Refrigerator Pickles: Fresh, Crunchy, and No Canning Required
There’s something about summer that just calls for a jar of crunchy homemade pickles. At our house, pickle-making has turned into a bit of a tradition. Sometimes it happens at camp after a morning swim, sometimes on the back deck with pitchers of iced tea nearby. Either way, it always ends the same way: everyone crowding around the jars, debating whether spears or rounds are “better” (spoiler: no one ever agrees).
The best part? These refrigerator pickles are as easy as it gets. No hot water bath, no giant pots, no stress. Just slice, season, and stick the jars in the fridge. By the next day, you’ve got crisp, garlicky pickles ready to snack on.
We’ve experimented a lot over the years. One summer, I remember scouring three different farm stands because cucumbers were scarce thanks to a rough growing season. Another time, we made a batch with red pepper flakes, and those jars disappeared faster than the plain ones! If you grow your own cucumbers, you’ll use whatever you pull from the garden. But if you’re buying, look for smaller pickling cucumbers that fit nicely in your jars.
And here’s a little tip: while we started out with the classic two-piece canning lids, we’ve since switched to colorful plastic lids and honestly, they’re a game-changer. No rust, no fuss, and they’re easier to pop open when your hands are damp from the garden hose (ask me how I know).
Refrigerator Pickles Recipe
Ingredients per pint jar
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2 pickling cucumbers
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½ cup purified water
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½ cup organic distilled white vinegar
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1 Tbsp kosher salt
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3 sprigs fresh dill (or 1 Tbsp dried dill)
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2 cloves garlic, smashed
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1 tsp whole peppercorns
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1 wide-mouth pint mason jar
Instructions
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Cut the cucumbers into rounds (¼-inch thick) or spears (8 per cucumber).
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In the jar, combine water, vinegar, salt, dill, garlic, and peppercorns.
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Add cucumbers, cover, and refrigerate for at least 24 hours.
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Enjoy within 1 month!
Note: Always make fresh brine for new batches—don’t reuse the old liquid.
Pickle-Making Tips
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Rounds are great for burgers, while spears are perfect for snacking.
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If you like a little kick, add red pepper flakes or a slice of jalapeño.
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Picnic tables make the perfect pickle station—you can hose everything down afterward and call it a day.
Handy Supplies
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16 Pack Colored Plastic Mason Jar Lids – 8 Wide Mouth & 8 Regular Mouth (Lids only – jars not included)
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Ball Wide Mouth Glass Mason Jars with Lids & Bands, 16 oz, 12 Count
If you’re already dreaming about clearing space in the fridge for jars of pickles, I’ve got good timing: a refrigerator and freezer clean-out challenge is coming up soon! You can peek at how it worked for me here: Refrigerator & Freezer Challenge.
Happy pickle-making! Message me if you have any questions. xoxo 💛 — Dana
