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Best Homemade Refrigerator Pickles

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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 when certain types of produce are out of season.

I notice the biggest flavor difference between tomatoes and cucumbers. I love canning my produce, but on 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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Homemade Pickle Ingredients

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 Georgia. If you can’t find these, just go with a regular sweet onion.
  • Fresh Dill Weed – You’ll know this produce item by the distinct aroma. 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.
  • Water – To fill the jar to the top.
  • Garlic Cloves– 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 ground pepper for a milder taste.
  • Whole Yellow Mustard Seeds – Super-small, yet these seeds are packed with bold 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…


  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 saucepan heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and the 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 to fill a jar 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 even 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!

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

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Frequently Asked Questions

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.

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Serve These Quick Pickles On…

More Pickled Goodies

Check the printable recipe card below for the nutrition information including calories, sodium, protein, fiber, vitamin c, and calcium percentages.

Best Homemade Refrigerator Pickles Recipe #ASpicyPerspective
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4.97 from 128 votes
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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 the 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.
Too tart? Some readers have mentioned the vinegar being a little much for them. I like pickles with a bite, but we all have different taste buds. Feel free to add up to 1 1/2 teaspoons of sugar per jar. 


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: 55IU, Vitamin C: 2.7mg, Calcium: 11mg, Iron: 0.2mg
Course: Side Dish, Snack
Cuisine: American
Author: Sommer Collier

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256 comments on “Best Homemade Refrigerator Pickles”

  1. What happens if I don’t heat the brine?

  2. I never leave reviews but I used my home grown cucumbers to make this recipe. It was terrible. The apple cider vinegar is WAY too strong for pickles. I do not recommend using that type of vinegar and I’m bummed because now I’ve wasted my cucumbers and they are inedible

  3. We made these pickles with my kindergarten class. The kids had so much fun and there were delicious the next day. Reminded me of the pickles I made a kid. Loved the sour taste. Thank you for sharing! I will be making these again and again.

  4. Can you reuse the brine, or do you have to make fresh each time?

  5. Do you have to put the sugar in? I don’t use sugar so I’m wondering if they’ll still turn out without it. 

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  11. Adding 1/4 tsp of alum for every 2 cups of brine will lend for a crisper pickle longer! I used your recipe for cucamelons who knew how much these little vines produced lol! ALOT! lol I did process the jars for longer storage np! I liked your recipe bc of the cider vinegar! Most use white vinegar which is more potent!! If I had really good cider vinegar w/the mother I would use the refrigerator method so not to kill the good stuff in it – however I just had regular junk on hand! I also added some fennel fronds this time I’ve never done it before but it looks good?! If I wanted to add some heat/spice what would you recommend??

  12. Very good! Seems to be just the right amount of garlic, herbs, spices and vinegar for me, using 1/2 tsp of sugar. Great recipe, thanks!

  13. These turned out well. At first they had an overly strong vinegar taste, but as they sat longer the flavors blended together nicely. I made other batches where I adjusted the water to vinegar ratio. Overall a very easy process!

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  18. My family loves these pickles! Wonderful recipe!

  19. Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope they will like it.

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  23. I accidentally planted pickling cucumbers and had no idea what to do with them.  This recipe was just perfect.  I made spears and used 1 teaspoon of sugar.  They are delicious.  I’m already making jars for everyone!

    • I plant a few cucamelon plants lol!! Holy crap do they produce ALOT!! Thats why I’m here! You know you can chop those pickling cucumbers fine and make relish?? Thats what I do some sweet some dill and its soooooo….much better than the store bought junk! I ran out of homemade and had to buy some – I was shocked just how bad the store bought was I had forgotten!!

  24. Fantastic recipe best pickles ever ! Made these with my granddaughter we did 3 quart jars ( I had a ton in my garden) we added extra pickling spices for hot ones – seriously could have sold these !

  25. Fantastic pickles! I used 1/2 apple cider vinegar and 1/2 white distilled vinegar. Came out fantastic.

  26. Really a great recipe!! I added a little more sugar because that’s what I like. I tried so many and this one is the best!! Thanks!!

