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.
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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.
Recipe tips and notes:
- 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).
- Try to use a salt that doesn’t contain any anti-caking agents, otherwise your solution will turn cloudy.
How to make the pickles:
Prepare the jar(s) and 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).
Add the spices:
Add the spices to the jar(s):
- ½ teaspoon black peppercorns
- ½ teaspoon mace
- ½ teaspoon whole cloves
- ½ 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)
Boil and add the brine:
Step 2. In a saucepan, combine 1 cup water, 1 cup white wine vinegar, ½ cup sugar and 1 ½ 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).
Refrigerate the pickles:
Step 3. Put on the lid (but not too tight) and refrigerate the pickles for 24 hours.
Commonly asked questions:
Refrigerator pickles are ready to eat after 24 hours in the fridge.
Unlike canned pickles, refrigerator pickles don’t last for months in the fridge, they have to be eaten within about a week. And in my opinion, these pickles are best right after the first 24 hours in the fridge because that’s when they are the crunchiest.
Cloudiness can come from the minerals in the water you used or from anti-caking agents in the salt that you used. But even if your solution is cloudy, the pickles are still fine to eat!
These pickles are great for sandwiches, such as this Oven-Baked Spicy Pulled Chicken.
More delicious condiment recipes:
Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!
Full Printable Recipe
Refrigerator Pickles
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.
Billy
I haven’t tried making pickles with cinnamon before! It is one of my favorite spices of all time though, I think I would love them! Thank you for sharing!
Nicole B.
You are very welcome, Billy! These pickles are quite good, the cinnamon adds a subtle but interesting flavor. Thank you for stopping by!
Becky
How long do these keep in the refrigerator?
Nicole B.
They will keep for about a week in the fridge but are crunchiest right after the first 24 hours.
Jeannette Cole
omg….these pickles are the BEST!!!! They deserve more than 5 stars in my opinion.
Nicole B.
That is so lovely to hear, Jeannette! Thank you so much for leaving such a nice comment! :)
Nami | Just One Cookbook
I do love eating pickles and make only Japanese pickles so far. I’m definitely interested in trying other kinds. Cinnamon in pickles, now that intrigued me! Your photos are simply just gorgeous! Make me want to eat off from screen. Looks really delicious!