17 Easy Refrigerator Pickles Recipes Delicious

Just when you thought pickling was a weekend project, we’re here to change the game with 17 easy refrigerator pickle recipes that are as delicious as they are simple. Perfect for home cooks across North America looking to add a quick, tangy twist to their meals, these recipes promise flavor without the fuss. Dive in and discover your next kitchen staple—no canning required!

Spicy Garlic Dill Refrigerator Pickles

Lusciously crisp and bursting with a harmonious blend of heat, garlic, and dill, these refrigerator pickles are a testament to the beauty of simple ingredients transforming into something extraordinary.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp kosher salt
  • 1 tbsp sugar
• For the pickles:
  • 2 cups cucumber, sliced into 1/4-inch rounds
  • 4 cloves garlic, thinly sliced
  • 1 tbsp red pepper flakes
  • 1/2 cup fresh dill, roughly chopped

Instructions

1. In a medium saucepan, combine water, white vinegar, kosher salt, and sugar. Bring to a boil over medium-high heat, stirring occasionally until the salt and sugar are completely dissolved. Remove from heat and let cool to room temperature.
2. While the brine cools, layer cucumber rounds, garlic slices, red pepper flakes, and fresh dill in a clean quart-sized mason jar.
3. Pour the cooled brine over the cucumber mixture in the jar, ensuring all ingredients are fully submerged. Tap the jar gently on the counter to remove any air bubbles.
4. Seal the jar tightly and refrigerate for at least 48 hours before tasting, though the flavors will continue to develop and intensify over the next few days.
5. For optimal flavor, wait 5 days before serving. These pickles will keep in the refrigerator for up to 2 months.

With a satisfying crunch and a bold, spicy kick, these pickles are perfect atop a juicy burger or as a vibrant addition to a charcuterie board. Their garlicky, dill-forward profile makes them irresistibly snackable straight from the jar.

Sweet and Sour Refrigerator Pickles

Yielded from the simplest of ingredients, these Sweet and Sour Refrigerator Pickles offer a crisp, tangy delight that transforms any meal into a gourmet experience. Perfect for those who cherish the balance of sweetness with a sharp vinegar bite, this recipe is a testament to the beauty of homemade preserves.

Ingredients

• For the brine:
  • 1 cup white vinegar
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1 tbsp kosher salt
• For the pickles:
  • 2 cups thinly sliced cucumbers
  • 1/2 cup thinly sliced red onion
  • 1 tsp mustard seeds
  • 1/2 tsp crushed red pepper flakes

Instructions

1. In a medium saucepan, combine white vinegar, water, granulated sugar, and kosher salt. Bring to a boil over medium-high heat, stirring occasionally until the sugar and salt are completely dissolved. Tip: Ensure the sugar is fully dissolved to avoid a grainy texture in your pickles.
2. Remove the saucepan from the heat and let the brine cool to room temperature, about 20 minutes. Tip: Cooling the brine before adding it to the cucumbers prevents them from becoming too soft.
3. In a large bowl, layer the thinly sliced cucumbers and red onion. Sprinkle mustard seeds and crushed red pepper flakes over the top.
4. Pour the cooled brine over the cucumber mixture, ensuring all pieces are submerged. Tip: Use a weight or a smaller bowl to keep the vegetables submerged for even pickling.
5. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Unveil a jar of these pickles to discover their crisp texture and vibrant flavor, a perfect accompaniment to sandwiches or as a bright addition to a cheese board. Their sweet and sour profile makes them irresistibly snackable straight from the fridge.

Quick Bread and Butter Refrigerator Pickles

Yield to the crisp, tangy allure of Quick Bread and Butter Refrigerator Pickles, a delightful condiment that marries the sweetness of sugar with the sharpness of vinegar, all while embracing the crunch of fresh cucumbers. Perfect for elevating sandwiches or serving as a vibrant side, these pickles are a testament to simplicity meeting sophistication.

