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Last Updated on September 17, 2025 by becky
A refrigerator pickle recipe made with cucumbers, vinegar, spices, and fresh dill. Learn how to make refrigerator pickles with this easy recipe, ready in 24 hours with no canning required!
Why Make This Refrigerator Pickle Recipe?
Okay, I’ll admit it. I love pickles.
One of the most challenging “little” things about moving from the US to England? The complete and total lack of decent pickles. British pickles, or “gherkins,” always taste sugary and overly sweet. It’s near-impossible to find a good kosher dill or sour dill pickle in a UK supermarket, and pickle relish just plain doesn’t exist. (And tuna salad isn’t the same without it!) Thankfully some fellow Americans kindly pointed me toward the Polish foods aisle for imported pickles, but, like ranch dressing and everything bagel seasoning, I also learned how to make my own version of this American staple at home.
Although these arent traditional home-canned pickles and are not meant for long-term preservation, this “quick pickle” recipe is sure to satisfy when a sour pickle craving hits. Made with cucumber slices, white vinegar, spices, garlic cloves, and fresh dill, these pickles are ready to enjoy in just 24 hours, and will keep in the fridge up to 2 weeks. If they last that long!
What are Refrigerator Pickles?
Refrigerator pickles (a.k.a. “quick pickles,” or “fridge pickles”) are an easy way to enjoy homemade pickles without the hassle of traditional canning.
Traditional home canning can preserve foods for months or even years, creating a shelf-stable finished product that does not require refrigeration. But because errors in technique or temperature can introduce bacteria and create a food safety risk, only those with canning expertise should attempt this method of food preservation. In contrast, anyone can make “quick” recipes, like these pickles, or my Pennsylvania Dutch corn relish.
I love quick pickling because anybody can do it, and it does not require fancy tools or special canning equipment. Just slice up some cucumbers (I use English cucumbers or hothouse cucumbers, but home-grown will also work nicely) and soak them in a simple white vinegar brine, along with a few cloves of garlic and some sprigs of fresh dill. Then just pop the jar in the fridge and wait for the brine to do its thing.
These refrigerator pickles are spicy, briny, full of flavor, and they’re ready to eat in just a day or two. Enjoy them on sandwiches or burgers, chop them up for tuna salad, turn them into dill pickle dip, or enjoy straight from the jar a sour snack.
Refrigerator Pickle Ingredients
To make my refrigerator pickle recipe, you’ll need the following ingredients:
- Cucumber – You’ll need one 12-inch cucumber, washed and sliced into 1/4-inch thick slices. Do not peel. I prefer to use English or hothouse cucumbers.
- Dill – 6-8 sprigs of fresh dill, or more if you prefer a stronger dill taste. Do not use dried dill for this recipe.
- Garlic – You’ll need 6 whole, peeled garlic cloves. Do not use jarred garlic or garlic paste.
- Vinegar – I developed this recipe with white vinegar, but cider vinegar will also work.
- Granulated Sugar – A tablespoon of granulated sugar adds a slightly sweet note.
- Spices – You’ll need bay leaves, black peppercorns, pickling spice, and kosher salt to flavor the brine. I also add chili flakes because I like spicy things, and as written, these pickles definitely pack a hot and spicy punch! You can increase the amount of chili flakes (or even add a whole dried chili pepper) if you love heat, or omit the chili if you prefer a less spicy pickle.
Notes on Spice
Note: I used a pickling spice blend which contained dried chili peppers, because I prefer a hot and spicy brine. For less heat, select a pickling spice blend without chilis, and/or omit the chili flakes. For more heat, you can increase the amount of chili flakes or add dried chili peppers to the brine.
How to Make Refrigerator Pickles
To make refrigerator pickles, you’ll start by arranging cucumber slices in a jar, along with dill, garlic, and bay leaves. Then, you’ll make the brine by simmering vinegar, sugar, and spices on the stovetop, then ladle it over the cucumbers.
Cool for 30 minutes, then cover the jar and refrigerate for at least 24 hours while the brine works its magic!
For ingredient quantities, step-by step instructions, and process photos, scroll down to the recipe card below.
Make-Ahead and Storage Suggestions
Plan ahead! After cooling, the jar must rest in the fridge for at least 24 hours in order for the cucumbers to absorb the brine, or they’ll taste like “cucumbers in vinegar” rather than pickles.
While you cou can eat your fridge pickles after 24 hours, I suggest waiting at least 3-4 days for maximum flavor.
This recipe is not intended for home canning or long-term preservation. Consume quick pickles within 2 weeks, and store the jar in the refrigerator at all times.
Other veggie recipes you might enjoy:
Pennsylvania Dutch Corn Relish
Rainbow Vegetable Pizza
Sriracha Veggie Dip
Buffalo Cauliflower
Rustic Tomato Tart
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Refrigerator Pickle Recipe
A refrigerator pickle recipe made with cucumbers, vinegar, spices, and fresh dill.
- Prep Time: 1 hour
- Refrigeration Time: 24 hours
- Total Time: 1 hour (plus refrigeration time)
- Yield: 1 quart 1x
- Category: Savory
- Method: Stovetop + Refrigerator
Ingredients
1 12-inch cucumber, sliced into 1/4-inch thick slices (about 400 grams)
6-8 sprigs fresh dill
6 garlic cloves, peeled
2 bay leaves
480 milliliters distilled white vinegar (2 cups)
240 milliliters water (1 cup)
15 grams granulated sugar (1 tablespoon)
3 grams black peppercorns (1 teaspoon)
5 grams pickling spice (1 tablespoon)*
10 grams kosher salt (1 tablespoon)
1/2 teaspoon chili flakes, optional
Instructions
Place the sliced cucumbers in a 1-quart glass jar. Add the dill sprigs, garlic cloves, and bay leaves.
In a medium saucepan, stir together white vinegar, water, granulated sugar, black peppercorns, pickling spice, kosher salt, and chili flakes.
Cook over medium-high heat, stirring occasionally until sugar dissolves, then reduce heat to low and simmer for 15 minutes. Remove from heat.
Ladle hot brine over cucumbers, filling the jar to the top. Brine should completely cover the contents of the jar.
Cool at room temperature for 30 minutes.
Cover with a lid. Refrigerate pickles for at least 24 hours prior to serving.
Store fridge pickles in the refrigerator for up to two weeks.
Notes
This is a “quick” pickle recipe and is not intended for home canning or long-term preservation. Refrigerate pickles at all times and consume within 2 weeks.
*I used a pickling spice blend which contains dried chili peppers, because I prefer a hot and spicy brine. For less heat, select a pickling spice blend without chilis, and/or omit the chili flakes. For more heat, increase the amount of chili flakes or add dried chili peppers to the brine.