  27. I just started pickling and canning a few years ago and so far have not had a lot of luck achieving crispy pickles. I have tried multiple techniques and additives with little success. While the long term storage of traditional canning is nice, everybody I give them to wants to eat the pickles now anyway. I tried 2 batches of traditional vs these refrigerator ones. THESE were fantastic. So flavorful and crispy. I was very excited and will probably never go back to the traditional method. Not to mention, I did 8 jars in under an hour. LOVELOVELOVE 🥒  

  28. Have you ever tried canning this recipe? If so, how long did you boil at the end?

  29. I made 12 pints of this recipe as it was published. I gave 1/2 to my daughter. My son-in-law took a jar to work with him and shared them. Now I have to make more because all of his co-workers want to buy them!

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  31. Can I reuse the brine after all pickles are eaten ?

  32. Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope they will like it.

  33. Pickles are my guilty pleasure. lol

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  37. I make a batch of these at least once a week and all my friends and family absolutely love them. This is the best pickle recipe that exists. Has anyone tried killing them? I would like to get some longer shelf life out of them

  38. I grew cucumbers this year (only thing I grew lol) and just used this recipe with some fresh out of the garden! I followed the recipe exactly and I think it turned out really tasty! Thank you!

  39. I do water bath pickles and so easy. Make your brine and no need to heat. Just stir until dissolved and pour over pickles. I prefer spears and packed tight. Set into water, coming up to shoulder of jar. Heat to boiling.
    urn off heat and let sit 1 minute than remove jars. After 5 minutes turn jars upside down and let set until cold before removing jar rings. They always seal this way. My brine for sweet dills is 1 cup sugar, 1cup vinegar, 1 tsp salt, 2/3 cup water. Double recipe as needed. Can also use this recipe for pickling beets, green or yellow beans (precooked) It is called Pickling Brine For Everything.

  40. These pickles are insanely good!  You’re right—they really are the BEST homemade refrigerator (or any other kind) pickles!  Will be  recommending to everyone!

  41. Hi! Omg these pickles are amazing!! Am I able to can them so they can be shelf stable in my pantry? How long would you recommend they’re heated for?

  42. Great! Less sweet than other recipes I’ve tried. Will definitely make them again.

  43. Absolutely delicious! The only change I made was to substitute a sliced serrano pepper for the crushed red pepper. Heat was perfect and so was the recommended 1/4 tsp. of sugar ((not too sweet, just a hint). I wasn’t sure about using apple cider vinegar, but it blended very well with the rest of the flavors. Plus, I don’t need to make a huge batch, which is perfect for a small garden where my yield is fairly low each week. I will definitely be making more as my cucumbers continue to come in throughout the growing season.

  44. How long do the Pickles last in the refrigerator??

    • Pickles don’t go bad as long as you keep them in their brine, they may get too sour for you. Max two years I’d say, but they only get better with time.

  45. This is summer is the first time I made pickles. Rave reviews from family and friends. I know you have said they last a couple months in the refrigerator. What are your thoughts on canning them in a water bath for longer storage?

  46. I just got the pickles jarred up. It smells heavenly. Is it possible to also can this recipe? I’d love to have it all year long. Also, I assume I can also slice the pickles up in this recipe.

    • I’ve made these twice. Delicious! But now I have too many cucumbers and would like to can them in the water bath. Can I use this recipe to do that?

  47. They were so easy to make and delicious. The one thing I changed was to up the garlic from two cloves to four–we love garlic in my family and they were a huge hit at our July 4th cook-out.

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  49. I went to the farmers market and picked up 3 giant cucumbers and speared them for 1 per 32oz mason jar. For 3 mason jars I used 3 cups of water and vinegar and had just a little left over. Glad to have a recipe that I am not just winging  it!

  50. This is my second year making these with the pickling cucumbers from my garden! So tasty and easy. I grew an extra plant this year to keep up with demand. And the pickled onions in there are a bonus treat! 

  51. Hi all, I am about to make these but I must omit the salt as my husband cannot have any, would these keep in the fridge without the salt? Any suggestions would be greatly appreciated.

    • Hi Annie,

      I have never made a salt-free version of this recipe, but yes, they will still need to be refrigerated. Please let me know how they turn out!

      • Hi Sommer,
        Thank you for the recipe it has been a total hit! I doubled the recipe and tripled the spices to make up for the lack of salt and used about half cup more of vinegar. I used fresh dill but next time I will also use dry dill as the other spices overpowered.