Ingredients

• For the brine:
  • 1 cup distilled white vinegar
  • 1 cup granulated sugar
  • 1 tbsp kosher salt
  • 1 tsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp turmeric powder
• For the pickles:
  • 4 cups thinly sliced cucumbers (about 1/8-inch thick)
  • 1 medium white onion, thinly sliced

Instructions

1. In a medium saucepan over medium heat, combine the distilled white vinegar, granulated sugar, kosher salt, mustard seeds, celery seeds, and turmeric powder. Stir until the sugar and salt are completely dissolved, about 3 minutes. Remove from heat and let cool slightly.
2. While the brine is cooling, layer the thinly sliced cucumbers and onion in a clean, 1-quart mason jar or similar container, packing them tightly but without crushing.
3. Pour the warm brine over the cucumbers and onions, ensuring they are completely submerged. If necessary, use a small weight or a piece of parchment paper to keep them under the brine.
4. Seal the jar and refrigerate for at least 24 hours before serving, shaking the jar gently every few hours to distribute the spices evenly.
5. After 24 hours, the pickles are ready to enjoy. For best flavor, consume within 2 weeks.

Just like that, you’ve created a batch of pickles that boast a perfect balance of sweet and tangy, with a satisfying crunch that elevates any dish they accompany. Try layering them in a grilled cheese sandwich for an unexpected burst of flavor or serving them alongside a charcuterie board for a colorful, palate-cleansing contrast.

Honey Mustard Refrigerator Pickles

Elevate your pickling game with these Honey Mustard Refrigerator Pickles, a delightful twist on the classic that combines the sweet tang of honey with the sharp bite of mustard for a uniquely flavorful crunch.

Ingredients

• For the brine:
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup honey
  • 2 tbsp yellow mustard seeds
  • 1 tbsp salt
• For the pickles:
  • 2 medium cucumbers, thinly sliced
  • 1/2 small red onion, thinly sliced

Instructions

1. In a small saucepan over medium heat, combine apple cider vinegar, water, honey, mustard seeds, and salt. Bring to a simmer, stirring occasionally, until the honey and salt are fully dissolved, about 3 minutes.
2. Remove the brine from heat and let it cool to room temperature, about 20 minutes. This ensures the cucumbers retain their crispness.
3. While the brine cools, layer the cucumber and red onion slices in a clean, quart-sized mason jar, packing them tightly but without crushing.
4. Pour the cooled brine over the cucumbers and onions, ensuring they are completely submerged. Tap the jar gently on the counter to remove any air bubbles.
5. Seal the jar and refrigerate for at least 24 hours before serving, though waiting 48 hours will deepen the flavors.

Perfectly crisp with a balanced sweet and tangy profile, these pickles are a versatile condiment. Try them atop grilled burgers or as a bright addition to a charcuterie board for an unexpected twist.

Cucumber and Onion Refrigerator Pickles

Unveiling the simplicity and elegance of homemade pickles, our Cucumber and Onion Refrigerator Pickles offer a crisp, refreshing bite with a tangy sweetness that elevates any meal. Perfect for those seeking a quick yet sophisticated condiment, these pickles require no canning and are ready to enjoy in just a few hours.

Ingredients

• For the brine:
  • 1 cup white vinegar
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1 tbsp kosher salt
• For the pickles:
  • 2 medium cucumbers, thinly sliced
  • 1 small white onion, thinly sliced

Instructions

1. In a medium saucepan over medium heat, combine white vinegar, water, granulated sugar, and kosher salt. Stir until the sugar and salt are completely dissolved, about 2 minutes. Remove from heat and let cool to room temperature.
2. While the brine cools, layer the thinly sliced cucumbers and onion in a clean quart-sized jar, alternating between the two for even distribution.
3. Pour the cooled brine over the cucumbers and onions in the jar, ensuring they are completely submerged. Tip: Use a clean spoon to press down the vegetables if necessary.
4. Seal the jar tightly and refrigerate for at least 4 hours, though for best results, let them sit overnight. Tip: The longer they marinate, the more flavorful they become.
5. Before serving, give the jar a gentle shake to redistribute the flavors. Tip: These pickles will keep in the refrigerator for up to 2 weeks.

These Cucumber and Onion Refrigerator Pickles boast a delightful crunch and a balanced flavor profile that’s both sweet and vinegary. Try layering them on sandwiches or chopping them into a fresh summer salad for an extra zing.

Jalapeno Refrigerator Pickles

On a sweltering summer day, nothing cuts through the heat quite like the crisp, tangy bite of homemade jalapeno refrigerator pickles. These quick-pickled delights offer a perfect balance of heat and acidity, making them an irresistible addition to any meal or snack.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp sugar
  • 1 tbsp kosher salt
• For the pickles:
  • 4-5 fresh jalapenos, thinly sliced
  • 2 cloves garlic, smashed
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions

1. In a small saucepan, combine water, white vinegar, sugar, and kosher salt. Bring to a boil over medium heat, stirring until the sugar and salt are completely dissolved. Remove from heat and let cool slightly.
2. While the brine is cooling, pack the sliced jalapenos, smashed garlic cloves, black peppercorns, and mustard seeds into a clean, 16-ounce mason jar.
3. Pour the warm brine over the jalapenos in the jar, ensuring all the ingredients are fully submerged. Let the jar cool to room temperature before sealing with a lid.
4. Refrigerate the pickles for at least 24 hours before serving to allow the flavors to meld. For best results, wait 48 hours.

