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!
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.