  52. I’m on my third batch and my husband is still raving about them. Let my friend try one and she inhaled it and politely demanded the recipe. Well done chef!

  53. Is it ok to use plastic containers instead of glass?

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  56. I’ve tried some other refrigerator pickle recipes and this is by far the best. They’re crunchy and salty with a great vinegar punch. The onions it also produces are some of my new favorite things. I do add a little more sugar to the mix to keep my wife away from them. Highly recommended.

  57. The easiest recipe ever!!! I used cauliflower instead of pickles – DELICIOUS!!! I went to the store to buy any vegetable I could find to pickle!!! I love this recipe!! Thank you Sommer!

  58. Delicious pickles! Can I re-use the brine if the pickles get eaten in like a week?

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  61. This recipe is perfect. Seriously do not change anything except the pepper flakes. If you want less spicey, then reduce or illuminate that. Ive made plenty of these pickles and never had a complaint. One person asked me to eliminate the peppercorns and flakes. This recipe is 5 stars for a good reason.

  62. These pickles are fabulous!! I absolutely love how easy they are to make. Thank you for sharing your recipe ❤️

  63. Haven’t made this recipe yet, but it’s on my “to – do” list.
    Was wondering (instead of cucumbers for making pickles) would this brine work for a mixture of sliced onions + broccoli & cauliflower florets and diced tomatoes?
    Also, if you wanted to eliminate the crispiness of the broccoli & cauliflower, would it hurt to cook/steam them first? Same question for brussel sprounts.

  64. I LOVED this recipe. The only changes I made were adding a little more garlic, and adding cayenne and ghost peppers to the jar before pouring the brine. I also used half white vinegar and half apple cider vinegar. Absolutely delicious. Will be making again!

  65. OMG these are addictive! I made a double batch to fill two 8 oz jars and one 16 oz jar. We like it spicy so I cut one Serrano pepper and divided it among three jars (one jar was a hostess gift for someone who isn’t fond of chili heat.)  The farm stands are still selling Kirby cukes  and they definitely retain their crunch. Well I am making another batch because someone ( ahem…my hubby) keeps snacking on them. Thank you Sommer!

  66. Do you take the spines off cucumbers before pickling?

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  68. Looks wonderful and easy to make!

  69. I have another question. Can you make these with raw organic ACV with the MOTHER it says it has 5% acidity? That was all they had. I made some with white vinegar those were good but, I do like them better with ACV. Some sites say no that you have to use distilled ACV. 
    PLEASE HELP. I DON’T WANT to throw them out but, I will if need be. 

    • I’m also wondering this as I made it not realizing there was a difference and now I hope they taste ok. 

    • Yes because your not “canning” them and these are just refrigerated. Good vinegar doesn’t do well for long storage and if you did a water bath it would kill good bacteria

  70. These are AMAZING! Thank you sooo much for this recipe. 
    My grown son and I made them together with homegrown cucumbers from his garden! That meant the world to me. We made quart size and pint size! 3 jars gone in 3 days! One of them was qt. size!
    All of our jars sealed. Is that ok? Was the brine too warm. Were they supposed to seal?
    We made several batches AGAIN! Same thing all jars sealed?!
    I’m concerned we added fresh clean green beans without blanching. Is that safe? I didn’t think of it at the time (obviously) but, started to think that I probably needed to blanch them all other sites say yes. PLEASE HELP I AM SO WORRIED. Couldn’t sleep. 

    • Keep them in the fridge and they will be fine. Just note that they are NOT shelf stable even though the jars sealed.

      • Eliza thank you soo very much. I’ve been so nervous haven’t slept. 
        This pickle recipe is the absolute best! The first batch we shared with friends they came back the next day and asked if they could have more! That warmed my heart. ❤️🤗💫

  71. Forgot to rate it at 5 stars.

  72. Made it with my nieces and had so much fun doing it. Simple clear directions. Can’t wait to try our homemade pickles. Especially since we grew the cucumbers ourselves. The little ones don’t like the cucumbers but LOVE pickles !

  73. Very easy; delicious pickles the next day. I’m a 74 year old man; I do basic cooking. My Polish grandmothers & aunts all made pickles in 5 & 10 gallon crocks. It never occurred to me that I could make a small batch this quickly! My adult son is visiting, and asked how pickles are made, so I googled it to find your recipe. Since we had everything needed in the house, I tried it. My wife was suspicious! The next day, the three of us ate a whole quart of your pickles! Thank you! (I have your pickled eggs working, too. We will try them tomorrow. Yes, they ARE bar food!)