Kickstart your culinary creativity with these jalapeno refrigerator pickles, whose vibrant heat and crunch make them a standout condiment. Try layering them on burgers or chopping them into a spicy relish for hot dogs to elevate your next backyard barbecue.

Dill Refrigerator Pickles with Garlic

Gracefully balancing the crispness of fresh cucumbers with the aromatic punch of garlic and dill, these refrigerator pickles are a testament to the beauty of simplicity in preserving. Perfect for those who cherish the tangy, crunchy delight of pickles without the wait, this recipe promises a quick and flavorful journey into homemade pickling.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp kosher salt
  • 1 tbsp sugar
• For the pickles:
  • 2 medium cucumbers, thinly sliced
  • 3 cloves garlic, smashed
  • 1 tbsp fresh dill, chopped

Instructions

1. In a small saucepan over medium heat, combine water, white vinegar, kosher salt, and sugar. Stir until the salt and sugar are completely dissolved, about 2 minutes. Remove from heat and let cool to room temperature.
2. While the brine cools, layer the thinly sliced cucumbers, smashed garlic cloves, and chopped fresh dill in a clean quart-sized mason jar.
3. Pour the cooled brine over the cucumber mixture in the jar, ensuring all ingredients are fully submerged. Tip: Use a clean spoon to press down the cucumbers if necessary.
4. Seal the jar tightly and refrigerate for at least 24 hours before tasting. For best results, let the pickles sit for 48 hours to fully develop their flavors.
5. Store the pickles in the refrigerator for up to 2 weeks. Tip: The pickles will become more flavorful the longer they sit in the brine.

Perfectly crisp with a vibrant garlic and dill flavor, these pickles are a delightful addition to sandwiches, salads, or enjoyed straight from the jar. Their refreshing tang and crunch make them an irresistible snack or a sophisticated garnish for your next gathering.

Sweet Refrigerator Pickles with Cinnamon

Savory yet sweet, these refrigerator pickles with a hint of cinnamon offer a delightful twist on the classic pickle, perfect for adding a gourmet touch to your sandwiches or charcuterie boards.

Ingredients

• For the brine:
  • 1 cup white vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 1 tbsp kosher salt
  • 1 cinnamon stick
• For the pickles:
  • 2 medium cucumbers, thinly sliced
  • 1 small red onion, thinly sliced

Instructions

1. In a medium saucepan, combine white vinegar, water, granulated sugar, kosher salt, and the cinnamon stick. Bring to a boil over medium-high heat, stirring occasionally until the sugar and salt are completely dissolved.
2. Remove the saucepan from the heat and let the brine cool to room temperature, about 30 minutes. This step ensures the cucumbers retain their crispness.
3. While the brine cools, layer the thinly sliced cucumbers and red onion in a clean, large mason jar or airtight container.
4. Once the brine has cooled, pour it over the cucumbers and onions in the jar, ensuring they are completely submerged. Discard the cinnamon stick if desired, or leave it in for a stronger cinnamon flavor.
5. Seal the jar tightly and refrigerate for at least 24 hours before serving, though waiting 48 hours will enhance the flavors even more.

Offering a perfect balance of sweet and tangy with a warm cinnamon undertone, these pickles are irresistibly crunchy. Serve them alongside a sharp cheddar cheese or as a vibrant topping for your next barbecue burger to elevate the dish with their unique flavor profile.

Spicy Refrigerator Pickles with Red Pepper Flakes

Harnessing the vibrant flavors of summer, these Spicy Refrigerator Pickles with Red Pepper Flakes offer a crisp, tangy bite with a fiery kick, perfect for elevating any meal or snack with minimal effort.

