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Pickles in jar with fork dishing one out.

Homemade Refrigerator Pickle Recipe

Refrigerator Pickles - no canning required! Crunchy and sweet, easy to make and the perfect topping for a burger or a snack!
Course Condiments
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10 servings
Calories 89kcal
Author Deb Clark


  • 2-3 cucumbers
  • 1 cup cider vinegar
  • 1 cup sugar
  • ½ cup water
  • 1 tablespoon kosher salt
  • 1 teaspoon celery salt optional


  • 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.
  • Slice the cucumbers in ¼ inch slices
  • Pack the sliced cucumbers into canning jars.
  • Pour the brine into the mason jars and cover tightly. 
  • Allow the vinegar solution and pickles to cool to room temperature.
  • Place the jars of pickles in the refrigerator and allow them to marinade over night. Eat and enjoy!



** 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.


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