  74. Wow these pickles were amazing!! Thank you! I used fresh dill, cucumbers, and onions all from my garden. They taste so good and it’s my first time making pickles! So easy

  75. Made these just a few days ago.
    Husband “those pickles you made are Amazing!”
    Now he’s “looking for excuses to eat them” lol I told him he doesn’t need a reason, just eat them.

  76. Perfection!  I’m a pickle junkie and my faves are at a fruit stand 6 hours away.  I stop there every time I go through and they are usually sold out.  These are actually better!  I compared ingredients and these are very similar, with the addition of sugar (added just a hint ’cause I shouldn’t have it) and Walla Walla sweet onions. I absolutely agree that I would love a canning recipe to make these last longer into the fall and winter.  I made 5 jars and they’re going too fast.  I’m planting more cucs next year just to pickle. LOVE!  

  77. These are soooo good!  Everyone has raved how delicious they are.  Oh how I wish you had a recipe for canning so I could make the goodness last into the winter.  Please consider doing so 😊. Thank you for this recipe. 

  78. Can you use dried dill instead of fresh? Can’t wait to try this recipe! 

  79. How log do these last in the fridge for?

  80. Incredibly delicious and easy to make!

  81. What’s the reason or difference in this recipe for why you don’t sanitize your mason hard and everyone else does ?

    • Jars should definitely be clean, but they don’t need to be SANITIZED because they won’t be processed in a canner of some kind (sealed with heat or steam).  Jars that are processed can be put on shelves instead of in the fridge.  That plus the heat involved means zero bacteria is critical to a good product and long shelf life.  Hope that helps.  

  82. Awesome! These pickles are amazing! I add a few slices of fresh jalapeño from my garden and omit the red pepper flakes. So far I have only made crinkle cut slices, but I have to say I will be experimenting more and trying all kinds!! Thank you for this recipe. 

  83. Hi – I plan to make these but my husband doesn’t like dill. Do you think basil will be a good substitute or should I just omit it? Also thinking of adding a finger of horseradish or some jalapenos, all of which we have from our garden. I’ll wait for your answer and let you know how they turn out. Thanks so much!

  84. Made these with fresh cucumbers out of my garden..also threw in some fresh green pepper and a couple pieces of jalapeno from the garden as well…my husband and kids are pickle picky and they LOVED them!! Went thru a jar and put some fresh green beans in the brine..can’t wait to try!!!

  85. My husband said these are his new favorite pickle. He ate most of the jar.

  86. I was so excited to make these, but I’m disappointed in these. I followed the recipe, but there was too much vinegar (and I love vinegar and ACV) and not enough dill or balanced flavor. I tried them after 24 hrs and thought it would be better to wait a little longer. I even added extra red pepper flakes. I wish I knew what to do to make them taste better. Not really looking for a lot of sweet, just balance and more infusion of spices into the pickles. What went wrong?

  87. My pickles turned out delicious just wondering if I could use the brine again by just taking out leftovers pickles and adding more sliced cucumbers and do I once again set out for a couple days??

  88. These are so simple yet soooo flavourful, thank you for this recipe. My first time making pickles was a success! 

  89. I love these pickles. They are so easy and so delicious. I never need to buy pickles again. Thank you!

  90. This is the best! Try putting fresh whole green beans in
    too! Delish

  91. Hi there, Can I use regular vinegar instead of Apple cider. I’m just really not a fan of apple cider vinegar. Thanks 😊 

  92. Easiest and  very best dill pickle Recipe I have ever used!  I’ve received rave reviews on the pickles I made!  

  93. Can you can these?

  94. These are fantastic! They take a few days in the fridge but oh so worth it! The first couple days it tasted too much like vinegar. Around day 5 they were perfect! Everyone in my house keeps grabbing them and the neighbors love them! I did not change a thing in the recipe except I needed a little extra liquid at the end to fill the jars. I just added and mix of 50/50 apple cider vinegar and water to it. No extra spices, salt or sugar. I have passed this recipe around already! Thank you so much. 

