If you want to learn how to make easy homemade refrigerator pickles, this post will show you how!
If you haven’t already guessed by the extreme heat, summer is here! Trees are vibrant, grass is green, and fruit and vegetables are growing in abundance.
If you’re familiar with the basic concept of economics, Supply and Demand, you know that an abundance of fruits and veggies means high supply, and cheaper prices.
I like to take advantage of the season by buying (or growing!) veggies and fruit in bulk. Then I preserve them by canning or freezing so we can enjoy the tastes of summer, all year long.
One really simple way to preserve cucumbers is to make refrigerator pickles. It requires minimal effort and has a huge pay off.
Table of Contents
What are Refrigerator Pickles
Refrigerator pickles are cucumbers that have been preserved in vinegar and salt. They taste like pickles and are super easy to make.
What is the Difference Between Refrigerator Pickles and Canned Pickles
Refrigerator pickles are preserved in vinegar, but are not processed through a waterbath canner. They must be stored in the refrigerator or they will spoil. Canned pickles are processed with a waterbath canner and are shelf-stable.
Because refrigerator pickles do not need to be canned, they are generally easier to prepare than canned pickles. However, canned pickles are shelf stable and will last longer.
Here is how to can pickles.
What is the Difference Between Refrigerator Pickles and Fermented Pickles
The preserving agent for refrigerator pickles is vinegar, but fermented pickles are preserved with salt and water, which creates lactic acid (a by-product of fermentation process).
Fermented pickles contain probiotics (good for the digestive system) and are generally healthier than refrigerator pickles, but they are more work.
If you’re interested in learning how to ferment pickles, you can check out this article.
Also, if you already know about the wonderful benefits of fermented foods and probiotics, check out my post on kombucha.
What Kind of Cucumbers Can You Use for Refrigerator Pickles
Pretty much any type of cucumber will work well for this recipe, but there are 3 in particular that lend well to pickling:
- Boston Pickling Cucumber
- National Pickling Cucumber
- The Bush Pickle
How to Slice Cucumbers for Refrigerator Pickles
This is totally up to you! Here are a few options:
- Cut them into thin slices for hamburger pickles.
- For smaller cucumbers, leave them whole.
- For larger cucumbers, quarter them lengthwise.
Does it Matter What Kind of Vinegar I Use?
Yes, in order to safely pickle cucumbers, you need to use a vinegar that contains 5% acetic acid.
Distilled white vinegar is the most common vinegar used in pickling cucumbers. It is colorless, and therefore won’t change the color of the pickles. It has a mild aroma that lends well to cucumbers.
You can also use Apple Cider Vinegar, which will lend a bit of a fruity flavor to the other dill spices. It is darker in color and will darken the pickles after a while.
What Spices Do You Use for Refrigerator Pickles
I really love using traditional pickling spices for refrigerator dill pickles. These include:
- Peppercorns
- Mustard Seeds
- Coriander Seeds
- Dill Weed
- Bay Leaves
- Garlic
- Jalapenos (optional, but encouraged)
How Long will Refrigerator Pickles Last in the Fridge
These pickles will last in the refrigerator for 6 – 12 months.
How to Make Refrigerator Pickles
Ingredients:
- 4 cups water
- 8 cups white vinegar
- 1/4 cup pickling salt
- 3 tbsp peppercorns
- 3 tbsp mustard seeds
- 3 tbsp coriander seeds
- fresh dill weed
- 12 bay leaves
- 24 garlic cloves, peeled
- 5 large cucumbers or 20 mini cucumbers
- 3 jalapenos, sliced
- 6 pint-sized mason jars
Make the Brine
In a large pot, bring water, vinegar, and salt to a boil, stirring occasionally. Once salt has completely dissolved, remove from heat and allow to cool completely.
Make the Spice Blend
In a small bowl, combine peppercorns, mustard seeds, and coriander seeds.
Note: you may notice from the picture that I did not use coriander seeds. I was out of coriander seeds when I was making and photographing this recipe, so I used ground coriander instead. It works, but I definitely recommend using the seeds if possible.
Fill the Jars with Seasoning & Cucumbers
Grab 6 clean mason jars and line them on the counter or a table. They do not need to be sterile, since they will be refrigerated, but they do need to be washed and clean.
