Classic Refrigerator Pickles Recipe

Making 🥒 Classic Refrigerator Pickles is a fun and easy way to enjoy crisp, flavorful pickles at home. Using fresh pickling cucumbers, garlic, dill, and a simple vinegar brine, you can whip up a batch in just a few minutes. After a short chill in the fridge, these pickles develop a bold, tangy flavor with just the right crunch perfect for snacking, sandwiches, or summer cookouts!
Ingredients
  • 1 ½ lbs pickling cucumbers (washed, ends trimmed)
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar (optional, for slightly sweet pickles)
  • 3–4 garlic cloves (smashed)
  • 1 tablespoon whole peppercorns
  • 1 tablespoon mustard seeds (optional)
  • Fresh dill sprigs (or 1 tbsp dill seed)
  • Optional: red pepper flakes for heat

  1. Prep the jars
    Clean 2 pint-sized mason jars or one quart jar. Pack them tightly with sliced cucumbers (spears or rounds), dill, and garlic.

  2. Make the brine
    In a saucepan, bring vinegar, water, salt, sugar, peppercorns, and mustard seeds to a boil. Stir to dissolve salt and sugar.

  3. Pour and cool
    Pour hot brine over cucumbers in the jar(s), making sure they are fully submerged. Let cool to room temperature.

  4. Refrigerate
    Seal the jars and refrigerate for at least 24 hours. Best flavor develops after 48–72 hours.

  5. Enjoy!
    Keep refrigerated. They’ll stay crisp and tasty for up to 3 weeks.

Homemade pickles pair well with a variety of dishes. They’re a delicious addition to burgers and sandwiches, adding a tangy crunch to classics like cheeseburgers, deli subs, or pulled pork. They’re also perfect alongside hot dogs and sausages, either as a topping or a side. Include them on a charcuterie board for a flavorful contrast to cheeses and cured meats. Pickles balance out the richness of fried or grilled chicken and add a nice zing when chopped into potato or egg salad. They work well in tuna or chicken salad sandwiches, offering extra texture and brightness. You can also serve them with deviled eggs or mix a bit into the filling. On barbecue platters, they offer a refreshing contrast to smoky, saucy meats.