  95. In the middle of making these but do not have any mustard seed on hand… has anyone made them without?

  96. Our family is loving this recipe. Its easy to make and delicious. My grandmother said it was the best part of her lunch. Thank you for sharing!

    • First time pickling cucumbers and these came out phenomenal! Making many more with this recipe. Next time I will add mushrooms, carrots, and maybe okra! Thank you!

  97. Outside of not re-reading the directions and having to take my cucs and dill out so I could make the brine (put the seasonings in first 🤣) this came out amazing! I’m also growing some sriracha peppers, so I think I’m going to make a special batch for me!

  98. Is it possible to do these in plastic containers rather than jars? Just curious.

  99. Thank you for this recipe! I liked it because there is less sugar then many recipes. I did however make some adjustments. I added double the salt (though the recipe is not too salty for those limiting their salt intake.) I also added a bit more sugar. The brine was a bit short so when I doubled the recipe for my cucs, I made 3 times the brine. That worked out perfect. I also added more different kinds of spices just to try them put. This is the second time I have used your recipe. Thanks again

  100. These are so delicious!! I’m never buying pickles again. So happy I found this recipe, thank you! I accidentally bought quart sized jars so had to make some extra brine but it’s so easy I didn’t mind at all. Yum!

  101. I have a question! Is the onion necessary? I’m severely allergic to onion (not garlic though oddly enough, and I’d love to try this recipe but I can’t use the onion.
    If it isn’t necessary, I’d love to know what you’d use to substitute it with!

    • Onion isn’t necessary at all. It just adds another layer of flavor. Leave it out if you’re allergic. 

  102. My cucumbers are coming out like crazy right now and I didn’t want to spend the time to can this recipe is so delicious and so easy my second double batch in a week and I’m going to pass them jars out to my family tomorrow thank you for sharing

  103. These pickles are Delicious and so easy to make‼️

  104. Trying my hand at pickles – since my cucumbers went crazy this year.  Looking at  your best homemade refrigerator pickle recipe.  My question is can I use regular cucs for refrigerator pickles?  Not sure if I know the difference between the cucumbers  – just by size?
    Thank you!

  105. Addicted! Never need to buy pickled anything again!

  106. This was great!!!  I have so many garden cucumbers. So easy!!!
    Thank you

  107. This recipe is excellent! I’ve gotten rave reviews from everyone I shared my pickles with last summer and planted several extra cucumber vines this year just so I could make more. Sometimes I add a little whole coriander to the jar along with the mustard and peppercorns, since it’s a traditional part of pickling spice, but otherwise I leave the recipe alone.

    I love using whole dill seed heads in the jar as an effortless (well, effortless if your garden or your parents’ is overrun with volunteer dill plants) decorative touch, especially when I know I’m going to be giving it away. And the onion slices make great sandwich fixin’s once you’ve eaten all the pickles in the jar. I keep finding more reasons to love this recipe.

  108. Looking forward to trying this! Can I use ground mustard in place of mustard seed?

  109. We were totally amazed at this recipe! We only had 2 large pickling cucumbers so we didn’t want to make a large batch. These cucumbers made up 2-pint size jars of pickles and they tasted great! We figured we weren’t out too much money on this as the cucumbers were free and we had all the ingredients so we said let’s give a try and I am a picky person but I really like these. We have already put them on our hamburgers and just eaten them out of the jar. I just didn’t add the red pepper flakes. Very good and we are so glad we tried it!

  110. First time making pickles. Did not disappoint! Love the flavor and bite that comes from the garlic and other spices.

  111. I agree Kyla.. I will add a tsp of sugar next time!

  112. Do you think I could use fennel instead of dill?

  113. Can you put these in a water bath to preserve in your pantry?.

  114. Easy and the best refrigerator pickles ever. 5 stars.

    • We made these and they turned out great! I know they can’t be canned, is there a certain amount of time they need to be eaten before they will “go bad”?

  115. I would like to know what to do about the spines on the cucmbers?

    I have a whole batch fresh today but they are rather painful and I don’t relish the idea of eating them! Suggestions?

    • Just rub the spines off with your hands before eating or pickling the cucumbers. 😊 The spines should come right off.

  116. Awesome! This has earned a place in my physical recipe book that will be handed down to generations to come! Hopefully anyways

  117. Unbelievable! I made one jar and had my neighbors test them against Mrs. Wages packaged mix. Hands down winner was your recipe. These are absolutely fantastic. Thank you!!!

