easy to follow and can be tweaked to the bit spicier side by adding more crushed red pepper or jalapeno peppers sliced. For one batch we saved an empty honey jar and made a pickle batch adding some sliced jalapeno for “sweet heat”. Great too that they are ready in 24 hours!

  2. The pickles are great! Thanks.

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  5. I’ve never made my own pickles before so I was a little worried at the start, but your instructions were really easy to follow (and btw I love the pics!), so they turned out pretty tasty! Thanks for sharing!

  6. I made these a few days ago and they are delicious! Thank you for a great and easy recipe!

  7. Please respond: How long do these pickles last in the refrigerator?

  8. Made them and we love them…..

  9. Another good recipe.

    PLEASE would you set up your recipes so that we can print them out on only 1 page!
    I hate having to waste a sheet of paper when one would be sufficient if your computer programmers would just set them up better. Yours is not the only recipe site that does this some, only
    have one or two lines on the second page. THAK YOU!

  10. I try to tell everyone. Pickles. Pickles! The best I’ve ever had were in Ogunquit, Maine! Don’t even get me started about Massachusetts pickles :-(

  11. I really want to make these but would like to know how long will they keep in the frig?

    Thank you.

  12. This sounds perfect! Your right! The heat is terrible and ready in 24 hours – this will be easy and yummy. How long can they stay in the fridge – my store bought stay for months and months. AS they sit the flavors will become stronger and stronger so each couple of days the taste will change to even more yumminess. Thanks for sharing!