Ingredients

• For the brine:
  • 1 cup white vinegar
  • 1 cup water
  • 1 tbsp sugar
  • 1 tbsp salt
• For the pickles:
  • 2 cups thinly sliced cucumbers
  • 1 tbsp red pepper flakes
  • 2 cloves garlic, thinly sliced

Instructions

1. In a small saucepan over medium heat, combine white vinegar, water, sugar, and salt. Stir until the sugar and salt are completely dissolved, about 2 minutes. Remove from heat and let cool to room temperature.
2. While the brine cools, layer the sliced cucumbers, red pepper flakes, and garlic in a clean quart-sized jar.
3. Pour the cooled brine over the cucumber mixture in the jar, ensuring all pieces are fully submerged. Tip: Use a clean spoon to press down the cucumbers if necessary.
4. Seal the jar tightly and refrigerate for at least 24 hours before serving to allow the flavors to meld. Tip: For best results, let the pickles sit for 48 hours.
5. After the pickling time, open the jar and give it a gentle shake to redistribute the spices before serving. Tip: These pickles will keep in the refrigerator for up to 2 weeks.

Marvel at the crisp texture and the perfect balance of tangy and spicy flavors these pickles bring to the table. Serve them alongside grilled meats, chop them into salads, or enjoy them straight from the jar for a refreshing snack.

Refrigerator Pickles with Turmeric and Ginger

Harnessing the vibrant flavors of turmeric and ginger, these refrigerator pickles offer a crisp, tangy twist to your culinary repertoire. Perfect for adding a bright accent to sandwiches or salads, they’re as effortless to make as they are delightful to eat.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp sugar
  • 1 tbsp salt
• For the pickles:
  • 2 cups thinly sliced cucumbers
  • 1 tsp ground turmeric
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, thinly sliced

Instructions

1. In a small saucepan over medium heat, combine water, white vinegar, sugar, and salt. Stir until the sugar and salt completely dissolve, about 2 minutes. Remove from heat and let cool to room temperature.
2. While the brine cools, layer the sliced cucumbers, turmeric, ginger, and garlic in a clean, quart-sized mason jar.
3. Pour the cooled brine over the cucumber mixture, ensuring all slices are fully submerged. Tap the jar gently on the counter to remove any air bubbles.
4. Seal the jar tightly and refrigerate for at least 24 hours before serving, allowing the flavors to meld beautifully.

Marvel at the golden hue and the harmonious blend of spicy ginger with earthy turmeric in these pickles. Their crisp texture and bold flavor make them an irresistible garnish for grilled meats or a vibrant addition to a cheese board.

Garlic and Herb Refrigerator Pickles

Elevate your summer snacking with these Garlic and Herb Refrigerator Pickles, a crisp, tangy delight that marries the freshness of garden cucumbers with the aromatic punch of garlic and herbs. Perfect for picnics or as a gourmet garnish, these pickles are effortlessly elegant and ready in just a few hours.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp sugar
  • 1 tbsp salt
• For the pickles:
  • 2 medium cucumbers, thinly sliced
  • 3 cloves garlic, smashed
  • 1 tbsp fresh dill, chopped
  • 1 tsp black peppercorns

Instructions

1. In a small saucepan over medium heat, combine water, white vinegar, sugar, and salt. Stir until the sugar and salt are completely dissolved, about 2 minutes. Remove from heat and let cool to room temperature.
2. While the brine cools, layer the cucumber slices, smashed garlic, fresh dill, and black peppercorns in a clean quart-sized jar. Pack the ingredients tightly but without crushing the cucumbers.
3. Pour the cooled brine over the cucumber mixture in the jar, ensuring all the cucumbers are fully submerged. If necessary, place a small weight (like a clean stone or a smaller jar) on top to keep the cucumbers under the brine.
4. Seal the jar tightly and refrigerate for at least 4 hours, though for best flavor, let them sit overnight. The pickles will keep for up to 2 weeks in the refrigerator.

Yield pickles with a vibrant crunch and a balanced flavor profile—garlicky, herby, with just the right amount of tang. Try them atop a grilled burger or as part of a sophisticated cheese board for an unexpected twist.

Refrigerator Pickles with Apple Cider Vinegar

Vibrant and effortlessly chic, refrigerator pickles with apple cider vinegar offer a crisp, tangy twist to your culinary repertoire, marrying simplicity with sophistication in every bite.