  118. Hi,

    I love this recipe. Thanks for sharing. How long are the pickles good for? Thanks!

  119. I just made this recipe exactly as instructed and in a 1 pint jar, yet the liquid mixture only filled halfway. ??? I’ve never made pickles before, so I’m unsure why this is happening. Doing a second batch of the liquid, minus garlic :( since I ran out, so I hope it turns out okay. 

    • Hi Jenna,

      Hmmm… Is it possible your jars are larger than instructed, or your cucumbers smaller? Yes, you can make extra brine to fill in the jar. Sorry for the confusion!

  120. Wow they came out great in 24 hours!  Super crunchy…there is a strong aftertaste…maybe I overdid it on the salt!?

    • Hi there! I would love to give this recipe a try, but I was curious if I could continue to add cucumbers to the brine (in the fridge) over a few days. Our pickling cucumbers in the garden are coming out just a few at a time right now and I was hoping to get them in brine right off the vine. Any tips or suggestions are welcomed! Thank you!

  121. This recipe is THE ONE, I’m telling you. For a spicy version that pleases all kinds. I couldn’t believe that a recipe so easy turned out so well!

  122. This is my absolute favorite pickle recipe! And I’ve made numerous ones! I also decided to try to reuse the brine with new cucumbers and it’s still amazing! 

  123. I didn’t make this recipe because your site has way too many ads! A dealbreaker for me.

    • I thought this recipe was great and was super simple. Figures that “Karen” would complain about how you make a living (with ads).

      • I came here for the recipe and found this jewel of a comeback comment. Thanks Mike! 

      • These are fantastic thank you! I couldn’t find fresh dill so I substituted a 1/4 tsp dill seed and then a few tsp of dried dill came out great! This worked great thank you! 

    • You get her recipe for FREE, simply by navigating to her site. Not even a sign up required. Don’t you think having to deal with some ads (not even that outrageous a number btw) is a fair price to pay for that? Sheesh.

    • Stop being a Karen. 

      • *joke coming please laugh* 
        I changed everything about this recipe, I added more brown sugar and bbq sauce. It was great after that. 
        Ok now to be serious I have made a lot of pickles over the years and these are by far the BEST ever!! 

    • What a lame comment to leave. Also really? A dealbreaker?! Ads are a way for a creater to make a profit off their hard work so they can offer information for FREE.

  124. My first time making pickles! And talk about easy and flavorful.

  125. This was my first time making pickles. I’ve snuck a few slices before the obligatory 24hrs and they delicious! Thank you!. Can’t wait to try them on a sandwich or in tuna.

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  137. I was amazed at how good and how crisp these were! The only thing I would like to adjust is the sourness of the brine. Can anyone tell me how to make the vinegar brine a bit less strong and sour? Do I add more sugar or water and less vinegar? I really love this recipe. It makes me feel like I can really be a picklemaker!!

    • Yes, exactly. Also consider using celery seeds instead of peppercorns or mustard, that is a classic pickle additive – you will recognize the scent from the simmering broth.

      Good luck!

  138. Pingback: Bread & Butter Pickles (Refrigerator) - Home Cooks Classroom

  139. Has anyone used white vinegar instead? 

  140. Could this be used as a canning recipe? I really want to start canning vegetables but I’m trying to find good recipes first.

  141. Why does this site never include measurements or quantities of ingredients? My pickles turned out ok but it was a lot of guessing. 

    • Hi Freddie,

      We include a full printable recipe at the bottom of each post with exact measurements. You can even use our servings slider to adjust the proportions of the ingredients as needed.

  142. Once you’ve finished all the pickles, can the brine be reused for another batch?

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  145. Absolutely delicious and so easy and quick to make! Has anyone tried this recipe with distilled white vinegar instead of apple cider vinegar? And next time definitely adding sliced, fresh jalepenos and thinking of pickling cloves of garlic which I love.

    • i added my garlic right in the jar. and more of it, of course haha. the jalapeño sounds like an awesome idea also :) i did half apple cider and half white, and it was pretty sour! but i’m not sure if that’s because of my sweet tooth or the vinegar haha.  i ended up adding a total of 2tsp of sugar which seemed to balance it out for me.

    • Ooh what do you use pickled garlic for?

