If you love crunchy, tangy, and fresh pickles but don’t want the hassle of traditional canning, refrigerator pickles are your new best friend. They are quick to make, require no special equipment, and can be enjoyed in just a day or two.
In this guide, we’ll explore 10 delicious refrigerator pickle recipes — from classic dill to spicy jalapeño and even sweet bread-and-butter style. Whether you want a savory snack, a topping for sandwiches, or a zesty addition to your salads, these recipes will keep your fridge stocked with homemade goodness.
Why Refrigerator Pickles?
Refrigerator pickles differ from canned pickles in that they are stored in the fridge instead of being shelf-stable. This means:
- No boiling water bath is required.
- Fresher flavor since they aren’t cooked as long.
- Customizable — you can adjust sweetness, spice, and vinegar levels to taste.
- Quick turnaround — some are ready in as little as 24 hours.
Basic Refrigerator Pickle Brine Recipe
Before diving into the variations, let’s start with a simple brine that works for almost any veggie.
Ingredients:
- 1 cup vinegar (white, apple cider, or rice vinegar)
- 1 cup water
- 1 tablespoon salt (kosher or pickling salt)
- 1 tablespoon sugar (optional, for balance)
Method:
- Combine vinegar, water, salt, and sugar in a saucepan.
- Heat until salt and sugar dissolve.
- Let cool to room temperature before pouring over vegetables.
1. Classic Dill Refrigerator Pickles
These are the go-to crunchy pickles perfect for burgers, hot dogs, and sandwiches.
Ingredients:
- 4–5 small cucumbers, sliced into spears
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 1 tablespoon kosher salt
- 1 teaspoon sugar
- 3 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 4–5 fresh dill sprigs
Instructions:
- Pack cucumbers into a clean jar along with garlic, dill, peppercorns, and mustard seeds.
- Heat vinegar, water, salt, and sugar until dissolved.
- Let cool slightly and pour over cucumbers.
- Seal and refrigerate for at least 24 hours before eating.
Tip: For extra crunch, add a few grape leaves to the jar — the tannins help keep cucumbers crisp.
2. Spicy Jalapeño Pickles
Perfect for topping tacos, nachos, and sandwiches.
Ingredients:
- 6–8 fresh jalapeños, sliced into rings
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 cloves garlic, smashed
- 1 teaspoon coriander seeds
Instructions:
- Place jalapeño slices, garlic, and coriander seeds into a jar.
- Heat vinegar, water, sugar, and salt until dissolved.
- Pour hot brine over jalapeños.
- Refrigerate for at least 24 hours before serving.
Variation: Add sliced carrots for a sweet-spicy mix.
3. Bread-and-Butter Refrigerator Pickles
Sweet, tangy, and a little zesty — great with sandwiches and cheese boards.
Ingredients:
- 4–5 small cucumbers, thinly sliced
- 1 small onion, thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- ½ cup sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric
- ½ teaspoon celery seeds
Instructions:
- Layer cucumbers and onions in a jar.
- Heat vinegar, water, sugar, salt, and spices until dissolved.
- Pour brine over vegetables.
- Refrigerate for 48 hours before eating for best flavor.
4. Pickled Red Onions
Bright, tangy, and slightly sweet — a must-have for tacos, salads, and grain bowls.
Ingredients:
- 1 large red onion, thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon whole black peppercorns
Instructions:
- Place onion slices and peppercorns in a jar.
- Heat vinegar, water, sugar, and salt until dissolved.
- Pour hot brine over onions.
- Cool and refrigerate for at least 2 hours (they’re quick pickles!).
Tip: For a Mexican twist, add a sliced jalapeño to the jar.
5. Garlic Dill Carrot Sticks
A crunchy, healthy snack for any time of day.
Ingredients:
- 4–5 carrots, cut into sticks
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 1 tablespoon kosher salt
- 1 teaspoon sugar
- 3 garlic cloves, smashed
- 1 teaspoon dill seeds or fresh dill
Instructions:
- Pack carrot sticks, garlic, and dill into a jar.
