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How to Make Easy Refrigerator Pickles
How to Make Easy Refrigerator Pickles
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
1455 minutes
Quick and easy homemade refrigerator pickles - no canning needed! Ready in just 24 hours. Perfect for adding flavor to burgers, sandwiches, and snacks all summer.
Ingredients:
  • 1 pound Kirby or other small cucumbers
  • 1 small sweet yellow onion
  • 1 cup apple cider vinegar
  • 1/4 cup granulated sugar
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons pickling spice, homemade or store-bought
Instructions:
  • Clean and prep jars and cucumbers: Wash 2 wide-mouth pint jars and lids with hot, soapy water. Air dry them. Rinse cucumbers under cold water, pat dry, and let them rest on a towel to fully dry.
  • Thinly slice the cucumbers and onion with a sharp knife or mandoline slicer. Pack the sliced vegetables tightly into the jars, leaving a 1/2-inch headspace at the top. Be sure to fit in as many slices as possible without crushing them.
  • Create the flavorful brine by gently simmering vinegar, water, sugar, salt, and pickling spice in a small non-reactive saucepan over medium-high heat. Stir occasionally until the sugar and salt completely dissolve.
  • Use a canning funnel for ease. Pour the hot brine over the vegetables in each jar until covered, allowing a few pieces to poke out, if needed.
  • Refrigerate for 24 hours: Secure the lids on the jars and allow them to cool at room temperature for about 1 hour. The cucumbers will transform from bright green to a lovely "pickle-colored" hue. Refrigerate and enjoy after 24 hours to enhance the flavors. Best consumed within 1 month.

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