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Something that always takes me back to childhood summers is a giant pail of pickles sitting in the refrigerator. Homemade refrigerator pickles are not only delicious but also incredibly simple to make.

These refrigerator pickles are one of those recipes that check every box: quick, easy, no canning required, and seriously delicious. With just a few ingredients and minimal effort, you can create crunchy, tangy pickles that will elevate sandwiches, salads, and snack platters. During my first pregnancy, these were also a requirement on pizza, so do with them what you will.

Closer to a bread and butter pickle (but BETTER in my opinion because they’re a little less sweet and a little more vinegary), these can easily be made into a dill or garlic dill pickle as well.

Ingredients for Refrigerator Pickles

1/4 cup water
1 cup apple cider vinegar
1 2/3 cups sugar
5 medium cucumbers (pickling cucumbers work best), sliced into rounds or spears
1 tablespoon salt
1 teaspoon whole mustard seeds
1 teaspoon celery seed
1 small white onion or 3 medium green onions

Optional add-ins:

Black peppercorns

Fresh dill (for dill pickles)

Garlic cloves

Red pepper flakes (for a little heat)

How to Make Refrigerator Pickles

1. Prep the Cucumbers

Wash and slice your cucumbers into rounds or spears. If you’re using larger cucumbers, you can remove the seeds for a better texture.

Sprinkle with salt and let them sit for about 1 hour. This helps draw out excess moisture and keeps your pickles extra crisp.

2. Make the Pickling Brine

In a saucepan, combine water, apple cider vinegar, sugar, mustard seeds, and celery seeds.

Bring to a gentle boil over medium-high heat, stirring occasionally until the sugar is fully dissolved. Remove from heat and allow the brine to cool to room temperature.

3. Pack the Jars

Rinse the cucumbers to remove excess salt, then drain well.

Pack them tightly into clean glass jars, layering in onions and any optional add-ins like dill or garlic as you go.

4. Add the Brine

Pour the cooled brine over the cucumbers, making sure everything is fully submerged. Leave about 1/2 inch of headspace at the top.

5. Refrigerate

Seal the jars tightly (love these lids!) and place them in the refrigerator.

Let the pickles sit for at least 24 hours before enjoying—though they get even better after a couple of days.

6. Enjoy

Your homemade refrigerator pickles will keep in the fridge for up to one month (if they last that long). The flavor continues to develop over time, becoming more tangy and bold. Also, I love this pickle keeper and cannot live without it.

Easy Variations

One of the best things about this recipe is how customizable it is:

Dill Refrigerator Pickles: Add fresh dill and a couple of garlic cloves
Spicy Pickles: Toss in red pepper flakes or sliced jalapeños
Garlic Pickles: Double up on fresh garlic for a bold flavor
Sweeter Pickles: Increase sugar slightly for more of that classic bread and butter vibe

Why Make Homemade Refrigerator Pickles?

Making your own pickles at home offers several advantages beyond just their delicious taste:

Customizable Flavors: You can adjust the spices and seasonings to suit your taste preferences, making them spicier, more garlicky, or herb-infused.

No Canning Required: Am I the only one who is afraid of canning? Unlike traditional pickling methods that involve canning, refrigerator pickles are quick and easy, requiring no special equipment.

Fun Family Activity: Making pickles can be a fun kitchen project for the whole family, from slicing cucumbers to packing jars and tasting the final product. I *love* a good excuse to bring some science into a family discussion too, and fermentation is fun!

A Crisp, Tangy Staple You’ll Make Again and Again

Homemade refrigerator pickles are one of those simple recipes that just works. They’re not hard to make, they’re not super fancy. But they are crunchy, flavorful, and endlessly adaptable—perfect for using up fresh cucumbers and adding a little something extra to everyday meals. I can’t get enough of ’em.

Once you make a batch, don’t be surprised if it becomes a regular in your fridge all summer long.

Happy pickling!

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