- Heat brine ingredients until dissolved.
- Pour over carrots.
- Refrigerate for at least 24 hours.
6. Pickled Green Beans
Perfect for salads, cocktails (like Bloody Marys), or snacking.
Ingredients:
- 1 pound fresh green beans, trimmed
- 1 cup vinegar
- 1 cup water
- 1 tablespoon salt
- 1 teaspoon sugar
- 3 garlic cloves
- 1 teaspoon red pepper flakes
Instructions:
- Blanch green beans in boiling water for 1–2 minutes, then plunge into ice water.
- Pack into jars with garlic and red pepper flakes.
- Pour hot brine over beans.
- Refrigerate for 48 hours before eating.
7. Sweet Pickled Beets
Earthy, sweet, and tangy — great for salads and sides.
Ingredients:
- 4 medium beets, cooked and sliced
- 1 cup apple cider vinegar
- ½ cup water
- ½ cup sugar
- 1 teaspoon salt
- 1 cinnamon stick
- 3 cloves
Instructions:
- Place sliced beets in a jar with cinnamon stick and cloves.
- Heat vinegar, water, sugar, and salt until dissolved.
- Pour over beets.
- Chill for at least 24 hours before serving.
8. Asian-Inspired Pickled Cucumbers
A refreshing twist with sesame and rice vinegar.
Ingredients:
- 4 small cucumbers, thinly sliced
- 1 cup rice vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 1 small red chili, sliced
Instructions:
- Place cucumbers, chili, and sesame seeds in a jar.
- Heat vinegar, water, sugar, soy sauce, and sesame oil until combined.
- Pour over cucumbers.
- Refrigerate for at least 2 hours before eating.
9. Lemon and Herb Pickled Cauliflower
Bright and tangy with Mediterranean flair.
Ingredients:
- 4 cups cauliflower florets
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 teaspoon sugar
- 2 garlic cloves
- 1 lemon, thinly sliced
- 1 teaspoon dried oregano
Instructions:
- Blanch cauliflower for 2 minutes, then transfer to ice water.
- Pack into jars with garlic, lemon slices, and oregano.
- Pour hot brine over cauliflower.
- Refrigerate for 48 hours.
10. Pickled Radishes
Peppery, colorful, and ready fast.
Ingredients:
- 1 bunch radishes, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon mustard seeds
- ½ teaspoon coriander seeds
Instructions:
- Pack radishes and spices into a jar.
- Heat brine ingredients until dissolved.
- Pour over radishes.
- Ready in 2–3 hours, best after overnight.
Tips for Perfect Refrigerator Pickles
- Use fresh produce — the crunch depends on it.
- Cut evenly for consistent pickling.
- Sterilize jars by washing in hot soapy water and rinsing well.
- Store in the fridge and consume within 2–4 weeks for best taste.
- Experiment with vinegars — apple cider for sweetness, white for sharpness, rice vinegar for mild flavor.
FAQs About Refrigerator Pickles
Q: How long do refrigerator pickles last?
A: Typically 2–4 weeks in the fridge. They’re best eaten within the first two weeks for maximum crunch.
Q: Can I reuse the brine?
A: Yes, but only for fresh vegetables and within a week. Don’t reuse brine from pickles that have been in the fridge for more than a week.
Q: Can I make them without sugar?
A: Yes! Sugar is mainly for balance, so you can skip it for a tangier pickle.
Q: Are they as safe as canned pickles?
A: Yes, as long as they are kept refrigerated. They are not shelf-stable like canned pickles.
Final Thoughts
Refrigerator pickles are the ultimate way to preserve seasonal vegetables without the fuss of canning. From classic dill spears to sweet bread-and-butter slices and even spicy jalapeño rings, the possibilities are endless.
With just a few basic ingredients — vinegar, water, salt, and spices — you can create your own crunchy, tangy, and flavorful pickles right at home. Keep a jar or two in your fridge, and you’ll always have the perfect snack or side dish on hand.
