Last Updated on October 8th, 2019

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.

This post was originally published on Nov. 04, 2013.

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 vinegar, salt and sugar. After 24 hours of chilling in the fridge the pickles are ready to eat.

How to make refrigerator pickles:

You start by rinsing either one 4-cup jar or two 2-cup jars with boiling water. Next, you slice or quarter 4 baby cucumbers, add them to the jar(s) and get your spices ready: 1/2 teaspoon black peppercorns, 1/2 teaspoon mace, 1/2 teaspoon whole cloves, 1/2 teaspoon yellow mustard seeds, 1 bay leaf and 1 cinnamon stick.

Add the spices to the jar(s). In a saucepan, combine 1 cup water, 1 cup white vinegar, 1/2 cup sugar and 1.5 tablespoons salt. Boil the mix for 2 minutes, then fill it into the jar(s). Put on the lid (but not too tight) and refrigerate the pickles for 24 hours.

When are refrigerator pickles ready to eat?

Refrigerator pickles are ready to eat after 24 hours in the fridge.

How long are refrigerator pickles good for?

Unlike canned pickles, refrigerator pickles don’t last for months in the fridge, they have to be eaten within about a week.

Why are my refrigerator pickles cloudy?

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!

Recipe Tips:

• 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 use refrigerator pickles:

These pickles are great for sandwiches, including this Spicy Pulled Chicken:

More delicious condiment recipes:

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

Print Recipe

5 from 2 votes

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.

Prep Time10 mins

Cook Time5 mins

Chill Time1 d

Total Time1 d 15 mins

Course: Condiment

Cuisine: American

Keyword: homemade pickles, quick pickles, refrigerator pickles

Servings: 4

Calories: 150kcal

Author: Nicole Branan

Ingredients:

• 1 four-cup jar with lid OR 2 two-cup jars with lids
• 4 baby cucumbers
• 1 bay leaf
• 1 cinnamon stick
• 1/2 teaspoon mace
• 1/2 teaspoon yellow mustard seeds
• 1/2 teaspoon whole cloves
• 1/2 teaspoon black peppercorns
• 1 cup white wine vinegar
• 1 cup water
• 1/2 cup sugar
• 1.5 tablespoons salt (try to use a salt that doesn’t contain any anti-caking agents, otherwise your solution will turn cloudy)

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.
• Cut the cucumber(s) (quarter or slice them) and put them in the jar.
• Add all spices to the jar.
• In a saucepan combine vinegar, water, sugar and salt. Boil the solution for 2 minutes. 
• Transfer the brine to a container with a spout or use a funnel to pour the hot brine into the jar(s).
• Put the lid(s) on (not too tight).
• Refrigerate for 24 hours before eating.
• Store in the fridge for up to a week.

Nutrition

Calories: 150kcal

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