Easy Quick Refrigerator Pickles

Easy Quick Refrigerator Pickles Recipe – Crunchy and sweet, they are easy to make! The perfect topping for a burger AND a great snack! I bet you never realized how easy sweet pickles are to make! Now that you do, you’ll be making them all the time.

This post has been updated from March 2015 on July 3, 2019 to improve reader experience.

Easy Quick Refrigerator Pickles

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!

Refrigerator Pickles

How long do easy refrigerator pickles keep?

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.

Do pickles need to be refrigerated after opening?

I recommend refrigerating pickles after opening the jar. The salt and vinegar will help preserve them, however it’s unlikely you’ll finish the entire jar before they go bad. It’s best to refrigerate them.

How do you make pickles from scratch?

1. Place the vinegar, water, salt and sugar in a medium saucepan on the stovetop over medium heat.
2. Stir until the sugar and salt are completely dissolved.
3. Remove from heat, set aside allow the brine to cool completely.
4. Slice the cucumbers in 1/4 inch slices
5. Add them to a large plastic bowl or glass jar.
6. Pour over the marinade and cover tightly and refrigerate.

See how easy these are to make? We eat a TON of them every summer. Any unused cucumbers get sliced up and into the brine they go!

AND you can reuse the brine – wow, that makes these even easier, right?

Easy Refrigerator Pickles

Can you use apple cider vinegar to make pickles?

You bet! That’s what this recipe calls for. Though you can also use distilled white vinegar for a tangy bite! Even rice wine vinegar.

How long before you can eat the pickles?

Three to four days. I think Grandma would leave them for a week, but they never seem to last that long in our home!

Do pickles go bad in the refrigerator?

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.

Top off your favorite sandwich with these vinegar little bites. They top off my slow cooker pulled pork sandwich recipe – the sweet pickle gives this rich meat just the right touch!

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 crunchier pickles, slice the cucumbers a little wider, say 3/8 inch.

A few more of my favorite easy canning 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!

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

• You’ll need a great knife for all of this slicing and dicing! Click here for the knives I use and recommend.
• Here’s an affordable set of cutting boards for the kitchen.

If you post a photo, please tag me! I’d love to see your pictures! You can tag me with #bowlmeover or if you’re on Instagram use @bowl_me_over I can’t wait to see how yummy this turned out for you!

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Easy Refrigerator Pickles

Spring and summer is the perfect time to make these easy Refrigerator Pickles! They are crunchy and sweet, easy to make and the perfect topping for a burger. They also make a great snack. Easy to make you'll enjoy these all summer long!

Course Condiments

Cuisine American

Keyword canning

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 10 servings

Calories 89kcal

Author Deb Clark

Ingredients

• 2-3 cucumbers
• 1 cup cider vinegar
• 1 cup sugar
• 1/2 cup water
• 2 tablespoon celery salt optional
• 1 tablespoon Salt

Instructions

• In a medium pan 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 1/4 inch slices
• Pack them in a large plastic bowl or glass jar. 
• Pour over the marinade and cover tightly. 
• Place in refrigerator and allow them to marinade them for three to four days before using. (It’s hard…. I know! 🙂 )

Notes

** For variations, use rice wine vinegar & black sesame seeds or poppy seeds. You can also add red onion, carrots or jalapeños.  Great use of cucumbers in summer as these will keep for several months in the refrigerator.

Nutrition

Calories: 89kcal | Carbohydrates: 21g | Sodium: 2096mg | Potassium: 99mg | Sugar: 20g | Vitamin A: 45IU | Vitamin C: 1.9mg | Calcium: 10mg | Iron: 0.2mg

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