Ingredients

• For the brine:
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 tbsp kosher salt
  • 2 tbsp sugar
• For the pickles:
  • 1 lb cucumbers, thinly sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, smashed
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes

Instructions

1. In a medium saucepan, combine apple cider vinegar, water, kosher salt, and sugar. Bring to a boil over medium-high heat, stirring occasionally until the salt and sugar dissolve completely.
2. Remove the brine from heat and let it cool to room temperature, about 20 minutes. This step ensures the cucumbers retain their crispness.
3. While the brine cools, layer the cucumber slices, onion slices, smashed garlic, mustard seeds, and red pepper flakes in a clean quart-sized jar.
4. Pour the cooled brine over the cucumber mixture in the jar, ensuring all ingredients are fully submerged. Tip: Use a spoon to press down the ingredients if necessary.
5. Seal the jar tightly and refrigerate for at least 24 hours before serving. The pickles will develop more flavor the longer they sit.
6. After 24 hours, taste the pickles. If you prefer a stronger flavor, let them sit for another day before enjoying.

Unassuming yet unforgettable, these refrigerator pickles boast a perfect balance of tangy and sweet, with a satisfying crunch that elevates sandwiches, salads, or even a simple cheese board. For an extra touch of elegance, serve them alongside artisanal crackers and a selection of fine cheeses.

Balsamic Refrigerator Pickles

Lusciously crisp and tangy, these Balsamic Refrigerator Pickles are a testament to the beauty of simplicity, transforming humble cucumbers into a gourmet condiment with just a few pantry staples.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup balsamic vinegar
  • 1/2 cup granulated sugar
  • 1 tbsp kosher salt
• For the pickles:
  • 2 medium cucumbers, thinly sliced
  • 1/2 red onion, thinly sliced
  • 2 cloves garlic, smashed
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Instructions

1. In a medium saucepan over high heat, combine water, balsamic vinegar, sugar, and salt. Bring to a boil, stirring occasionally until sugar and salt are completely dissolved, about 2 minutes. Remove from heat and let cool slightly.
2. While the brine cools, layer cucumber slices, red onion, garlic, peppercorns, and mustard seeds in a clean quart-sized jar.
3. Pour the warm brine over the cucumber mixture, ensuring all ingredients are fully submerged. Tip: Use a spoon to press down on the vegetables if necessary.
4. Seal the jar tightly and refrigerate for at least 24 hours before serving, allowing the flavors to meld. For best results, let them sit for 48 hours.
5. These pickles will keep in the refrigerator for up to 2 weeks, becoming more flavorful over time.

Fragrant with garlic and spices, these pickles offer a perfect balance of sweetness and acidity. Serve them alongside grilled meats or chop them into a vibrant relish for sandwiches and salads.

Refrigerator Pickles with Mustard Seeds

Lusciously crisp and tangy, these refrigerator pickles with mustard seeds are a testament to the beauty of simplicity in preserving. Perfect for adding a bright, crunchy accent to sandwiches, salads, or cheese boards, they come together with minimal effort for maximum flavor.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp sugar
  • 1 tbsp kosher salt
• For the pickles:
  • 2 cups thinly sliced cucumbers
  • 1 tbsp mustard seeds
  • 2 cloves garlic, thinly sliced

Instructions

1. In a small saucepan over medium heat, combine water, white vinegar, sugar, and kosher salt. Stir until the sugar and salt are completely dissolved, about 2 minutes. Remove from heat and let cool to room temperature.
2. While the brine cools, layer the thinly sliced cucumbers, mustard seeds, and garlic slices in a clean quart-sized jar.
3. Pour the cooled brine over the cucumber mixture in the jar, ensuring all pieces are fully submerged. Tip: Tap the jar gently on the counter to remove any air bubbles.
4. Seal the jar tightly and refrigerate for at least 24 hours before tasting. Tip: For best flavor, let the pickles sit for 48 hours.
5. These pickles will keep in the refrigerator for up to 2 weeks. Tip: For an extra crunch, use Persian cucumbers which have fewer seeds and firmer flesh.

Bursting with a vibrant crunch and a piquant tang, these pickles are a delightful contrast to rich, creamy dishes. Try them atop a grilled burger or alongside a sharp cheddar for a simple yet sophisticated pairing.

