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Want to make delicious homemade pickles with just one cucumber? This easy, small-batch refrigerator pickle recipe is perfect for early garden harvests or when you only have a single cucumber on hand. No canning required—just quick, crisp pickles in a pint jar, ready in 24 hours!

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When the garden is just starting to wake up, there’s nothing quite as exciting as the first crisp cucumber poking out beneath those big green leaves. But what do you do when you only have one cucumber ready to harvest, not quite enough for a full canning day? You make pickles anyway!

This small-batch refrigerator pickle recipe is my go-to when I’m not ready to haul out the water bath canner or when I have just a lonely cucumber in the fridge begging not to go to waste. With just a pint jar and a handful of pantry staples, you can make the crispiest, tangiest little jar of pickles that’ll be ready by tomorrow for your next BBQ!

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Why This Recipe Works for Refrigerator Pickles

Perfect for the start of cucumber season when you only get one or two cucumbers at a time.
No canning required—just a quick simmer on the stove.
Ready in 24 hours and keeps for weeks in the fridge.
Customizable with whatever spices you love or have on hand.

Whether you’re gardening off-grid, homesteading in a suburban backyard, or simply making the most of your grocery store haul, this is a simple, satisfying way to stretch one cucumber into something special.

Ingredients You’ll Need for Refrigerator Pickles

You don’t need anything fancy—just one cucumber and a few things you likely already have.

1 medium cucumber (sliced into spears or coins)
1/2 cup white vinegar (or apple cider vinegar)
1/2 cup water
1 teaspoon kosher or pickling salt
1 teaspoon sugar (optional, but I like just a touch of sweetness)
1 garlic clove (smashed)
1/2 teaspoon mustard seeds
1/2 teaspoon dill seeds or a few sprigs of fresh dill
1/4 teaspoon black peppercorns
Optional add-ins: a pinch of red pepper flakes, turmeric, sliced onion, or a bay leaf

You’ll also need one clean pint jar with a tight-fitting lid.

Step-by-Step Instructions

Step 1: Prep Your Cucumber

Start by giving your cucumber a good rinse. You can slice it however you like—thin coins for sandwiches, spears for snacking, or even long slices for burgers.

Step 2: Make the Brine

In a small saucepan, combine your vinegar, water, salt, and sugar (if using). Heat over medium until it reaches a light simmer, stirring just until the salt and sugar dissolve. Then remove from the heat and let it cool slightly while you pack your jar.

Step 3: Pack the Jar

Place your garlic clove, mustard seeds, dill, peppercorns, and any other optional flavorings into the bottom of a clean pint jar. Then, tightly pack your cucumber slices, standing them upright if you’re using spears. Make sure they fit snugly without being squished.

Step 4: Pour in the Brine

Carefully pour the warm brine over the cucumbers until they are completely covered. Leave about 1/2 inch of headspace at the top. If you have a little brine left over, that’s okay—every cucumber is a bit different in size.

Step 5: Cool and Refrigerate

Let the jar cool on the counter until it reaches room temperature. Then screw the lid on tightly and pop it in the fridge. Your pickles will be ready in about 24 hours, and even better after 2 or 3 days.

Tips and Variations

Spice it up: Add red pepper flakes or a slice of jalapeño for a spicy kick. I also had one lonely jalapeno pepper from the garden that paired perfectly with my one lonely cucumber for the start of the growing season.
Make it extra garlicky: Use 2 cloves of garlic or try roasted garlic for a deeper flavor.
Try other herbs: Fresh dill is classic, but you can also try fresh thyme, tarragon, or bay leaf.
Reuse the brine once: After your first jar is gone, you can reuse the brine once to pickle another cucumber—just strain it first and bring it back to a simmer.

How Long Do Refrigerator Pickles Last?

These refrigerator pickles stay crisp and tasty in the fridge for up to 2–3 weeks.

Why I Love This Recipe

I love how this recipe makes use of what I have—no waste, no special equipment, no big production. It’s a great way to test flavors if you’re planning to can pickles later in the season, and it’s a fun project to do with kids or guests who are curious about preserving food. It is also a great way to experiment with testing out your favorite pickling recipes and to practice getting good at it!

Plus, there’s something deeply satisfying about seeing even one cucumber from the garden turned into something preserved. It’s the first taste of the harvest to come!

Conclusion

Whether you’re just easing into harvest season or simply want a fresh jar of crunchy pickles on hand, this one-cucumber, one-jar recipe is all you need. Try it out, then come back and let me know what flavor twist you added—I’m always looking for inspiration from you all!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. How long do refrigerator pickles last?

Refrigerator pickles typically last 2 to 3 weeks when stored in an airtight jar in the fridge. They’re best within the first 7–10 days for maximum crunch.

2. Do I have to heat the brine?

Yes, heating the brine helps the salt and sugar dissolve and allows the flavors to infuse more evenly into the cucumbers.

3. Can I use other types of vinegar?

Absolutely! White vinegar gives a classic sharp flavor, but apple cider vinegar adds a subtle sweetness. Just avoid flavored vinegars like balsamic.

4. What if I want to double the recipe?

You can easily double or triple this recipe—just use more cucumbers and larger jars, and scale up the brine ingredients proportionally.

Refrigerator Pickles

This quick refrigerator pickle recipe is perfect for using just one fresh cucumber. Crisp, tangy, and ready in 24 hours—no canning needed!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Chill Time 1

Total Time 1 15

Servings 1 pint

Equipment

1 sauce pan
1 pint jar

Ingredients

1 medium cucumber, sliced into coins or spears
½ cup white vinegar (or apple cider vinegar)
½ cup water
1 tsp Kosher or pickling salt
1 tsp sugar (optional, for a touch of sweetness)
1 clove garlic (smashed, optional)
½ tsp mustard seeds
½ tsp dill seeds or a few sprigs of fresh dill
¼ tsp black peppercorns
1 pinch red pepper flakes, turmeric, sliced onion, or bay leaf (optional)

Instructions

Prep the cucumber: Wash and slice your cucumber into coins or spears. Set aside.
Make the brine: In a small saucepan, combine the vinegar, water, salt, and sugar. Bring to a simmer over medium heat, stirring until salt and sugar dissolve. Remove from heat.
Pack the jar: In a clean pint jar, add the garlic, mustard seeds, dill, peppercorns, and any optional flavorings. Then pack in the cucumber slices tightly without crushing them.
Add the brine: Carefully pour the warm brine over the cucumbers until they are fully submerged. Leave about 1/2 inch of headspace.
Cool and chill: Let the jar cool to room temperature. Seal with a lid and refrigerate for at least 24 hours before eating. Pickles get even better after a couple of days.

Notes

Pickles will keep in the refrigerator for up to 2–3 weeks.
Feel free to experiment with flavors—try spicy chili flakes, extra garlic, or sweet onion for a twist.
This recipe is perfect at the start of cucumber season when you don’t have a full harvest yet—or anytime you just have one cucumber to use up.