Homemade refrigerator pickles recipe - crunchy and sweet, these are easy to make! They are the perfect topping for a burger AND a great snack! There's no canning required for this easy sweet pickle recipe!
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❤️ Why you'll love this recipe
This is a great use of your bumper-crop of cucumbers and makes the BEST pickles. They are so simple and good!
Even if it's the first time you've done any preserving, you'll love this easy recipe because it doesn't require any special equipment and there's no canning required!
🗒️ Ingredients
For the exact measurements for the homemade refrigerator pickles, please refer to the recipe card at the bottom of this post.
- cucumbers - you can use regular cucumbers that you get at the grocery store, English cucumbers, pickling cucumbers. Any kind of cucumber will work for this recipe.
- cider vinegar or
- sugar
- kosher salt
- celery salt (optional)
⏲️ Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Start by making the simple brine. Place the vinegar, water, salt
and sugar in a small saucepan on the stovetop over medium heat. - Stir until the sugar and salt are completely dissolved.
- Remove from heat, set aside allow the brine to cool completely.
- Slice the cucumbers in ¼ inch slices
- Pack the cucumber slices into mason jars.
- Pour over the marinade and cover tightly. Cool to room temperature and refrigerate.
See how easy these tangy pickles are to make? We eat a TON of them every summer. Any unused cucumbers get sliced up and into the brine they go!
🔪 Equipment
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- A mason Jar is great for storage, the 16 ounce jars are perfect.
- A sharp knife is necessary as well, to slice the fresh cucumbers.
🙋♀️ FAQ's
The pickles are ready to eat in a few days, but they last for three months in the fridge. The longer they are refrigerated the less crunchy they become.
Yes they should be refrigerated.
You bet! This recipe uses Though you can also use distilled white vinegar for a tangy bite! Even rice wine vinegar.
Three to four days. I think Grandma would leave them for a week, but they never seem to last that long in our home!
Unopened pickles will not go bad in the refrigerator because of the fermentation process from the brine. Though pickles have a "use by" date, even after that date they will not go bad. Of course if it develops any mold, discard the entire jar.
👍 Tips
- It is not necessary to peel the cucumbers before slicing - keep it on or remove it, your personal preference. Just be sure to wash the cukes well first. Me, I like the texture of the peel after it's pickled. I leave it on.
- If you prefer a crisp pickles, slice the cucumbers a little wider, say ⅜ inch.
- Save the pickle juice, you can reuse the brine!
- There's no need for a water bath - no canning is required!
📓 Variations
- Adding a teaspoon of red pepper flakes will spice up the brine.
- You can also make pickle spears by slicing the cucumbers lengthwise.
- Add red onions to the mason jars along with the pickles - they are delicious!
Serving suggestions
Top off your favorite sandwich with the pickle chips. They are wonderful with slow cooker pulled pork sandwich recipe - the sweet pickle gives the rich meat just the right touch!
Related recipes
- Tomato Relish Recipe - another family recipe, this is one of my favorites!
- Sweet Hot Pickled Radishes - spicy and delicious these are tasty!
- Easy Pickled Beets Recipe - super simple to make and ready in minutes!
- Sweet Hot Pickled Peppers - love these over a burger - yum!
Homemade Refrigerator Pickle Recipe
Ingredients
- 2-3 cucumbers
- 1 cup cider vinegar
- 1 cup sugar
- ½ cup water
- 1 tablespoon kosher salt
- 2 tablespoon celery salt optional
Instructions
- In a saucepan over medium heat combine the vinegar, water, salt and sugar.
- Stir until the sugar and salt are completely dissolved.
- Remove from heat and stir in the celery salt (if using). Set aside and cool completely.
- While the brine is cooling, slice the cucumbers in ¼ inch slices
- Pack the sliced cucumbers into canning jars.
- Pour the hot brine into the mason jars and cover tightly.
- Allow to cool to room temperature.
- Place the jars of pickles in the refrigerator and allow them to marinade them for three to four days before using. (It's hard.... I know! 🙂 )
Notes
Nutrition
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Don't worry, we'll never share your email.💭 Recipe backstory
I'm embarrassed to admit I have a love affair with pickles.
I know... I'm weird right? But pickles are my thing! I think it's the tangy, sweet combo and that little bite you get when you crunch into something with a vinegary kick!
I eat a jar of pickles weekly. Seriously.... I have a problem! 😋
Dan says it's because of all the running I do and my body craves the salty brine? Maybe so.
Maybe it's because pickles have been something I've enjoyed since I was a kid. My Grandma used to make these for my brother and I every summer. She'd make them in a huge plastic gallon bucket and it would be filled to the brim.
Every meal Don and I would grab a huge helping of pickles!
Every meal Grandma would tell us to leave some for others, she'd scold us but then she would smile and say it's so good to see we are enjoying them!
This post has been updated from March 2015 on July 21, 2021.