Place two or more sprigs of fresh dill in each jar, followed by 2 bay leaves, 4 cloves of garlic, and 1 tbsp of spice mix.
If you find mini cucumbers, those would be great for this recipe! Simply wash and pack into jars.
If you’re using full-size cucumbers, wash and quarter them lengthwise. You may need to trim the cucumbers so they fit into the jars, leaving 1/2″ of head space.
If you prefer hamburger-style cucumbers, simply wash the cucumbers, slice them into thin slices, and place them in the jar, leaving 1/2″ of head space.
Pack jars with cucumbers, then wedge 1-4 jalapeno slices down the sides. Again, jalapenos are optional, but they give this dill refrigerator pickle recipe a great flavor!
Cover with Brine
Pour cooled brine into the jars, making sure they completely cover the cucumbers. Wipe rim with a clean paper towel, then top with lid and ring. Refrigerate immediately.
Allow to pickle for 48 hours before enjoying. These should keep good in the refrigerator for 6-12 months!

Easy Homemade Refrigerator Pickles
quick and easy dill refrigerator pickles made with fresh cucumbers and a homemade spice blend
Ingredients
- 4 cups water
- 8 cups white vinegar
- 1/4 cup pickling salt https://amzn.to/2HscuNZ
- 3 tbsp peppercorns
- 3 tbsp mustard seeds
- 3 tbsp coriander seeds
- Fresh Dill
- 12 bay leaves
- 24 garlic cloves peeled
- 5 large cucumbers
- 3 jalapenos sliced
- 6 pint-sized mason jars
Instructions
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To create the brine: in a large pot, bring water, vinegar, and salt to a boil, stirring occasionally. Once the salt is completely dissolved, remove pan from heat and allow to cool.
-
In a small bowl, combine peppercorns, mustard seeds, and coriander seeds.
-
Grab 6 clean mason jars and line them on the counter or a table. They do not need to be sterile, since they will be refrigerated, but they do need to be washed and clean.
-
Place two or more sprigs of fresh dill in each jar, followed by 2 bay leaves, 4 cloves of garlic, and 1 tablespoon of the spice mix
-
If you find mini cucumbers, those would be great for this recipe! Simply wash and pack into jars.
-
If you're using large cucumbers you will need to wash and quarter them lengthwise.
-
You may need to trim the cucumbers so they fit into the jars. The goal is to leave about 1/2 inch of head space.
-
Pack the jars with cucumbers, then wedge 1-4 jalapeno slices (optional, but encouraged) down the sides.
-
Once the brine is cool, pour it into the jars, making sure they completely cover the cucumbers. Wipe rim with a clean paper towel, then top with lid and ring. Refrigerate immediately.
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Allow cucumbers to pickle for 48 hours before enjoying. These should keep good in the refrigerator for 6-12 months!
Other Preserved Foods
Now that you know how to make pickles, you don’t have to stop there! Here are some other delicious preserved foods to try:
Looks great! I have so many cucumbers this year I can’t wait to try it. How long do they last after opening a jar?
Hi Lindsey!
I have kept them up to a month, and then when we eat all of the cucumbers, we’ll cut up more and put them in the same brine.
These are delicious pickles. I have trouble straying to other recipes because of how delicious these pickles turn out 🙂 I’m just thinking here… If you were to add the liquid to the jar when it was still hot, as well, your jars would have to be hot as well, but could these possibly turn into shelf pickles? I’m wondering if anyone could help me figure this out… I may need to try it. Today.
Hi there! I love this post. It’s so informative, and the photos are gorgeous. I have not yet tried fermenting my own veggies because I found a wonderful supplier to buy them from (recommended by a local farmer). If I ever do try it, though, I will definitely refer back to this post. Thanks!
Thank you so much, Dawn! I really appreciate your kind words 🙂 It’s great to have access to a supplier for the veggies you can’t, or don’t want to preserve yourself. Plus it’s a great way to try some new recipes that you can try to recreate at home!
Thanks Ann!
Do you know if they can set on the counter to “pickle”? Great photos!
Thanks Ann! Teresa, did you set yours out? The recipe I saw on your pinterest said to set them out for 2-3 days…