  146. Why doesn’t it say anywhere how long they will last in the fridge? Seems like a rather large oversight. Is it because they don’t last long at all? Maybe a few days?

  147. I love the ease of refrigerator pickles. I always avoided it because I didn’t want to do the canning, but this is so much easier. One thing I found to help keep them crunchy (if they last that long) is to put a black tea bag in the bottom of the jar before anything else. I remove the string, tag and staple if there is one. It doesn’t change the flavor so long as you make sure to use a plain black tea. I also split open a thai chili and remove the seeds instead of the red pepper flake. Different kind of heat. Thanks.

  148. In the past I’ve tried “regular” pickling, but recently I’ve been making mostly “refrigerator” pickles.

    Usually my “regular” pickles turned out fine, but the problem is that with most “regular” recipes you typically ending up with several quarts (not to mention all the work of the canning which, as you saw, at that time of year can be an ordeal). This is quite a bit more than our family will use in a year (and there’s only so much you can give away…)

    So, as a result I’ve started making refrigerator pickles in which case I can make, say, three or so pints a month, which is almost just the right amount. (And if I need to make more, for a present, or for a special event, it’s easy to make extra.) Consequently, I’m always on the lookout for good recipes, like yours. Thanks much.

  149. Well done! I use a lil bit of (raw)🍯. Thanks for the info.

  150. Wow. Thank you for this simple and perfect pickle recipe. I’ve wanted to make refrigerator pickles for years and never got around to it. I found your recipe and it seemed just right. I went heavy on the red pepper flakes and added about one halved jalapeno for every three or four cucumbers (I quadrupled your recipe). The pickles came out quite spicy, just like I intended! Super crispy and flavorful! Thanks again.

  151. These are fantastic! I have given them to my parents , neighbors and friends and they all LOVE them. Mee TOO!

  152. 50% vinegar is way too much. They were not edible.

  153. This was my first time making Refrigerator Pickles and these are delicious! Perfect mix of tangy, salty goodness! I will definitely make these again!

  154. All that fresh dill is making my mouth water!

  155. These were super simple to make and my family is a pickle loving family. Will be making these again!

  156. So many great tips! Thanks for helping me make the BEST homemade pickles.

  157. So easy- love this recipe!

  158. This is a lot easier to do than I thought it would be! perfect for those summer veggies!

  159. Pickles are one of my favorite snacks! Can’t wait to have these readily on hand! Delicious!

  160. These pickles are delicious! I made spears and slices, and both worked well with this recipe.  I’ll make these again soon, as they are being gobbled up by my family.

  161. Super easy!! Great tasting, takes no time at all! Everyone (including children) absolutely love these pickles.

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  163. All I have is quart jars . Should I tweak the brine any way because the jars are bigger?

    • Hi Janelle,

      No need to tweak the brine as long as you have enough to fill the jar. If not, you can use the servings slider in the recipe to adjust the recipe for a larger batch.

  164. These turned out great.  My son packs them in a cooler and takes to work. He said he could eat two jars a day!  I didn’t have any onion and he apparently didn’t mind. 

  165. These look amazing 😍 I’m following the  AIP diet due to an autoimmune disease and can’t have sugar. Could I sub it for honey or just leave it out. Thanks in advance 

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  168. I’ve never pickled anything before in my life, but I grew some cucumbers this year and wanted to try it out. I really wanted to see how they’d taste after 2 or 3 days but my family ate the entire jar after just 24 hours! I was suprised how close they tasted to regular storebought pickles, but they have a stronger cucumber taste that comes through which makes them very unique tasting!

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  173. I have been trying several refrigerator pickle recipes, and this one is my favorite, hands down. It has more tang, and is less salty than other versions. I think it has perfect balance. And SO easy!

  174. 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!

  175. The pickles are great! Thanks.

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  178. 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!

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

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

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

  181. Made them and we love them…..

  182. 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!

    • Set your printer to print at 90% or around there- it should shrink it enough to print on one page.

      • Will canning these in a 5 minute water bath for storage alter the flavor at all? Thanks!

    • Another thing you can do is change the printer settings so that it only prints “page 1”. Regardless of how many pages there are to print if you select the range “from page 1 to page 1” the printer will only print one page.

  183. 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 :-(

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

    Thank you.

  185. 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!