Refrigerator Pickles

These refrigerator pickles are easy to make at home (just 24 hours in the fridge, no canning required). They are crunchy, a bit sweet, a bit spicy, a bit acidic and subtly flavored with cinnamon, clove, pepper, a bay leaf, mace and mustard seeds.

What are refrigerator pickles?

Refrigerator pickles (also called quick pickles) are pickles that are not canned. Instead, they are prepared simply by putting cucumbers and spices into a jar, then adding a hot brine made from water, white wine vinegar, salt and sugar. After 24 hours of chilling in the fridge, the pickles are ready to eat.

Ingredients you need:

Ingredient notes:

• if white wine vinegar is not available, you can substitute rice vinegar
• baby cucumbers are sometimes also called mini cucumbers or cukes

Special kitchen tools you need:

You will need either 2 two-cup jars with lids OR 1 four-cup jar with lid.

How to make the pickles:

Step 1. Start by rinsing the jar(s) with boiling water. Next, slice or quarter 4 baby cucumbers, then add them to the jar(s).

RECIPE TIP: Cut a small slice off the blossom end of each cucumber because the flower contains an enzyme that will soften the pickle. (I learned this trick from Fine Cooking).

Add the spices: 

• 1/2 teaspoon black peppercorns
• 1/2 teaspoon mace
• 1/2 teaspoon whole cloves
• 1/2 teaspoon yellow mustard seeds
• 1 bay leaf (cut the leaf in half if using 2 jars)
• 1 cinnamon stick (use 2 small sticks if using 2 jars)

Step 2. In a saucepan, combine 1 cup water, 1 cup white wine vinegar, 1/2 cup sugar and 1 1/2 tablespoons salt. Boil the mix (uncovered) for 2 minutes. Let the solution cool for a minute, then fill it into the jar(s). (If you have more liquid than fits comfortably, discard the excess). Put on the lid (but not too tight) and refrigerate the pickles for 24 hours.

RECIPE TIP: Try to use a salt that doesn’t contain any anti-caking agents, otherwise your solution will turn cloudy.

Common Questions:

More delicious condiment recipes:

• Star Anise Cranberry Sauce
• Homemade Seasoning Salt
• Tarragon Mustard

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4.6 from 5 votes

Refrigerator Pickles

These refrigerator pickles are easy to make at home (just 24 hours in the fridge, no canning required).

Prep Time:10 mins

Cook Time:5 mins

Chill Time:1 d

Total Time:1 d 15 mins

Course: Condiment

Cuisine: American

Keyword: easy refrigerator pickles, homemade pickles, quick pickles, refrigerator pickles

Servings: 8

Calories (estimated): 75kcal

Author: Nicole Branan

Ingredients:

• 4 baby cucumbers*
• 1 bay leaf (cut the leaf in half if using 2 jars)
• 1 cinnamon stick (use 2 small sticks if using 2 jars)
• ½ teaspoon mace
• ½ teaspoon yellow mustard seeds
• ½ teaspoon whole cloves
• ½ teaspoon black peppercorns
• 1 cup white wine vinegar**
• 1 cup water
• ½ cup sugar
• 1 ½ tablespoons salt***

Instructions:

• Cut a small slice off the blossom end of each cucumber because the flower contains an enzyme that will soften the pickle.
• Rinse the inside of the jar(s) with boiling water. (You can use either 2 two-cup jars or 1 four-cup jar).
• Cut the cucumbers (quarter or slice them) and put them in the jar(s).
• Add all spices to the jar(s).
• In a saucepan combine vinegar, water, sugar and salt. Boil the solution uncovered for 2 minutes. 
• Let the brine cool for a minute, then transfer it to a container with a spout or use a funnel to pour it into the jar(s). (Discard any excess liquid).
• Put the lid(s) on (not too tight).
• Refrigerate for 24 hours before eating.
• Store in the fridge for up to a week.

Notes:

*These are sometimes also called mini cucumbers or cukes.

**You can also use rice vinegar instead of white wine vinegar.

***Try to use a salt that doesn’t contain any anti-caking agents, otherwise your solution will turn cloudy.