Quick Pickled Radishes Refrigerator Style

Yielded by the simplest of methods, these Quick Pickled Radishes Refrigerator Style offer a crisp, tangy counterpoint to rich dishes, embodying the perfect balance between simplicity and sophistication.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp sugar
  • 1 tbsp salt
• For the radishes:
  • 1 bunch radishes, thinly sliced
  • 2 cloves garlic, smashed
  • 1 tsp whole peppercorns

Instructions

1. In a small saucepan over medium heat, combine water, white vinegar, sugar, and salt. Stir until the sugar and salt are completely dissolved, about 2 minutes. Remove from heat and let cool to room temperature.
2. While the brine cools, prepare the radishes by washing them thoroughly and slicing them thinly, about 1/8 inch thick, for uniform pickling.
3. Place the sliced radishes, smashed garlic cloves, and whole peppercorns into a clean, 16-ounce mason jar or similar container with a tight-fitting lid.
4. Pour the cooled brine over the radishes in the jar, ensuring they are completely submerged. If necessary, use a small weight or additional brine to keep the radishes under the liquid.
5. Seal the jar tightly and refrigerate for at least 24 hours before tasting. The radishes will develop more flavor the longer they sit, reaching optimal taste after 48 hours.

After their brief sojourn in the brine, these radishes emerge with a vibrant hue and a pleasantly sharp bite, making them an ideal garnish for tacos or a bright addition to a cheese board.

Refrigerator Pickles with Dill and Coriander

Captivating the essence of summer with every crisp bite, these refrigerator pickles are a testament to the beauty of simplicity and the magic of fresh herbs. Combining the earthy notes of coriander with the bright, grassy tones of dill, they offer a refreshing crunch that elevates any meal from ordinary to extraordinary.

Ingredients

• For the brine:
  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp sugar
  • 1 tbsp salt
• For the pickles:
  • 2 cups thinly sliced cucumbers
  • 2 cloves garlic, smashed
  • 1 tsp dill seeds
  • 1 tsp coriander seeds

Instructions

1. In a small saucepan over medium heat, combine water, white vinegar, sugar, and salt. Stir until the sugar and salt are completely dissolved, about 2 minutes. Remove from heat and let cool to room temperature.
2. While the brine cools, layer the sliced cucumbers, smashed garlic, dill seeds, and coriander seeds in a clean quart-sized jar.
3. Pour the cooled brine over the cucumber mixture in the jar, ensuring all ingredients are fully submerged. Tip: Use a clean spoon to press down on the cucumbers if necessary to keep them under the brine.
4. Seal the jar tightly and refrigerate for at least 24 hours before tasting. For best flavor, let the pickles sit for 48 hours. Tip: The pickles will develop more flavor the longer they sit in the fridge.
5. After the desired pickling time, serve chilled. Tip: For an extra touch of elegance, garnish with fresh dill fronds before serving.

Now, these pickles boast a perfect harmony of tangy and herbal flavors, with a satisfying crunch that makes them irresistible. Enjoy them as a zesty addition to sandwiches, a vibrant side to grilled meats, or simply straight from the jar for a refreshing snack.

Maple Syrup Sweetened Refrigerator Pickles

Refreshingly crisp and subtly sweet, these Maple Syrup Sweetened Refrigerator Pickles offer a delightful twist on the classic, with a balance of tang and sweetness that elevates any dish they accompany.

Ingredients

• For the brine:
  • 1 cup apple cider vinegar
  • 1/2 cup pure maple syrup
  • 1/2 cup water
  • 1 tbsp kosher salt
• For the pickles:
  • 2 medium cucumbers, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 2 cloves garlic, smashed
  • 1 tsp mustard seeds
  • 1/2 tsp red pepper flakes

Instructions

1. In a medium saucepan over medium heat, combine apple cider vinegar, maple syrup, water, and kosher salt. Stir until the salt dissolves, about 2 minutes. Remove from heat and let cool slightly.
2. While the brine cools, layer cucumber slices, red onion, garlic, mustard seeds, and red pepper flakes in a clean quart-sized jar.
3. Pour the warm brine over the cucumber mixture, ensuring all ingredients are fully submerged. Tip: Use a spoon to press down the ingredients if necessary.
4. Seal the jar tightly and refrigerate for at least 24 hours before serving, shaking gently once or twice to distribute the flavors. Tip: The pickles will develop more flavor the longer they sit, up to 2 weeks.
5. For the best texture, serve chilled. Tip: These pickles are a perfect accompaniment to grilled meats or as a bright addition to sandwiches.

Outstanding in their simplicity, these pickles boast a crisp texture and a harmonious blend of sweet and tangy flavors. Try them atop a burger or alongside a charcuterie board for an unexpected burst of flavor.

Conclusion

Now that you’ve explored these 17 easy refrigerator pickle recipes, it’s clear that delicious, homemade pickles are just a few steps away. Whether you’re a pickle pro or trying your hand at pickling for the first time, there’s something here for everyone. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your pickle adventures with friends by pinning this article on Pinterest. Happy pickling!

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